The Top 32 Pizza Spots in Los Angeles

Michele Rubini’s now-infamous pizza’s first US location is in LA, where Angelenos have been able to have a religious-eating experience previously reserved for italians. The pizzas, for the most part, are simple -- most are variations of red sauce, cheese, and basil, though pies with anchovies and truffles occasionally sneak their way onto the menu. Overall though, the reason people are here (besides to snap a pic for the ‘Gram) is the dough. It’s chewy, pillowy, and overall pretty hard to beat. Hey, if it’s good enough for Julia Roberts, it’s good enough for us.
How to order: Delivery available via Doordash, Ubereats, Grubhub, and Postmates, as well as outdoor in-person seating.

As far as American pizzerias go, Roberta’s has about as high a pedigree as anything. The infamous Brooklyn import tore up Culver City’s Platform complex during its run as a pop-up and is now pumping out pizzas full-time with its very own brick-and-mortar in the same spot, complete with socially distant, outdoor seating. The menu has expanded to include smaller plates and bites, but above all you’re heading to Roberta’s for the Bee Sting, a spicy & sweet masterpiece featuring sopressata, mozzarella, chili oil, and honey.
How to order: Delivery available via Caviar, as well as outdoor in-person seating

Though Rossoblu is an undeniable hit, chef Steve Samson clearly wanted a more casual outlet. A crucial part of an ever-expanding section of DTLA’s Fashion District, Superfine is a literal hole in the wall in the same complex as Rossoblu, serving up a ton of fun pizzas in a casual setting that legitimately serves the neighborhood. The Es-Ca-Role with escarole, onion, salt cured-olives, chilies, mozzarella, and smoked provolone is great news for everybody (as is their signature chili oil), but the best news of all? Superfine does slices. They’re more than fine; they’re… well, you get it.
How to order: Delivery and pickup via Toast in DTLA or Postmates elsewhere

Though David Wilcox had to close the Jonathan Gold-beloved Journeymen, he took one of his strongest skills—working with dough—and used it to open the doors to Hail Mary Pizza. The pies he’s firing up are things of beauty, topped with things like smoked mozzarella, squash blossoms, and pickled chilies. Just how good is that dough, you ask? Good enough to make his cheese-less marinara pizza one of the best in the city. Pair your pizza with any of the seasonally rotating salads or plates (like those meatballs or those wings). Hail Mary, full of taste.
How to order: Take out or in-house delivery

At this point, you’ve probably heard somebody mention Cosa Buona. You’ve probably heard somebody talk about the bubbly, blackened edges that make Zach Pollack’s pizzas so picturesque. You’ve probably heard somebody tell you that each bite of a Cosa Buona pizza has that perfect amount of chew that causes the dough to stretch out from your mouth almost as much as the cheese. You’ve probably heard somebody mention the ingredients they’re working with, like smoked scamorza, mustard greens, and maitake mushrooms. But most of all, you’ve probably heard somebody say that Cosa Buona’s pizzas are some of the best in LA. And guess what? You’ve heard right.
How to order: Take out or delivery available on Caviar.

Daniel and Caitlin Cutler's debut restaurant is a welcome addition to the already-stacked lineup of eateries on Melrose between Fairfax and La Brea. If the backbone of Ronan’s menu is fresh, local produce and locally raised proteins, the soul is their strong lineup of wood-fired pizzas. They’re pulling equal weight on both sides of the pizza aisle, so if you’re aching for some white pizzas, Ronan is your spot. The Sweet Cheeks—with house guanciale, ricotta forté and cacio e “pepe honey”— is a sweet and savory masterpiece, and an absolute must-order.
How to order: Pick up is available for 10% off and delivery is available via Chownow and Postmates

Add another dynamite pizzeria to Nancy Silverton’s already pizza-laden resumé. For Triple Beam—a pay-by-the-weight, rectangular pizza shop in Highland Park—she’s partnered up with former Mozza team member and current Hippo chef Matt Molina as well as Silver Lake Wine’s Randy Clement. The result is an ultra-casual, ultra-delicious pizza spot in one of LA’s most exciting dining neighborhoods.
How to order: Pick up or delivery available via Caviar

