LBK Pizza Expands from NYC to Tujunga Village

New York City restaurateurs have expanded to L.A. at a steady clip. Popular LBK Pizza recently touched down in Tujunga Village, building on the success of Stella Hospitality Group’s five locations around Brooklyn and Manhattan.

Pizzas are available as 12-inch and 16-inch pies or by the slice. The owners pride themselves on a proprietary flour blend and cold fermentation for three to four full days. The dough bakes in a two-deck Marsal gas oven, resulting in crispy crusts that support a range of toppings.

Small slices top out at $3 and come topped with combos like salsiccia (mozzarella, tomato sauce and crumbled Italian sausage) and ortolana (mozzarella cheese, tomato sauce and roasted eggplant, mushrooms and zucchini).

Pizzerias have long hyped New York City tap water as a secret ingredient in pizza success. Thankfully, for the environment’s sake, LBK Pizza doesn’t import water from back home. Instead they say they are reformulating water to match minerality and PH balance using a machine called the New York WaterMaker, which they plan to install in October. Until then, they’re using local Arrowhead water, which the owners tested as “pretty close.”

The signature LBK Pizza hosts tomato sauce, mozzarella cheese, speck, fresh ricotta cheese and black truffle pate. Customers have the option of building their own pizza from a list of toppings. LBK Pizza also offer threes salads and two appetizers: meatballs in tomato sauce and burrata with prosciutto.

The tiny space in Tujunga Village holds just five counter seats, three picnic tables shaded with a red umbrella, and a provocative motto: #eatpizzamakelove.

4359½ Tujunga Ave., Studio City, 818-824-3511