Good pizza has been pretty hard to find in Culver City, which makes recent pop-ups at The Platform so encouraging. Roberta’s, a Brooklyn dough darling, set up a mobile oven under the Expo Line station twice, but I prefer La Morra Pizzeria. Zach Swemle and Marlee Blodgett met while working at Mission Cantina in Manhattan, but pizza is their passion. Blodgett’s father is a 20-year California Pizza Kitchen veteran and Swemle worked at Pizzeria Delfina in San Francisco. Now they run La Morra, a mobile wood-burning oven that churns out legit Neapolitan pies on Tuesday nights at Hayden Wine Bar and Thursday nights at Tabula Rasa Bar. The results are appointment eating.
My new favorite L.A. pizza pays homage to Naples, their preferred style’s motherland. La Morra’s Napoli ($14) pizza features beautiful chew and crispy pock marks. Swemle layers umami-rich toppings including zesty tomato sauce, anchovy, garlic, capers, chiles, oregano, and blistered basil. Add creamy mozzarella ($2) to help balance pungency.