I had a recent epiphany that ordering pizza needs to be a regular occurrence in my life. Given my usual gourmet habits, maybe then my dining habits would be equal to that of the average college student.
I usually order pizza from Pasta Roma and Rosso Oro’s because of their proximity to where I live. If, for whatever reason, they can’t deliver, I don’t have a problem picking it up — plus the pizza isn’t half bad. But I still want to satisfy my gourmet cravings, so as a result of this epiphany, I turned to Eater LA for some helpful information on the best pizza delivery places in Los Angeles. Eater compiled a list of the best places to order pizza, but I narrowed it down to the top three that are in close proximity to campus.
- Hollywood Pies – 1437 S. Robertson Blvd., Los Angeles, CA
It’s 15 minutes away! “Arguably the best Chicago-style, deep-dish pizza in town,” according to Eater LA.
- Papi’s Pizzeria – 109 E. 8th Street, Los Angeles, CA
Apparently it’s really good and is located in DTLA, so that’s good. Eater LA calls it, “A downtown dive with personality.”
- Masa of Echo Park – 1800 W. Sunset Blvd., Los Angeles, CA
“A deep-dish, crispy crust favorite of Eastsiders,” Eater LA says.
If time and money are an issue, you can make pizza from scratch. I make homemade pizza all the time and, as USC students, we are lucky enough to have Fresh & Easy nearby because they sell ready-made pizza dough. If Fresh & Easy is too much of a trek, you can make your own homemade pizza dough using a two-ingredient recipe from The Slow Roasted Italian — all you need is Greek yogurt and self-rising flour. Have at it.
To make pizza, all you really need is your pizza dough; standard pizza ingredients such as shredded mozzarella cheese, pepperoni slices and tomato sauce — and some sort of oven. I bake my pizza at 425 degrees for 15 minutes. After that, just let it cool and then it’s ready to serve.
I encourage you to make or order some pizza — the more the merrier.
Alegra Hueso is a sophomore majoring in creative writing. Her column “In Love With the Edible” runs on Wednesdays in print and Fridays online.