LA Review: La Morra Pizzeria
Ask six different people for their thoughts on pizza in LA and you’ll get six different opinions. “It’s trash.” “It’s underrated.” “It’s weird that the deep dish here is so good.” There’s a lot of different pizza around town, and you’ve probably found one that makes you happy. Finding one that makes everyone happy is a little harder, but the pizza at La Morra comes close.
8 Styles of Regional Pizza to Know, Love, and Cherish
Hand-stretched, wood oven-fired, with a chewy crust and a floppy center. Some spots stick to strict Italian standards, others veer more neo-Neopolitan, especially when it comes to toppings (think duck meatballs, tomatillos, and smoked salmon).
7 New Restaurants Where Passionate Pizzaioli Are Upping Their Pie Game
The ultimate blank canvas for chefs these days: charred, puffy dough. “Working with it keeps me on my toes,” says Zach Swemle, the chef behind mobile Neapolitan pizza outfit La Morra, which recently decamped from Charleston to Los Angeles.