“There is no other pizza restaurant matching the flavor and personality of Gorilla right now.” — EATER L.A.
Top 10 New Pizza Restaurants in LA— LA Times
GORILLA PIES are the dough babies born from the mind of Chef Benjamin Osher. We’re a Pittsburgh-style pizzeria with a California soul. Our dough is a hybrid using both natural fermentation and commercial yeast at 65% hydration and uses only the best flour from Caputo and King Arthur. We only use Organic Bianco di Napoli tomatoes.
TomatoesCalifornia Grown Organic – Bianco di Napoli tomatoes. |
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DoughHybrid-style of natural fermentation and instant yeast. Proofed for over 24-hours. |
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FlourOur own signature mix of Caputo and King Arthur flours. |
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WaterExpertly filtered by state-of-the-art RO system for consistent PH and flavor. |
Former Nobu Executive Chef Ben Osher has headed innovative Michelin Star kitchens around the world. Now he’s taking a break to make the best pizza in Valley Village.