A long awaited trip to L.A to visit Pizzeria Mozza – Nancy Silverton’s (La Brea Bakery and a great chef) introducing L.A. to classic Neapolitan Pizza some years ago. At Windy City we do a thin crust pizza called “Chicagopolian”, Neopolitan inspired but built for a hardier appetite.
Watching the artisans at Mozza’s using such a variety of finishing ingredients was inspiring! Can chive oil, Maldon sea salt, white anchovies over roasted heirloom cherry tomatoes and burrata be popping up at Windy City in the future?!