Pizzeria Mozza

LA Weekly Reviews and News

• 10 Great Places To Dine Alone in L.A.

  By Tien Nguyen | Fri, February 3, 2012

  ​"A is for dining alone," M.F.K. Fisher wrote in An Alphabet for Gourmets, "...and so am I, if a choice must be made between most people I know and myself." We feel ya, Fisher. Like Fisher, we More >

• A Recipe From the Chef: Mozza's Meatballs al Forno

  By Amy Scattergood | Tue, September 20, 2011

  ​When we interviewed Mozza's Nancy Silverton, on the occasion of the release of The Mozza Cookbook, due out next week from Knopf, she talked about the difficulties of adapting restaurant recipe More >

• Your Chef Photo of the Day: Nancy Silverton's Circus Balloon Hat

  By Amy Scattergood | Fri, October 1, 2010

  From the Department of Silly Hats we have Mozza's Nancy Silverton sporting a stylish horizontally-challenged balloon hat at last weekend's 28th American Food & Wine Festival, Wolfgang Puck's charity e More >

• Dahlia Narvaez: Butterscotch and Serendipity

  By Amy Scattergood | Thu, May 20, 2010

  ​Walk into Mozza, through any of the various doors that lead into the complex, either the one for the pizzeria, the osteria or Mozza2Go, and there will come an inevitable moment when either you More >

• Neapolitan Pizzas Baked Using... Coffin Wood?

  By Christie Bishop | Tue, May 18, 2010

  ​ Anyone who's been to Italy knows that the famous Neapolitan pizza is a show-stopper: light, thin and crisp with a perfect balance of cheese and sauce. You really can't go wrong. Or so one woul More >

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User Reviews

15 User reviews

• 

  alessandrah

  | Tue, October 13, 2009

  I love their eggplant caponata. Their garlic bread is to die for drenched in extra virgin olive oil, salt, pepper, and amazingness! the atmosphere was a little loud, but fun if going with a group of friends.

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  Marlem L

  | Tue, July 21, 2009

  Great Chicago style pizza! If you are in the mood for pizza this is the place to visit!

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  atsotsis

  | Tue, July 07, 2009

  Reservations book up really early, so you should be really nice to the hostess because she decides whether or not you get to sit down. Get the mozzarella caprese salad.

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  joshg5

  | Tue, May 12, 2009

  I like everything on the menu, but I especially like the butterscotch pudding dessert.

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  laweeklybestof

  | Wed, May 06, 2009

  It is almost impossible to have a civil discussion about pizza in this city of immigrants, because there may be no foodstuff so intimately linked to one's sense of identity. People who grew up in New York usually plump for Vito's or Mulberry Street, where it is automatically assumed that the best pizza in the world is found only in the five boroughs, and people who have spent time in Naples argue for the strictly traditional Antica Pizzeria in Marina del Rey. Argentines are in favor of the onion-intensive fugazetta served at Damiano's on Fairfax; newly arrived Koreans enjoy the deeply weird pizza served at Mr. Pizza in Koreatown. For decades, I have maintained that the eggplant and homemade sausage pizza at Casa Bianca, a thin-crusted Chicago-bar-style pizza whose garlicky snap I actually missed the years I lived in Brooklyn, was the best pizza in town, although I admit that the wait on weekend nights tends toward the unreal. Among the newcomers, Terroni and the Monterey Park pizza dive Bollini are wood-burning demons of crust. But in the wood oven at Pizzeria Mozza, Nancy Silverton has more or less reinvented the very idea of pizza, airy and burnt and risen around the rim, thin and crisp in the center, neither bready in the traditional Neapolitan manner nor wispy the way you find them in the best places in Tuscany. The crust is so good, in fact, that it may be at its best dressed with nothing more than a drizzle of good olive oil and a few grains of sea salt — and it's not sad to eat topped with burrata and vivid squash blossoms, taleggio and housemade sausage, lardo and rosemary or puréed anchovies and fried egg. (The mandatory caveat applies here: Silverton is a family friend.) This isn't your mama's pizza, and it's not the pizza you used to eat back in Jersey, and that, perhaps, is the point.—Jonathan Gold

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