Chicago Style Pizza at Masa of Echo Park

I’ve been craving an authentic Chicago Style pizza ever since I saw a special on the Travel Channel about Chicago’s famed pizza. A real “pie” when it comes to pizza, these aren’t anything like the “Chicago Style” pizzas I’ve had over the years in California. A cornmeal crust lines the bottom of a deep baking dish, and the pizza’s are layered with toppings and cheese on the bottom, then the sauce is poured in on the top, and is baked in the oven for about 45 min.

I heard through the foodie pizza vine that Masa makes these authentic pies, and we finally went to check it out. I have nothing to compare it to, as this is my first Chicago pizza experience, but I knew enough to call ahead. The pizza takes nearly 45 min to cook, and our pizza was nearly ready when we arrived.

The restaurant is a quirky place. It’s a bakery, cafe, and restaurant. With mismatched table cloths and chairs, local art adorning the walls, a couch area for lounging, plus tables on the outside along the busy Sunset Blvd. The crowd is made up of mostly Echo Park and Silverlake residents. Even Michael Cera, wearing Chuck Taylors and second hand looking threads, just melted into the crowd.

The pizza is good, bubbling over with chewy mozzarella cheese and chunky tomato sauce with just the right amount of garlic. The homemade sausage is flavorful, but the peperoni falls short compared to the sausage. Cornmeal crust isn’t my first choice for pizza either, crunchy, and a bit greasy. It will most definitely fill your Chicago Pizza craving, as it seems like they are the only ones making the deep dish pie this side of the 405. Besides, the price is right at only $20 for a large pizza big enough to feed four hungry people with some leftovers. Which I happen to be eating now as I write this.

The rest of the menu is widely varied, from Moules Frites to Meatloaf to a variety of pastas. They’ve got a handful of beers on tap, like the Honey Blonde Ale made exclusively for them by Firestone Brewing out of Paso Robles. The wine list isn’t much to speak about, so I might bring your own bottle. The service is quick and attentive, if not amicable. It’s the perfect locals joint.

It's a meaty pizza, with peperoni and house made sausage.

It's a meaty pizza, with peperoni and house made sausage.

Quant interior, with a folksy, European coffee bar vibe going on.

Quant interior, with a folksy, European coffee bar vibe going on.

Masa of Echo Park on Urbanspoon

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Author:Matt Mitchell

A lover of everything LA has to offer, Matt created Dig Lounge to tell his friends about all the fun things to do in the city. Matt has worked in the dot com world since 1996, including some of the top online entertainment companies and digital marketing firms. He currently works as a Digital Producer.

5 Responses to “Chicago Style Pizza at Masa of Echo Park”

  1. December 15, 2009 at 9:52 am #

    I’ve only had breakfast/brunch here – and it was delicious! Am curious about the pizza now, though I much prefer NY style (I know – I’m being blasphemous towards my Midwestern roots).

    If you ever visit Chicago, you have to go to the freak show that is Gino’s East. There is a pie there that has an entire sausage patty covering the entire pie. I ate a quarter of a slice before feeling sick.

  2. December 15, 2009 at 12:28 pm #

    personally I was pretty disappointed by my last visit here. I hear Tony’s in Placentia is decent, but perhaps the best deep dish pizza on the west coast is Zachary’s in Oakland. I like Lou Malnati’s in Chicago, but there’s a lot more for me to try in that city too.

  3. Matt Mitchell
    December 15, 2009 at 2:14 pm #

    Have you tried NY & C in Santa Monica? I think I may have to hit that up next to compare. But unfortunately I wont be headed to Chicago any time soon.

  4. blahblah
    December 18, 2009 at 5:43 pm #

    Zachary’s > Tony’s Little Italy > Masa

    The dough at Masa is to spongy and thick. You shouldn’t be eating a 3 inch thick pillow of dough. Tony’s gets it right with a nice thin crispy bottom crust and high side crust filled with layers of gooey goodness.

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