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:|
641 N Highland Ave
|Opening hours:||Daily Noon-midnight|
|Do you own this business?|
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Average User Rating
4.2 / 5
- 5 star:2
- 4 star:3
- 3 star:1
- 2 star:0
- 1 star:0
This is a delicious pizza spot! I recommend getting the corn (if available that season) and the Squash Blossoms, Tomato & Burrata pizza.
If you've never been to Pizzeria Mozza, GO TO PIZZERIA MOZZA. They have a delicious menu with tasty options other than their many pizza pies. The tricolore salad--superb.