Slicetruck — One of the best slices in LA

By Ellen Clifford

Let us break down why this is the pizza you want. To start, the ratio of crust:sauce:cheese:toppings is pitch perfect. The crust (not too thick or thin) gets brushed with olive oil while maintaining a slightly crisp exterior, the sauce is made of San Marzano tomatoes (obviously) and the owners know not to waste time with anything but fresh whole milk mozzerella. Toppings are carefully curated and include standouts like crimini mushrooms and perfectly seasoned sausage (made in-house), but what really ties the za together is the final dusting of aged Parmigiano Reggiano and julienned basil at the end. Oh, and this cute, laid-back, neighborhood pizza joint becomes a zoo on the weekends so prepare to wait or go during the week to avoid a crowd.

the crowd

This is truly a neighborhood establishment. Most people who come in are from the Little Osaka area. Owner Chris Hanley actually gets recognized as “the pizza guy” on the rare occasions he is not in the shop and out and about in the hood.

... on the side

less is more
Pizza may be the only item they offer, but it can feed everybody from pizza gourmands to the west LA diet-conscious. Wheat sensitivities? The crust and cookies are made with kamut flour, a low-gluten heirloom grain flour that is easier to digest. Vegan? Not a problem.

more is more
If you can’t get enough pizza via Slicetruck’s actual restaurant, delivery or catering service, then get some virtually. Read their musings on pizza philosophy on the website’s blog, or go to their Youtube channel for a wee bit o’ pizza porn.

if I were a song, I would be
"Simple Song" by The Shins. It takes years of work to create something that is simply superb.

Medium. Neither too high nor too low, much like the height of their crust.


Sun–Thu 11:30AM–10PM, Fri–Sat 11:30AM–12AM

price range

$5 (small salad) to $25 (grandma pizza)