” Pizzeria Mozza isn’t just a restaurant. It’s an action film, a master class in the art of making pizza, a trip through Italy’s wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster.”

– Los Angeles Times

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.”

Sustainability

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.

 

the team

Joe Bastianich

  Joe Bastianich is one of America’s preeminent restaurateurs and TV personalities; he is also an author, musician and triathlete. In 2005, Joe was recognized as an Outstanding Wine and…

Nancy Silverton

Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the…

Dahlia Narvaez

Native Angelena Dahlia Narvaez developed her love for food through after school cooking for her  family in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at…