Formaggi Pizza — Restaurant in Los Angeles

A Kosher Culinary Gem That Redefines Pizza!

If you think you've had great pizza before, think again. This fully kosher restaurant is a game-changer. From the moment you walk in, you know you're in for something truly special. Mikey has created more than just a place to eat at Formaggi —he’s crafted an experience that elevates kosher dining to new heights.

Let’s talk pizza. The dough alone is a revelation—crispy yet chewy, flavorful, and perfectly textured. It’s the kind of dough that ruins other pizzas for you in the best way possible. Whether you’re trying the signature Pickle Pie or the wildly creative Batata, each bite is an explosion of flavor that’s bold, balanced, and completely unforgettable.

The pasta dishes are equally impressive—comforting yet refined, and always cooked to perfection. Salads are fresh, crisp, and generously portioned, and the appetizers are not to be missed. The arancini (when available) are little golden orbs of heaven—crunchy on the outside and rich and creamy inside.

And then comes dessert. The dessert calzone filled with homemade Nutella is outrageously good—decadent, warm, and oozing with that unmistakable real Nutella flavor (not the poison oil version from the store). Pair it with their fruit-based gelato sorbet, which tastes like biting into the fruit itself, and you're ending your meal on the highest of notes.

What Mikey has done here at Formaggi is more than just serve incredible food—he’s set a new standard. Every dish reflects passion, creativity, and an uncompromising commitment to quality. Whether you keep kosher or not, this spot is a must-visit. You won’t just leave full—you’ll...

Sourdough pizza is my favorite, at some point I was even making my own at home! When I found out Formaggi was opening its doors in LA serving sourdough pizza, I had to try it— FORMAGGI is the kind of pizza worth burning the roof of your mouth on. I tried the pesto pizza as well the margarita. Man. Haven’t had something like this in a while. I used to drive down to Long Beach beer lab for a taste of something similar. The owner Michael, a 30-year-old chef, was trained at a 2-Michelin-star restaurant in Italy, he learned that quality ingredients makes all the difference. Well if Kosher sourcing wasn’t hard enough, he was up to the challenge in fine tuning the best ingredients, and when he couldn’t source it, he made it from scratch. from shipping 120 pounds of 24-month-aged Parmesan from rural Italy, to bluefin tuna flown overnight from Japan, you see the passion in his decisions. Even the olive oil is from Goccia Ombre a random town in Italy known for its olive oil. His four-flour sourdough pizza is made with an 850-year-old starter!

To all my Jews. Michael went above and beyond. I’m making this video to show support of a young entrepreneur attempting something I could never. Share the word. If you’re Baal tsuvah and miss your non kosher pizza, Everything’s Chalav Yisrael, Yoshon, and under the RCC.

Oh and his gelato.. made from scratch-with real vanilla bean and fresh pistachio, no stabilizers like xanthan gum, just pure...

🍕 ✨ 😊 My wife and I were blown away by the quality at Formaggi. This isn’t your average pizza shop; it genuinely tastes like something straight out of Italy. The Bianca pie had deep, developed flavor with a perfectly chewy, fermented crust that puts most so-called “artisan” spots in LA to shame. The Rosé fresh pasta was rich, al dente, and intensely flavorful, while the Caesar salad had a bright, tangy dressing that stood out from the typical creamy versions. We finished with the white chocolate gelato, studded with real chocolate chunks and speckled with vanilla bean. Absolutely decadent.

Levi at the front completely elevated the experience. He was welcoming, knowledgeable, and genuinely attentive. He checked in often, offered thoughtful guidance, and made us feel truly looked after. The moment he grated fresh Parmigiano-Reggiano tableside was a standout touch you’d expect from a high-end restaurant, and one I absolutely loved!

That said, the rest of the staff felt disengaged, more preoccupied with chatting among themselves than preparing food. Also, the music was louder than it needed to be for a place so centered on the food.

Still, Formaggi offers something rare in LA: deeply authentic flavor, fresh, thoughtfully sourced ingredients, and an inventive use of cheese in all its forms. It’s the kind of place that lingers in your memory. We’ll...