I stopped by Doppio Zero, the Neapolitan pizzeria in Mountain View. They've been open almost 3 months.
I really like the pizza; I ordered the Diavola: spicy sausage, basil, mozzarella:
It has a soft but springy chew. In terms of stiffness, I can't quite pick up a slice with one hand; It's between Napoletana Pizzeria in Mountain View (very wet) and Terún on Cal Ave (stiffer), and maybe a bit thinner/softer than Pizzeria Delfina in Palo Alto.
They prevent the center from getting soggy by letting the mozzarella dry out a little before adding it. The mozzarella is made in-house. After another month, they will bring over the inspectors to do the VPN certification, a 3-day process.
Updated 5 months ago | 0
Updated 4 days ago | 3
Updated 6 months ago | 2
Updated 3 months ago | 3
Updated 4 months ago | 6