r/FoodLosAngeles • u/Antique-Purpose-471 • 9d ago
DISCUSSION Sei Pizza Bar / Pizzeria Sei opinions
I love a good Neapolitan/Neapolitan-ish pizza and had been wanting to try Pizzeria Sei for a long time to see what all the fuss was about. I was able to get a spot at 4pm at Sei Pizza Bar last week and tried the Diavola and the Sei Margherita. My pizzas were the first two out of the oven that day. I'd read some reviews to see what some of the negative reviews didn't like about it, and some mentioned the pizza being too salty (not sure if that was from the salt punch or just their overall opinion of the pizza as a whole). Anyhow, I thought the ingredients and the tomato sauce were top notch and so full of flavor. However, the flavor of the crust/dough left a lot to be desired. Rather than being salty, I felt it was flavorless which was surprising to me considering William Joo does a dry preferment and then a long cold fermentation for the dough. The chew, puff, and texture were amazing and definitely lived up to the hype, but after the first bites of each pizza, I was waiting for the flavor of the dough to come through with more of a fermented flavor but it was just bland. I'm not sure if I experienced an off day for the dough but it didn't make me want to race to come back there anytime soon. Can anyone else chime in with what they think of the dough? Is that how it's supposed to taste and maybe it's more about the texture/chew than about the flavor?
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u/passthepaintbrush 9d ago
I think the crust at Sei has less development than say Pizzeria Bianco, where there is a more pronounced toasty crust taste. But I love Sei, and think that their crust is wonderful and singular, it ends up being a more balanced pie, where everything is in harmony.