This fast-casual mini-chain has become such a standby, it's easy to forget that Pitfire makes pies with the perfect ratio of toppings-to-cheese-to-crust, and its wood-burning oven and chill attitude have inspired a slew of almost-equally-awesome establishments. It’s also got great seasonal pies and an impressive beer selection, which means you’re gonna keep going back— not that that’s a bad thing.
How to order: Delivery available via Postmates, Grubhub, and UberEats

This New Yorkian mini-chain seemed like just another pizzeria when it opened, but Tomato Pie's won over people hand-by-dough-filled-fist with its traditional grandma pie, essentially a thin-crusted margherita that's perfectly, zestily sauced. It’s this sauce and crispy, crackly crust that’s won over a legion of expats, many of which claim Tomato Pie is the most authentic NY slice in LA. 
How to order: Delivery via Hungerrush

This fast-service, quick-turnaround, conveyor belt-style pizzeria was hyped heavily when it opened, for two reasons: being a concept from the dudes behind Umami, and an oven that cooks your pie in under two minutes. Well, the hype was deserved: The pies here are satisfying, not just because of the perfectly cooked crusts, but because they're individually customizable with top-grade ingredients ranging from fresh mozz to house-made pesto and squash blossoms, all of which can be combined in any combo you choose.
How to order: Pickup or delivery via Doordash, Postmates, and Ubereats

Ask many people who grew up in LA to name the pizza that makes them nostalgic for childhood, and they'll drop one of two answers: the XXXXXXL slices at Greco's (which, once you're grown up, are only great if you're about seven sheets to the wind), and the floppy pies from Mulberry Street. Their flaptacular crusts are a bit of an acquired taste, but their toppings are absolutely delicious. The white clam is a classic, and definitely should not be slept on.
How to order: Outdoor seating and delivery inhouse

When Nancy Silverton and the now-disgraced king of unwanted cinnamon roll recipes Mario Batali opened this legendary pizzeria, they did what others had deemed impossible: they made LA pizza a talking point of the city. No list of the best pizza in LA would be complete without it, thanks in no small part to the perfectly bubbly, perfectly chewy, perfectly charred crust, and ingredients that pop on your palate, whether they’re clams, squash blossoms, or sausages. 
How to order: Outdoor seating and delivery inhouse via Mozza2Go

Pizza culture is definitely divided, with some people loving authentic Italian style pizza, and others loving family-style-garlic-stuffed-checkered-table-cloths style pizza. If you’re of the latter group, Casa Bianca is for you, and its signature thin crust is nothing to mess with. Every topping is right on the money, but the fried eggplant is a must-order. 
How to order: Delivery and pickup via Chownow

It’s nuts that DeSano isn’t 1,000 times more famous: The large, sit-down pizza shop imports its ingredients straight from Italy, and you can taste it when you bite into any of its masterpieces, like the capricciosa (San Marzano tomato sauce, mushrooms, artichokes, prosciutto, garlic, scamorza, mozzarella di bufala, and pecorino romano) or the Verdura (broccoli rabe, mushrooms, Vesuvian cherry tomatoes, garlic scamorza, mozzarella di bufala, and pecorino romano). The also-imported gelato is just icing.
How to order: Delivery via Chownow

Bestia might just be the best restaurant in LA (seriously, it hasn’t left our Eat Seeker list since the list started), and—once you actually get a reservation—it’d be a travesty to ignore its insanely tasty artisan pizzas. All of them are great, but you might actually freak out when you taste the Alla’nduja: a perfectly blackened, doughy valley full of San Marzano tomatoes, mozzarella, black cabbage, fennel pollen, and the house-made spicy ‘nduja (aka a spreadable Calabrian pork salume).
How to order: Available in-person outdoor only

