Pizzapalooza: Volume 2

This is the second installment in my "Pizzapalooza" series, named as such because the term "palooza" means "one that is extraordinarily impressive," as all of the pizzas you will read about in this post were. This post focuses on pizzerias that are located in Southern California.

Pizzeria Bianco

Pizzeria Bianco

The first spotlight is on Pizzeria Bianco, a Michelin Bib Gourmand restaurant, located in Los Angeles on the Row. Though now a Southern California staple, Pizzeria Bianco was actually founded in Phoenix, Arizona by Chris Bianco. Not only is Chris one of the nicest people you will meet, he is also widely regarded as an originator in the artisanal pizza movement.

Market Salad

Our lunch at Pizzeria Bianco began with a salad. I already find radicchio visually stunning with its bright purple hues, but this was the most beautifully colored radicchio I have seen. My mom taught me that we eat with our eyes first, and she is correct.

The specks of red and purple against a light yellow backdrop already had my mouth watering before the first bite. The salad was also set off in color with blood orange segments that ranged from deep burgundy to tangerine. The components also included sliced fennel, fresh parsley and a lemon vinaigrette, making this an incredibly beautiful and delicious salad.

Rosa Pizza

Next, my friend and I shared the Rosa pizza, which was recommended to us as a Pizzeria Bianco speciality. The star ingredient was the Santa Barbara pistachios, which were complemented by Parmigiano Reggiano cheese, thinly sliced red onions and rosemary.

Margherita

Whenever possible, I order a Margherita pizza at a pizzeria. This pizza, incorporating only three ingredients - tomato sauce, mozzarella and basil, plus the dough, is in my opinion, the best way to determine if the restaurant is skilled at pizza making. The simplicity of the ingredients requires that each be of the highest quality because there is no masking poor flavor or execution, particularly where the crust is concerned. Pizzeria Bianco nailed it!

Panna Cotta

To complete our meal, we shared a vanilla bean panna cotta with passion fruit sauce. Unlike most passion fruit purees or sauces I have had, this one incorporated the seeds, which imparted a nice texture and crunch.

Pizzeria Sei

Pizzeria Sei

Another Michelin recommended pizzeria I love is Pizzeria Sei, also located in Los Angeles. Pizzeria Sei makes Tokyo-style pizza. What is that, you ask? Anthony Falco, a chef, author and pizza consultant, explains it much better than I could. He says:

"There are these pinches all around the outside of the crust, instead of a perfectly round edge. It’s a rippled edge but also a big puffy crust. So, if I had to really boil it down, it’s the simplicity of ingredients, the quality of ingredients, and the pinching of the crust.”

After spending six weeks in Japan last year, I can confirm that Tokyo-style pizza is some of the best pizza I have ever had. If you can't make it to Japan however, Pizzeria Sei is the next best thing. In June of this year, Bon Appétit featured the restaurant in an article titled “LA’s Hottest Pizzeria is Japanese” and last year, the restaurant ranked 33 on the World's Top 50 Pizzerias list.

Tricolore Salad

I enjoyed my meal at Pizzeria Sei perched at the counter watching every move of the pizzaiolas as they created their masterpieces. While watching them make my pizza, as well as many others, I enjoyed the tricolore salad made with arugula, endive, radicchio, Parmigiano Reggiano, and preserved lemon.

Special Margherita

Then it was time for the pizza. Above, is a close up of all the bubbling toppings as well as that signature, pinched crust that Tokyo style pizza is known for.

Special Margherita

As I usually do, I ordered the Margherita to determine if this restaurant lived up to all the accolades. It did! The Margherita I ordered was the day's special and it was a slight departure from a traditional Margherita, but equally delicious. It was made with a traditional tomato sauce, basil, extra virgin olive oil, and fior di latte, as well as a sprinkling of sea salt and some bufala mozzarella.

Tiramisu

Pizzeria Sei only offers one dessert and it is the tiramisu, which I was told I could not miss. It was rich and creamy and after just two bites, I felt satisfied. I packed the remainder, plus two slices of my Margherita pizza for two of my favorite people, so they could experience the magic of the restaurant as well. They were in agreement that the food at Pizzeria Sei is incredible.

Fuoco Pizzeria

Fuoco Pizzeria Napoletana

The final pizzeria featured in this post is Fuoco Pizzeria Napoletana, located in Fullerton. Fuoco had been recommended to me at least half a dozen times, so I called one of my favorite foodies and we made our way there for great pizza and a long, overdue catch up session.

Fuoco, which means "fire" in Italian, features Neapolitan style pizzas made in the traditional style with quality ingredients including the extra-fine, imported, "00" flour.

Old Fashioned and Aperol Spritz

We started with some cocktails including an Italian Old Fashioned made with Bulleit bourbon, Disorono, black walnut and muddled cherry as well as a traditional Aperol Spritz.

Prosciutto and Fig

On this occasion, I decided to forgo my usual order of a Margherita pizza in lieu of Fuoco's unique offerings. We started with the prosciutto and fig pizza, a special of the day. The pizza was made with mozzarella, prosciutto and fresh fig and was sprinkled with toasted walnuts. Finally, it was drizzled with honey and a balsamic reduction and served. It was fantastic.

Vespa

Next, we shared the Vespa pizza, a fixture on the menu.

The Vespa combined mozzarella and goat cheese, a generous portion of cup-n-char pepperoni, whole roasted garlic, and was topped with house-made spicy honey.

Diavola

Last, we shared the spicy, Diavola pizza.

It was made with tangy, tomato sauce, creamy mozzarella and salame picante, which added a nice heat.

I hope you get a chance to try any or all of these pizzerias. They are all worth a visit. Mangia!