Prova Pizzeria

Family-​run pizzaria with super high quality ingredients. Hands down the best Pizza I’ve had in LA. Parking can be a little tricky but there’re usually available meters in front and there’s a public parking lot on the next street up.

This is a hidden gem… OMG…The food is out of this world… I first heard of this place on Instagram… and had to try it out… And to my surpise… the food was excellent… I’m not just saying this… it’s truly great food… We ordered a gluten free pizza, Calzone and BOCCONCINI salad… all was excellent… If I was able to give Prova more stars I would… If anyone is in West Hollywood and wants good food… this place is a must…

just go to provo pizzeria place is nice i order like 5 pizza its take like 1 hour pizza is nice but wait time so long, and hard to find parking weho area .if in rush dont go there .,

Very good pizza. I tried the marinara and the tomato sauce was super good. I like the simplicity of the menu. Beautiful space as well.

I’ve quested high and low for the perfect pizza in Los Angeles and, behold, I think I’ve found it.
Provo is an Italian-​run and –staffed pizza restaurant in WEHO. Real Italian pizzerias are hard to find, but an Italian-​staffed one is truly rare and delightful.
The pizza is very fresh. I’ve only ever had the Margherita (sorry, I’m boring) but it has never disappointed. The crust is cooked well and they use really good cheese which is very important. Finally, the price won’t blast your wallet like other pizza places around this area.
The staff is great and you can’t beat an espresso after a tasty meal. All very Italian indeed.
So… If you find yourself amidst the rainbow strewn byways of West Hollywood… Get down with some Prova, you won’t be disappointed.
Prova Prova!

I like what they are trying to do here. Trying to be as authentic Italian as possible. It’s a nice place and laid out very efficiently. Pizzas taste good. Only drawback for me is that the red sauce pizzas seem to be watery. Not sure what causes it but that’s how they come out. Crust is very thin and maybe that has something to do with it. Others with thin crust are able to have the pie come out crispy. In any event give them a try. The pie tastes good. Maybe try the blond pizza with no sauce. I’ll try it next time.

Omg! Love this place! Great pizza and dessert is
! Great service too! I don’t live close by but I would definitely come again!

I’ll keep this one short. If you’re looking for boring cheese pizza this is not your place. Prova’s creations are more like an art than food. The owner is behind the amazing Michael’s Pizzeria creations in Long Beach.
Tip: get the La Vito Pizza (Pistachio — yes Pistachio — Mortadella Burrata)!

Mmm!!! I stopped by on Saturday, and ordered a margherita pizza with stracciatella cheese.
It was delicious! I used to live in Italy, and so I’ve eaten a LOT of pizza over the years. Whenever I hear about a new entrepreneurial venture by Italians, I like to throw my support (and if my stomach gets involved, all the better!). In Italy, it can be quite difficult for young adults to open their own businesses — the culture overwhelmingly favors the older generations. No wonder many end up emigrating to other countries to make their mark.
Grazie mille, ragazzi. Sarebbe bello incontrarvi prima o poi!

I return time and again for wonderful red-​sauce pizzas and the occasional salad. Both are best of their kind in the neighborhood, and the pizza is a contender for best in the county. All the ingredients are fresh, the technique is on point, and the result is addicting. Normally I don’t get pizza this often, but here I make an exception.
The fennel salad is light, fresh, and super tasty. Lemon olive oil dressing.
I’ve always gotten a pizza with red sauce because it’s to die for. I don’t even know what the others are like. Try a calzone as a pizza and add artichoke hearts. Or the prosciutto and arugula, or the capricciosa that is no longer on the menu but they’ll still make – cheese, artichoke hearts, and basil (can’t remember what else). You can’t go wrong in the «pizze rosse» section of the menu (red pizzas).

I liked many things about Prova, but had two issues — tough crust and burnt meat.
The first bite of the pizza was the best. By the second slice, the crust was chewier because it cooled, absorbed moisture, and started to constrict. After four slices, the crust was tough. My jaw was tired from chewing and I was only halfway finished. It didn’t help that the dough was on the bland, flavorless side. Whatever process was done to rest and stretch the dough, something was missing. It was a rainy day so maybe the kitchen staff didn’t adjust for the higher humidity. Also, the pizza likely drew additional moisture from the serving plate — a cracked and porous wooden palette.
It’s one thing to char the crust which is a trendy thing that I personally don’t like or turning the cheese bubbly brown, but burnt meat on a pizza should be undisputedly undesirable. Our «La Vito» pizza had six spots of mortadella that were a blackened cinder. I can’t imagine that they regularly burn meat, but the photo of the La Vito pizza on their website has some burnt edges of meat. Again, maybe the higher humidity meant a longer time to cook the dough in the oven which led to burnt toppings. I really don’t know because there are plenty of other pizza places where weather doesn’t mess-​up their pizza.
I liked that they make their own gelato. I also liked the creativity of pizza toppings like using pistachios and mortadella. What I liked most was the lightly dressed salad with a generous amount of artichokes, tender arugula, crunch from quinoa and pine nuts, and salty richness from the aged cheese. It was dramatically better than having another boring Italian salad with pizza.

