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Author Topic: Lodge Bread Co. (Culver City, Los Angeles)  (Read 352 times)

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Offline ChristophNOLA

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Lodge Bread Co. (Culver City, Los Angeles)
« on: September 25, 2017, 02:14:11 PM »
Went last night after seeing it on instagram for several months. Really lovely Pizzas. Cornicione was extremely puffy and airy. Crust flavor was very well developed and nuanced. The pie was just a tiny bit too doughey over all (crust included). Wish there had bit a bit more crispiness. Looked to me like their oven was definitely at least 1000+ degrees judging on how quickly the pies were coming out. BUT overall really mellow/nice space and good meal. I'd recommend it!




Offline TXCraig1

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Re: Lodge Bread Co. (Culver City, Los Angeles)
« Reply #1 on: September 25, 2017, 02:16:28 PM »
Cornicione was extremely puffy and airy.

That's one way to cut back on the toppings...
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline ChristophNOLA

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Re: Lodge Bread Co. (Culver City, Los Angeles)
« Reply #2 on: September 25, 2017, 04:27:20 PM »
Definitely Craig. But Mozz and tomato quality were both quite good...so flavor was pretty on point. 

Offline pizapizza

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Re: Lodge Bread Co. (Culver City, Los Angeles)
« Reply #3 on: September 25, 2017, 09:52:27 PM »
did you try their focaccia? im not even sure if they call it focaccia but i always see pics of it on Instagram..looks amazing

Offline jsaras

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Re: Lodge Bread Co. (Culver City, Los Angeles)
« Reply #4 on: September 26, 2017, 12:32:47 AM »
The next time I'm in that part of town I'm definitely stopping by!
Things have never been more like today than they are right now.

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Offline hotsawce

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Re: Lodge Bread Co. (Culver City, Los Angeles)
« Reply #5 on: September 26, 2017, 12:33:10 AM »
Great instagram pizza, but I see a lot of similar pizzas that are definitely overly doughy in the crust and center. Hole structure looks great and I'm sure the flavor is solid, but not a pizza I would eat regularly.

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