If you’re gonna call yourself “NY pizza,” you’d better be prepared to back it up, as New Yorkers living in LA will be your most merciless reviewers. Lucky for Santino’s, hordes of ex-Yankees give it up for the authenticity of these square or round (your choice!) pies, which are something of a local secret... er, were something of a local secret. Sorry.
How to order: Delivery via Grubhub, Doordash, and Postmates

Every pizzeria does a mushroom pizza, but none of them are slicing up anything like Stella Barra’s: The Shaved Mushroom pie is served with a Parmesan cream sauce, Gruyere, melted onion, truffle oil, rosemary, and parsley. Just save room for the cookies: Stella’s are the best in the city. Period.
How to order: In-person outdoor seating and delivery via Doordash

The delivery arm of Gjelina has some seriously delicious pizzas and while every variety is stellar, our favorite option is the bottarga with jalapeño pizza: made with tomato confit, asiago, smoked mozzarella, lemon juice, olive oil, arugula, and topped with bottarga (cured fish roe).
How to order: Pickup via Toast and delivery via Doordash and UberEats

If Jon & Vinny’s is too far west for you, and you want breakfast pizza, here’s the lower-mileage alternative: the Los Feliz favorite’s morning option is topped with speck, mozzarella, tomato sauce, and of course, a sunny-side-up egg for maximum #yolkporn Instagramming—and is still available on their Pandomic 2020 menu (har-har).
How to order: Outdoor seating and delivery via Caviar

Pizza doesn’t have to be eaten solely for lunch and dinner—at least, not when Jon and Vinny (yeah, the dudes from Animal & Son of a Gun) are in charge. Its breakfast pie is the menu allstar: topped with Zuckerman Yukon gold potato, egg, rosemary, olive oil, parmesan and red onion, with a perfectly-runny egg right in the middle of it. The ratios are next-level, and the pizza’s even better if you add Niman Ranch bacon. Obviously.
How to order: Delivery available via Doordash

Though LA’s pizza scene is obviously on point, it’s still sometimes difficult to actually get only a slice, especially these days. Prime is here to help, doing everything from customizable slices, to full pies, to sandwiches & salads, still available via pickup (or full pies and more via delivery). Whatever you end up with, you’ll want to complement it by getting heavily involved with those garlic knots—they’re so good, in fact, that it just might be the pizza doing the complementing here.
How to order: Close-by delivery is done in-house, further out via Caviar, Postmates, and Doordash

Whether you’re dealing with the pizza quality or the actual shape of said pizza, no corners are cut at Barone’s, which has been serving up thin-crust, rectangular, Neapolitan-style (their words) pizzas since 1945. A hot Barone’s pie is a sight to behold; crust blistered, steam rising, toppings fighting their way through the surface of the cheese… it’s all just so beautiful. Despite a location change in the middle of its illustrious life, Valley regulars and first-timers alike swear by Barone’s. We’re among them—it’s some of the best pizza in LA.
How to order: Pick-up only

This Venice hotspot is a mecca for anybody who appreciates pizza—even an eastsider will make the trip. South End’s dough is handmade daily, and on it you'll find delicious treats like The Boardwalk (Roma tomatoes, mozzarella, Sottocenere, speck, mushrooms, egg & arugula) or one of our favorites, The Trolleyway (mozzarella, ricotta, sottocenere, fiore sardo, black truffle sea-salt & arugula). Don't shrug off the bar program either; you'll find a ton of wines by the glass still avail for to-go during COVID.
How to order: Outdoor seating and delivery available via Chownow

“Vegan pizza” might be a turn-off to some, but we have two things to say to you: 1) there are some non-vegan options, and 2) the vegan stuff’s actually pretty damn good. If you’ve blown off any pizza recommendations from Echo Park’s best spot for craft beer, time to make an adjustment. Add meat if you want, but do us a favor and give the vegan cheese a shot—we’re willing to bet you wouldn’t even know it’s vegan.
How to order: Outdoor seating, pickup, and delivery available via Postmates

