When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we tend to map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions from time to time—and when he does, they tend to be pretty spot-on. "Redd Wood is Richard Reddington's new pizzeria," he emailed us. "I just met him [in Los Angeles] tonight. I had apps at his other restaurant in Yountville, Redd, and they were really good. I bet his pizza is pretty damn good. You should try it." More

Palermo Restaurant, in Los Angeles' Los Feliz neighborhood, is one of the better examples of local pizza history. The current location, which opened in 1979 after a three year stint on Hillhurst Avenue, offers standard red sauce Italian dishes; all of which are not worth consideration. Only one item is a must have: the Pizza Rosa (med $11.25/large $16.45). More

The daily pizza is inspired by what the kitchen is craving, often driven by tried and true combinations from the menu. This particular pizza is a derivative from their sweet and savory Syrian Lamb Meatballs with carob date molasses. It's like a bacon-wrapped, blue cheese-stuffed date in pizza form! More

The Italian mozzarella purveyor, Obikà, is slowly creeping into the US market. Importing mozzarella di bufala (yes, made with real bufala milk) three times a week, they seek to seamlessly blend imported Italian ingredients with local produce. In March, the Los Angeles location became the first in America to introduce Obikà's style of pizza. More

With artisan bakery style pizzeria popping up in Los Angeles, it's important to remember who was doing it here first: Pitfire Pizza. More

It's a shame that San Diego's Little Italy only has one place to get pizza by the slice, but fortunately, the sole option, Landini's Pizzeria, is one of the best in the city. More

If you want barbecue sauce-topped pies, you go to California Pizza Kitchen. If you want the height of haute California-style pizza, you go to Chez Panisse. Somewhere in between is Pauline's Pizza. They've been serving pizzas topped with garden-fresh vegetables for over twenty-five years. More

The question I keep hearing lately is "Who will be the Chipotle of pizza?" Fast-casual pizzerias all over the country are clamoring for the title. In Southern California, Carl Chang's Pie-ology has a promising formula: a super thin crust and a dash of theatre. All pizza—no matter how many toppings you select—cost $7.50. A plain cheese runs $6.oo. More

Anthony Mangieri is renowned for his uncompromising, spare approach to making Neapolitan-style pizzas. For many years, he did not offer a single meat-topped pizza on his menu. But, in honor of his infant daughter, he has added a new pie, topped with salami, to his rotation. We went to his temple of Neapolitan pizza to check it out. More

The Zucchini, Slow Roasted Corn, Tomato Sauce, Gruyere Cheese and Basil ($12) is the highlight of the coca menu. Traditionally, cocas are topped with an array of items, but caramelized onions are frequently in the mix. Instead, Chef Zadi brings sweetness to this dish with the sugary crunch of slow roasted corn. More