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L.A.: Mozza Expansion Means Take-Out Pizza and a Pizza School
We don't get a lot of good pizza news out here, but this sure is.
Gridskipper's Map of Best L.A. Pizza
That list is sorely lacking. Obviously Mozza belongs but the pies there would make it on a best-of list for the nation. Vito's definitely belongs, Lamonica's is kind of okay... and the rest are overrated. Casa Bianca is a cardboard pie without the (admittedly good) toppings. Pizza Buona is greasy mom and pop. Mulberry is an expensive sham. Nicky D's is about as average as you can get for a wood-burning oven.
Where's Joe's of Bleeker? It's average in NYC, it's a revelation in Los Angeles. Village is inconsistent, but it's still better than the others. Antica Pizzeria belongs, even Bollini's -- if you catch them on the right night. For a city with so few good options for pizza, it's amazing that gridskipper missed so many of them.
Pizzeria Mozza Just About as Good As You've Heard
@Daniel: I prefer Mozza's crust to UPN's, too, but I'm not a topping guy. If you're going for a basic pie I think there's a lot more flavor on the whole at UPN.
While NOT the case at Mozza, I think that toppings can sometimes be a crutch. There's a much-ballyhooed place in LA (Eagle Rock) called Casa Bianca that has this amazing sausage... but if you get a plain pie it tastes like cardboard.
BTW, what's your top 3 in Chicago? Thinking of doing pizza tour there.
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Last time I drove to Bianco from LA I stopped at the Grimaldi's in Phoenix on the way home the next day. It was also really good (though I had just had Bianco the night before so that can't help but hurt the taste).