Restaurants & Bars

Los Angeles Area Pizza

Caioti Pizza Cafe review


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Restaurants & Bars Los Angeles Area Pizza

Caioti Pizza Cafe review

pizzafreak | | Oct 14, 2006 09:26 PM

Went to Caioti Pizza Cafe in Studio City for lunch today. I had read some of the previous reports, I knew that Ed Caioti was responsible for putting Wolfgang Puck on the pizza map, and decided to find out for myself what his pizza was like. Before I went there, I browsed his web sight. I invite your attention to what he has to say about pizza in the section call “About the Craft,” some of which I agree with, some I don’t.

The cafe has no ambience whatsoever, 10 tables, 2 counter stools, and a terrible floor. I ordered the simplest item on the menu so my taste buds would not be distracted by any toppings, just a plain cheese and tomato sauce 10” pie, but I did specify mozzerella latte, which is fresh cow’s milk mozz, rather than the mozz on the menu, which is skimmed milk mozz. In between my ordering and the delivery, I struck up a conversation with Ed, told him of my passion for pizza, told him I was aware of his background, and we talked about NY pizza. He told me he wished that we had had this conversation before I placed my order so that he personally could have made my pie, and made it NY Neopolitan style. I told him I would return just for that experience. He gave me his card with his phone number since he is not there all the time, and told me to call before I came so that he would be sure to be there. Now for the pie. It came to my table in 6 slices, very white mozz chunks melted and melded into a nice red sauce. The crust had a very small raised edge, and the reason for this is covered in his “About the Craft” essay on his web site. No charring or bubbles on the pie. Gas oven pie. I picked up the pie and inhaled - very nice aroma. I picked up a slice and ate it. I liked the sauce very much, tangy, not runny, with just the right amount of mozz. I thought the crust was awful - did not come close to what I think a good crust is. It was worse than ordinary, worse than slice places I have been to here. I am going to go back to see if there is a difference if he makes the pie. I asked him if he would be making a special dough, and he said no, it’s all in the hands of the pieman. I don't buy that, but I'm willing to be proven wrong. So, if it’s toppings you want, I would give it a try, because that is what he is famous for, but for just a simple pie, no no. Still waiting for Nancy to open

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