#pizza-styles

#pizza-styles

We're so excited to be returning to L.A. for our fourth annual event. The pizza scene in SoCal is as robust as ever. We've added nearly a dozen new options this year covering multiple styles. From Santa Barbara to the Inland Empire and down to San Diego, we're saving pizza fans from spending hours in their cars to try the best pizzas.

Since opening Tony's Pizza Napoletana at 1570 Stockton Street in 2009, chef-owner Tony Gemignani deserves a lot of credit for keeping pride in the neighborhood. He has invested in it with this restaurant as well as three surrounding business: Capo's, which is another pizza and pasta-focused restaurant; Toscano Brothers/Dago Bagels, a bakery featuring Italian breads; and Giovanni Italian Specialties, a store selling items such as fresh focaccia sandwiches, flours, condiments, and dough balls that you can pass off as your own at home.

You see, the Upper West Side and West Village pizzeria from Frank Tuttolomondo doesn't necessarily adhere to any labels. Sure, the triangle slice is close to a New York slice, it has the ability to fold with ease yet still retains that telltale crispness. The square versions easily draw similarities to Detroit slices, with their sharp caramelized edges that encase a puffed-up center of dough.