East Hollywood: Recap of LA Pizza Society at Desano Pizza
The first LA Pizza Society met up at Desano Pizza in East Hollywood. Headed up by Mike of Unemployed Eater, pizza fans gathered in the airy Desano Pizza to check out the pies made in the four ovens imported from Italy.
After a brief introduction from the pizza master who sadly was departing back to Italy, we sat down to seven pies. Pizza was the number one reason why I don’t do crawls anymore. It’s carbs overload. But hey, I still love pizza which is why I had my pizza party this year. Magically, I did manage to (almost) eat 7 slices in one sitting. Good thing Desano serves craft beer to wash it all down (though in hindsight, I probably should have packed a discrete digestivo — Fernet Branca, anyone?).
Any pizza lover will tell you to judge a place properly, you have to have the simplest pie. The margherita does the trick. With fresh basil, buffalo mozzarella and sauce, it was my first taste of Desano and I did like it very much. I promptly ate the crust and regretted it since more (and more!) was coming.
Another good test of pizza would be the pomodorini pie. With Vesuvian cherry tomatoes, it is also simply buffalo mozzarella, basil and garlic.
Although named diavola (devil) this pie wasn’t as spicy as I imagined. Loved the sopressata piccante (spicy salame) and pepperoni. It also has Calabrian peppers for some additional kick.
One of the custom pies we got was the anchovies and olives. For those who love brine, salt, flavor, umami and other lip smacking goodness, this was a favorite.
My favorite topping is sausage which made the San Gennaro my default favorite. It comes with cherry tomatoes and peppadew peppers and normally caramelized onions but some of the group wanted to try it without the onions.
For veggie or sauceless or both lovers, try the veggie pizza, vedura. Vedura which means vegetable in Italian (natch) had all the good stuff including those great cherry tomatoes, broccoli rabe, mushrooms and loads of garlic. It was sauceless and a great white pizza.
One of new favorite combinations is the capricciosa with mushrooms, proscuitto and artichoke. It combines my love of meat, cheese, sauce and some veg in the most perfect way.
Email LA Pizza Society at lapizzasociety@ gmail.com to get on the mailing list for the next event in early 2015! Rumor has it it’ll be on the Westside.