Mozza - second time

I just returned from my second visit to Mozza. Unlike my first visit, I wanted to evaluate the pizza at the most basic level...Pizza Margherita. At its core, the pies offered at Mozza are really Crusts first and Pizzas second. That being said, the crust is really amazing, almost to the point of not caring if you ever get to the toppings (which is kind of a blessing in disguise). It is crunchy, chewy, salty, and well charred. I found myself thinking how satisfying a simple thing like a well prepared dough can be. Unfortunately, this is where the compliments end. The pizza as a whole did not work. At first glance, it noticed that there was way too much basil on the pie. In my mind, the success of a Pizza Margherita is in its quality of ingredients, simplicity and balance. Outside of the crust, this pie fails at all.

When I took my first bite and tasted the toppings, I noticed the sauce was not a fresh-bright tasting sauce like you just picked the tomatoes from the garden. Instead, it appeared to be prepared much like a traditional Sunday gravy. It also had a bit of a pasty feel that took away from marrying well with the cheese. I really cannot comment on the cheese because I did not taste much. Not like I was looking for a cheese heavy experience, but this pie lacked any of the delicious compliment a great Mozzarella can make to this pizza. While I was eating, I thought it was ironic the place in called Mozza not Pane.

In the end, Mozza did not deliver a great Pizza Margherita. Aside from the crust, it did not demonstrate how you can achieve perfection through showcasing fantastic ingredients in a balanced way. I would encourage people looking for a good pie to try Antica Pizza near Playa del Rey. I feel this is one of the better and authentic pies around.