Widely recognized as one of the best pizzerias in the country, Pizzeria Mozza is known for its California ingredients and a much-talked-about crust.
In the words of the New York Times’s Frank Bruni: “[the crust is] soft chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour.” “Both tender and crackling crisp on the bottom, blistered and smoky from the wood-burning oven” wrote the Los Angeles Times in its 2007 review.
Pizzeria Mozza is an expression of Nancy Silverton’s unique aesthetic and approach to cooking: focused but not fussy, straightforward and always uncompromising.
In the words of Gael Greene, “I’d never imaged [Nancy would] achieve perfection like this.”
Committed to the triple bottom line—people, planet and profit—our management team aims to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.