Cheeky name aside, Side Pie serves up a slew of interesting, thin-crust offerings that you’ll actually want to make your main slice. The Bobby Green is topped with kale, mozzarella, and lemon oil; the Kevin Lyman’s named after the founder of Warped Tour and comes with a cream base with garlic and three cheeses; and the Altadena has Bianco DiNapoli organic tomatoes, Ezzo pepperoni, and that ooey-gooey melted mozzarella.
How to Order: via their website Thursday-Sunday only.
Detroit-style pizza became a thing outside of the Motor City in the last 10 years with spots like Via 313 in Austin and Emmy Squared in Brooklyn. Since then, a number of chefs all over the country have tried their hand at interpretations of the deep-dish, sauce-on-top style. Launched in 2020, this pizza pop-up bills itself as “Glendale’s #1 least authentic Detroit-style pizza.” Known as much for its take on the Midwest-style pizza as it is for Hannah Ziskin’s incredible desserts (aka House of Gluten), you can order pies and sweets for pickup on Friday and Saturdays. The menu for the week drops Wednesdays at 5PM so be ready to order in advance (they sell out fast). And look for a brick-and-mortar location coming to Echo Park this fall.
How to Order: Via Tock starting Wednesdays at 5PM (for Friday and Saturday pickup)
If you’ve ever driven by Circle H Liquor Mart in Echo Park on a Thursday, Friday, or Saturday night, you’ve probably noticed a crowd of people queuing up in the parking lot. No they’re not waiting to stock up on weekend booze, they’re waiting for pizza; namely Elio’s pizza (and no not the frozen 1980s kind). Elio Lopez first launched the concept in summer of 2019, with years of LA kitchen experience under his belt. Unknowingly, his setup (now a full-fledged food truck with wood-fired oven) was much more COVID friendly than the many brick-and-mortar establishments who were forced to close come early 2020 and he continued to sling fire-charred pies throughout the pandemic to the delight of locals and fans.
How to Order: Get in line Thursday-Sunday starting at 4:30PM.
Now serving pizza both in the original Venice location as well as at a new breezy spot on Larchmont, Great White’s pies are just like the rest of their craveable menu: focused on amazing ingredients, with freshness at the forefront. The standout here is the Diavola, with sopressata and wildflower honey, but the wild prosciutto pie with 20-month-aged prosciutto and Oro Nero aged balsamic, plus the truffle funghi with wood-fire roasted mushrooms and white truffle oil also represent exceptional options.
How to order: Order pick up and delivery via their website. Reservations can be made online.
This born-during-Covid home operation from chef Brandon Gray (Providence, Trois Mec), is serving up some of the most absolutely gorgeous pizzas you’ve ever seen in your entire life, with inspired names that reflect Gray’s hometown and state. The Californication features steamed lamb shoulder, chickpeas, Oaxacan cheese, and salsa borracha, while the Victory Lap takes it home with jidori chicken, sausage, pepperoni, and mozz. Test Kitchen Thursdays are exactly what they sound like, and a great way to sample whatever Gray’s experimenting with before it makes its way on the permanent menu.
How to order: Place an order for pickup via his website.
The NY-style pies that are coming out of this anonymous home-chef’s apartment in Hollywood are an ode to the thin slices from his hometown, and only available via pop-up drops, so watch the Instagram stories for the next available chowtime. The chef keeps their menu simple, firing up plain, pepperoni, and sausage pies, with one new, featured topping every week.
How to order: Via their website for pickup only.