Pizzeria Mozza

Critics' pick
1/10
Photograph: Molly Cranna
Meatballs at Pizzeria Mozza
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Photograph: Molly Cranna
Pizza with fennel sausage and panna at Pizzeria Mozza
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Photograph: Molly Cranna
Pizza with squash blossoms and burrata at Pizzeria Mozza
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Photograph: Molly Cranna
Pizza with long cooked broccoli at Pizzeria Mozza
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Photograph: Molly Cranna
Buddino at Pizzeria Mozza
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Photograph: Molly Cranna
Pizzeria Mozza
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Photograph: Molly Cranna
Pizzeria Mozza
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Photograph: Molly Cranna
Pizzeria Mozza
9/10
Photograph: Molly Cranna
Pizzeria Mozza
10/10
Photograph: Molly Cranna
Pizzeria Mozza
Los Angeles
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Nancy Silverton, Mario Batali and Joseph Bastianich's Pizzeria Mozza has become such a force in LA's pizza culture that nearly every other pie in town is compared to it, even if the comparisons are never quite apt.  After all, Pizzeria Mozza is in a class all to itself:  Silverton's pizzas are unabashedly doughy and chewy, full of airy, sometimes charred, bubbles and topped with ingredients that would not be out of place in the kitchen at Lucques: burrata and squash blossoms, fennel sausage or wonderfully toothy long-cooked broccolini with caciocavallo cheese.  Beyond the pizza are other showstoppers: hefty meatballs made with no less than three rich meats (veal, pork, pancetta) and served in a passata di pomodoro sauce; and a creamy, buttery, rich butterscotch budino that, no matter how many times you have it, is bound to be one of the best desserts you'll have all year.  Just like the pizza.

Venue name: Pizzeria Mozza
Contact:
Address: 641 N Highland Ave
Los Angeles

Opening hours: Daily noon-midnight
Price: Main courses $17
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