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Traditional Brooklyn style pizzeria serving a wide selection of fresh, hand made pizzas, appetizers, hero sandwiches & salads We also have delicious deserts and multiple flavors of locally made Italian gelato. We offer indoor dining for up to 50 guests in a comfortable, casual environment as well as outdoor seating making it a great spot to have dinner with family & friends!
Hours
| Friday | 12–11 PM |
| Saturday | 12–11 PM |
| Sunday | 12–10 PM |
| Monday | 12–10 PM |
| Tuesday | 12–10 PM |
| Wednesday | 12–10 PM |
| Thursday | 12–10 PM |
Address and Contact Information
Address: 12926 Venice Blvd., Los Angeles, CA 90066
Phone: (310) 439-2630
Website: http://angelcityla.com/
Menu Photos
Order and Reservations
Order: Order online
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Angel City Pizza in Los Angeles, CA. Pizzeria restaurant featuring a wide selection of Brooklyn style pizza, Sicilian pizza, traditional pasta dishes, …
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Visit us at 12926 Venice Blvd., Los Angeles, CA 90066. : @the_avid_glutton_foodie #AngelCityPizza #CommunitySupport #FireRelief #losangeles …
Angel City Pizza – Order Online
Angel City Pizza 12926 Venice Blvd. 12926 Venice Blvd., Los Angeles, CA. Delivery. Pickup. Pickup from 12926 Venice Blvd., Los Angeles, CA. Schedule your order …
Reviews
Alex Rubens
Super friendly staff who made the experience great and the pizza was amazing! I drive past this spot every day on my way home and regret not stopping in earlier. Nice selection of drinks. Hidden gem, will definitely be back!
… moreElizabeth Lascheid
I had such high hopes for Angel City Pizza, but it is unlikely we will be back, what with all the other really great pizza places right near us.
The place is cute and very clean. There are a few tables inside and there is some outside dinning as well. You order your pizza and when it is ready you pick it up. We had ours to take home, we are maybe 4 blocks away.
We tried their white pizza with added pepperoni. It is a good size, but still a tad pricey for what you get. They also have slices, but they were not even close to fresh looking.
What we got was garlic powder from a jar and not real fresh garlic. Now, if you are going to say it has garlic on it use real garlic. This is not hard and as I noted above it is sort of pricey in the first place.
They offer very little Ricotta on the pie. The amount of cheese is fine. The crust was fine, but not great. It was a little undercooked and somewhat too chewy.
All in all, it was fine. But I don’t really spend that much for fine
The service was very nice.
… moreThe place is cute and very clean. There are a few tables inside and there is some outside dinning as well. You order your pizza and when it is ready you pick it up. We had ours to take home, we are maybe 4 blocks away.
We tried their white pizza with added pepperoni. It is a good size, but still a tad pricey for what you get. They also have slices, but they were not even close to fresh looking.
What we got was garlic powder from a jar and not real fresh garlic. Now, if you are going to say it has garlic on it use real garlic. This is not hard and as I noted above it is sort of pricey in the first place.
They offer very little Ricotta on the pie. The amount of cheese is fine. The crust was fine, but not great. It was a little undercooked and somewhat too chewy.
All in all, it was fine. But I don’t really spend that much for fine
The service was very nice.
Miyah Greenwood
Absolutely loveeeeee Grandma’s pizza. The sauce is the perfect balance of tomato, herbs, and a bit of sweetness. It goes perfectly with the basil and the crust on the pizza is perfect. Wings aren’t bad but we haven’t ordered them again.
… moreDavid W
Quick dinner for 2 on a Sunday night. We were staying at a hotel nearby and needed pizza. Google reviews pointed to Angel City Pizza and it hit the spot. Honest hard-working pizza joint with locals constantly passing through. We had 3 different slices each – Grandma, Pepperoni & Marguerite/Cheese – washed down with a soda. Friendly service, and sports on the big screen. Good value and really delicious fresh pizza.
David W, September 2024
… moreDavid W, September 2024
Chloe (Cee Cee)
I’ve been here about 5 times. Such a hit and miss. Hopefully it is because they are new and just smoothing out the kinks of running a business?
