Boston deserves better pizza.

Neapolitan pizza was created in Naples, Italy in the late 1800’s. Neapolitan pizza uses 00 flour for its dough, bufallo milk mozzarella, San Marzano tomatoes, and follows many other strict guidelines.

At Lala’s, we use a mixture of local, freshly-milled flours, California tomatoes, and Vermont-made mozzarella. We cook our pizzas at a slightly cooler temperature (675 degrees) to ensure a crispy product and use local produce whenever possible.

Basically, we take the best parts of Neapolitan pizza and make it even better!

Yes! Our Marinara pizza features double tomato sauce, oregano, garlic, basil, and extra virgin olive oil. Additionally, we offer a wide variety of vegan toppings such as roasted mushrooms, red onion, and castelvetrano olives.

Unfortunately, we do not. While everyone is different, many gluten-intolerant customers have told us that our pizza does not bother them because it uses a sourdough starter instead of commercial yeast.

Before placing your order, please let an employee know if you have a food allergy.

Our kitchens use ingredients that would not be safe for anyone with a dairy, tree nut, or wheat allergy. Additionally, our ranch and caesar dressings both contain egg.

However, we do not use any ingredients that include peanuts, shellfish, fish, soybean or sesame.