Good Pie

The pizza at Good Pie is made with such craft and care, it's hard to resist. More than a dozen of our experts clearly agree – with multiple chefs, journalists, restaurateurs, Instagrammers and other assorted tastemakers mentioning the Arts District mainstay by name when asked to recommend their favorite valley pizza spots.

Chef Vincent Rotolo is like a scientist, taking temperature and humidity into consideration while preparing a three-day fermented dough in a state-of-the-art kitchen with a bakery-quality proofer and four-level oven. The same dough is used in a variety of pizzas, including traditional New York, Sicilian, Detroit and "Grandma-style," in which a rectangular crust is kept thin with just a drizzle of tomato sauce over the cheese.

Rotolo's creations are served in a cozy Main street pizzeria with tin ceilings, an open kitchen and a long bar serving wine, beer and cocktails. Guests are encouraged to bring a framed photo of their own grandmothers to hang on the wall, adding a highly personalized touch to a restaurant that's already loaded with charm and family-friendly hospitality. Good Pie also has a small patio and window for takeaway orders.