In the early aughts, Los Angeles didn’t have a range of particularly inspiring pizza options. So, in 2007, when Nancy Silverton teamed up with Mario Batali to open a pizzeria in West Hollywood, Los Angelenos were excited. Silverton, a Los Angeles native, is credited with bringing artisanal bread to the city—she was a pastry chef at Spago and opened La Brea Bakery, which is still slinging delicious loaves today. She applied her technique and precision to make a chewy yet fluffy pizza crust, and, 15 years later, Pizzeria Mozza still offers one of the best pies in the city. The restaurant’s antipasti, from crispy Japanese sweet potatoes to squash-blossom fritti, are delightful, too. —Jensen Davis

Jensen Davis is the Junior Editor at AIR MAIL