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Thin-crust pizza

May 29, 2003|Jessica Strand

The big ones

Vito's gigantic pizzas -- they're 18 inches across -- all share a delicious thin, slightly chewy crust. Try the "famous Mediterranean veggie," topped with spinach leaves, tomatoes, broccoli, garlic and ricotta, or the White Plains New York pie, with its four cheeses: ricotta, Parmesan, mozzarella and feta. (Famous Mediterranean veggie, $2.25/slice, $18.50/whole pizza; White Plains New York, $2.25/slice, $17.50/whole pizza.)

Vito's Pizza, 814 N. Vermont Ave., Los Angeles, (323) 667-2723.

Family recipe

Pascale's Pizza is a branch of the restaurant Annunciato and Francis Pascale started in Chicago back in the 1960s. Granddaughter Katy Pascale Drumm, who runs it, makes her own sausage and her pizza dough rises for three days. Pizzas come in five sizes, from 4 to 18 inches across, and there are 15 toppings, including the "perfect combo": cheese, sausage and mushrooms. (Pizzas, $3 to $20.50.)

Pascale's Pizza, 3544 E. Chapman Ave., Orange, (714) 516-2200.

Pizza heaven

The patio at Orso calls to mind some pretty restaurant in Rome or Florence. There are four pizza choices on the menu, plus a revolving daily-special pizza. Pizzetta Margherita (fresh tomatoes, mozzarella, basil and Parmesan) is a simple classic. (Pizzas, $11 to $13.)

Orso, 8706 W. 3rd St., Los Angeles, (310) 274-7144.

Nuttiest crust

Sisters Luciana and Isabella Momesso are responsible for the intriguing, authentic Italian pizzas -- eight choices, plus a daily seafood pizza -- at Pizzicotto. Take the earthy rustico, topped with smoked prosciutto, mozzarella, arugula and fresh tomatoes. The more exotic castagna uses a crust made from nutty, buttery chestnut flour; it comes with asparagus, garlic, sun-dried tomatoes and roasted bell peppers. (Castagna or rustico, $11.50.)

Pizzicotto, 11758 San Vicente Blvd., Brentwood, (310) 442-7188.

-- Jessica Strand

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