This is a small Italian food place tucked in between Birds, and a Sushi place, in the Beachwood area. Piazza is a little confusing, I guess it means a plaza in Italy, but it looks a lot like Pizza. But thats the way it is.
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Wednesday, June 25, 2008
Tuesday, June 24, 2008
Thats right, Pizza Per Tutti. I don't know about that name, but it makes you a laugh a little. It didn't exactly have much of a personality, certainly not one that went with its name. The pizza cooked quick, I picked it up, it was a large (which is only 14'') cheese pizza, half with mushrooms because I was splitting it with a coworker. It was 10 dollars which wasn't too bad.
Monday, June 23, 2008
On my lunch break today I took a long drive to a place I found online called Guido's. I didn't know anything about it, except that it was called Guido's. With a name like that I had to at least try it. As you can see their slogan is also "The Crust you can Trust"
Wednesday, June 18, 2008
Today at work I took a drive to a place called Bambino's. I guess named after the best baseball player of all time, or maybe it's literal, meaning little boy in Italian, maybe that's who cooks the pizza, little children. Either way the pizza wasn't as good as The Great Bambino, maybe a good bambino, say a Ryne Sandberg. Good quality, solid player but doesn't have legendary status. Plus, Ryne Sandberg tastes really good.
Sunday, June 15, 2008
is another little fancy Italian place, that has little fancy personal size pizzas. Out of all the over priced designer pizzas, I liked this one best. The sauce was a very tasty sweet sauce with a good amount of cheese. The crust was done pretty well, lightly browned, thin and crunchy with a doughy center. I got the margharita pizza with basil but as you can see the basil was more of a garnish than a ingredient.
Wednesday, June 11, 2008
Today I phoned up a relatively new place called Robano's. They have wood fired ovens and claim to make the Brooklyn style thin crust. Their slogan is "Simply the Best.." Unfortunately it is not that simple.
Tuesday, June 10, 2008
This place had a lot of hype around it, or as much hype as you can have for a pizza place. It had a lot of good reviews from all kinds of people. There are 3 locations and today for lunch I went to the North Hollywood location. The whole process of ordering the pizza was kind of annoying - from their stupid website that is designed to look cool, but isn't practical to use, to their casual tone on the phone that makes it seem like their pizza is better than yours. (I don’t have any pizza so I wasn’t offended). They won’t sell bigger than a personal sized pizza before 3pm, they wouldn’t deliver, and they gave me attitude constantly. Their pretentious pizza-making attitude didn’t stop there. When I went to pick up the pizza, I asked the girl at the counter if I could take a picture of the oven and she of course didn’t care, but then I got yelled out by some other guy that worked there, telling me I couldn’t take pictures, I had to speak with the owner first. It is just a pizza joint, there are hundreds around, Pit Fire Pizza is not so high profile I can’t take a picture of it. It’s like Britney Spears was hiding behind the counter or something. I guess I will have to assume that they spit on their pizza. If that’s the case, their spit is pretty tasty.
Their pizza was good, I wish I could say it wasn’t, but it was. This still doesn’t excuse the "I’m better than you" attitude. But I said at the beginning, no matter how bad the service, if the pizza was good enough I’d go back. The pizza was good enough.
I don't like the fact I couldn't get a large pizza. I don't understand the reasoning behind the 3:00 pm change but anyway,
I have to say it was really, really good. The cheese and sauce were fresh, not too heavy and had a great flavor. There was a good ratio between the two. The cheese was put on in splotches rather than a whole layer so you got a bite of just sauce sometimes and then just cheese other times, which I like, as long as it evens out by the end. This style, however, I don’t think works as well in the personal sized pizza; 2 slices of mine were perfect but the other 2 were split; one with mostly cheese and the other mostly sauce.
The crust was almost perfect, it had a great taste to it, cooked in a wood fire so it had that wood-burning flavor as well. You still had the flour taste from when they roll out the dough and they even had light pepper sprinkled on the bottom, which rounded it all out. The main problem, and the easiest thing to do was cook it longer. It wasn’t crispy enough, it was doughy in the center and just about as doughy on the outside. All it takes is leaving it in another minute or 2 probably, that’s it and it would have been an easy 4.5. It is the simplest mistake, but it cost them big time, just like it does on Top Chef. Turn up that fire and you got a perfect pizza, and act a little humble about it too maybe.
Monday, June 9, 2008
UPDATE: Since I wrote this blog Mozza has built on an addition that is called Mozza To Go. Specifically for what I am complaining about. The price is still the same. You want good ingredients, I guess you have to pay for it.
I realized you just can't order for pick-up, it's obviously not that kind of place. Eventually I just showed up at the door and ordered a pizza from the hostess. I had just got back from the gym, somewhat sweaty and wearing not my best outfit, so I didn't feel like standing in the middle of the room amongst the well-off, working crowd. I took a walk around the block and when I got back my pizza was ready.
They only have personal sizes of course, which are 10 inches and a basic margherita pizza will cost you you 15 dollars. Any time the price is more than the inches of pizza, it's too expensive. They have about 20 different specialty pizzas from a prosciutto and rucola, to one with clams. The pizza was good for what it was. Splotches of tomato sauce and cheese all over, rather than a layer on top of a layer. The sauce was very flavorful and light, so much spice it actually was a little hot. The crust was very crunchy and light. Thin and mostly hollow at the end. I like a little bit of doughiness on the inside of my crust. There wasn’t too much cheese, but a lot of oil.
Even for a fancy pizza I would say there is better. It was good, don't get me wrong but it was overpriced and hard to get. If the place was across the street, I could call ahead and if it was 10 dollars I'd probably go there a lot, but I'd still prefer a classic pizza like Vito's over this.
Thursday, June 5, 2008
I started a new job this week and it has been changing my eating habits. My time with pizza has become a little more precious. This is a good thing, in the sense I have now more pizza options in a new location, but I also feel wrong eating pizza everyday in front of other people. There is something about pizza that is associated with laziness, perhaps this is because of the way it makes you feel after you eat it. Anyway, thats not the trait I want to have bestowed upon me by other people in the office. Although, sometimes I can get others on board to collaborate, which is nice.
Monday, June 2, 2008
Sunday, June 1, 2008
Last night I took a drive to the West Side, Venice. My friend was having a party and the plan was to grab some food beforehand from Abbot's Pizza Company on Abbot Kinney Blvd. When we walked up, there was a line out the door and down the street, this place was poppin'. I thought it must be good pizza with all the traffic.