Nestled in a quaint Mid-Wilshire strip mall, Apollonia's is a cash-only haven for tantalizing thin-crust and Detroit-style pizzas that pack a flavor punch.
"It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s. These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce, to be sure, but the place’s crispy, thin, round pies are also stellar, reflecting a pure New York City slice parlor in the heart of LA’s Mid-Wilshire area." - Eater Staff
"A pizzeria in Mid-Wilshire participating in the LA Pizza Alliance event." - Rebecca Roland
"The toppings on Apollonia’s round, thin-crust pies are way more exciting than your standard offerings, like a spicy arrabbiata sauce and “exotic sausages” made with lamb, duck, and something called “chicken tequila.” (Buzz not included.) But the off-menu pepperoni square pie is the real reason you should drive across town to this Mid-Wilshire spot. Don’t let the $40 price scare you away—this accounts for 10x14 inches of crackly, marinara-drenched gold. The deeply charred crust has a spongy, light interior, and one of these babies can easily feed three people. No modifications are accepted because no modifications are needed. " - brant cox, nikko duren, sylvio martins
"Apollonia’s serves excellent NY-style and Detroit square pizzas. The Acapulco Gold and Margherita are favorites, with the option to build your own pizza. Note that the shop is cash only for in-person orders." - Eater Staff
"With a split lunch and dinner service operating for just five-and-a-half hours each day they’re open (Wednesday to Sunday), Mid-Wilshire’s Apollonia’s Pizza feels inaccessible, with a cash-only approach and just two slices available at the shop: cheese and pepperoni. But these slices are absolutely glorious, prime examples of the best kind of New York City pizza where the cheese and sauce become amalgamated into a magical interplay of stretchy, savory goodness. The cheese pizza is stunning, and the pepperoni, with its slightly curved cups of spicy mini-salami, might be even better. These are traditional slices that feel less artisanal but still offer a highly developed, flavorful crust. The sauce is more robust here than Bianco’s, more reduced and tinted with herbs and black pepper, giving it the aggressive seasoning of the likes of Di Fara in Brooklyn. However, with no basil-topped margherita on the menu at Apollonia’s, the slices cannot reach heights of the late Dom DeMarco’s pizza. For West Coast pizza fans, Apollonia’s is a fantastic consolation, and the whole pie menu ranges over two dozen topping combinations. Note: They do accept online orders, and one could pay with a credit card when ordered this way. Oh, and they make gluten-free pizza in whole pie form." - Matthew Kang
