I have been trying a bunch of places in LA recently. Here is the skinny on some of them.
Damianos pizza. This place gets high marks for the true NY style crust, but the cheese is a little bland and chewy. Still really good for LA
Village pizza Larchmont. This place has the best cheese and sauce. Totally real deal NY. Unfortunately the crust is not as good as albano's. I wish we could combine them and LA would have real NY pizza. I don't understand why all these places with deck ovens trying to do NY style are using screens??? Save the screens for the air impingement ovens please!!!
Mulbury st. pizza. Over rated. This place was not as good as the above two, but obviously trying to do the same thing. Just didn't have the right flavor or texture for NY style.
Joe Peeps. WAY over rated. Not NY style. I am sorry, but this is false advertising. This is american style pizza, and not even necessairily better than Papa John's.
Ago Ristaraunte. FALSE ADVERTISING!!! if you check out their blurbs they say neapolitan pizza wood burning oven yadda yadda yadda. This pizza had great cheese and sauce, but could not have been baked in much more than a 500 degree oven. Certainly not anywhere near a 2 minute bake which I would say would be the maximum for a neapolitan pizza. I still liked this place better than Antica pizzeria (the worst). The crust was crackerlike and thin, though. Certainly not fluffy and light neapolitan. Also, have you ever seen a neapolitan pizza (touted as being like they make in naples) that uses cheap processed mozzarella. I think not! Also, very expensive. 15 bucks for a 9 inch plain pizza. For this price I would have expected fresh mozzarella or buffala and at least some basil on there instead of just dry oregano.
La Buca. Another place like the above trying to sound like a neapolitan pizzeria. It has the menu with all the fancy neapolitan pizza names, but it really is just plain old american pizza with cheap processed mozzarella and high gluten flour cooked on a screen at 500. Why all the screens with the deck ovens?
I think every place out here does this. Crazy. I don't understand. The crust was light and had some puff, but had a bit too much sugar. If we could put the ago sauce and cheese on this dough you would have something decent for sure. Problem is this pizza was totally bland. I have a feeling this place makes a mean pasta dish, though. I am going back for that.
Next up mozza, and for normal pizza I am sticking to village pizza for now.