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I remember sitting near the window and looking out at the old, boarded up store across the street. One night, out of curiosity I walked over, pulled the boards off and took a peek. I was surprised to see a beautiful brick oven inside. Turns out the store had been a bakery in the 1920s though hadn’t been occupied for more than 30 years. It didn’t take long for me to start working as a cook. I owe that to my mother too since I would often sit around as a young boy and watch her make our family meals.
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I hired a local kid to clean it and called a mechanic from a gas burner company to install gas jets. I decided to create my menu based on what I liked (and didn’t like) at other places. I was planning to slice my cheese on a meat slicer because I had tasted sliced cheese at Johnny’s Pizza in Mount Vernon. Of course, I intended to use my mother’s marinara recipe for the sauce. Former Bootleg Pizzeria operator Kyle Lambert is a deep-dish Detroit-style pizza specialist. These square slices are plush, made with naturally fermented dough that features an ever-so-slight tangy flavor.
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Pizzeria Bianco
Established in 1978, Sparta’s Pizza & Pasta House is a family owned neighborhood restaurant that provides friendly, personable service and unique recipes at affordable prices. We pride ourselves on our consistency; we have kept the recipes the same over the past 40 years and put quality of our ingredients over all else. Our pizza dough is made fresh every morning along with our sauces and salad dressings. All our delicious menu items are made from the highest quality of ingredients that will delight your taste buds with every bite.
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Ryan has been in Los Angeles now for over a decade, serving as Executive Chef of premier restaurants like XIV and the Churchkey. Sometimes it's a suggestion for new pizza creations, a new store location or a request for sponsorship or position on our team. Funny how things happen, or rather, what we make happen. When I moved to California I wanted a new beginning. I set out to look for a new location to open a restaurant though I didn’t have to look long. I found the perfect place right across the street from Giuseppe’s salon!
Here are 19 essential pizzas to try throughout the Southland. Lucifers Pizza was created with the simplest philosophy! Lets then cook our favorite meals and find a way to put those meals on the plate "Crust"? We made a list of our favorite dishes from Roast Lamb on a Sunday night with the family, Thai food out with friends together with all our other favorites dishes.
Chef Ryan Ososky
Expect blistered pies topped with all the familiar classics, including pepperoni, ricotta cream with sausage, and clams. Those in the know should pre-order online for darkly burnished, thin, delicious pies. With recent media coverage, the place has grown to three or four times the volume it normally produces, so be patient and order a few beers while waiting.
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Lambert and partner Courtney Glowacz operate from a small takeout-only Culver City slot with a rock-and-roll vibe that resembles the camaraderie part of the Bear’s first season. The $30-35 square pies are laden with cheese and personality and suit any mood. Slices are available during the day from noon to 3 p.m., with pies only from noon until 9 p.m., Wednesday to Sunday. Pizzeria Bianco dishes out whole pies and daytime slices alike. Chef Chris Bianco has long split his time between LA and Phoenix, and he’s even growing his brand locally with Pane Bianco for slices and sandwiches nearby at the same Row DTLA complex. The main Pizzeria Bianco serves the chef’s famed wood-fired pizzas while Pane Bianco serves slices during the day.
Saucy Pizza Spots to Love Around Los Angeles
Build your own pizza, or create a delectable sandwich to satisfy even the most hangry of appetites. Whether you are looking to make a healthy option or treat yourself, we have you covered with only the best ingredients. First, try refreshing the page and clicking Current Location again.
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Plenty has been said about chef Daniele Uditi’s neo-Neapolitan pies. Best to enter one of the locations in Brentwood, Marina del Rey, Sherman Oaks, West Hollywood, or Silver Lake to try for yourself. Start with the creamy cacio e pepe pizza or the diavola topped with spicy salami and nduja walnut romesco. Enjoy the unique sweet-tangy (similar to a dried fruit) taste of Burattino's Based Black Garlic seasoning! Produced using a proprietary 120-day process that yields the most refined flavor, our shakers contain only pure, granulated black garlic.
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Toppings include homemade Goan sausage, roasted fresnos, and chicken tikka for a choose-your-own flavor adventure. Growing up eating square pan pizza like Jet’s every weekend, Ryan has now created his chef-driven premium version of the Detroit style pizza that has become Dtown Pizzeria. Ryan and Dtown Pizzeria were recognized in the 2021 & 2023 International Pizza Competitions in Las Vegas winning 1st place and World Champion in the pan division. Growing up in Michigan, a native of the Detroit suburbs, Ryan spent a lot of time cooking with his grandparents learning baking, grilling and pierogi making skills. Ryan obtained a culinary arts degree and soon left for Maui to further his career. Ryan honed his skills in the nations top kitchens working under acclaimed chefs such as Michael Mina, Charlie Palmer, Wolfgang Puck, and Bradley Ogden.
I had thought about calling my new restaurant “Richie’s Pizza.” Whether it was pride or a narcissistic trip, I got over it and settled on the name Mulberry Street Pizzeria instead. Mulberry Street was a hotspot in New York that housed a lot of restaurants and eateries. I couldn’t wait to introduce my New York style pizza to the West Coast. I used to stop at a nearby coffee shop to unwind before heading home.
Before I was ten she had taught me how to make mashed potatoes, meat balls and steak omelets. She also taught me how to make marinara sauce so I guess I was destined for the pizza business. For a full-on Detroit pie experience, DTown Pizzeria is a must. Made by native Michigander Ryan Ososky, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want. The latest location serves out of Topanga Social in Woodland Hills. Sotto veteran Daniel Cutler oversees this pizza and small plates restaurant with his wife and general manager Caitlin Cutler.
I invested every dime I had into the place but I didn’t care. I would finally fulfill a dream of living in a beautiful climate and doing what I loved. After years of working very hard on both enterprises, I decided to take a much needed vacation. I went to the West Coast in search of sun (to escape the cold New York weather) and visit my old friend from acting school, Giuseppe. He owned an impressive hair salon in the heart of Beverly Hills.
Large pieces of salami, pepperoni, and Canadian bacon also packed a flavor punch underneath the cheese. Therefore, I will bestow upon them the title of “The Pizza Fan’s Favorite Pizza on the North Side of Seattle,” even if it is not quite as dramatic of a title. Roberta’s wood-fired, slightly chewy, beautifully charred pizzas include classics that made the OG Brooklyn spot famous and are available in Culver City or Studio City. Try the bee sting with pepperoni and hot honey or the famous original with tomato, mozzarella, parmesan, caciocavallo, oregano, and chile. Always-rotating, super-fresh vegetable dishes, well-mixed cocktails, and puffed-up pizza dough masquerading as bread and served with creamy cultured butter make this more than the average pizza joint. It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire.
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