Pizzeria Mozza

Pizzeria Mozza is a pizzeria at the corner of Highland Avenue and Melrose Avenue in Los Angeles, California, from baker and chef Nancy Silverton, founder of La Brea Bakery, working in partnership with Mario Batali and Joseph Bastianich when it opened in 2006. It sits beside the more formal Osteria Mozza, and the two share a block, though the pizzeria has a more casual character. The restaurant is best known for its crust, made from a long-fermented dough that bakes in a wood-fired oven to produce a thin, blistered, slightly chewy base with a flavourful edge. Popular pizzas include the squash blossom and burrata pizza, the fennel sausage pizza with panna and red onion, and a margherita. Beyond pizza, the menu offers antipasti, salads, a selection of cured meats and cheeses, and a rotating series of vegetable dishes. The dessert list includes the butterscotch budino with caramel and sea salt, which is a signature and one of the best-known desserts in the city. The wine list is Italian and well chosen, and there is a bar serving cocktails and aperitivi. The dining room is lively and warm, built around an open kitchen with a view of the oven and a pizza bar, and the noise level is high at the dinner peak. Dress is casual to smart casual. Reservations are advised and are made through the website; seats at the pizza bar are popular and are often available to walk-ins. Prices are moderate to high, with a meal typically costing about 40 to 70 US dollars per person. The restaurant is in the Hollywood and Melrose area, with metered street parking and a valet option, and it is a short drive from the Farmers Market and The Grove.