Mr. Glutenboy, Do you fly betwwen LA and NY like I do? I thought you had a post about a LA piiza place?
First let me say I really appreciate all the pizza Slice writers like Kelly Bone. Sometimes I get a bit excited when I respond. Too much coffee I think. Kelly is very good at what she does and I am grateful she is here writing to let us know the of various places available for our favorite food.
Why do I like the above pizza places, plus Brox Pizza in Canoga Park? Because the taste, the feel and the smell of the slices are like your typical NY, LI , pizza slices.
What is that taste, feel and smell that makes me need/crave a slice. Can't put it into words, but I know when I taste it!
PS: Wherever you go, be sure to tell the staff to make your slices hot, not just warm. As James Woods the actor said me while standing in front of me while at Lamonicas Pizza in Westwood about 10 years ago"I like my slice so hot that it burn's the roof of my mouth". And Lamonica's is getting better now, as it has been slipping for the past 5 years.
At least I have a mom.
I went to 800 degree once, and never again. Way, way, too soggy. It's more like Italian pasta soup. There's a similar place in Boston I went to, can't remember the name, but they place the one minute or so cooked pie on a wire rack for a minute to let the moisture release from the crust to firm it up before serving it. Much better experience.
9th Street Pizza is the best ny style in Los Angles.
Your job is to review pizza places, not as an excuse because you were "stranded". Grow up,in all ways you can think of, or I will stop reading your posts.
Did I miss something Lauren? You comment on what the place looks like, but not on what the pizza tastes like. Photos are one thing, taste is something else.
I'll go to Barone's before I go to 800 Degrees.(unless I'm a child, then 800 degrees). Been to both . Of course the best NY style pizza in LA area is Pizzarito in Marina Del Rey.
I respected you Kelly, until you selected 800 Degrees. Said pizza is meant for 12 year old kids, aka, college kids .
The pizza is soupy, silly, and like everyone says, "just like Chipotle, only pizza, you get to see the workers putting on your toppings". Oh boy! How fun to see the workers eye to eye. And you can pick each spinach leaf to your likeing if you want. Now that makes me feel important! And the worker must obey ME.
First, how long do I boil the water; and second, can I use Canadian Glacier water from a bottle instead of tap water? The Glacier water is $4.00 a liter, so it must be better.
I'm assuming that you place the onions and asparagus back under the broiler after the pan gets hot? Why not just pan fry the onions and asparagus first? You can easily burn and onions and the asparagus under a broiler( unless the broiler is at a low temp)
Hi Kelly, I thought the grilled onions were the best part of the pizza. Also, I'm sorry to say, the price reflects the quality. No pizza maker would make this kind of soupy pizza. First place I know of that makes you ask not to make it so soupy, "Make it extra crispy please!" Why make a customer suffer the line and get soupy pizza to know there may be a difference. And, the extra crispy may be overcooked. Maybe you can buy me a crispy pie . I won't spend the money to find out. Contact me, I'll meet you.
The pie here was like like tortilla soup. I had the Margherita with grilled onions.The crust was limpy, and gray /brown concrete in color; the center was soupy. Not a good pizza.
The assembly line idea is good. To solve the crust problem, once the pies come out the 1000 degree oven after only baking for one minute, the crust still has high moisture. Place a screen on the dish and the pie on the screen. When placed on a plate directly, the pie just steams, gets limp, and becomes soupy.
At least I didn't stop writing!
I thought you might have asked the obvious.
One shouln't start a review with -this is a bagel crust. Thats like saying the pizza crust tastes like italian breadsticks. What I mean is making a dough that tastes great as a pizza crust is all that is nessecary. Most pizza doughs taste like crap.
Abotts has exceptional pizza, top 3 in the Los Angeles area. I don't call it bagel dough, I call it a great slice of pizza.
Hey Kelly, time to expand your horizons away from Sunset Blvd and Silver Lake. Try Long Beach, San Fernando Valley, etc, it won't kill you. Wear a mask if you have to.
Am I nuts or are you nuts. If you didn't taste the pizza, why write about the owners and ovens. Sounds like you have something to gain by this type of review. And what is worse, is that the 14 above comments follow you in commenting on the ovens and "Oh boy, something new is opened"-yet no comment on the pizza itself.
You have terrible dreams. But who am I to say why Slice gave you and your "selections" such prominence.
I now have had the best ny style cheese slice in Los Angeles.I been to most places in LA and this is the best. 9th Street Pizza, in downtown LA, near the fabric district. Great crust,and taste.Just like getting off the subway at Penn Station and getting a slice at the various pizzarias.
Also, Pizzarito, in Marina Del Rey, is a close second.
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Seeking the best pizza,(or being lucky enough to have 5 great pizza places in a 1 mile radius) is what we do. I also seek the best olive oil, Apollo, 2013 gold medal for its Barouni, the best dry pasta, Faella, best canned tomato for sauce , DOP San Marzano, best mountain bike, Specialized. And the list goes on.