Pizzeria Moza - Los Angeles

Overall, my experience was satisfactory. The pizza crust was nice, but Batalis' Dad's sausage was just average—nothing exceptional. The salad was decent, although it didn't leave a lasting impression. We also noticed a hair in it, which was off-putting. To be honest, the pizza was quite heavy. I don’t really understand the hype surrounding this place; I think Bollinis is far superior.

This is the best pizza I've ever had—better than Grimaldi's, Lou Malnati's, Cheeseboard, and Zachary's. The toppings are top-notch, and the crust is absolutely perfect, thanks to Nancy Silverton of La Brea Bakery. Mozza really nails thin crust pizza, and it's now my favorite dining spot in LA. Be sure to make a reservation, as the place is small and often crowded. If you're lucky, you might snag a seat at the bar.

If you're a fan of delicious crust pizza, this restaurant is a must-visit! It's owned by Mario Batali, so you can expect top-notch food, yet the atmosphere is surprisingly laid-back. We enjoyed two appetizers, two pizzas, and four beers, and our total came to around $80, which is a fantastic deal for such excellent dining. Just a heads up: be sure to call a few weeks ahead for a reservation, as it tends to get booked up quickly!

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.