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Our Fave Slices In Honor of National Cheese Pizza Day

Photo courtesy of Stella Barra on Facebook
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Today is National Cheese Pizza Day, so we thought we'd slice you off a few of our favorite pies around town. (We do love our cheese.) Here are our favorites:

Stella Barra: Maybe it's the special red and white wheat flour from a private miller in San Joaquin Valley that makes Jeff Mahin's pizza so special. Maybe it's the seasonal Santa Monica Farmers Market produce. Who knows. But his pies are something special. (As are the ginger snap cookies. Bit that's another story all together.) Our personal pick beyond the namesake Stella Barra pizza is the Spring Onion and Smoked Bacon pie with gruyere and provelone cheeses, parsley, and thyme.

Pizzeria Mozza: With that massive mozarella bar next door, it's no wonder Nancy Silverton, Joe Bastianich, and Mario Batali's pizza shop has one of our favorite pies. The wood-fired pizza crusts are blistered to perfection and topped with some ourtrageously delicious items. The standouts are their classic margherita; the squash blossom pizza; and the fennel sausage, panna, red onion and scallion pies.

Tomato Pie:Yes, we know. Tomato Pie is known for their cheese-less slices. And while that saucy action is good and all, we're huge fans of their dairy-topped offerings too. Hawaiian is a guilty pleasure. Don't hate.

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Milo & Olive: When it comes to dough, Zoe Nathan can do no wrong. She runs one of our favorite bakeries, Huckleberry, and also serves baked goods at this Westside cafe. The pizzas are a real standout though. Try the Bianca with Taleggio DOP, 25 yr aged balsamic and a baked farm egg. It's the bomb for breakfast, lunch, or dinner.

Secret Pizza: Okay, we know it's in Vegas, but Angelenos are out there often enough that it's practically part of our home town. This pizza spot lies in down a corridor in the Cosmopolitan Hotel, and they serve the best garlic-y white pie around. It's practically worth the drive out there on its own. Well, maybe not during this heat wave. But you get the point.