"Perhaps the best pizzeria to open in the South Bay, Redwood Pie comes from a Sotto veteran and longtime baker Erik Vose, who also worked at Inglewood’s Cadoro bakery. Redwood’s New York-style pizzas come with familiar toppings like sausage and pepperoni, or soppressata with olives, but feature a flavorful sourdough crust based on a San Francisco yeast culture. The crust’s texture balances something chewy and slightly crispy, firm enough to hold up to the sauce, cheese, and toppings but light enough for an average person to eat half a large pizza. Vose named his pizzeria after redwood forests, but the ocean adjacent Hermosa Beach location feels a world away from massive trees. Maybe that’s the dichotomy Vose was going for with the crust: sourdough, artisanal flavors but shaped into a crisp, thin New York City-style 16-inch pie. The results are tremendous." - Eater Staff
