Photo of the Day: Sotto's Pizza Oven

By Lesley Balla
September 26, 2013
By Lesley Balla  |  September 26, 2013
Photo by: Sotto/Ryan Tanaka

Built by hand by Stefano Ferrara, Sotto's oven burns around 900 degrees to get the perfectly supple crust with just enough char on the Neapolitan-style pizzas in Century City. Chefs Steve Samson and Zach Pollack do everything as traditionally as possible, including having this thing imported from Italy brick by brick and built on the spot. Of course, the margherita pizza is near perfection, but others topped with gunaciale, ricotta and fennel pollen, or sausage, rapini and chiles are hard to resist. It makes the hidden spot - literally because it's the basement restaurant under Picca - worth seeking out.

Places Mentioned


Italian • Pico-Robertson

Food25 Decor20 Service22 Cost$50
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