Webisodes
Webisode # 7: Nancy and Mozza
Peter Reinhart

 

 

During the webisode segments that we've posted during the past weeks we've spent a lot of time at Pizzeria Mozza and LaBrea Bakery, but have heard only a little from Nancy Silverton, the creator of these amazing pizzas. We still have a few more segments to share with you from Pizzeria Mozza before we move on to other exciting places but this week, at last, we'll hear from Nancy herself.

One of the things we marveled at during our visit was not only the long lines of people, happy people, served everyday, but the sheer artistry of the food. As you will see in this segment, a great deal of thought went into the creation of the menu offerings and Mozza really does take the very concept of what's possible with pizza to another level, one that has had a major impact on many restaurants that have opened since. We've all heard the expression, stretching the envelope, but it's especially exciting to actually experience it when it happens.

But let's hear about all this from Nancy herself, and I'll continue to add commentary when we post the final two Pizzeria Mozza episodes, still to come. Enjoy!

 

 
Webisode #6: Back to Pizzeria Mozza
Peter Reinhart

The Difference Between Good and Great

This webisode segment brings us back to Pizzeria Mozza, as we follow the dough from the La Brea Bakery, as shown in the previous two segments, to the waiting hands of Executive Chef Matt Molina and his team of pizzaiolos. So here's the thing: there really is a difference between good pizza and great pizza and in this segment you'll get few glimpses into that difference.

I've said many times that pizza, even average pizza, is still the most perfect of all foods. But here at Pizza Quest our notion of great pizza (as opposed to good) is defined by one word:

 
Webisode #5: LaBrea Bakery, Part Two
Peter Reinhart

Last week we saw how La Brea Bakery makes hundreds of pounds of pizza dough every day for Pizzeria Mozza. Led by Production Manager Jon Davis, we watched how the overnight sponge is added to the final ingredients and how the ingredients, some of them proprietary and still a secret even to us,  transform themselves into silky, supple, beautiful dough. This week we'll follow the dough on its journey as it becomes individual dough balls, ready for packing, chilling, and then delivery to Pizzeria Mozza the next day. So, as you watch, bear in mind that it really takes three days from "wheat to eat" for this pizza: overnight sponge, then dough with another overnight fermentation, and then delivery and finally, the ultimate transformation into hundreds of fabulous pizzas.

As you will see on the video, I was in heaven at La Brea Bakery, where they make many kinds of artisan breads, all at a world class level, for the entire Los Angeles metropolitan area. It's not easy to keep the quality level this high when the demand and volume keeps growing, but somehow La Brea makes it happen. I want to thank the entire team of bakers and production workers, as well as Jon Davis and the owners of the La Brea, for allowing us to film them at work.

Next week we will be back at Pizzeria Mozza--you won't want to miss that segment!

 

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Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter's Books

American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

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