“DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza establishment is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.”
“Los Angeles meets the Oranges, as in the same area of northern New Jersey as the Sopranos, at DTLA Pizza. This area is also Chef Michael Hung’s inspiration as he drew from his New Jersey roots to create DTLA Pizza’s menu of true pizzeria classics. “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ. These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.””
“DTLA Pizza features two different styles of Pizza – expertly crafted Neapolitan-Style Pies from the wood oven and Sicilian-Style Pan Pizzas with thick focaccia crusts. In addition to the classic 4-Cheese Pizza, DTLA Pizza offers two other Signature Pizzas: The Street Meat Magic Pizza loaded with pepperoni, mortadella, Italian sausage, and prosciutto, and It’s Literally Possible Pizza which is a fully plant-based pizza prepared with Impossible sausage, marinated peppers and onions, and vegan mozzarella. In addition to the Signature Pizzas, guests can also Build Your Own Pizza with a selection of over a dozen toppings, and all of the Pizzas at DTLA Pizza can be made either Neapolitan Style or Sicilian Style.”
DTLA Pizza is open for Takeout, Delivery, and Curbside Pickup (only) every Wednesday through Sunday from 5:00 pm to 10:00 pm. To order, please call 213.465.9400 and guests can Curbside pickup at 709 West 9th Street in South Park district of downtown Los Angeles by calling DTLA Pizza upon arrival, or choose Delivery through Caviar, DoorDash, Grubhub, Tock, or UberEats.
Chef Michael joins us to artfully toss and stretch the from-scratch dough.