The Atlanta guys turned me onto Varasano’s in Atlanta. Fantastic authentic and best I’ve had in the Southeast. I’ve been to the location in Buckhead and at the Atlanta airport. The pies a little smaller at the airport. Both are fantastic. Cooked at 800 degrees.
I’ve heard about 800 degrees in La. Anyone ever been ? I need to figure out how to post a pic of the finished product. Perfect weather for some Pizza !
Fred–I’ve been to 800 degrees, but it was a while ago. It was quite good, and worth a try. The only downside (at least back then) is that finding parking in that area of Westwood is kind of a pain, and the lines to get in were quite long. Things may have mellowed out by now.
Bruce
800 Degrees is pretty good and one of the best pies in LA, but it is far from the best pizza I’ve ever had.
I’ve never been to Varasano’s, but I use his methods to make my own pies and they turn out incredible.
Poppy- what type of oven do you use and are you able to generate enough heat ? The crust on Varasano’s is so light and perfectly done.
I doubt I get close to Varasano’s texture, as I’ve only been able to get my oven up to about 600 degrees. I have also experimented with using a stone on the grill with mixed results. But the flavor is key, as I let the flavors develop for 3 days in the fridge.
Sitting in the new 800 degrees in Pasadena right now. Pretty good. The chili they make in house is outstanding, pungent and spicy.
Fu- was hoping you’d weigh in. Can you post a picture of the pizza later on ?
Got the clam based pizza. Pretty good but could use more clam 
. They use a whole ball of mozerella on each pizza. But at $14 you open up to a lot of other really good options. The typical pizza is closer to 8-12 here, I think that’s where the real value is. It’s the best “fast food” pizza place to me. We have a ton of these make your own quick pizza places in Pasadena, this place stands out even tho it’s $1-3 more than the other places
Grimaldis in El Segundo. Best Pizza in LA hands down. Waited forever for one to come to California and when it did it did not disappoint.
Sotto.
Here is the carmelized onion with Cappacola from the Varasano’s in the Atlanta airport
That looks awesome!
Poppy- it was. They are big fans of cappicola and I can see why. This was really good. It’s crazy how light and full of favor the crust is.
From back in August at Airport location (Varasano’s)
This is from 800 Degrees from back in Jan -
Michael- how would you compare 800 to V’s ? Isn’t it a quick serve type of concept ? How was that ? Flying to the West Coast and came through Terminal A in Atlanta so had to eat before the long flight. Been there 3 times since your reco. Tried to post pics but GOGO at 40,000 feet doesn’t seem to work to well. Will post later.
Any Cali folks ever eaten at Blaze ?
blaze is a rung below 800 degrees. The crust is a really basic crunchy crust, there’s no chew whatsoever. Unlimited toppings. $7.99 a pizza. Fine in a pinch but otherwise it’s just pretty average. My wife loves it (cause of the unlimited toppings) so we frequent it often.
I think you can name one of these pizza joints and Pasadena has one 
Settebello is my favorite in LA.
Here was the Margherita Di Bufala I had today at the airport location with half sausage and hot sopresatta
