Triple Beam Pizza

The magic of Triple Beam Pizza is the al taglio method, which means you can try every type of pizza and not get full: have your pie and eat it too. These long Roman-style pizzas are cut with scissors and paid by weight, all you have to do is choose — truffled potato and rosemary with fontina cheese, sausage with fennel pollen and onions, shaved asparagus with ricotta, etc. Get an extra focaccia for the table as well as a glass of wine (chosen by Randy Clement from Silverlake Wine), and sit outside on the patio. They’re not kidding with tradition at Triple Beam Pizza, the yeasted dough rises for 12 hours and then is stretched into 3 foot bases, before it gets twice baked in the oven. Mozzaplex queen Nancy Silverton and chef Matt Molina (Everson Royce Bar) joined forces in Highland Park to offer exceptional pizza at a fraction of Pizzeria Mozza‘s prices.