Michael's Pizzeria

210 E. 3rd St.
Long Beach, CA 90802
562-491-2100

Details

  • Sun 10:30am-10pm, Mon-Thu 11:30am-10pm, Fri-Sat 11:30am-11pm
  • $$
  • Kid Friendly, Patio/Sidewalk Dining, Takeout
  • Dinner, Lunch
  • Beer/Wine
  • Garage Parking
  • Reservations Accepted
This Michael’s Pizzeria is actually the second location in Long Beach, the one not everyone knows about yet. It was built as part of a downtown-revitalization project that includes the second Beachwood BBQ and chic-looking loft apartments surrounding an open courtyard. Get a seat at the bar, where you’ll be close enough to feel the oven’s radiant heat and observe the man who is at the center of it all—the maker of your pizzas, he of few words and burly arms dusty of flour. It is his job to shove the pies into the wood-fueled oven with a long metal paddle, his job to extricate the now-bubbling discs from the glowing hole and onto waiting plates. Nothing, however, is more mesmerizing to watch than him working on the raw dough. He flattens pliant white balls with the heels of his wrist, coaxing each one wider and wider as he presses down in a circular motion with the edge of his cupped palms. Then, he drapes a disc over his fists and twirls it skyward, letting gravity and centripetal force do its work. The finished products are membrane thin, almost sheer. He does this in batches, several at a time, throwing showers of flour between each. His comrade then takes one, swirls tomato sauce on top, then arranges a few slices of mozzarella and some basil leaves. Within minutes, the margherita pizza had the cheese melting into lakes and the crust blistered in spots. Eat it immediately as the people of Naples do, with a knife and fork.

Related Stories (4)

  • LONG BEACH
    Thursday, June 12, 2014 at 4:30 a.m. by Charles Lam

    Too big to be a suburb of LA but TFC (look it up!) to be OC, Long Beach sits between the two, siphoning off Orange County youth who are too afraid to move away to an actual large city. But hey, Long Beach is a pretty cool place to b...

  • On The Line: David Coleman Of Michael's (On Naples & Pizzeria), Part Two
    Wednesday, June 5, 2013 at 8:30 a.m. by Anne Marie Panoringan

    Michael Dene may be the proprietor (and Massimo Aronne its GM), but chef David Coleman is the brains in the Long Beach kitchen of Michael's on Naples. We continue our interview before he begins prepping for dinner service, making re...

  • On The Line: David Coleman Of Michael's (On Naples & Pizzeria), Part One
    Tuesday, June 4, 2013 at 9:30 a.m. by Anne Marie Panoringan

    Chefs are a beast in the kitchen. But when you sit down with them, many are rather quiet. Take executive chef David Coleman. He may have a dozen thoughts racing through his mind, but he speaks calmly and with thoughtfulness. Never m...

  • Michael's Pizzeria Bar Exam
    Thursday, March 28, 2013 at 4:30 a.m. by Edwin Goei

    When given the option at these everything old-is-new-again pizzerias, always sit at the bar. It's equivalent to sitting in the front row at a concert. It's where I would've sat when Mozza opened in Newport Beach if I'd had the chanc...

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