Monday, February 04, 2008
Pizzeria Mozza, Los Angeles
This last week, I was in LA, and I went with my friend coprock to Pizzeria Mozza, the new place opened by La Brea Bakery's Nancy Silverton & Mario Batali.
We started with a pair of great appetizers, a bruschette of white beans alla Toscana with extra virgin olive oil & saba and the mozza caprese. The bruschette was delicious and the beans were nice and creamy. The caprese was spectacular in that the mozzarella was so fresh, it was like a dollop of runny chesse. All this went nice with a glass of Barbera.
For our pizzas, we each ordered one kind and tried each others. I couldn't resist the pizza with white anchovy, tomato and hot chiles (above). It was genuinely spicy. Coprock selected the pizza with Prosciutto di Parma, rucola, tomato & mozzarella. Both were great.
Nancy Silverton supposedly devoted 2 years to finding the perfect crust- we were told it was cooked in an oven using almond wood. The crust was dashed with olive oil before cooking and it came out crispy- almost like a fried dough consistency, on the outside, and yet it also stayed chewy.
641 N. Highland Avenue
Los Angeles, CA 90036