Newport Beach, CA 92663
OC Weekly's Description
Newport Beach's Mozza has a menu as simple and spare as the original. Pizzas are at the literal center of the list and the restaurant itself. A glowing oven with a half-moon slit anchors a casual room more colorful and airy than Batali's signature Crocs. Orbiting the oven are a cadre of cooks whose main purpose is to feed this beast. They coax balls of dough into pliant discs, layer on toppings and pull finished pies out of the gaping maw with a long-handled paddle. The best seat for a view of the action is at the counter. But anywhere you are, you smell the sweet and yeasty aroma of baking bread. The pizza is crisp, asymmetric, gnarled and pock-marked with char, the key signatures of a hand-made pie. Handling a slice means soot and flour dust on your fingers. Each 10-inch disc can feed exactly one person and is encircled by a bulbous ballooning crust that constitutes nearly half its acreage. The middle is as flat as a valley. A few toppings -- such as fresh mozzarella -- may make the pizza too wet to handle. If you have to resort to a knife and fork, know that that’s the way it's eaten in Naples.
Tips from foursquare
Ready to eat. :*) with Eddie Espinoza. :*) a job, well Done..,:*)
Try the Bone Marrow Al Forno - Amazing!
Sit at the pizza bar. Best seat in the house!
Get the Burrata and the Butterscotch Budino.
Tricolore salad, brussels sprouts pizza with guanciale and chicken alla diavolo. The bomb combination. Do NOT leave without having coconut sorbeto. Best ever. Trust me.
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Reviews and News
Hey, kids: guess what time is it? It's time to restart that Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!! Hey, don't ding... More on Pizzeria Mozza »
Salads get a bad rap. It's the name: salad. We tend to associate the word with lettuce, usually iceberg, which is flavorless, bland--the... More on Pizzeria Mozza »
Our chef of the week cuts loose and responds to our follow-up questions with more candor than we expected. And by doing so, we respect her... More on Pizzeria Mozza »