Feelings and opinions surrounding Mozza are hot in some circles, whereas in the mainstream food press there's not much debate.
Frankly I'm sort of talked out about the place, so I'll make my take brief.
To summarize: the flavor of the dough doesn't transport me to Italy, but no way will you find a better pizza in Los Angeles. Stick with the simpler ones, like the Margherita and extraordinary funghi misti. I also loved the sharp anchovy-powered tricolore salad.
The time of day Chandi and I went worked out well; we got a table after waiting 10 minutes or so around 2:00. They had no problem with me and the baby taking up seats as we waited for our to-go orders, which they were nice enough to prepare for us. (Take note that Mozza doesn't do phone orders.) Though I had pizza for too many meals in a row last week, I figured may as well try as much mozza as possible while the getting was good.
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