LaRocco's Pizzeria in Culver City
Italian family tradition meets New York pizza culture
A lot of the recipes that we use come from Mama LaRocco, who was born in Sicily and came to the US in 1922. Paul LaRocco was born in Little Italy, New York City, and was brought up in Brooklyn, NY, where he learned the secret to making the finest dough around: a time-honored recipe for thin-crust Neapolitan pizza that’s been perfected over the years. It is not frozen but made on the spot. And if you take a trip to LaRocco’s Pizzeria, you can watch as we hurl it to the ceiling.

