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What started as a pandemic pop-up is now a successful brick-and-mortar pizza-and-cake restaurant in Echo Park. Aaron Lindell and Hannah Ziskin are a match made in pizza-cake heaven, he makes Detroit-style pizzas while Ziskin zeroes in on some of the best desserts in town, which are layered slab cakes, princess cakes, and thick slices of mud pie. Paired with a glass of natural wine on the pizzeria’s string-lit patio, the craggy rectangles here feel fancy almost without even trying, and the ever-changing market pizza is a constant source of delight.
Cecconi's, which is owned by Soho House, has been in West Hollywood for 15 years.
We believe that fresh ingredients create the finest flavors in any dish. Our dough is made fresh daily, our sauces are homemade and all our dinners are made to order. Shins Pizza is named after Shin Irvin, co-founder of the design firm Folklor.
Restaurant Description
The city's ever-changing pizza scene is red-hot at the moment—so stay up to date with our guide to the all-around best pizza in the city. Extensive research and experimentation went into the Asian-style pizza crust. My drink had a lovely sunny hue that brightened up the very cloudy LA day, with flavors to match.
Overall, our lunch at Cecconi's was a letdown.
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"It was not easy to do. We scrapped it for probably a year and a half, we stopped and I just said 'I can't do it...it cannot be done," shared Mahler. "I sat on it for a while, I picked it back up and then redid...the entire recipe of it, and then finally started getting some of the qualities that I was looking for with good hydration inside the rice flour. And we ended up with a perfect crust." It was a lovely pie and the highlight of the lunch, but you can find even better (and cheaper) pizzas at nearby Pizzana or Jon & Vinny's. Cecconi's cavatelli lamb ragù is $14 cheaper, but it's still a very pricey dish, and the flavors just didn't warrant the expense, in my experience.
The process to get it might be a little convoluted for those used to the convenience of third-party delivery apps or Pizza Hut, but the phenomenal squares are worth the extra effort. Looking back, it’s incredible to see how LA’s unique pizza culture developed over the decades. It likely started in the early ‘80s with Wolfgang Puck’s then-innovative smoked salmon pizza at Spago. But in recent years, Los Angeles saw a notable rise in non-Californian operators making the Westward leap by introducing New York, Detroit, and Neapolitan-style pizzas. The result is Los Angeles being a hotspot for excellent pizza dough topped with local ingredients by chefs who obsess over sauce and delicious pies. 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. (Owner Tommy Brockert has even run a Dodger-dog–inspired pie as a special, if you're really in the mood to get weird.) The centers are thin but steady, and perfectly light and just-crispy. Follow along on Instagram for specials, and be sure to try the mortadella foccaccia sandwich, one of the best sandwiches in the city. Former Bootleg Pizzeria operator Kyle Lambert is a deep-dish Detroit-style pizza specialist.
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It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire. These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce, to be sure, but the place’s crispy, thin, round pies are sure to impress. Come try our fresh, homemade pizzas, pastas, salads, grinders, and sauces.
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It’s in an unusual space, tucked away in an office building atrium, which is a lovely place to have takeout pizza. Recently the shop has become very popular on TikTok, leading to long lines during lunch hour. A classic Italian restaurant off West Hollywood's famous Melrose Avenue, Cecconi's frequently appears on lists for the "top power lunch spots" and has been known to attract everyone from Beyoncé to Prince Harry. "It's a pizza made entirely of Japanese rice flour, and kind of a mix of different rice flours, but primarily Japanese rice flour," shared Chef Ty Mahler, the Co-Founder of Mochiko Mochi Pizza.
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"The goal was to get a crispy outside, but still a chewy inside like mochi." Thanks Pizza is some of LA’s unfussiest pizza, but it is pie-making at its best. The wood-fired dough comes as a cheeseburger or Hawaiian pizza, along with the simple pepperoni. Head to California Marketplace’s third floor in K-Town to place an order for a nine- or 12-inch pizza.
Folks Pizza owner Joey Booterbaugh is a longtime student of dough fermentation. Folks Pizza’s creations are sturdy wide-rim pies that keep all ingredients intact including a classic pepperoni or fennel sausage pizza, or one with guanciale, basil, fontina, provolone, pecorino romano, and olive oil with white sauce. Like the name says, this no-frills Valley pizza shop is straight from New York City, where owner Anthony Zingaro’s family first opened up shop in 1966. Using the same exact recipes, Pizza Wagon of Brooklyn offers one of L.A.’s best New York-style slices with the kind of pizza pedigree that even the pickiest East Coast transplant can’t object to.
He grew up eating slices in Philadelphia and wanted to bring a similar setup to Los Angeles. Bestia and Barbuto chef Melissa López developed pies with sausage and mushroom, straight-up cheese, or pizza with Chinese sausage, speck, pepperoni, and sambal. The place not only does simple thin round pies, but it also works square and Sicilian-style pizzas daily. Locations are open in Burbank, near Santa Monica College, Fairfax, West LA, El Segundo, and Altadena. 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.
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