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Lala's Neapolitan-ish Pizza in Everett takes cues from Naples but builds its own approach: locally-milled flours, Vermont mozzarella, and California tomatoes baked at 675 degrees to achieve a crispy crust. The signature Marinara pizza arrives as a double tomato sauce canvas with oregano, garlic, basil, and extra virgin olive oilโa vegan-friendly showcase of the kitchen's ingredient focus. Founder Conor Cudahy's long-standing pizza obsession, kindled by a childhood trip to Italy, shows in the attention to avoiding seed oils and sourcing from local producers. The operation has roots in catering and pop-ups at regional breweries and events.