The LA Times called Vito’s the best cheese slice in town, and we’re not exactly ready to disagree. The pizzas are simple and the ingredient quality shines in each and every piece (the White Pie is a sleeper hit). Though people flock here for the probably-best-in-the-city chicken parm sandwich, Vito’s remains incredibly reliable, and one of the unfortunately few places in LA where you can even get a slice.
How to order: Pickup and in-house delivery

Does Pizzana even need any more endorsement? The late Jonathan Gold once compared it to the best pizza in the world, and since its smash opening in Brentwood, it’s landed itself a spot on every LA foodie’s restaurant bucket list. They’ve got two locations now, with a ton of creative things going on throughout the menu, like the Corbarina (with squash blossoms, burrata, gremolata, and cherry tomatoes), but it’s never a bad idea to throw it back to a classic, and Pizzana’s pepperoni and mushroom -- crunchy, salty, and savory -- is truly a winner.
How to order: Pickup and delivery inhouse

This Brooklyn-based pizzeria may have more staunchly defensive superfans than any other spot on the planet. The brick-oven, thin-crust pizzas are expertly proportioned, well sauced and cheesed, and hit pretty much all the other check marks to achieve greatness. The way the cheese, sauce, and toppings spread across the pizza like a beautiful oil spill is undeniably iconic, and the chopped salad and cheesecake aren’t bad, either.
How to order: Online ordering for pickup and DoorDash and UberEats for delivery.

Evan Funke’s Felix might be LA’s best pasta spot, so it’s no surprise that the beloved chef has been dipping his hands into more dough— and flattening it—at his new mid-pandemic opening, Fingers Crossed. Here he’s committed to Roman-style pizza, a super-flat, crackerish dough that he’s doing with classic toppings, including the Nduja, with fior di latte, salsa di pomodoro, broccoletti, nduja calabrese, and peperoncino, and the Napoli, with stracciatella di burrata, salsa di pomodoro, black olives, oregano siciliano, and anchovy. There’s also oxtail meatballs, bruschette, and, of course, a few pastas as well.
How to order: In-person outdoor dining only

Tyler Wells, one-half of the married duo behind the all-day cafe All Time, studied pizza making in Napoli; when he started selling his pies at his restaurant, they immediately sold out. Now that pizza-making’s become a pop-up pastime: on Fridays, they sell margarita and pepperoni pies with chewy crusts and fresh basil.
How to order: Delivery and take-out available via Toast

Another recent mid-pandemic opening, Dtown pizza’s doing Detroit-style deep-crust square pies with a lot of heart, thanks to chef Ryan Ososky’s Michigan roots. He’s using premium ingredients for super-unique pies, including the Cornhole (summer corn, bacon jam, & pickled jalapenos) and the coyly spot-on Life Is Truff 2020 (black truffle, goat cheese, mushrooms, pickled onions, & thyme).
How to order: Delivery and pickup available in-house

For Chicago expats in LA, it was almost a message from God when Gino’s East—the legendary home of Chicago style deep dish pizzas in the windy city—opened in Sherman Oaks. In addition to classic pies, they’ve got a burger and fries pizza with, well, burger and fries (and thousand island dressing, for good measure), and pizzas can now also be made ultra thin “tavern style,” which are more manageable for those not used to Chicago style belly-bombs.
How to order: Delivery and pickup available in-house

Another mid-pandemic debut, Ospi is from chef Jackson Kalb and co-owner Melissa Saka, who are also the duo behind the South Bay’s local-fave Jame Enoteca. They’ve also leaned into the Roman-style cracker-thin crust trend with their pies, although their options are more playful than most: one choice is a take on Melissa’s favorite Fresh Brothers order, with pineapple, jalapeno, and pepperoni, while another, the Hapa, has slow-smoked pepperoni macinati, slow-roasted pineapple, raw jalapeno and pickled fresno chili.
How to order: Takeout and delivery via Toast