Pizzeria Mozza


Because the best pizza in the city deserves its own thread. I said it.

fried squash blossoms with ricotta
These was okay, batter was heavy and the ricotta was a bit grainy. Not even close to the light and creamy squash blossoms at felix.

On to the pizza. Their flavorful crust is incredible, perfectly blistered and crisped like the skin on a flawlessly roasted pork belly. And the crust is stiffer than a statue of charlie sheen at the playboy mansion.

The only negative is burning the roof of your mouth because you’re too impatient to wait for the pizza to cool off.

meatballs, mozzarella di bufala, tomato & fresh oregano

salame, mozzarella, tomato & fresno chiles (add funghi misti)

coconut panna cotta with passion fruit caramel and belli e brutti

previous visit

arancini balls

chicken wings

Salad #pizzaisavegetable

strawberry gelato pie

No, I didn’t wait. Yes, I burned the roof of my mouth.

meatballs, mozzarella di bufala, tomato, chili flakes, fresh oregano

Stiff competition

bacon, salame, fennel sausage, guanciale, tomato, mozzarella

black truffle, mozzarella, fontina, sottocenere

Spotted Dustin Hoffman here, i asked him many more minutes to judge wapner.

prosciutto di parma, mozzarella di bufala
Pro tip: save some prosciutto for the cornicione.

(new) roasted tomato, mozzarella di bufala, spicy anchovy, agrumato lemon
Wow, flavor bomb of umami #fbomb. This had so much flavor and monosodium glutamate it made flavor flav jealous. Loved the brightness of the argumato lemon. Highlight of the night.

eggplant, parmigiano, ricotta, mozzarella, tomato, basil

coconut sorbetto pie, hot fudge, salted almonds

Pizzeria Mozza
641 N Highland Ave
Los Angeles, CA 90036
(323) 297-0101

Weekend Eating Trip May19-20
Let's talk about pies. . .your faves?

Coconut Panna Cotta with passion fruit caramel sounds crazy wonderful. What is your assessment? TIA.


Nice report @PorkyBelly. :slight_smile: I regret looking, now I need to go back. :stuck_out_tongue:


Nice! Perfect timing for me- going next week.


Delicious… and you’re right!

I don’t think I’ve had the Meatball Pizza :yum:. Ditto on @bulavinaka’s question.


Yum! The pizzas there are delish, @PorkyBelly. Glad you got the squash blossom pizza…that’s one of my faves.


Has the crust improved? I don’t recall the crust being THAT gorgeous and perfect the only time I went. And what did that gelato pie taste like??? :smiley:


When did you last go?
I think it took almost a year for the restaurant to achieve mastery of that dough/oven combo. But they have been killing it for many years. I find them very consistent. I will say that the crust is unique so I get it if Pizzaria Mozza isn’t someone’s favorite.


Oh, gawd, I’m bad at remembering these things. I would say 2008 or 2009? When did they open?

Do you mean unique in the sense that it’s bready and chewy? I don’t mind that.


Can’t co-sign on “best” but I agree it’s really outstanding and definitely deserves its own thread!


Pizzeria opened in 2007. They use a starter as opposed to commercial yeast. Combine that with the work it takes to train a new staff and get used to a new pizza oven and you might be able to see why it took a bit of time to start dialing in the pizza. I do think that certainly by 2009, they were making pizzas very much the way they wanted.

By unique I mean that they make a crust that is it’s own thing. It isn’t NY style. It isn’t Neapolitan. It isn’t _____________. It’s Silverton’s style and it’s very personal. It’s sui generis. You can’t really get a crust quite like it anywhere else. Now, that’s either a good thing or a bad thing depending on how you feel about the PM crust, of course.


it was quite tropical as you would imagine and the panna cotta had a firm jell-o like consistency, good option if you don’t want something too sweet like the budino.


It’s now one of my favorites.


Good thing I’m going tonight. Thx for thread.


This really is the key. It’s not even like Otto, Batali’s place in NY that serves pizza. Didn’t realize they use starter instead of baker’s yeast – another plus.


what are your thoughts on the daily specials? when i went friday they had a fairly new cioppino dish and i’ve always wanted to try the saturday and sunday lasagna, but always get pulled in by the pizza instead.


The daily specials are my white whale. I always want to try them, but something always comes up to thwart me. That something is usually more pizza.


Their bar special has gone up $10 :disappointed:

But at least it looks like there is no longer a restriction on which pizza you can get. So you could get the squash blossom & burrata - which is normally $25, and still get quite the deal.



Thanks for the explanation. My tastes have also likely changed a little bit since 2009, so it might be worth a return visit. Is it still very hard to make a reservation (question for anyone)?


Love Cioppino, like you, would love to try it but for the pizza. The Lasagna? It’s good, worth trying. It’s a similar but lesser version of Angelini Osteria’s.