Chef William Joo has introduced a new chapter in his culinary career with the opening of Pizzeria Sei in the Palms neighborhood of Los Angeles. Known for his innovative approach to dough, Joo is presenting three distinct styles of pizza in a modern, thoughtfully designed dining space.

The first style features a Japanese-inspired Neapolitan crust, characterized by a puffy, leopard-spotted exterior, reflecting Joo’s previous work and dedication to traditional dough techniques. Among the standout dishes in this category is the Riviera pizza, which combines bluefin tuna conserva with caramelized balsamic onion jam and melted smoked provola, offering diners a creative blend of flavors that highlights Joo’s inventive palate.

Joo’s second style focuses on the montanara, a fried and baked dough with a light, crisp texture akin to Chinese youtiao. This style serves as the foundation for the restaurant’s signature mala-spiked garden pie, topped with lamb and a numbing spice profile that reflects Joo’s interest in complex seasoning.

The third variety presented at Pizzeria Sei is the thin, crunchy scrocchiarella pizza. This version is distinguished by a coating of gochujang romesco sauce, introducing a spicy, umami-rich element rooted in Korean and Mediterranean influences.

Despite high demand that still makes reservations difficult to secure, diners now benefit from more space and a fuller menu experience. Appetizers include tomato and fior di latte-filled suppli, while desserts feature a classic tiramisu to round out the meal.

Pizzeria Sei exemplifies Joo’s continued evolution as a chef, combining diverse regional inspirations and techniques to expand his interpretation of pizza beyond conventional boundaries. The Palms restaurant offers a fresh option for diners seeking creative and carefully crafted pies in a contemporary setting.