Chef Ali Haider has a hit with 786 Degrees, the temp-specific Sun Valley spot for busy, blistered — and completely halal — pizzas. Expect top quality ingredients and a good amount of char from the wood-fired oven, and for anyone looking a bit closer to the heart of LA, Haider also operates Sapori in Pasadena.

This New Haven-style specialist is hiding inside an underground sports bar in Glendale. It’s hardly the kind of well-known place to find some of LA’s best pizza, but that’s okay — those in the know DM early for orders of darkly burnished, thin, delicious pies.

This carb-focused Highland Park spot from chef Bradford Kent (Olio, Blaze) has a socially responsible and environmentally conscious bent, using 10 percent regenerative wheat for both the pizza and the bagels. The 16-inch, firm-crusted New York-style pies strike a good balance between sauce and cheese, and with two vegan options (vegan cheese and vegan vodka with mushroom-fennel sausage and red onion), there’s something here for everyone.

West Hollywood’s DTown Pizzeria is a must for people looking for the most ‘authentic’ Detroit pizza experience. Made by a native Michigander, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want.

Sotto veteran Daniel Cutler oversees this pizza and small plates restaurant with wife and general manager Caitlin Cutler. With inventive pizzas boasting supple but charred crusts and levain bread with a wonderfully brown crust, Ronan is a haven for those who love carbohydrates.

Prime Pizza has become LA’s de facto slice joint. The place not only does simple thin round pies, it also works square and Sicilian-style pizzas daily, and with locations now open from Burbank to Little Tokyo to Santa Monica, its reach is bigger than ever.

What started as a pandemic pop-up run out of their Glendale home has turned into a brick-and-mortar pizza-and-cake restaurant in Echo Park for Aaron Lindell and Hannah Ziskin (House of Gluten). He makes the Detroit-style pizzas, baked in traditional pans for charred, crispy-crunchy edges and a tender, focaccia-like crumb. Although his pies are just as good with a simple topping of tomato with a few sprigs of basil, rotating specials often combine sweet, spicy, and meaty elements to perfection. Ziskin, meanwhile, makes some of the best desserts in town, which range from layered slab cakes to princess cakes to thick slices of mud pie.

It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire (just check out those high-edged, lacy corners). These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce, to be sure, but the place’s crispy, thin, round pies are also worthy of a swoon or two.

The late Jonathan Gold made some hefty claims about Pizzana, comparing chef Daniele Uditi's neo-Neapolitan pies to the best in the world. Given the restaurant's naturally fermented dough and wood-fired oven, it’d be difficult to argue otherwise. Newbies should absolutely try the creamy cacio e pepe pie, or the diavola, topped with spicy salami and nduja walnut romesco. Both have become Uditi signatures.

丹尼男孩是來自紐約的前Meatbal之一l Shop co-founders and is an homage to East Coast red-sauce roots. It’s tucked away inside of an office building doing takeout and on-site dining from a tall, sunny ground floor atrium space.

Steve and Dina Samson opened one of the city’s most detail-oriented thin-crust pizzas next to their Fashion District restaurant Rossoblu. Using a high temperature electric deck oven, Samson uses three-day old dough that boasts a pliant structure that takes on everything from classic pepperoni to a mixed vegetable pie with escarole, red onion, smoked olives, and mozzarella.

It’s no secret that the bright, shiny Culver City location lacks the grit that made the original Brooklyn Roberta’s feel punk-rock, but stellar pies do the talking here. Wood-fired, a little chewy, nicely charred pizzas include now-classics like the bee sting (with pepperoni and hot honey) and famous original (with tomato, mozzarella, parmesan, caciocavallo, oregano, and chile). Always-rotating, super-fresh vegetable dishes, well-mixed cocktails, and puffed-up pizza dough masquerading as bread and served with creamy cultured butter make this more than the average pizza joint.

Growing East Coast chain Emmy Squared has hit the Santa Monica shores (sort of) landing on Colorado Avenue as part of the Santa Monica Brew Works facility. Find hefty slices with lots of cupped pepperoni for on-site patio dining or to-go.