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Los Angeles Area

Mozza's "Topping-To-Crust-To- Ratio" Is Off


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Restaurants & Bars Los Angeles Area

Mozza's "Topping-To-Crust-To- Ratio" Is Off

Ciao Bob | | Nov 18, 2006 06:49 PM

I liked the flavors and selection of the pizza toppings. The crust was fantastic -- charred and thin in spots yet soft and chewy in other spots, all with great flavor. Loved the afetati misti -- the salami was just fantastic.

Pizza is super personal, "One Man's Poison is Another's Staple." Some like thin, some like thick; some need more cheese, others more one pizzeria is going to make everybody happy, and probably shouldn't even try.

For me, I think they need to make the pie diameter a tad larger, maybe one-and-a-half inches, keeping the edge width/thickness the same while increasing the volume of sauces/toppings to get a higher topping-to-crust ratio. As the pizzas are now (Version 1.0, I hope) the crust volume really overwhelms the toppings. With each slice you get one bite of topping WITH crust followed by three-to-four bites of lonely crust WITHOUT topping/sauce. It is just too bready, IMHO: kind of like basketball arena seating (puny floor with deep swath of surrounding seats) and I want a baseball park (similar seating but larger playing field).

I am sure it has all been carefully studied, measured out and compared to some Neopolitan norm as far as pie-size goes, but it ain't quite Neopolitan as far as the crust thickness/rim width goes anyway so why conform to the norm...hey this is Cali. That wonderful bread just needs some more company.