L'Antica Pizzeria Da Michele

The Hollywood outpost of the Naples institution that has been making pizza since the 19th century, brought to the US by chef Michele Rubini using a high-protein flour and double-fermentation process that produces a thin, chewy crust cooked in under a minute in a wood-fired oven visible from every seat. Eater LA lists it as one of the top pizzerias in the city, and the open-air space feels like a Neapolitan courtyard despite being two blocks from the Walk of Fame. Start with the margherita, then order the marinara to compare the two classics side by side.