Prova has been on my radar for the longest time. I don’t really make it out to West Hollywood or Hollywood these days too often that I usually have to plan a special trip to try any of the restaurants there.
Chef Vito Iacopelli of Prova came from Michael’s Pizzeria where he was a manager and executive chef. He set out on his own with a partner to open this restaurant in West Hollywood, located in the center of gay nightlife in West Hollywood. Walking to this restaurant from Fairfax was really entertaining for us (if you know what I mean). It was just like Magic Mike in every venue — just your average night partying here full of «hot, naked men.»
We ordered two recommended pizzas. The gelatos were tempting, but we were not too hungry for dessert. One was the prosciutto di parma and the other the Genovese with artichokes, pesto and smoked mozzarella. The oven they use is a wood burning oven where the kind of wood chips they use helps flavor their pizza. The pizza takes 90 seconds to cook.
I can appreciate that the chef here is using his family’s 100-​year-​old pizza recipe, including a lot of «passion and love.» The chef is from Bari, the Puglia region of Italy, which is located on the the opposite site of Naples. This chef has been making pizza with his father and grandfather since he was 8, so he could be one of the city’s most experienced «pizzaiolos» from southern Italy.
I’m not sure how different this is from Michael’s Pizzeria since I’ve never been, but I do know that Zagat rated Michael’s Pizzeria the «best pizzeria» in the country. One of the most popular pizzas from Michael’s Pizzeria, the pistachio, mortadella and stracciatella pizza, is made here at Prova too.
I wouldn’t say that Prova is my favorite pizza ever, but it’s up there as one of the best Neapolitan-​style pizzas I have tasted in Los Angeles! The pizza wasn’t «soupy,» so I don’t think it is an authentic take on pizza they make in Napoli. It’s more of an inspired Neapolitan pizza.
I definitely enjoyed this pizza more than the pizza at the ever so popular Pizzeria Mozza.
If you’re interested, here’s Prova featured in the news —

My review is this. Nothing.
Not even the money for the pizza, which I would appreciate if you would put up personally…
…I know it was you Vito… you broke my heart… you broke my heart! And my tongue! Bada bing!
Bland. James Bland. James Blandolfini.
Yes it’s true, it’s still PC to make fun of Italians even if most of you don’t get the references. Because they look so yummy. And because their culture in part, birthed ours. Like making fun of your parents. (yah, Bill O’Reilly, our political culture is Greco-​Roman, not a Judeo-​Christian one — what a momo)
Ok LA-​people. You really need to get on a plane and visit Italy. Or even NYC. Or don’t be so lazy and walk over to the homeless-​drug induced freakshow that is Joe’s Pizza on Hollywood. Because this is NOT what pizza should taste like despite the wonderful Italian sounding accent on the guy taking my money. Would be a lot better is Salvatore Guiliano here was actually making the fracking pizza instead of their staff who I am pretty sure have no clue what this is supposed to taste like. So much for «authentic» (overused all over their website, etc.).
Even the tourist traps spots in San Francisco taste better than this. And that’s because San Fran is a foodie town. LA is NOT (despite the amount of Taiwanese and Korean food photography.)
Absolutely flavorless dough /​cheese and sauce. Even the bloody pig didn’t have flavor. How do F-​up Italian porky pig, may I ask? Dude, a slice of soprasetta and I would have been in heaven. Or a bottle of olive oil. Or some cheese that doesn’t melt into little clumpy clumpy blobs. (Their spicy olive oil is served in what looks like a glue dispenser btw)
I’m sorry but all you fabulous men eating here, you need to head on out somewhere where the food has some f-​Ing salt, seasoning, pepper — something. Even the basil had no F-​Ing flavor. Unreal.
Probably all some gluten organic lactose fat free no-​percent whatever. Pass! Bada bing!
And I paid almost 50 bucks for two pies.
I’ve eaten at the best spots from Palermo to Milan to Montréal to San Fran and I give this place zero.
But apparently, Shepard Fairey eats here «all the time» (according to staff). Well, if it’s good enough for a self-​described nihilist who promotes communism by being a capitalist, it’s definitely good enough for me!
— — — — — — — — — —
(Note: this all could have just been a bad night and if I’m wrong, and it really is amazing here — my sincere apologies. On the other hand, owners/​managers «complimented me» to admonish me. Why not just take my comments as constructive criticism? Why do I need to go and complain to the manager when said manager doesn’t come by one time to see if we’re enjoying our food? It was business after all, and nothing personal.
*NOTE: I have been contacted about 6 times by the so-​called owners and now one of their associates about my review. Reprimands, intimidation and insults. One of the gentlemen — Francesco, is listed here with a five-​star review — he has at least two accounts. You can read some of his «compliments» sent to me on my page.
Another Unilocaler also claims to have been harassed by these guys to take back her 1-​star review.
PROVA owners — stop messaging me. Stop having your «friends» message me. Get over it. I had a bad experience. Make the next one better for the rest of your customers. I don’t like intimidation. And I may certainly be wrong about my opinion. But it is MY f-​ing OPINION. And in this country, we don’t intimidate people for speaking their mind. Capisce?
Don’t contact me again.

