Pizzeria Moza - Los Angeles

Everything was good. The pizza crust was good, Batalis Dad's sausage was just okay, really nothing special. The salad was good, but not unforgettable, I think we have the hair. Actually, the pizza was quite fat. I don't see what the big thing is in this place. Bollinis is so much better.

That's the best pizza I ever had. Better than Grimaldi’s, Lou Malnati’s, Cheeseboard and Zachary’s. The toppings are very high quality and the crust is perfect (thanks to La Brea Bakery’s Nancy Silverton). Mozza makes thin crust pizza perfection, and it is currently my favorite place to eat in LA. Make reservations because this place is packed and quite small. If you are lucky, you can go and get a bar seat.

If you love your crust pizza, this place rocks! It is a Mario Battali restaurant, so the food is very high quality, but the restaurant is surprisingly casual. For two appetizers, two pizzas and four beers we only paid like $80 overall, which is quite inexpensive for such wonderful food. NOTE: Call a few weeks in advance to reserve the place is popular and will be booked in advance

Mozza I have never understood the phrase,”______ has ruined me for ______.” (Fill-in the blanks for whatever applies in your life) Could something be so good that there is nothing else in the world that can match it? Well, I can now fill-in the blanks for something in my life: Mozza has ruined me for pizza. Yes, it’s true. I’m not kidding when I say that I really can’t have any other pizza than Mario Battali and Nancy Silverton’s creations on the corner of Highland and Melrose in Los Angeles. It’s at the point where if I have to sacrifice the calories and carbs that come with eating a pizza, then why not save it for the best? The best part is when I do get have it, I enjoy it guilt-free because there is no higher pizza temple I could worship at than at Mozza. It starts with the crust which Silverton brings from her genius work at La Brea Bakery. Thin and flaky, it’s satisfying and does not weigh you down. The star of the pizza line-up is the squash blossoms, tomato and burrata pizza but if you have a meat craving then go with the tomato, mozzarella, sausage, salami, bacon and guanciale. While I have enjoyed every other pizza option on the menu, if you force me to have a third choice on their list I would pick the Coach farm goat cheese, leeks, scallions and bacon pizza. It’s like choosing between Brad Pitt, Lenny Kravitz or Antonio Banderas, all attractive options; you just have to decide what flavor you like the best.

I’ve been wanting to try Batali’s pizza for a long time and after a few attempts to get reservations, we finally got in at a decent time. You’ll definitely want to make reservations to eat here, that is, unless you don’t mind eating really early or really late (they’re open til midnight . It’s a pretty small restaurant and the bar is open seating, but it looks like it can only sit about 1/2 a dozen people. The ambience is sort of an upscale casual. At the end of the day it’s still just a pizzera…just a bit nicer : The neat thing about the pizza is that it’s extremely thin but with a puffy crust. It’s an interesting combination. You can really tell that each pizza’s flavor was thoughtfully concocted. I also recommend ordering a number of the appetizers – the mozza caprese was awesome and all the others we saw looked tasty. I definitely want to come back and try the other pizzas. I’ll probably stick to more of the veggie-ish pizzas – I think they have a more delicate balance of flavor than the meat-centric ones.