Olio pizza
Olio pizza
Anne Fishbein

The Pizza Pie Chart

From our 2012 Restaurant Issue, celebrating everything pizza in L.A.

If you're the type of person who believes in consolidation, then maybe the purist's pizza -- charred crust, tangy tomato sauce, a bit of cheese, maybe sausage -- is not necessarily for you. Maybe the more appropriate pie hails from the Ed LaDou school of pizza, where smoked salmon has every right to a pizza's real estate, where nacho chips are just as proper a topping as meatballs, and where bulgogi in a bowl is good but on a pizza? Even better.

This flowchart, then, is for the maximalist who has never met an ingredient that wouldn't taste best on a pie.


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