This is a West Coast take on New York style Neapolitan pizza. Personal size, not particularly cookie-cutter like so many Neapolitan clones, slightly more crispy and way less chewy than the typical wood-fired pies. The dough is somewhat soft but definitely a little more well done in some areas, very tasty with a beautiful char on the lightly crunchy crust. The sauce is sweet & tangy with just enough kick, very fresh and flavorful, full of zest. They use Lioni mozzarella from New York, which is deliciously creamy with a wonderful melty texture, a top quality cheese. Overall, these are all very solid ingredients coming together to make a better than average pie. Aside from a little more crisping of the dough, adding a pinch of spice to bolster the pizzazz of the sauce and maybe some extra fresh basil to draw out more flavor and class up the pie, this is quality pizza. Not bad for the LA area, not quite a destination pie, but deserving of a very solid 7.4 score. Just keep in mind, California 7s are the equivalent to New York 6s when it comes to pizza 😉. But you could certainly do a lot worse on the Left Coast.
