Redwood Pie

"The tangy sourdough pizzas at Redwood Pie are so good, we burned our mouths inhaling a slice hot from the oven. We regret absolutely nothing. The New York-ish style pies at this simple counter-service pizzeria in Hermosa deliver the best of both worlds: crusts that are crisp and nearly burnt on the edges and chewy-soft in the center. Their hand-crushed tomato sauce is tart and pulpy, like someone went Incredible Hulk on a can of San Marzanos, but they also know their way around a white pie, including one perked up with lots of pickled peppers and spicy sausage. We’ve already tasted enough to make the call—best pizza in the South Bay." - brant cox, sylvio martins, cathy park, garrett snyder, brant cox, sylvio martins, garrett snyder, sylvio martins, cathy park, cathy park, garrett snyder, sylvio martins, brant cox, cathy park, cathy park, brant cox, sylvio martins, sylvio martins, sylvio

"The tangy sourdough pizzas at Redwood Pie are so good, we burned our mouths inhaling a slice hot from the oven. We regret absolutely nothing. The New York-ish style pies at this simple counter-service pizzeria in Hermosa deliver the best of both worlds: crusts that are crisp and nearly burnt on the edges and chewy-soft in the center. Their hand-crushed tomato sauce is tart and pulpy, like someone went Incredible Hulk on a can of San Marzanos, but they also know their way around a white pie, including one perked up with lots of pickled peppers and spicy sausage. We’ve already tasted enough to make the call—best pizza in the South Bay." - Sylvio Martins

"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

"A Hermosa Beach pizzeria offering sourdough pizzas with complex flavors and sturdy crusts, earning a reputation for excellent pizza in the area." - Eater Staff