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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.

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

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