First time was awesome. The garlic knots were amazing and the guy working there, I suppose the owner seemed genuinely passionate and nice. The pizza by the slice was perfection.
Second time: ordered a pepperoni and mushroom pizza (entire pie) While I waited, I overheard the older gentlemen being quite hostile and demeaning towards their staff, some of whom looked to be between 10-16 years old. Kind of off putting. Also the pizza didn’t taste great, and come on you guys had to used over salty canned mushrooms?!? Please cut fresh mushrooms. It makes a big difference.
3rd time ordered garlic knots again and they tasted under cooked and not anything like the first time I ate it in person. Clearly seemed to be made by a different person.
4th time- ordered another pie and again overheard another older man yelling / being condescending towards what seemed like underage kids. Ok so that other time wasn’t just a one off….
5th time – got a slice to go. They heated it up. Tasted great!!! Gives me hope to come back again.
Each time there were different people working which makes me wonder if there is a toxic work environment and they are not able to keep staff for long. I hope they change and talk to their employees with respect, I wasn’t the only one who noticed it happen and it just didn’t feel right.
… moreFirst time was awesome. The garlic knots were amazing and the guy working there, I suppose the owner seemed genuinely passionate and nice. The pizza by the slice was perfection.
Second time: ordered a pepperoni and mushroom pizza (entire pie) While I waited, I overheard the older gentlemen being quite hostile and demeaning towards their staff, some of whom looked to be between 10-16 years old. Kind of off putting. Also the pizza didn’t taste great, and come on you guys had to used over salty canned mushrooms?!? Please cut fresh mushrooms. It makes a big difference.
3rd time ordered garlic knots again and they tasted under cooked and not anything like the first time I ate it in person. Clearly seemed to be made by a different person.
4th time- ordered another pie and again overheard another older man yelling / being condescending towards what seemed like underage kids. Ok so that other time wasn’t just a one off….
5th time – got a slice to go. They heated it up. Tasted great!!! Gives me hope to come back again.
Each time there were different people working which makes me wonder if there is a toxic work environment and they are not able to keep staff for long. I hope they change and talk to their employees with respect, I wasn’t the only one who noticed it happen and it just didn’t feel right.
Alex Graeber
Angel City Pizza had some of the best customer service I’ve ever experienced in LA. Their staff went above and beyond for us when Uber Eats didn’t deliver our order, something that wasn’t even their fault! And on top of that, we had pizza that is easily Top 2 in LA and they aren’t #2! We will definitely be ordering & eating with them again!
… moreMagno Portilla
As a Queens native raised on NY pizza, I’m always skeptical of LA pizzerias. But Angel City Pizza? They stole a slice of my heart (and stomach) with their Brooklyn-style pies.
Let’s start with the wings. Their honey garlic cilantro wings are a revelation. The sweet, savory, and slightly spicy glaze is addictive, and forget the ranch or blue cheese – you won’t need it. The parmesan wings were classic and delicious too, with a perfectly crispy skin and generous parmesan coating.
Next up, the cheesy goodness. We tried the garlic knots pizza, which is basically a dream come true. Pillowy soft garlic knots as the crust, topped with cups of pepperoni and extra cheese? Divine. But my absolute favorite was the tie-dye pizza. Imagine a masterpiece with swirls of house-made vodka sauce, pesto, and marinara, all on a perfectly thin crust. Each bite was an explosion of flavor – tangy, creamy, and bursting with fresh herbs. A true work of art!
To finish it off, we couldn’t resist their cannoli. Crispy shell, creamy ricotta filling, and just the right amount of sweetness – it was the perfect ending to a fantastic meal.
If you’re looking for a taste of Brooklyn in Venice, look no further than Angel City Pizza. They understand the magic of a good pie, and their dedication to fresh ingredients and bold flavors shines through. They’re a welcome addition to the LA pizza scene!
