The best by-the-slice and delivery pizza you’re likely to get in L.A. It’s a cheerful, casual spot offering New York-style pie, founded by a New York transplant who saw a niche that needed filling.
The fresh mozz is the truer Margherita, with beautiful hunks of cheese, but the cheaper version is also good, if closer to a basil-spiked cheese pizza.
There are two Margheritas on the menu: classic and Margherita DOC. The classic is the most affordable personal pie on this list, a great little pizza with fresh mozz and a decent chewy crush.
This is another build-your-own pizza concept. Blaze’s Margherita is called the Red Vine, and it features soft blobs of mozzarella with sauce and cherry tomatoes on top. $7.45 for a small personal pie.
The Margherita D.O.P. is a pleasure, with fresh ingredients and a nice char to the crust. If you must add a topping, I’d recommend the spicy peppadew. $12 for a 10-inch, $18 for an 18-inch.
The Margherita is top notch, and for an extra $2, you can get the Margherita Plus. This one cheats a little because it uses basil-infused olive oil, Grana Padano and soft milky spoonfuls of burrata.
For quality Neapolitan pies in Pasadena, Settebello is probably your best bet. The pizza is great, blistered in wood-burning ovens.
The Margherita may not be the headliner at Pizzeria Mozza, but it’s a winning pie. It’s hard to beat the signature crust, with its thin center and tall, pillowy edges.
Bestia offers a range of quality Italian fare that encompasses pizza. The Margherita is a beauty, all bubbly mozz and bright tomato sauce, with fragrant basil on top.
The best Margherita in town comes from this artisanal pizza operation on Hollywood Boulevard. Mother Dough is named for an involved process of dough-making that yields a beautiful crust.
