Joe’s Pizza Brings New York-Style Slices Back to Sherman Oaks

Joe’s Pizza, a beloved New York-style slice joint from Giuseppe “Joe” Vitale, makes a triumphant return to Sherman Oaks. Joe and his business partner Rob Vinokur previously ran an outpost at Westfield Fashion Square for three years. After a two-year absence, the duo has resurfaced with a more central location right on Ventura Boulevard.

Joe’s Pizza specializes in light, crispy pizzas cooked in a Bakers Pride double-deck gas oven. Slices range from $3.50 to $5 and whole pies run $19 to $28. Fresh pizzas hit the counter constantly to fuel slices; full pies are baked to order.

Signature pizzas include the Caprese-inspired “Grandma” featuring thick mozzarella slices, aromatic basil strips and tangy marinara sauce. Joe’s white pie combines molten ricotta and mozzarella cheese with fresh-chopped garlic and parsley.

Sicilian is a thicker, softer pizza similar to what Joe’s mom and grandma made in Palermo, Sicily. It combines a marinara sauce and his proprietary mozzarella blend (instead of Romano cheese).

Joe moved to New York City from Sicily in 1978 and worked for his uncle’s Brooklyn bakery before focusing on pizza. He’s run several New York City locations over the years—finally leaving the city for good in 2005. Joe and Rob continue to run other successful Joe’s Pizza outlets in DTLA, Hollywood and West Hollywood.

Every day at each location staffers make the dough, shred cheese to Joe’s specifications and bake bread for sub sandwiches. Joe makes the rounds daily to ensure quality control.

Joe’s Pizza recently added cauliflower crust co-starring gluten-free flour after extensive testing. They also offer vegan cheese to keep pace with modern diets. These options may not be traditional, but as Rob says, “Why not make them happy?”

The menu is pretty focused on pizza, though they also serve a few calzones, pastas, salads and plenty of garlic knots. Joe’s Pizza also serves hero subs on house-made bread with fillings like chicken Parm or sausage and peppers.

Some pizza makers claim that true New York-style pizza isn’t possible unless you use New York City water or reformulate water to match that profile. Joe says that flimsy assertion is a bit misguided and his slices—by all accounts—seem to back that up.

15030 Ventura Blvd., Sherman Oaks, 818-646-0033