Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromisingWidely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromising
Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromisingWidely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromising
Pizzeria Mozza 
Australia 
USA 
Canada 
