Long Beach Beer Lab (Wrigley)

Artisan pizza definitely different then your traditional pizza. Sauce had a good tang and drove from La to eat.

Great dough, great sauce. Honestly would rate it even higher without the star shaped crust. Neapolitan style though - lots of flop and not a lot of crunch for those of you obsessed with that.

Crust is very good, cheese questionable, a lot of flop and tomato sauce has no flavor - crust is why I give it 6.0, otherwise in the 5’s - I saw someone give it a 8 - obviously this was their first pizza

Best Pizza I've had. They use Sourdough starter and Beer Malt in the dough recipe. It's crusty and crunchy on outer crust with a chewy bagel like inside. Sauce has a great garlicy tang and the cheese is perfectly salty with little grease. Epic!!!

No flop lots of crunch yet chewy sourdough goodness. Delicious tangy sauce and perfect melty cheese.

Could be cooked longer, very soft no crunch, but the flavor is great! This was the eggplant koji Parm. Should have gone cheese only.

No flop, solid under carriage. Tangy cheese.

So good. Could have done without the sea salt but overall great pizza. Will come back