|Pizzas cook quickly in the wood-fired oven|
Also sporting a wood-fired oven, Il Capricco is now Di Carlo, and I haven't been there lately, but it certainly raised the bar for Los Feliz when it opened. So pizza has now become a higher-stakes game, and Mother Dough has the goods to compete. It's more of an eat-in than a take out place, with beer and wine and a smattering of starters -- raw almonds with lemon juice, a nice dish of marinated olives, a charcuterie plate, burrata salad, bacon-wrapped dates.
|sausage slices and buffalo mozzarella on a just-charred enough crust|
Pros: The crust was good enough that I'd definitely go back. The room is pleasant and I'd like to taste more varieties of pizza. And Bar Covell a few doors down makes a perfect place for a drink afterwards.
Cons: Minimalist menu could use more well-priced salads, sides or starters. Pizzas seem awfully slow for something that cooks in 90 seconds. Pizzas are a bit small for two to share, but at $18 each, pricey for each person to order their own.
4648 Hollywood Blvd.
I love fire-cooked pizza! So delicious!
Crispy and delicious! There is no other way to cook a better pizza than this.
Best tasting crust and sauce I have had in a long time. I don't really get the concept of how using the "mother dough" makes it better, but it does.
Thanks a lot for this delicious pizza!
OMG! this is so yummy. . =)
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