• Chapters

    In the Press

    Pizzeria Mozza At Pizzeria Mozza, currently the toughest ticket in Los Angeles, Nancy Silverton has people arguing over the entire paradigm of what a pizza might be. Her pizza is airy and burnt and risen around the rim, thin and crisp in the center, neither bready in the traditional Neapolitan manner nor wispy the way you find pizza in the best places in Tuscany. The crust is sweet and bitter, salty and chewy, circled by crunchy charred bubbles that may or may not be snipped off by Silverton or her chef, Matt Molina, as they inspect the pizzas at the pass. Every pizza at Mozza is a unique marriage of…