 To make the pizzas at Stella Rossa unique, and to distinguish the restaurant from others serving the popular Italian dish, chef Jeff Mahin put a lot of work into creating the dough. After over 30 trials, he came up with a recipe that will keep the place busy for a long time and worth the drive if you are not a Santa Monica resident. It is thin in the middle, thick and crunchy on the outside, and very tasty. Considering it involves a three-day process, the pies are very reasonably priced, from $12.95 for the margherita to $16.95 for the asparagus and prosciutto. The white pizza (no tomato) with crispy purple kale, pecorino and black peppercorn is a must. You can always pick some “add-ons” such as wild arugula or roasted garlic if you want to personalize your pizza. Since Mahin trained at The Fat Duck, Nobu and Arzak in Spain, he can also cook “regular” dishes, so make sure to try the fresh local burrata before commencing the pizza feast, or the mizuna and baby mâche salad. End with the sea-salt caramel pudding. For drinks, beers outnumber wines, and there are a few specialty cocktails. The ambience is casual and can get loud, as the room is quite large, with a substantial bar occupying the center of the room, and an open kitchen. Welcome to the pizza heaven!
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Stella Rossa Pizza Bar Restaurant is one of our 2012
Hot 10 LA Restaurants | Top 10 LA Pizza Restaurants
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Go behind the scenes of Stella Rossa Pizza Bar restaurant! Watch our exclusive interview with chef/partner Jeff Mahin.
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