Pizzeria Mozza
Write a Review 323-297-0101
OPEN NOW - Closes at 12:00am

641 N Highland Ave, Los Angeles, CA 90036

Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromisingWidely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust. In the words of the New York Times's Frank Bruni: "[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour." "Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven" wrote the Los Angeles Times in its 2007 review. Pizzeria Mozza is an expression of Nancy Silverton's unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromising

Reviews

susanbaskin

11/18/2010

Provided by YP.com

Not enough space.....

Come on guys. If you are doing so well and are so busy, how about expanding or moving to a new space? Hour wait times to sit at the bar or having to book a table weeks in advance. I like your food but after a while I stopped bothering.

jeanlin310

11/11/2010

Provided by YP.com

Mario Batali at a discount price

I'm sure I am preaching to the choir of die-hard fans of Nancy Silverton and Mario Batali's neighborhood pizzeria. IF your neighborhood happens to be in a star-studded area of Hollywood. The people-watching and the star-gazing are almost as good as the pizza, which is pretty sublime. Given that I've tasted pretty much everything on the menu, I can say that with a dash of confidence.

The only drawback is that you have to make reservations well in advance. Otherwise, you run the risk of appearing like the dog begging for scraps at the table if you dare to show up with a reservation. And when you finally get seated, it could be well past the 11th hour (literally).

Edit Remove