Now this pizza joint was a shocker. Good looking Italian staff serving legit, primo pizza?! Hello Prova Pizza! A big high five to Tim S. for finding this gem.
They had many combinations of toppings to choose from and very heathy salad options. We went with the kale salad and the Calabrese Piccante pizza to split between us two. The others ordered their own pizzas and shared, trying all the different meats and cheeses. The Calabrese had delicious mozzarella and red onions but that dough! The dough at Prova truly is the star of the show. Thin, dense and the perfect vessel for the fresh ingredients placed on top. Damn it was good — a cool place to eat at before a show or a night out.

Pizza is so personal. I can never find a person who agrees on pizza. Trust me I lived in New York. Pizza is an on-​going battle…
So let’s just say the boys at Prova know what they are doing. They have been making pizza since they were kids and you can tell they just love it. They have a catering company too so they can bring the Prova oven to you.
Is it the best, I believe there is no such thing in the great argument of pizza. Is it authentic? Yes! Its is delicious and doesn’t make you feel bloated from bad ingredients? Hell yes! Should you try it? YES!!! Well if you choose to be blinded by one choice of pizza then you will miss out. I am not going to argue the best pizza in LA, but if you are in West Hollywood and you are craving some thin crusted, wood oven, fresh Italian pie… they will not dissapoint.
P. S. They make their own gelato too!!!

Quick story time:
A cool dude and I went here for some pizza (b/​c I really honestly love all kinds of pizza… this place is no different!!!) and then he dumped me like a couple days later so I kind have these mixed weird feelings of loving Prova but also having that odd memory tied to this place… Hahahha.
STILL. COMING. BACK.
Got the Vesuvio pizza and it really is enough for two. Pretty dang good, again I really can’t complain about any kinda pizza.
I will say though the crust was a little like… tooo chewy/​hard and I ended up actually not really caring for that part. Probably better to eat it while it’s fresh vs. to go.

Real deal Italian style pizza, that’s the first thing that comes to mind.
The menu is mainly composed of very simple pizzas, each having the basics, sauce and cheese, then some slices of deli meat. Or there’s the white pizzas which have cheese and one or two more ingredients. But the one that caught my attention was the pizza «La Vito», perfectly crafted with mortadella, pistachio crumbs, oregano, and stracciatella cheese. The wood oven cooks the pizza to perfection, giving it a nice crispy-​charred dough.
This laid back spot is a great option for pizza in WeHo. There’s lots of space, happy hour from 3 – 6, and authentic Italian pizza among other things. What’s not to like?

Great food. Strange concept.
Walking in for dinner, we weren’t greeted. There was no hostess stand. So we weren’t sure whether to seat ourselves or what. We noticed at the far end of the restaurant, a register at which point, a server directed us to go and explained it was self service. All the staff were friendly and helpful as can be, but we were still a little confused. Self service isn’t hard to grasp, but it’s more of the way it’s set up. We order and then weren’t sure how to order dessert if we wanted to. They told us to just go ahead and pay at the register for everything and if we wanted dessert, a server would take our order at the table and we could pay the server for dessert. Ok…
There’s a self-​serve water, tea and lemonade, plate, napkin and utensil station. It’s almost looks like a table at a family reunion.
The pizzas came out at a nice pace. They were, fresh, crispy and as much as I was convinced I wouldn’t like it (based on the restaurant), they were delicious.
We order the dessert pizza from the server (he told us 3 minutes and it ended up being well over 20). He explains it comes with a scoop of gelato. So he directs us to the gelato freezer just next to our table (by the self-​serve station) which was making all sorts of horrible noise and sending off a really bright light. all of the containers were nearly empty and were scrapped into small, icy piles. We went with the strawberry as recommended. The pizza was beautiful and deliciously drizzled with Nutlla. The icy strawberry gelato was quite freezer-​burned, but once melted into the pizza, was actually ok.
I would happily eat the food here again but I’ll never go back. The setup is a disaster.

