Nancy Silverton’s Pizzeria Mozza

Nancy Silverton rose to fame through her love of bread. She was obsessed with it and, as this obsession grew, so did the La Brea Bakery. This bakery started in 1989 and maintained its high standards for simply delicious foods for almost 30 years. This was not enough for Nancy Silverton; however, and she traveled to Italy in the early 2000s to learn how to make pizza. The dough recipe she developed over the years is truly one of the best found west of Italy, or, at the very least, in Chicago.

Once again she did what she does best — obsessed over the bread. When she got it right, she opened Pizzeria Mozza, not too far from La Brea Bakery in Los Angeles.

The pizzeria is unassuming and comfortable, but it is clear every element down to the placemats has been carefully considered. When given the option, definitely choose to sit at the pizza bar whether alone or with a friend. There is plenty of enjoyment to be had while watching the pizza ovens perfect or occasionally destroy a pie. Everything on the menu is worth trying, but particularly good is the squash blossom pizza with burrata and pizza alla Pepe with mortadella, ricotta, pistachio and lemon. As an appetizer, try the warm octopus salad with bitter greens. There is no way you can be led astray with this menu. For all of the pizza lovers out there, just order a glass of wine, sit at the bar and let the baking brilliance wash over you.

Pizzeria Mozza

641 North Highland Avenue
Los Angeles, CA 90036
323 297 0101