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Pizzeria Mozza
Los Angeles, United States of America
Recommended by Andrew Zimmern and 40 other food critics.
4.5
1.7k
Famous for
Pizza, California
California-Style Pizza
Recommended by Andrew Zimmern and 12 other food critics.
"Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. It’s Silverton’s crust that takes the star turn here."
Andrew Zimmern , American celebrity chef, food writer, food critic, and multiple James Beard Award winner
Pizza, Canada
Hawaiian pizza
Recommended by Brad A. Johnson and 6 other food critics.
"Although the fennel sausage is justly famous, the unsung hero is the Benno, a revelatory riff on Hawaiian pizza with shaved pineapple and Italian ham. No matter what you think about pineapple on pizza, just order it."
Brad A. Johnson , American food writer, photographer, and the winner of James Beard Award and Cordon Bleu World Food Media Award for restaurant criticism
Recommendations
"Best pizza in L.A., and these days, that’s saying a lot. Nancy Silverton, Joe Bastianich and Mario Batali have created something special. It’s Silverton’s crust that takes the star turn here."
"The best pizza in Los Angeles: 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."
"There is finally pizza worth traveling for in Los Angeles. Pizza so good you won't be able to stop eating or ordering it. Get on a plane, jump in your car, or take a train or bus to the City of Angels. Because it's just possible that that's where you'll find the best pizza in the world right now."
"No exaggeration: they've practically perfected the art of pizza at this perpetually jumpin' Bastianich-Batali-Silverton collab in Hollywood known for Nancy's fabulous pies with sublime, impossibly airy blistered crusts."
"Beyond the pizza are other showstoppers: 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."
on Budino
"Mozza veterans had told me not to miss it. They should have told me to take only tiny bites of everything beforehand so that I would have room for a second budino and maybe a third. The budino’s simple master stroke? Over the pudding hovers a thin layer of caramel with an audaciously generous sprinkling of sea salt."
on Budino
"Although not conventionally thick, her crusts are denser and weightier than the Neapolitan ideal, reflecting her stated love of the pizza bianca sold by several bakeries around Campo de’ Fiori in Rome. Instead of an actual topping, pizza bianca has perhaps a gloss of oil and maybe a dusting of herbs, forcing you to focus on what has become of the dough. It’s spongy, like focaccia, but with less air inside and more crunch outside."
"A budino is really just a pudding. But this budino, with its deep buttery-caramel flavor and thick, velvety texture, is enough to make an Italian chef’s eyes light up."
on Budino
"Pizzeria Mozza's butterscotch budino has become one of Los Angeles' most iconic desserts."
on Budino
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editorial@tasteatlas.com
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editorial@tasteatlas.com