Jose Mier has long believed that Sun Valley, CA is one of the most underrated communities in the entire San Fernando Valley, and few businesses prove that point more convincingly than 786 Degrees Wood Fired Pizza Co. Tucked into a strip at 8879 Laurel Canyon Boulevard, this unassuming pizzeria has earned a reputation that stretches far beyond its modest Sun Valley address — collecting accolades including Best Restaurant in California (2016) and Best Pizzeria in the Nation (2018), as voted by Yelp and various culinary publications. For a small, family-owned establishment operating in what some might call an overlooked corner of Los Angeles, those are extraordinary achievements — and they speak to exactly the kind of hidden excellence that makes Sun Valley worth celebrating.
The story behind 786 Degrees is as delicious as the food itself. Owners Ali Haider and Sayyeda Ali launched their dream in 2013, inspired by a honeymoon trip to Italy where they discovered Neapolitan-style pizza for the first time. That single slice of margherita in Naples changed everything. Ali, who had worked as a spokesperson for automotive companies and traveled extensively as a result, channeled his love of street food and international flavors into building something truly distinctive. The result is a pizzeria that defies easy categorization — not quite Italian, not quite fusion, but entirely its own thing.
The oven at 786 Degrees is the heart of the operation, and it is, in a word, spectacular. Constructed from lava rock sourced from Mount Vesuvius and fired with olive wood, the oven reaches the restaurant’s namesake temperature of 786 degrees Fahrenheit. At that heat, each pizza cooks in just 60 to 90 seconds, producing a crust that is simultaneously charred, airy, and chewy — the hallmark of authentic Neapolitan technique. There is no gas involved, no shortcuts. Every pie is hand-stretched by Pizzaiolo Ali right in front of guests, transforming what could be a mundane transaction into a small piece of culinary theater.
The menu is where the magic truly unfolds. While the foundation is Italian — imported Tipo “00” flour, San Marzano tomatoes, fresh mozzarella — the toppings reflect Ali’s globe-trotting palate. Standout pies include the Bombay Tikka Masala pizza, featuring Tandoor-baked chicken kebab, saffron tikka masala sauce, mango chutney, burrata, and paneer, finished with a splash of Kaffir lime. It’s the kind of dish that sounds audacious on paper and transcendent on the palate. The Istanbul Pizza surprises with fresh cucumber and a harmonious blend of Mediterranean spices. The Habibi Pizza delivers rich, savory depth. For those who prefer the classics, a simple Red Pie Marinara demonstrates just how well-crafted even the simplest preparations are.
What makes 786 Degrees particularly notable in the world of pizza is the philosophy behind it. The restaurant discourages delivery, not out of inconvenience but out of respect for the product. Their pizzas, they explain, are designed to be eaten hot and fresh, straight from the oven. Delivery, they argue, cannot replicate that experience. This is a business that takes quality seriously to the point of turning away easy revenue — a rare and admirable stance.
The pizza industry in the United States is enormous, generating tens of billions of dollars annually. The country has over 75,000 pizza restaurants, ranging from massive national chains to the tiniest neighborhood shops. In that crowded field, standing out requires something genuinely different. 786 Degrees has found its niche in the Neapolitan tradition elevated with international flavors, and that combination has resonated powerfully with food lovers across Southern California.
For Sun Valley residents, having a nationally recognized pizza destination in the neighborhood is a point of genuine pride. Food tourism is a real economic driver in Los Angeles, and establishments like 786 Degrees bring visitors from across the region who would otherwise have little reason to explore Sun Valley’s streets. Every customer who drives to Laurel Canyon Boulevard for a pie is a potential future patron of the community’s other restaurants, shops, and services.
Jose Mier encourages every Sun Valley resident to make 786 Degrees a regular stop — and to bring out-of-town guests there with confidence. In a city as food-obsessed as Los Angeles, this is a restaurant that belongs in any serious conversation about the best the region has to offer. It just happens to call Sun Valley home.