Serious Eats - seriouseats.com

Raspberry with chunks of chocolate

This is very impressive.

flank!

flank steeaaak

This interests me.

steak and corn and peppers

Farm-to-cone? This has gone too far.

Basil

These Boyz Need Boigers

I am commenting that this method still produces great meat, even four months after its publishing.

Antica's pies taste like they don't have any life in them (this is a terrible explanation, but is how I would describe it). Mozza's cracker crust is lacking in that there is nothing going on the inside. Both places leave me unsatisfied. I'm also a snob about pizza so that doesn't help.

I have been here twice in the past few weeks and I am quite happy to have this place open up in the neighborhood. Furthermore, I am glad that there is a good place that is able to show that good ingredients and methodology will create a good pie (as opposed to Mozza where the crust is lacking and the name is too important). It's great that the owner is the one making the pizza and the space and location is great.

That being said, there are a few areas in which Mother Dough falls short. After a few minutes, all that good char on the bottom of the pie, turns sticky/gummy while chewing it, not the most wonderful way to end a meal. The pies are well sized and topped, but the thickness is something that makes trying to get through their entire $15 Margherita somewhat of a challenge. If you don't finish the pie there, Mother Dough does not have pizza boxes with their great logo on it, but instead clear plastic to-go containers for taking the pizza home.

I still appreciate Mother Dough, especially when considering the other options in Los Angeles for people who care about pizza, but the pies still have a long way to go before they can satiate a desire for Bianco or Motorino or Delfina or 2Amys.

Maybe Mother Dough will be an impetus for a Good Pizza trend in Los Angeles. It's annoying to settle for Pizzeria Antica or Mozza. Much like LA is now dotted with Good Burger places (better than fast food, less expensive and fancy than gourmet restaurants), it's time that LA gets good neapolitan pizza. I hope that Mother Dough is the first in a long line of people who care about pizza making Good Pizza.

@Farley Elliott: LA is so not a sandwich town. Burgers and donuts and burritos rule this place. You are handsome.

Yeah, order from Bay Cities online and go pick up. It's super easy.