Pizza Margherita at Pizzeria Mozza OC (Brad A Johnson)
One pizza. One salad. One dessert. And an almost impossible reservation. That’s pretty much all you need to know about the pizzeria jointly owned by celebrity chefs Mario Batali and Nancy Silverton.
First, the fennel sausage pizza. It’s important to adjust your expectations about the crust. Mozza’s dough doesn’t taste like typical pizza crust. It’s not modeled after the styles of Naples or New York or Rome or even L.A. Instead, it’s got the unique snap-crackly crunch and tangy DNA of Nancy Silverton’s La Brea Bakery sourdough. It’s extremely puffy around the edges but micro-thin in the center. And it’s excellent. Continue reading