Ask six different people for their thoughts on pizza in LA and you’ll get six different opinions. “It’s trash.” “It’s underrated.” “It’s weird that the deep dish here is so good.” There’s a lot of different pizza around town, and you’ve probably found one that makes you happy. Finding one that makes everyone happy is a little harder, but the pizza at La Morra comes close.
La Morra isn’t really a restaurant. It’s a wood-fired, portable pizza oven, built on the back of a trailer that tools around town stopping in at farmers markets, private events, and restaurants. They’ve got a calendar on their website, but the most reliable spot to find the La Morra crew is at the back of Thai Town wine bar Tabula Rasa, where they set up shop and make pizzas for a big crowd on most Thursday nights.
Wherever you cross paths with La Morra, you’ll find crowd-pleasing, Neapolitan-style pizza. No one you bring here is going to complain that it’s so deep, it might as well be pie, or that it’s so greasy you need to dab it with a napkin before eating. The toppings are simple but fresh and flavorful, and the crust is that perfect kind of chewy-crunchy hybrid that could convince you to put all your material possessions on Craigslist and use the money to travel the world in search of pizza. The menu changes constantly, but you’ll probably find a super-classic margherita, some kind of white pie (maybe a mushroom or four cheese), and something kinda weird - like the tartufo, with truffles, raclette, potato, caperberry, and herbs.
At a fundamental level, it’s easy to like the kind of pizza that pops up in places where you’ll also find a lot of wine. It also doesn’t hurt that it’s served to you by an extremely friendly husband and wife team who you wouldn’t mind incorporating into your friend group. Especially because they’ll hopefully bring the pizza oven when they come over for beers.
As classic as it gets. If you’re the person who always orders the margherita, you won’t be disappointed with this one.
In our experience, turning pasta sauces into pizza toppings mostly doesn’t work. Except here, where you get the creamy, salty, cheesy mix of perfect carbonara on top of your pie.
This one has a nice kick to it, thanks to the peppers on top and our the chili oil you’ll drizzle all over it.
If it were possible for a pizza to be light, this would be that pizza, even with the presence of truffles and stinky raclette cheese. This is lemony and topped with a ton of herbs. It’s completely delicious.