Pizzeria Mozza (Los Angeles, CA)
The Ultimate Los Angeles Pizza Tour - Curated by Alessandra
∙ MARGHERITA (Mozzarella di bufala, tomato, basil) ∙
The second stop on The Ultimate LA Pizza Tour was seriously cheated given its placement in line. After eating 5 pizzas about 7 hours before, neither of us were hungry. I absolutely love pizza, and as excited as I was for this restaurant, I was not interested in eating more pizza. We geared up for the visit by watching the Chef’s Table episode featuring Nancy Silverton. Known for her bread-making skills, I had high expectations for a killer crust on their margherita. Let me tell you, the pizza did not cease to impress.
Magherita
The sauce and dough are the stars of the pie. That’s not to say that the buffalo mozzarella wasn’t amazing. We cheated with the mozza caprese to start. The salad showed the true mozzarella potential before we even got to the pizza. Better be good if it’s the name of your restaurant.
Imagine biting into a cloud that easily disintegrates as you chew – the dream every mattress retailer ever tried to sell you. Your mouth is making love to an ephemeral crust. Easily digestible doesn’t even begin to cover it, I could eat 5 of these pies and go for a run. It may be one of the most impressively prepared pizza crusts I’ve had. It is absolutely no surprise that Pizzeria Mozza lived up to the carb hype and absolutely aced the crust test.
My love got the Funghi Misti – fontina, taleggio, & thyme. I don’t like white pizzas, and I don’t like mushrooms. This would’ve never worked for me. Sure is pretty though. I guess the pizza is too.
Menomale (Washington, DC)
∙ Margherita, Diavola (DOP San Marzano tomatoes, Fior di latte mozzarella, basil, spicy salami, red peppers), Prosciutto Cotto (Prosciutto cotto (ham), mushrooms, DOP San Marzano tomatoes, basil, Fior di latte mozzarella, pinch of parmesan, EVOO) ∙
♫ When the moon hits your eye
Like a big pizza pie, that’s amore ♫
Let’s start with the delightful Falanghina Beneventana requested by the most soothing & sultry authentic accent you’ve ever heard. Words elegantly delivered by the finest native Italian pizza tour guide you can imagine. When the world starts to shine, it’s not too much wine, it’s amore. I’d like to order this forever, please.
I’m immediately reminded of Pupatella, which would make sense as both restaurants are AVPN (Associazione Verace Pizza Napoletana) certified. My novice intuition tells me it’s undercooked, but the bottom of the crust is beautifully leopard printed. Yes, the marg got the job done. Fior di latte moz was deliciously fresh and the San Marzano sauce was delicate. The margherita was the first pie gone, if that’s even a question. Of course, the diavola spicy salami impressed. By all means, I will be returning with the same beautiful arm-candy to grace American pizza shops.
Imbriglio's Pizzeria Napoletana (Newport, RI)
∙ Loretta: (Margherita – San Marzano Tomatoes, Fresh Mozzarella, Fresh Basil, Parmigiano Reggiano, Extra Virgin Olive Oil) ∙
I rolled into Sardella’s Restaurant around closing time to see if I could snag an Imbriglio’s pie while traveling to Newport for work. The staff was thankfully accommodative – note: if you show up before closing, you better be extremely considerate because the staff wants, and deserves, to go home. I had a martini and hung out with the bartender while I waited for the pizza to finish.
I was immediately hit with vibes of Rye Brook (NY), where I worked and ate many a pie. The crust was delicious – supportive as you’d hope from a Neapolitan, but in no way tough. The sauce flavors were delicate and fantastic, which is to be expected from San Marzanos. The parmigiano was a very nice touch – appreciated even from someone like me who isn’t too cheesy. Was the basil a little worse for the wear? Sure, but who cares? It was late, and honestly, basil grows like a weed. If you make pizza at home and don’t have a basil plant, what are you doing with your life?
I was thoroughly impressed by the production, especially when considering the staff let me slip in right before close.
Pupatella (Arlington, VA)
Margherita DOC: Neopolitan buffalo mozzarella, basil, olive oil ∙
Diavola: Spicy salami, fresh mozzarella, basil ∙
Spawned from a successful food cart, the first restaurant opened in Arlington, VA in 2010. Pupatella is certified by the Assozione Verace Pizza Napoletana (AVPN), which dictates strict traditional rules of pizza preparation.
