Wallflour Pizza
Pizza restaurant · Eagle Rock
2128 Colorado Blvd, Los Angeles, CA 90041
Highlights
Slow-fermented sourdough pizza, flavorful meatballs, great desserts
Slow-fermented sourdough pizza, flavorful meatballs, great desserts
"A former pop-up turned permanent operation by Carolina Pedroza-Conaway and Brandon Conaway transformed the former Azlan space on Colorado (near Eagle Rock Boulevard) into a colorful, cozy room serving expertly leavened sourdough pizza with a standout crust. While the al pastor pie is recommended for sharing, the mushroom-topped So Mush Love is called out as a favorite: its primary ingredient was procured from local vendor Long Beach Mushrooms and is spread across the pie alongside Grana Padano cheese, roasted garlic cream, and fresh arugula. The crust is best enjoyed fresh out of the oven; the restaurant is not on third-party delivery apps but does offer takeout via online pickup orders." - Eater Staff
"Many of us dabbled in sourdough during the pandemic, but none of our starters had the staying power of Wallflour Pizza, a former DM-only pop-up (previously known as Quarantine Pizza) that’s blossomed into a flower-themed Eagle Rock pizzeria. The crunch of the thin, crackly crusts on these shareable pies echoes from one table to another, and a satisfying sourdough tang comes through in each bite. The toppings are where things take off, though—the basic-but-perfect Spiceroni pairs a generous slick of hot honey with teeny pepperoni curled up like lily pads, and the So Mush Love is blanketed with lots of springy mushrooms, a heap of arugula, and a cream sauce enriched with roasted garlic. The hours are currently a bit narrow—Wednesday through Sunday, 1-8pm—but this is pizza worth planning around." - brant cox, sylvio martins, cathy park, garrett snyder, cathy park, cathy park, cathy park, brant cox, sylvio martins, cathy park, brant cox, brant cox, sylvio martins, cathy park, brant cox, sylvio martins, brant cox, cathy park, brant cox, brant cox, sylvio martins, garrett snyder, sylvio martins, cathy park
"Given that Wallfour started as a pandemic pop-up, its obsession with sourdough makes sense. But while we gave up on our homemade yeast starter years ago, this counter-service pizzeria in Eagle Rock clearly didn't. The gorgeous crust on their thin, crackly pies echoes from one table to the next, and a satisfying tang comes through in each bite. Atop that delicious bready foundation sits balanced layers of sauce and cheese, but it's the generous toppings where things really take off. Prioritize the basic-but-perfect Spiceroni with a slick of hot honey and teeny curled-up pepperoni, or the So Mush Love is blanketed with springy mushrooms, arugula, and roasted garlic cream." - brant cox, sylvio martins, cathy park
"Many of us dabbled in sourdough during the pandemic, but none of our starters had the staying power of Wallflour Pizza, a former DM-only pop-up (previously known as Quarantine Pizza) that’s blossomed into a flower-themed, counter-service pizza shop in Eagle Rock. The crunch of the thin, crackly crusts on these shareable pies echoes from one table to another, and a satisfying sourdough tang comes through in each bite. The toppings are where things take off, though—the basic-but-perfect Spiceroni pairs a generous slick of hot honey with teeny pepperoni curled up like lily pads, and the So Mush Love is blanketed with lots of springy mushrooms, a heap of arugula, and a cream sauce enriched with roasted garlic. The hours are currently a bit narrow—Wednesday through Sunday, 1-8pm—but this is pizza worth planning around." - Cathy Park
"Opened as Quarantine Pizza during the COVID-19 pandemic, this sourdough pizzeria from Brandon Conaway and Carolina Pedroza-Conaway opened in a bright Eagle Rock space in April serving a tight menu of 14-inch pizzas that are large enough for two hungry adults to share. The family-friendly space serves five pizzas, including pepperoni and cheese; spicy pepperoni with jalapeño and hot honey, mushrooms with garlic cream, and a marinara-style tomato sauce with garlic confit. Throw in a few salads, sourdough cookie, and pandan olive cake, and that’s basically the entire menu. Staff will likely upsell the $2 side of ranch, and the dip is a pretty great way to polish off those tangy naturally fermented crusts." - Matthew Kang
