This looks so good! I already told my husband this will be dinner one of the nights this week
I love reading about your adventures in thoughtful research!
I love potatoes on pizza…it started with an CPK pizza when I was younger and has continued to the Mozza potato pizza. This one sounds fantastic!
Was able to make it to La Morra at Tabula Rosa on their last Saturday there (2 weekends ago). Dragged some friends along who live in the area. They were a bit bemused that I insisted on getting to a wine bar right at 2pm (didn’t want to wait in line!), but once the pizza came, I was vindicated. They go to Desano’s regularly and thought this was better!
This is definitely my favorite Neapolitan/hybrid style pizza in LA, and might be my favorite, period. The crust just had the perfect amount of chew, crispness, and flavoring. Can’t add much beyond @Chowseeker1999’s already excellent posts but adding a few more pizzas for completeness.
Napoli (left) and Plain margherita (right) One of our party is lactose intolerant and we ordered this for them. So satisfying even without the cheese, with such a nice combination of flavors. Next time I’ll try it with cheese but could totally be satisfied with this again.
The margherita was really really nice, with a touch of sweetness in the tomato sauce
Cinque Formaggifor cheese lovers - displayed more salinity vs the margherita’s sweetness.
Just a bit of Honey. Not on the menu for the day but we saw someone else eating it so ordered it! The honey is very subtle, but the soppresata wasn’t!
Thank you. I think La Morra would be really enjoyable; hope you get to try them one of these days.
looks great @Chowseeker1999, thanks for the reports. what’s the texture of the crust like? is there any crispness or crunch like at pizzana or is it soft and chewy like sotto?
Not soft. Not full-on NY-style, but definitely crisp. “Neapolitan” in the topic title is misleading.
Much love to all you FTCers. Based on your recs we went to La Morra last weekend.
It was excellent. Sat in front of the pizza oven and enjoyed the show.
We had Tanota Takoyaki and Mariscos Jalisco earlier in the day, so we only ordered the Patate pizza to share.
This potato pizza was soo good. Creamy garlic sauce topped with soft, thin-sliced roasted potatoes. The rosemary here is the key element that brings that foresty-floral aroma and some acid/bitterness to balance the richness of everything else. The crust is also extraordinary. Not crunchy, but not flaccid @PorkyBelly.
I really enjoyed this and will be back before the end of their Kettle Black residency.
I’ve gotta try one of their pies with tomato sauce!
I asked about some of the other pies recommended by @Chowseeker1999 (clam, calabrese). Unfortunately, they are unavailable.
PSA/Reminder: The pop-up at Kettle Black only continues for 3 more weekends!
I’m so torn. Kettle Black is in my hood but I started Keto.
are there heat days in Keto? serious question… but also so maybe you can enjoy a slice.
edit: cheat not heat.
Like when you are in heat for carbs and need to break your keto diet?
It is Chef Swemle’s take on Neapolitan. The overall pie and crust are not crunchy like Pizzeria Mozza, definitely leaning more towards NY mixed with Neapolitan, but without the giant soupy flaccid center you (and I) like to avoid.
I think you’d like many of the flavors offered.
To be fair, La Morra’s website lists them as Neapolitan, and from Chef Swemle’s mouth he told us he’s making his version of Neapolitan, so I’m respecting their words and using their descriptor.
But I agree that it’s not a traditional Neapolitan at all, and I made mention of that a few times, with their Sourdough twist on it, and the texture, and not following the official VPN rules you’ve posted about, it’s like a Neo-Neapolitan, through their interpretation.
Glad you enjoyed your visit! Good news is that La Morra Pizzeria staff mentioned to us they would be rotating / adding various Pizza flavors each week throughout this residency, so fingers crossed they bring in the Clam and Calabrese.
I wonder what flavors they’ll have this week?
I love the soupy center, it’s why Neapolitan pizza is my favorite. Any recommendations?
Totally cool. I’ll enjoy a good Neapolitan sometimes. What do you think of Settebello? Just want to get a baseline of what you’ve enjoyed so far in LA.
If you like soupy go for l’antica pizzeria de michele in Hollywood.
Thanks for the list @robert. Wow, there are so few officially licensed VPN members in So Cal.
@Bookwich I guess based on that list the only VPN Neapolitan Pizza that we’ve tried locally would be Settebello. It’s solid, but it felt skimpy for the toppings.
We liked some things at L’Antica Pizzeria da Michele (Hollywood), but they aren’t officially VPN Neapolitan.
I’ll update if we get to try a few more of the official VPN places locally. Thanks.
I’ve had pies that could pass for VPN-certified at places that weren’t.
Traditionally, toppings are skimpy.
RIP Mother Dough. Was my absolute favorite Neapolitan pizza in LA.