The late-night talk-show host and homemade- pizza pro tells us where he stocks up on pie supplies
Do you make your own dough?
Absolutely. If I’m feeling very ambitious, my friend and Phoenix pizza chef Chris Bianco will send me wheat, and I’ll mill it myself with my tabletop mill. But typically I’ll buy flour at Surfas in Culver City. They’ve got great flour, and I learned from them that I should keep flour in the fridge.
What about cheese?
I love Gioia mozzarella, and they carry it at Monte Carlo Deli in Burbank, which is near where I live. I’ll hit the Artisan Cheese Gallery in Studio City and the Cheese Store of Silverlake sometimes, but I also go to this little Italian food supplier in Santa Monica called Guidi Marcello. It’s a real find. They supply Bay Cities with a lot of stuff—pastas, olives, and great Italian cheeses.
I go to Lindy & Grundy for sausage but also chickens and steaks. They always give me something extra, and I have to figure out how to cook it.
877 W. Washington Blvd., Culver City
Monte Carlo Deli
3103 W. Magnolia Blvd., Burbank
Artisan Cheese Gallery
12023 Ventura Blvd., Studio City
Cheese Store of Silverlake
3926 W. Sunset Blvd., Silver Lake
1649 10th St., Santa Monica
1517 Lincoln Boulevard, Santa Monica
Lindy & Grundy
801 North Fairfax Avenue, Los Angeles
Illustration by Alice Tait