Fred Eric’s passion project delivers the perfect bite—sprouted flour, kombu water, and LA’s multicultural flavor legacy
OG Chef Fred Eric’s passion project to develop a uniquely LA STYLE PIZZA drove him to countless hours of experimentation. The results are a unique dough: sprouted flour (less gluten, easier to digest), cured for 72 hours, and Kombu water to enhance flavor and promote bubbling.
is an ode to the multicultural threads of the Los Angeles food scene that Pulitzer prize-winning food critic Jonathan Gold so eloquently championed and brought to the public’s attention.
Go ahead, find your perfect bite!
"I had a dream that a chef would make a pizza that is different -- not easy as there are already so many styles. That dream came true when chef Fred Eric brought his creations to my table at PI LA."
is an ode to the multicultural threads of the Los Angeles food scene that Pulitzer prize-winning food critic Jonathan Gold so eloquently championed and brought to the public’s attention.
