People are particular about their pizza. Some people swear by the thin crust, while others preach about the deep dish. I suppose it has something to do with what kind of pizza you were raised on. Personally, I was raised on Round Table, so everything since has been above and beyond. And Good Pizza is above beyond. The establishment starts and ends with Ferdinando de Estefano, the owner and head chef of Good Pizza. Originally from Naples, Italy, his passion for cooking has brought him to Los Angeles. He opened the shop a year ago, as business has started to grow exponentially as more and more people have heard of the shop. Situated blocks away from Loyola Marymount, the shop receives ample foot traffic from students, in addition to the community of Westchester. I recently had the pleasure of tasting some of the items on the menu, which was an incredible opportunity for the taste buds. Below is an account of the items, along with some images of the various pizzas GP has to offer. Thanks again to Nando for the opportunity.

The first pizza I tasted was the Capricciosa, consisting of tomato sauce, mozzarella, prosciutto ham, pepperoni and mushrooms. Each particular item is prepared on its own, while the mushrooms and artichokes are sautéed individually. While this pizza is truly delicious, the astounding element of the pizza is the crust. With a near perfect consistency, the pizza holds on its own and is flavorful until the final bite.

The next item I was offered was the salada Mediterranea, consisting of romaine lettuce, tomatoes, cucumbers, mediterranean olives, onions and feta cheese, topped with their own homemade Italian dressing. Each item compliments each other beautifully, the fresh lettuce coupled with the dressing and the feta cheese allows you the enjoyment of each bite. The next dish I sampled was the Penne Arrabiata pasta. Arrabiata (pictured below) which stands for mad in Italian describes the light spicy tomato sauce. In addition, pieces of chicken are included with bits of parsley and mozzarella cheese. The subtlety of this dish is what stands out the most, as the basil and mozzarella cheese add a comforting taste to the Arrabiata sauce. Nothing is overdone with this pasta, and the portions are considerable but not overly generous. While I was afforded the opportunity to try these specific dishes, the Pesto Pizza Bianca is the all time favorite (for now). Each bite is truly an experience. The lack of pizza sauce on this pizza is a great choice as it allows for the ricotta and mozzarella cheese to compliment the taste of the pesto well. Here is the reality of Good Pizza. It’s extraordinary. When you walk in you feel like you’ve been there for years, as Nando, a server or an old friend welcomes you in each time. The presentation of the shop is anything but pretentious, rather you can tell that the people working are passionate about their product and want to share their love with the world. As we’ve mentioned before, passion is noticeable. Couple that with some creativity and you’ve got something. As far as pizza goes, Good Pizza is up there with the best of them. A fantastic eatery that will never disappoint. And yes, those are french fries on the pizza.

Good Pizza
7929 Emerson Ave.
Westchester, CA
Tel: (310) 215-1883
Open:
Monday-Thursday: 9am-11am
Friday: 11am-10pm
Saturday: 11:30am-10pm
Sunday: 11:30am-9pm