641 N Highland Avenue
Los Angeles, Ca 90036
Tel. 1-323-297-0101
Website: www.mozza-la.com
Opening Hours: Daily 12pm-12am
Credit Cards: All Major
Prices: Moderate-Expensive
Nancy Silverton appears to be the main influence in this operation on the fringes of Hollywood, since she resides in Los Angeles, and partners Mario Batali along with Joseph Bastianich are delivering their input from afar.
Today the whole subject of pizza in America is a puzzling discussion that may turn quickly into a disagreement, due to so many different styles of pizza and, which one you personally prefer. Some of the best are basically inspired by the thin-crust pizza of Naples that usually are round and measure about a foot in diameter although I remember a place near Napoli that sold rectangular pizza by the meter.
Some restaurants making pizza may have a certified pizzaioli who cook them at intensely high temperatures in Italian wood-burning ovens, which is certainly the best way to do it. Or there are less expensive ways to finish them. Whether people think that Pizzaria Mozza makes the perfect pizza or not, is incidental, they flock there in droves to taste the many different pizzas and antipasti along with many other tempting dishes. Personally, I prefer the thin crust to Silverton’s thicker overlapping crust, which at least to me, infringes into the central area of the pizza, however, as I have tried to confirm it is all a matter of individual taste.
In any case, this small, noisy pizzeria was to be a prelude to what was to be the main-event, Osteria Mozza. What happened unexpectedly was a Hollywood phenomenon, as the place became a huge overnight success with the small room booked over one month in advance and local power-players fighting for tables, and when the Osteria opening was delayed, no one particularly cared. It probably might be one of the hardest reservations to obtain right now in Los Angeles.
