Daily Slice: Zucchini Pizza at Mother Dough, Los Angeles
A different slice profiled each day.
Daily Slicegives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
比萨ioloBez Compani'snew Los Feliz pizzeria,Mother Dough, offers an exciting take on wood-fired pizza. Named for the traditional process of using yesterday's dough as a starter, Bez has cultivated his namesake mother dough for "a long long time." Early each morning, a portion is mixed into '00' flour dough to be used that evening. Despite this seemingly short gestation period, the crust flavor is richly developed. Its complexity and tartness lingers in memory long after the meal.
The crust is soft through and through with a tender, almost fleshy feel. The interior—thicker than usual—is a complex web of elastic dough littered with diversely sized bubbles. The extra moist crumb is blanketed with char from theStefano Ferraraoven.
TheZucchini pizza($17) is pooled with buffalo mozzarella, Manchego, zucchini and thyme. All of Bez's pies are served in the classical style: uncut, with a serrated knife to slice it up yourself. As you divvy up the pie, a pale steam of aromatic thyme fills your nose. Licked by flames swirling off cords of oak and almond wood, the carbonized crust is the first element to hit the tongue. Fired at 850 degrees for 60 seconds, singed threads of julienned zucchini slither through extra virgin olive oil and crystals of sea salt.
尽管母亲面团只开放了三个星期,但有些人将其与莫扎(Mozza)进行了比较。不是因为它们的相似性,而是因为它们的明显差异,而是莫兹(Mozza)与伙伴的旧世界在母亲面团上的旧世界技术的精致方法。EastSiders绝对可以为这个社区增加而感到自豪。
Mother Dough
4648 Hollywood Boulevard, Los Angeles, CA 90027 (map) (323) 644-2885;motherdoughpizza.com
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