… moreLet’s start with the wings. Their honey garlic cilantro wings are a revelation. The sweet, savory, and slightly spicy glaze is addictive, and forget the ranch or blue cheese – you won’t need it. The parmesan wings were classic and delicious too, with a perfectly crispy skin and generous parmesan coating.
Next up, the cheesy goodness. We tried the garlic knots pizza, which is basically a dream come true. Pillowy soft garlic knots as the crust, topped with cups of pepperoni and extra cheese? Divine. But my absolute favorite was the tie-dye pizza. Imagine a masterpiece with swirls of house-made vodka sauce, pesto, and marinara, all on a perfectly thin crust. Each bite was an explosion of flavor – tangy, creamy, and bursting with fresh herbs. A true work of art!
To finish it off, we couldn’t resist their cannoli. Crispy shell, creamy ricotta filling, and just the right amount of sweetness – it was the perfect ending to a fantastic meal.
If you’re looking for a taste of Brooklyn in Venice, look no further than Angel City Pizza. They understand the magic of a good pie, and their dedication to fresh ingredients and bold flavors shines through. They’re a welcome addition to the LA pizza scene!
Pest Outwest
There are other stores within range of the MdR neighborhood that list NY as their style (Fat Tomato) or even in their name (Johnnie’s), but so far as I’m aware, Angel City is the only actual NY style pizza in range (Loyola maybe just). At least they aggressively claim to be NY style, actually “Brooklyn”, with NY stuff on the walls and on the shirt of the owner. I’m excluding all the gourmet-authentic-artisan-wood fired places, not my style, and not NY anyway.
And NY isn’t my style either, I prefer a more substantial pizza, with a goodly layer of cheese and sauce, and a soft, chewy crust ring, which happens to describe Johnnie’s and FT, my two favorite local shops. But every now and then I like a NY as a change of pace, and it’s certainly easier on the tummy. With that in mind, let’s see what we have here.
As you can see by the picture, it doesn’t really look the type, especially on the left, where the crust ring is puffy and soft, with only a little crunch (caveat below). The cheese and sauce are rather heavy, comparable to a standard conventional oven parlor type. But the crust is definitely NY thin at the point, too thin, there is a pronounced flop. In fact, the picture was the second attempt, the first slice tore in half and jettisoned its cheese. You can imagine what Evil Corp tube’s DP would have to say about that, it wouldn’t be nice. You might compare his review of Di Fara in Brooklyn, this pizza does not resemble that at all.
It’s neither fish nor fowl, and in that regard, it reminds me of Mario’s up in Culver City, which was lighter on the cheese and sauce, but had a similar crust ring and flavor. So how the heck to rate this? On a NY scale, a 3, to be kind? On a standard parlor scale, maybe a 4, but it was rather oily on parts of the top, and the interior crust was thinner than I would expect (or like) from that type. I should also say there were too many mushrooms with too much stem, but a NY fanatic would probably murder me for putting mushrooms on it in the first place.
On the other hand, it ate well, I liked the crust ring, soft with a little crisp works for me. The sauce was tomato bright, rather like Mario’s. The cheese was kind of odd, a bit chewy, kind of like Lenzini’s on Culver. Parts tasted of sharp cheese, but that’s okay with me. I mopped up the oil, removed some mushrooms and stems, and enjoyed eating it. So I think I’ll go 4, but if there was the option, 3.5.
It’s not like there’s some kind of analogue to the German beer purity laws that define what a NY (or a Brooklyn) must be, and this guy is from NY, so arguably it must be. But there is a general consensus online, and this doesn’t really fit. For good or ill, the one-bite dude (no one knows his rules), sets the stage, east cost parlors have been mobbed on a positive rating from him. I assume he would probably see this as not crispy enough, with too much sauce and cheese (and the flop). I’m not saying this should look like a New Haven, all burnt up, but I think you have to ask for a crispy crust ring, it should hold the point for the fold, and the interior crust should have some crunch to it.
Here’s the caveat, DP likes Prince Street, and that looks a lot like this pizza, it even drooped in his video, with cheese sliding off. So NY (or Boston) gurus can’t agree with their own criteria. I’ve dismissed Prince Street, as it’s not the kind of NY I want, and it’s out of range. But if DP says that’s NY, why wouldn’t this be? He gave that a 3.75 (halved). He does allow for a NY flop, sometimes, but usually such pizzas don’t rate above the 7’s.