And my 100^th review goes to… PROVA PIZZERIA!
Another standout authentic Italian pizzeria located in the heart of West Hollywood! Prova is a fast casual dining establishment that uses fresh organic all natural ingredients so you don’t feel any guilt indulging. The pizzas are baked in a wood burning oven and they offer many health conscious selections such as gluten free and whole wheat pizzas and for those who need lactose free mozzarella.
The pizzas at Prova are just fantastic! I learned from Vito, the head chef, that they don’t use yeast in their dough. They must let the dough sit for at least 24 hours to naturally ferment. It is a long process and not something that most pizzerias do so I definitely feel good knowing that Prova truly cares about the food that they serve their patrons.
The menu has a nice solid selection of options such as house made meatballs, salads, red and white pizzas, additional toppings for $ 2 extra, home made gelato, and the showstopper, NUTELLA PIZZA!!! (More on that later…) They also offer an assortment of wines and bottled beers that they rotate frequently.
Carciofi Salad: Baby Arugula with quinoa, chunks of artichokes, pine nuts and «Grana» cheese. I’ll be the first to tell you that I’m not a huge fan of artichokes but the way that they cooked it and incorporated it into the salad made me a fan!
«La Vito» Pizza: Vito’s creation! A white pizza consisting of mortadella sausage, stracciatella cheese, bits of pistachio and oregano. WHAAAATTT IS THIS GOODNESSS. My mouth did a little happy dance and went to pizza heaven. Vito’s creation is pure genius! La Vito is loaded with the stracciatella cheese and the pistachio+mortadella sausage is a match made in heaven. The dough was so light, airy and didn’t feel heavy at all. IT’S A MUST GET!
Carbonara Pizza: Who loves breakfast any time of day? I know I do! The Carbonara is another fine choice with fried eggs, bacon, smoked mozzarella, sweet basil and drizzled in olive oil.
Nutella Pizza: OK YOU GUYS. This dessert should seriously be illegal. I can’t even begin to tell you JUST. HOW. AMAZING. IT. WAS. My eyes lit up as soon as the server brought this baby over. The Nutella pizza is shaped in a star with 5 huge pieces (almost like a calzone) and each piece is filled with warm Nutella then fried to perfection! It is topped with powdered sugar and there is a healthy slab of Nutella on each piece. With each bite that I took, the warm Nutella was oooooozing out and I just could NOT. STOP. UNTIL. IT. WAS. ALL. GONE.
The interior of Prova has earthy tones and rustic décor almost as if they are emulating their wood oven. There is a glass panel viewing area where you can watch them putting the fresh ingredients onto the pizza as well as a gelato station that is made in house! Prova offers Catering with a mobile oven to take onsite and there is a parking garage nearby off Hancock with 1 hour free parking or metered parking off Santa Monica Blvd.
A well deserved 5 star rating for Prova! BRAVO PROVA!

Exceptional new business. Friendly service, open modern space, and made-​from-​scratch pizzas with inventive flavors. I was really surprised at the quality of the food here since many Weho establishments are really more gimmick than substance. Not here.
The pizzas are huge. For $ 13, you have enough pizza for almost two meals. For two people, I recommend two appetizers and one pizza.
1. Kale salad: A good solid dish with fresh ingredients and light dressing. Very healthy.
2. Meatballs: You get 4 of them! I love the texture — you can tell they added some bread crumbs in their to make it. I had a friend in college make meatballs from his Italian family recipe and it tasted just like this. The leftover tomato sauce, which is phenomenal, I used to dip the pizza crusts in.
3. Capriccio pizza: Very good. Thin crust with great tomato sauce, artichoke, and some other veggies. Tastes really good fresh, served on a wooden baking base, as well as cold as leftovers!
4. Carbonara pizza: I wanted to try one of their non-​tomato based pizzas. This was not bad. I liked the capriccio better, but this one was decent. It had two sunny-​side eggs baked into it.
I envision this place really becoming a successful Weho staple, if people start eating carbs again.