A classic, the Martorana family has been serving Eagle Rock denizens since 1955. The card-board like crust has its days, but at its best, the fried eggplant and sausage pizza is the one to beat. En savoir plus .
An old school pizzeria founded in 1968, this Highland Park icon still makes fantastic pies of the East Coast tradition. With extremely low prices and a convivial atmosphere, it's ideal for gathering. En savoir plus .
This late-night pizza joint makes very good New York style, thin-crust slices. The hipsters of Silver Lake and now Downtown are definitely fans of the punk rock-style. En savoir plus .
Nancy Silverton's authentic ingredients, day-to-day consistency, and innovative crust, made Pizzeria Mozza the crux upon which all pizzadom currently stands in Los Angeles. En savoir plus .
A local favorite, the Grandma pie garner rave reviews by GQ's Alan Richman. Landing at one of the top ten pizzas in the country, this perfectly balanced creation still manages to surprise doubters. En savoir plus .
A Larchmont classic, this San Francisco transplant has been serving this charming part of town since 1997, no small feat in a constantly changing retail environment. En savoir plus .
Pies come topped with high quality ingredients and are totally affordable, starting at just $5.35. No surprise that others in Los Angeles and across the country have copied the idea. En savoir plus .
The toppings are fresh and sometimes quite innovative. There are even pizzas that feel like salads, which work perfectly for the weight-conscious Westsiders. En savoir plus .
Ed LaDou was the one who hashed out most of the original California Pizza Kitchen concept and even invented the Barbecue Chicken Pizza, which fills commissaries and cafes around the country. En savoir plus .
The to-go extension of Gjelina, this too-cool-for-school pizzeria and sandwich spot makes some very good pizzas, albeit at an eye-poppingly expensive price. En savoir plus .
Retaining some of the best aspects of Mozza's crust-centric vision, Milo & Olive prepares some of the best pizzas on the Westside, thanks to fantastic toppings and a steady wood-fired crust. En savoir plus .
An old-school pizzeria in the heart of Beverly Hills, Mulberry Street's pizzas are perfect for the image-conscious denizens of the 90210 as the crust is near invisible. En savoir plus .
A newer entrant to open on the edges of the Arts District, Pizzanista captures the zeitgeist of the budding hipster enclave better than any other late night eatery. En savoir plus .
The fileja calabresi, almost like long twisted sheets made into tubes, comes tossed in a spicy sausage ragu, mustard greens for a bitter counterpoint, and spicy calabrian chiles for that hit of heat. En savoir plus .
One of the first pizzerias to insist so much on authenticity that they didn't cut the slices, Terroni's super-thin crust pies remain one of the most consistent in Mid-City. En savoir plus .
A humble pizzeria in Palms stays true to its East Coast roots with simple, house-made ingredients like sauce and dough, all prepared in a half-broken oven that still manages to push out doughy crusts. En savoir plus .
With creative topping combinations and a cornmeal-heavy crust, Two Boots is a reliable late-night options for those coming out of The Echo. En savoir plus .
After moving to West Hollywood, Vito really started earning the credibility as one of the best renditions of NY-style pizza in LA. Vito's still remains one of the best slices in the city. En savoir plus .
Though the real roots of Joe's belongs in NY, the transplant's opening in Santa Monica certainly did wonders to shape the by-the-slice atmosphere on Third Street, which is generally mired by chains. En savoir plus .
