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Author Topic: Los Angeles: da Michele and Mozza  (Read 1692 times)

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Offline TXCraig1

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Los Angeles: da Michele and Mozza
« on: January 20, 2023, 02:34:13 PM »
I had the opportunity to hit da Michele and Mozza in Hollywood/LA a couple weeks ago, and I can’t say I was particularly impressed with either. da Michele was just OK at best, and I probably wouldn’t go back. Mozza was better, but it didn’t live up to my expectations. Maybe that’s not a fair standard. I would go back to Mozza, but not just for the pizza.

We started at da Michele. I thought the sauce and cheese were good, but the crust was VERY tough and tasted heavily salted. I doubt it would have had much flavor at all without the high level of salt. The toughness surprised me the most. It was excessively chewy, hard to cut with a knife and fork, and took a considerable amount of effort to pull apart with my fingers.

The da Michele pizza also had a large amount of bench flour char and yellowing on the bottom. After dinner, I walked back to see some pizza being made, and I instantly knew why. I’ve never seen so much flour being used to open a dough. They put the ball into a mound of flour, pressed it out some then put a huge pile of flour on top and pressed it into the dough. After that, they would build a mountain of flour on the bench, flip the disk over on top of it, and press the dough into the flour.  Bake time at da Michele was about 1:15.

The Mozza pie had a nice crunch, and the toppings were good. I expected more flavor in the dough. I thought it was kind of plain. They were doing 5-6 minute bakes.

da Michele:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Los Angeles: da Michele and Mozza
« Reply #1 on: January 20, 2023, 02:34:45 PM »
Mozza:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Los Angeles: da Michele and Mozza
« Reply #2 on: January 20, 2023, 02:40:31 PM »
The menu at da Michele has grown significantly since folks first posted about it here in 2019: https://www.pizzamaking.com/forum/index.php?topic=57265.0

They also dispensed with the Italian words for some reason. Prices haven't gone up too much - maybe because they were on the high side to start with.
« Last Edit: January 20, 2023, 02:44:03 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline chriscar

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Re: Los Angeles: da Michele and Mozza
« Reply #3 on: January 20, 2023, 03:13:30 PM »

Recently posted video of da Michele NYC. That's a lot of bench flour!!!


https://youtu.be/YGrgh8IE3xc?t=66
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Offline RHawthorne

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Re: Los Angeles: da Michele and Mozza
« Reply #4 on: January 20, 2023, 06:31:46 PM »
Recently posted video of da Michele NYC. That's a lot of bench flour!!!


https://youtu.be/YGrgh8IE3xc?t=66
Antonio does the best pizza reviews on YT as far as I'm concerned. I love his channel.
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Offline jsaras

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Re: Los Angeles: da Michele and Mozza
« Reply #5 on: January 20, 2023, 08:28:51 PM »
That's NOT been typical with my visits to Da Michele.  They've all been 45 seconds.  The head pizzamaker, Michele Rubini, is in NYC, so whaddaya gonna do?  The with recent openings in Santa Barbara, NYC, and Long Beach coming soon, they may be trying to do a bit too much.

I totally agree with you about Mozza.  The non-pizza menu items are all excellent. 
« Last Edit: January 20, 2023, 08:33:25 PM by jsaras »
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Offline NumbWhistle

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Re: Los Angeles: da Michele and Mozza
« Reply #6 on: January 26, 2023, 05:45:04 PM »
Recently posted video of da Michele NYC. That's a lot of bench flour!!!


https://youtu.be/YGrgh8IE3xc?t=66

The only thing that pile of flour is missing is Al Pacino from Scarface.

Offline HansB

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Re: Los Angeles: da Michele and Mozza
« Reply #7 on: January 26, 2023, 08:46:57 PM »
I'd highly recommend anyone that's not eating pizza at Mozza to try Osteria Mozza next door. It's very good.
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Offline Topanga Pies

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Re: Los Angeles: da Michele and Mozza
« Reply #8 on: March 07, 2023, 09:55:42 PM »
Next time you’re in LA I suggest you try Pizzeria Sei…. I think I had the best margarita pizza there… I went back a couple of weeks ago and had the potato pizza. Crust, again, was amazing but a little too heavy on the cheese unfortunately. Japanese couple owns the place, he used to work at Pizzana in LA.
It’s tiny, I think 9 seats at the pizza bar and two tables but very well worth it….! And soon they’ll have their liquor license…!

Offline ebpizza

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Re: Los Angeles: da Michele and Mozza
« Reply #9 on: March 09, 2023, 09:10:18 AM »
Never been to any of the ones in the US, but the one is Salerno is very good but not as good as the original

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Offline mosabrina

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Re: Los Angeles: da Michele and Mozza
« Reply #10 on: March 23, 2023, 09:25:45 PM »
Maybe I'm wrong but I was under the impression da michele was low hydration (so even though they are excessive with flour it does not stick to the pizza). That is the da michele style of opening the pizzas with a ton of flour. Would low hydration also produce a chewy pizza if not cooked inunder 60s?

Offline dineomite

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Re: Los Angeles: da Michele and Mozza
« Reply #11 on: May 16, 2023, 08:32:22 AM »
My experience was similar to Craig's. I found the dough at Da Michele exceedingly tough. I don't recall it being excessively salty.  I probably will not be back, but a beautiful restaurant. The outdoor space is really nice.

HansB is right about Mozza Osteria next door, though. It's not exactly cheap, but dang, some really good food coming out of that kitchen.

Offline kurismakku

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Re: Los Angeles: da Michele and Mozza
« Reply #12 on: July 03, 2023, 04:45:14 AM »
Watched the video of the NYC and Naples one, and it seems to me in Naples the dough was much softer and much more difficult to handle as it falls apart, which is maybe something Americans wouldn't prefer.

NYC https://youtu.be/YGrgh8IE3xc?t=117
Naples: https://youtu.be/ik37BafJz1M?t=228
« Last Edit: July 03, 2023, 04:54:05 AM by kurismakku »

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