I am a pizza snob. And I’m unapologetic about it. I detest bad, poorly made pie.

To be clear, “my” pizza must have a thin, crisp, charred crust. (I will not shun anyone who prefers deep-dish monstrosities or any other of the myriad inferior forms of pizza, but I don’t pretend to understand their preferences.) It must have (depending on the pie I order) fresh mozzarella, and olives that are full of acidity and brininess. It must have a sauce made with care, but it cannot have too much of that sauce.

Above all, it must possess a crust that is moist, crisp, dense, and light, all at the same time. And it must be charred in the proper manner. When it is all of this, magic happens.

Last month, I found a pizza to my liking in Los Angeles, near our apartment downtown. The owners are from Brooklyn, and the name of their place is Pizza Sociale. (I am working on a story about them and their restaurant, so stay tuned for that in this space soon.) In the meantime, here’s a look at two of their pies.

The Mama Maria: Lioni mozzarella, provolone, Bava Brothers ‘Nduja and soppressata, cotto, shaved Parmigiano Reggiano, and oregano
Lioni mozzarella Truffle Cheese, caramelized onions, mushrooms, shaved Parmigiano, truffle shavings

Angela and I have found our local pizzeria.