>I finally found an acceptable pizza establishment here in LA. Their claim to fame is that they use bagel dough for their crust. So you have your choice of crust along with the rest of your choices. Then they have a selection of "gourmet" slices, such as Popeye (spinach and other assorted vegetables, with chicken as an addon), Mushroom (7 types of shrooms), Meatlovers (pepperoni, sausage, ham, and 1 or 2 other types of meat).
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There's a place a friend dragged me to in SF that did decent italian; forget the name, but they made credible calzones, and came with red sauce that was a little sweeter then I prefer, and the za was worth being called a - although they had a considerable 'gourmet pie' section of the menu which offered ingrediants no self-respecting pizzaria wouldadmit to serving...

>I haven't had east coast pie in a while, so the stuff from this place tastes pretty good. Especially if I go in hungry enough. And as an added bonus they're located in Venice beach, so you get to watch an interesting crowd while eatting a slice.
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>>It's the dough and the oven that make the key to a great pie; while red pies deserve much attention, only the greats can do justice to a white pie. Whatever, regardless of toppings, without great dough and a really hot brick oven, you can't get truly great za. Great sauce doesn't make up for unevenly baked crust, with the consistency of SillyPutty and all the character of moldy cardboard... < shudder >.