The price is not something anyone paying MdR rents will complain about, and I’m not taking that into account in the rating.
Access is easy, right up Venice, plenty of parking in the rear, and a back door entrance. You can’t turn left, but Beethoven to Washington will get you back to MdR easy enough. This might be a bit out of range for the endless Playa apartment blocks.
… moreAnd NY isn’t my style either, I prefer a more substantial pizza, with a goodly layer of cheese and sauce, and a soft, chewy crust ring, which happens to describe Johnnie’s and FT, my two favorite local shops. But every now and then I like a NY as a change of pace, and it’s certainly easier on the tummy. With that in mind, let’s see what we have here.
As you can see by the picture, it doesn’t really look the type, especially on the left, where the crust ring is puffy and soft, with only a little crunch (caveat below). The cheese and sauce are rather heavy, comparable to a standard conventional oven parlor type. But the crust is definitely NY thin at the point, too thin, there is a pronounced flop. In fact, the picture was the second attempt, the first slice tore in half and jettisoned its cheese. You can imagine what Evil Corp tube’s DP would have to say about that, it wouldn’t be nice. You might compare his review of Di Fara in Brooklyn, this pizza does not resemble that at all.
It’s neither fish nor fowl, and in that regard, it reminds me of Mario’s up in Culver City, which was lighter on the cheese and sauce, but had a similar crust ring and flavor. So how the heck to rate this? On a NY scale, a 3, to be kind? On a standard parlor scale, maybe a 4, but it was rather oily on parts of the top, and the interior crust was thinner than I would expect (or like) from that type. I should also say there were too many mushrooms with too much stem, but a NY fanatic would probably murder me for putting mushrooms on it in the first place.
On the other hand, it ate well, I liked the crust ring, soft with a little crisp works for me. The sauce was tomato bright, rather like Mario’s. The cheese was kind of odd, a bit chewy, kind of like Lenzini’s on Culver. Parts tasted of sharp cheese, but that’s okay with me. I mopped up the oil, removed some mushrooms and stems, and enjoyed eating it. So I think I’ll go 4, but if there was the option, 3.5.
It’s not like there’s some kind of analogue to the German beer purity laws that define what a NY (or a Brooklyn) must be, and this guy is from NY, so arguably it must be. But there is a general consensus online, and this doesn’t really fit. For good or ill, the one-bite dude (no one knows his rules), sets the stage, east cost parlors have been mobbed on a positive rating from him. I assume he would probably see this as not crispy enough, with too much sauce and cheese (and the flop). I’m not saying this should look like a New Haven, all burnt up, but I think you have to ask for a crispy crust ring, it should hold the point for the fold, and the interior crust should have some crunch to it.
Here’s the caveat, DP likes Prince Street, and that looks a lot like this pizza, it even drooped in his video, with cheese sliding off. So NY (or Boston) gurus can’t agree with their own criteria. I’ve dismissed Prince Street, as it’s not the kind of NY I want, and it’s out of range. But if DP says that’s NY, why wouldn’t this be? He gave that a 3.75 (halved). He does allow for a NY flop, sometimes, but usually such pizzas don’t rate above the 7’s.
The price is not something anyone paying MdR rents will complain about, and I’m not taking that into account in the rating.
Access is easy, right up Venice, plenty of parking in the rear, and a back door entrance. You can’t turn left, but Beethoven to Washington will get you back to MdR easy enough. This might be a bit out of range for the endless Playa apartment blocks.
Tom Crappse
My wife and I love Vito and there is not a better Grandma pie in the city, or SoCal for that matter, in my opinion.
… morechrmd 03
The food was absolutely fantastic. Got two slices of pepperoni and they were delicious. They tasted like brick oven, baked pizza and the crust was amazing. They were busy with an after-school rush from students, so service was a little distracted but the pizza made up for any loss in satisfaction. Please get some pizza!
… more