Great pizza in the West
Where to get the pizza we crave, Phoenix to Seattle
Try: The Pizza del Carcerato, or Prisoner, a Margherita with ricotta cheese hidden in the crust. $; 13455 Maxella Ave., Marina del Rey; 310/577-8182. –Katie Tamony
Pizzeria Mozza The fennel sausage is made in-house; the oregano is dried whole-branch from Sicily. But the real secret ingredient is Nancy Silverton, who has created the perfect pizza crust.
Try: Goat cheese, leeks, scallions, and bacon.
Tip: Hit Mozza 2 Go (6610 Melrose Ave., Los Angeles; 323/297-1130), which opened in summer ’09. $$; 641 N. Highland Ave., Los Angeles; 323/297-0101. –Chris Ryan
Tomato Pie It’s an East Coast– style pizza joint in Silver Lake, where you can buy a premium-quality slice and a soda forless than $5. The crust is crispy-chewy superb.
Try: The Grandma, a version of the classic Margherita, with tomatoes crushed by hand and pecorino romano on the rim. $; 2457 Hyperion Ave., Los Angeles; 323/661-6474. –K.T.
More: Pizza Rises in the West
Try: The Wiseguy, with roasted onions, that mozz, and fennel sausage. $$$; closed Sun–Mon; 623 E. Adams St.; 602/258- 8300. –Edie Jarolim
Try: The Toscana, with grape tomatoes, arugula, prosciutto di Parma, and fresh mozzarella. $$; 2129 Larimer St.; 303/296-7000. –Amanda M. Faison
Try: Thin-sliced eggplant with capers, sautéed red onions, and fresh ricotta. $$; closed Sun; 320 S. State St.; 801/623-6712. –Mary Brown Malouf
Try: The classic Margherita with fresh arugula. $$; closed Sun–Mon; 304 S.E. 28th Ave.; 503/517-9951. –Ivy Manning
Tastebud Chef-owner Mark Doxtader has been firing up his mobilewood-burning oven at farmers’ markets for years. Now, say hello to his storefront.
Try: Roasted wild mushrooms, kale pesto, and fresh mozzarella. $$$; closed Mon–Tue; 3220 S.E. Milwaukie Ave.; 503/234-0330. –I.M.
Try: The seasonal specialty. $$; closed Mon–Tue; 1415 N.W. 70th St.; 206/838-1960. –Rebekah Denn
Serious Pie Arguably the most beloved restaurant in celeb chef Tom Douglas’s stable. The crust is light, with a puffy edge and yeasty chew. Meats are cured in-house.
Try: The buffalo mozzarella with San Marzano tomatoes. $$; 316 Virginia St.; 206/838-7388. –R.D.