Zelo Gourmet Pizza is highlighted as a long-running Los Angeles restaurant that continues serving excellent food to loyal customers. The restaurant is known for an unusual cornmeal crust pizza that delivers a crackling, crisp texture. Deep-dish pizza pans are used for baking, with inspiration traced to San Francisco rather than Chicago. Owner Mike Freeman developed his cornmeal-crust preference while working at the San Francisco pizzeria Vicolo, which later closed. Freeman adapted the crust with his own toppings, including a popular pie featuring corn, smoked mozzarella, and onions colored purple by a balsamic vinegar marinade.
"One of these places is Zelo Gourmet Pizza. Back in 2005, Jonathan Gold called Zelo "the great undiscovered Los Angeles pizza restaurant" with an unusual cornmeal crust pie that is "beyond crisp, a crackling, luscious, tooth-shattering crispness with the staying power of a Hendrix chord.""
"Deep-dish pizza pans are used to bake Zelo pies at the 24-year-old restaurant, but their inspiration came from San Francisco, not Chicago. (If you're seeking a pizza rabbit hole, look up whether a true Chicago deep-dish pizza crust can be made with cornmeal.)"
"Owner Mike Freeman picked up his cornmeal-crust affection while working at Patty Unterman and Richard Sanders' San Francisco pizzeria Vicolo. (It closed in 2005, but a company started by a former chef and manager at the restaurant now sells Vicolo frozen cornmeal crust pizza in supermarkets, including Whole Foods and Sprouts.)"
"At Zelo, Freeman brought his own touches to the cornmeal crust pizza. His most popular pie, for instance, is one of his most unconventional - topped with corn, smoked mozzarella and onions stained purple from a balsamic vinegar marinade."
Read at Los Angeles Times
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