Waldo's Pizza Verified listing

Tucked into the various parking lots of dives and restaurants across Long Beach, a line of people floods onto the sidewalk patiently waiting to order from Waldo’s Pizza. They, of course, know the pizza. Two-day fermented and perfectly charred’n’bubbled pies that are as uncomplicated as they are masterfully created. It is the art of simplicity executed with extreme talent.

What they likely don’t know is that Waldo Stout, Waldo Pizza's charismatic, humble leader, has a culinary pedigree like no other. From L.A. legends like Bestia and Bavel to Long Beach staples like Little Coyote (for which he created the dough that was promptly stolen by its former owners and proclaimed as their own), Naples gem Marlena, and most recently, formerly heading the kitchen of the wildly popular Due Fiori, Waldo has had his hands directly involved in making some of the region’s best food.

And that is what makes having Waldo’s Pizza back on the scene—now a pop-up, hoping to become a staple brick-and-mortar in the future—such an honor for Long Beach’s wildly strong pizza game.

For Waldo, the great Mexican state of Sonora holds deep, deep weight. It can range from reminiscing about days spent at Bahía Kino or the fact that former Chianina manager and longtime mentor to Waldo, Alejandro Duran, shared Sonoran heritage, prompting conversations about the northern Mexican state. But for certainty, the mighty flour tortilla of Sonora is what reins supreme. And specifically, his mother made them nearly every day while they lived in Tucson, Arizona.

“I grew up watching her make flour tortillas my entire life. It was such a captivating thing to watch be made. It was completely inspiring, but I didn’t know then just how central those experiences would be in my future endeavors.”

Written and photos by Brian Addison.

For Brian Addison's full feature on Waldo's Pizza, click here.