Not yet rated
Time Out says
Neapolitan pies are the focus at this brick-walled joint owned by pizzaiolo Bez Compani, who has managed to create the quintessential thin crust (lightly crisped, slightly tangy) using a "mother dough" that he perfected long before the tiny restaurant opened its doors in 2011.
Mother Dough 4648 Hollywood Blvd
Hollywood & West Hollywood