Pizza shapers at the family-owned Pappadoz eatery ornament freshly baked crust canvases with signature house-made tomato sauce, mozzarella cheese, and a slew of gourmet ingredients. Specialty pies showcase barbecue-chicken breast or a medley of vegetarian toppings, and large calzones envelop mozzarella cheese and gourmet fixings like a warm parka zipped around a chilly parakeet. Freshly sliced 10-inch subs and pastas provide flavorful sustenance for pizza renouncers, and smoothies eschew added sugars in favor of natural fruits. Customers can perch upon stools within the cozy shop, connecting to complimentary WiFi and using a charging dock to keep their cell phones, laptops, and electronic tie racks working briskly.
Bolstered by a consistent stream of media praise, including a spotlight in the Daily Bruin in 2011, Extreme Pizza's thrill-seeking founders channel their penchant for outdoor adventure into a menu of healthy, creative pizzas. They habitually tweak the menu to incorporate new pies, many of which are available gluten-free, much like dictionaries with the "G" pages ripped out. Their chefs slice veggies and twirl dough each day before molding pizzas such as the Paia Pie, a smorgasbord of hawaiian pineapple, canadian bacon, and mandarin oranges atop a bed of mozzarella and cheddar. The website conveniently displays approximate calorie counts to accommodate diets and phobias of eating foods containing prime numbers.
Patrons can carryout take and bake pizzas or settle into the Redondo location and chow down beside a view of the ocean expanse. Kids blow through excess energy in the game area while adults scrutinize incoming broadcasts on TVs in the dining room.
Whether they are seated inside The Slice’s newly remodeled dining room or by the warm fire pit on the outdoor patio, customers can satisfy pizza cravings with bites of freshly baked pie. These mouth-watering discs are made to suit any taste, and options include traditional pizzas with pepperoni, stuffed pizzas with double crust, double cheese, and peppers, and gluten-free pizzas. Rounding out the menu are crisp mixed green salads, ziti with marinara sauce, buffalo wings, eggplant parmigiana subs, and homemade cookies.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and buffalo hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto) or olive oil, and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, gluten-free crust $14.99, each additional topping $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon, $18.99 for large thick crust, $21.99 for gluten-free), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar, $18.99 for large thick crust, $21.99 for gluten-free).
Pedone's Pizza's cooks fulfill their titular promise for pies, but they use their ovens for far more than baking crust. They also whip up a slew of Italian specialties, from bubbling lasagna to toasty chicken-parmesan sandwiches. In addition to classic dishes, they flex their culinary creativity when creating their pizzas, sometimes replacing the standard tomato-based sauce with alfredo, thai sauce, or Pedone's secret pink sauce. Customers have the option of a preselected suite of toppings to accompany each sauce, or they can make their own recipes from a selection of fresh ingredients with which the kitchen staff will top any pie or vacation scrapbook.
Located in a spacious dining room and roughly 100 yards from the beach and Manhattan Beach Pier, Manhattan Pizzeria specializes in Italian dishes that have become American classics. The owner, who was worked as a chef at Spago in Beverly Hills, utilizes a menu of pizzas with eclectic ingredients, bowls of sauce-covered pasta, hot wings by the dozen, calzones, and a wide variety of subs and salads. As patrons mull over pizza toppings, the cooks can suggest combinations such as buffalo chicken with mozzarella and red onions, or speciality pizzas such as the Deluxe. Alongside the pizzas, chefs use their toppings to create hot and cold subs, as well as salads that burst with vegetables like a scarecrow’s investment portfolio.