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Little Dom's in L.A. - Forno Bravo Forum: The Wood-Fired Oven Community

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Little Dom's in L.A.

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  • Little Dom's in L.A.

    This is my second time here and I'm again impressed at the crust. We had the breakfast pizza and the same pizza with arrugula instead of the egg.

    Both pizzas start with a light coating of uncooked tomato sauce, San Marzano tomatoes with basil and then a limited amount of fresh mozzarella. Both use speck added after pulling them from the oven and both were tremedous.

    I'm always floored by how thin and how crisp the crust is here. I have to believe that the thin crust has somthing to do with the light quantity of toppings. If more were added it would be that much harder to get the pizza off of the peel. Not quite as much char as I perfer but this is the best pizza place I know of..


    Chris
    Last edited by SCChris; 07-02-2010, 02:50 PM.
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