Numero Uno Pizza

The one that built the name. Thick, layered, baked heavy in the pan so a slice eats like a meal

Ask whether the dough has milk in it, and to leave off any dairy cheese.

Hand stretched, blistered at the edge, foldable. Classic New York, made in Los Angeles

Ask what else goes into it besides what the menu lists.

Meatball subs, chicken parm, cheese ravioli. The whole Italian American table