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Village Pizzerias

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Los Angeles, CA

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Work Culture at Village Pizzerias

Our Story

The Brooklyn Boy Who Moved West

When I moved to San Francisco in 1979, the only thing I really missed was my favorite pizza. The local 'neighborhood' pizzerias of my childhood back in Brooklyn and Queen made San Francisco's pizza seem pale by comparison. I found Village Pizzeria almost immediately. I believe they combined Brooklyn or 'boroughs' flavor with California fresh and produced a truly great pizza. I felt good about this San Francisco experience. It was a 'score' (to say the least) to find Village Pizzeria on Steiner Street almost immediately. "Pale by comparison" was nicely put to describe the others in town. Fifteen years later, in 1994, I changed careers and purchased a Village Pizzeria on Clement Street in San Francisco. In 1997, while on vacation in Souther California, our family decided to relocate to Hancock Park — and we were able to open Village Pizzeria on Larchmont Boulevard. In February 2008, we opened Village Pizzeria on Yucca Street in Hollywood. California fresh means just that — no additives — fresh. The dough for the pizza crust is prepared daily using fresh yeast and allowed to 'proof' (rise). The resulting shell is a true baker's crust. Village Pizzeria Larchmont and Yucca use the best Wisconsin mozzarella available. To ensure the quality and freshness of the toppings, we make our own sausage, meatballs, marinara sauce, balsamic and Italian dressings, fresh crushed garlic and clam mixture and pesto according to specific 'special' house recipes. We only use fresh cut produce. No microwaves ovens used here!! We've been told this is among the very best pizza anywhere. The proof of the pizza is in the eating. Join us, make yourself comfortable, and enjoy your experience. All we are saying, is give 'a piece' a chance Steve

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