PI^L.A.

"It won’t be easy to get your hands on a pizza from Dough Daddy, but we promise these Detroit-style pies are worth the effort (you should follow them on Instagram and take it from there). Now, about those pies - they’re defined by crispy edges, thick, bread-y crust, about 12 pounds of creamy, salty Wisconsin brick cheese, and messy rows of sweet, fresh tomato sauce (added on top, rather than directly to the dough). Incredible pizza and a sense of accomplishment? Now that’s what we’d call a win/win." - brett keating

"One of the few Detroit-style spots in Los Angeles, Dough Daddy is an excellent pop-up in DTLA. Their square pies are defined by crispy edges, thick, bread-y crust, about a pound of creamy, salty Wisconsin brick cheese, and messy rows of sweet, fresh tomato sauce (added on top, rather than directly to the dough). Make sure you also add the pepperoni, which is cooked perfectly so the edges curl up to make tiny little swimming pools of grease. It’s going to take some effort to order - you’ll should follow them on Instagram and go from there - but in the end, all the work will be worth it for these excellent pies." - brant cox, brett keating

"2020 was the year that LA got to know Detroit-style pizza, and on behalf of the city, I want to say: Thank you, Detroit. My favorite pie is at Dough Daddy, the DTLA pop-up that sells out within minutes of posting their weekly pick-up slots on Instagram. The light, springy crust is loaded with a heavy layer of creamy, salty Wisconsin brick cheese (which gets supremely crispy on all sides), and dabbed with thick rows of sweet, fresh tomato sauce. Your order here is the Real Deal with pepperoni, which curl up into thick, crispy, greasy little swimming pools of salty wonder. Though ordering can be tough (you’ll need to turn on Instagram post notifications to grab a slot), pick-up from their secret Downtown apartment kitchen is a breeze. - Staff Writer Brett Keating" - brant cox, kat hong, brett keating, james montgomery

"Pi LA is a new pizza restaurant in Downtown Los Angeles, co-founded by Chef Octavio Becerra and Fred Eric. The restaurant specializes in unique pan-style pizzas with options like potato gratin, onion confit, and truffle white sauce, as well as confit chicken, pumpkin, and black mole pizzas. Pi LA also offers a collaboration with Eight Korean BBW featuring pork belly, kimchi-spiked tomato sauce, and shaved Asian pear. The pizzas are Detroitish-style deep pan pizzas, each named after a classic car, and priced between $17 and $25. On-site dining and pick-up are available starting March 3, with extended hours and daily service expected in April." - Farley Elliott

"A new pop-up in Downtown LA, Dough Daddy makes incredible Detroit-style pizzas and (presumably not-Detroit-style) cocktails. And if you’re wondering what, exactly, a Detroit-style pizza is: It’s a thick, rectangular pie with Wisconsin brick cheese melted on top, and then topped with tomato sauce. The pies are absolutely tremendous here - crunchy, doughy, and chewy all at the same time - and the accompanying cocktails taste like they came from your favorite tiki bar. Order through their Instagram, but be warned: Pick-up slots disappear faster than the Lions’ playoff chances. For more info, check their Instagram." - Brant Cox, Kat Hong, Brett Keating, James Montgomery, Arden Shore