Milo and Olive bake their pizza at too low a temperature. Their oven is around 600 F, while Gjelina/GTA’s is more like 800 F. As a result, the crust at M+O comes out more browned than charred. You can ask for it well done, but then the pizza cooks too long, which leads to a hard, dry cornice I find unappealing.
Here’s a picture of the lamb sausage pizza from my last visit to Gjelina. It’s a little blurry but you can see much more charring, especially on the undercarriage.
Try ordering the aforementioned lamb sausage pie and comparing it with the pork belly sausage pizza at M+O. It’s not a perfect comparison, but I personally find the sauce and toppings to be much tastier at Gjelina.
BTW, if you can get over to Abbot Kinney for lunch, Wednesday and Thursday are great days to do so. There’s street sweeping along 6th until noon, so there’s almost always parking on one side at lunchtime.