After recent food-heavy trips to NYC (Di Fara, Co., Motorino, Keste and more) and SF (Delfina, Pizzaiolo, it's a budding pizza town), I am now, more than ever, bewildered by the achilles heel of Pizzeria Mozza. How can you figure out what is possibly the best crust in the country and then completely blow the SAUCE? It's an American tragedy!
Pizza sauce doesn't have to be sweet, but that earthy, muddy sauce Nancy cooked up doesn't mix with the cheese and the dough at all. Most other great pizza places have sauce you wouldn't mind drinking, but with Mozza I find myself scraping if off so I can enjoy the crust. If your pizza sauce tastes completely different from the best places in NYC (I would say Keste, Di Fara and Lucali) and Pizzeria Bianco in Phoenix, I can assure you, you're doing something very wrong.
641 N. Highland Avenue, Los Angeles, CA 90036
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