First, lets talk about their Margherita DOC. From their website:
“The toppings for the D.O.C. (Denominazione di Origine Controllata) pizza may only include sauce made of San Marzano tomatoes grown in Italy, fresh cherry tomatoes, fresh mozzarella made with buffalo milk or fior di latte, sea salt, fresh basil and olive oil.”
Do I need to say, incredible? How could you possibly NOT visit this place if you were in town? Don’t worry, they are expanding in the region quickly. I’m fortunate to live close to the original location.
So, the Diavola. It’s the first pie I had when my eyes were finally opened sometime in 2015. Spicy salami and Neapolitan pizza go together. It is one of the most flavorful I’ve ever had, which is no surprise considering Pizzaiolo Enzo’s passion.
It’s no surprise that 2016 Foursquare data showed it was the best pizza in all of Virginia!
Pizzeria Lola (Minneapolis, MN)
Margherita ∙
Very similar to the Zelo pie, but with a bit more sauce – maybe some herbs included… very soft and delicate, but flavorful cheese, great crust – light, not too burnt. The red pie with gluten free crust was solid as well (saying a lot IMO). This might have been my favorite margherita in Minneapolis (sounds like a love song, doesn’t it?). Not surprising that it is another gem from the lovely Chef Ann Kim. I did not expect to be this in love with Minneapolis pizza. You can’t visit without going to one of her many shops.
Zelo (Minneapolis, MN)
Margherita ∙
Sauce is sweet and delicate. Puréed tomatoes… wonderfully balanced and light. The mozz drops are solid. Not too rubbery, and a very light flavor. Stripped basil before firing. Crust is good, has solid structure… no extreme flop. Light taste to it, a bit salty and good. Not quite cracker thin. Strong details in the subtle balance of fresh quality ingredients. This is the perfect example of a simple, textbook, back to basics margherita. Nothing stands out aside from the delicate simplicity. Each aspect is very well done. Well expected from a white tablecloth, high end Italian spot. Would recommend any day to a friend.
Red Rabbit (Minneapolis, MN)
Spicy Salami – red sauce, chilies, ricotta, mozzarella, parmesan, chili honey ∙
The spicy salami is fantastic. Crust is solid – wood fired, a little burnt. Sauce is wonderful. Chili honey is an excellent accent. The ricotta drops make an INCREDIBLE bite. The flavor balance is wonderful. Although, the pizza balance could be improved. I thought the crust portion was too large… I’d prefer it kneaded out further. As if you could complain while this pizza is making sweet love to your tastebuds.
Young Joni + back bar (Minneapolis, MN)
Cheese ∙
Korean BBQ: beef short ribs, mozzarella, scallion, arugula, sesame, soy chili vinaigrette ∙
(back bar first) my buddy described the cheese as a “happy medium between Neapolitan and NY style.” Cheese has good flavor, sauce is delicious. Crust is great – its almost like a firm thin crust. You can taste the basil/oregano in the cheese a bit.
Bulgogi in itself is amazing, and on pizza it is decadent. The tender, flavorful, wonderful accentuation of KBBQ flavors on what is a…..white pizza, and inundated with sesame soy chili vinaigrette arugula. Still amazing. The fat from the bulgogi mixed with the sesame flavoring makes up for the white pizza (as you can see, white pizza is not my favorite). The sprectrum of deliciousness between the simplicity of the cheese pie and the (I’ll repeat) decadence of the bulgogi pie is tantalizing. Chef Ann Kim is spoken very highly of in the Minneapolis culinary attractions, and I can also highly recommend!
Turu's by Timber Pizza Co (Arlington, VA)
Pepperoni ∙
Great for delivery – not terribly warm, but typical Neapolitan crust, where you can taste the wood fire. Cheese was good with what looks like light drops of mozz. Sauce is solid. Wonderful cup pepperonis, nice and spicy. I topped with my own fresh basil. I need to visit to try this pizza fresh….this shop is the baby of the nationally ranked DC location.
Fortina (Rye Brook, NY)
Margherita ∙
All Amatraciana: tomato, smoked bacon, red onion, chili, pecorino, mozz, parm ∙
Tenderoni: pepperoni,mozz,parm, calabrian chili-honey ∙
The incredibly dependable Neapolitan slice with great sauce – sweet and light. Basil on the pie prior to cooking. Great balance, crust holds up really well for the toppings. Tenderoni is a great pep pizza with fire chili honey.. delicious. Visited this shop once to twice a week for 3 months while working in the area. It wins the Rye Brook pizza award in my book
