When I was practically raising my son at the pizza bar (Nancy likes children, he would do homework and she gave him little snacks while we waited for our food), the crust was great and the pizza wasn’t soggy at all. The Margherita had a wet center, which I like, so I’m not sure what you’re talking about.
I like a wide variety of pizza styles. All else being equal I prefer crisp crust, but I also enjoy traditional Neapolitan so long as it’s made and cooked properly.
I’ve never noticed the soupy or soggy crust. This might be a tomato based pie dilemma. I tend to eat the Funghi Misti or the Egg Potato. The Funghi has the opposite problem - it gets stiff and chewy if you don’t indulge right away.
I’m a pizza liker not lover and certainly no expert on crust, but I Mozza’s pizza. IMO the dough has definitely changed. It has better flavor, more pliable, but still has good crunch.
From what I’ve seen and read, Nancy Silverton has developed the dough over time, tweaking it for improvement. The crust is her own style. I don’t think she changed it to cater to a certain customer base, but I could be wrong.
I suspect the dough may have changed, too, but I recall reading that there were some struggles with “calibrating” the oven and training the pizzaioli in the early days.
I know the dough changed not only because it’s no longer tasteless and soggy, but also because on the Chef’s Table episode about Nancy Silverton, Batali talked about how long she worked on the dough.
I once had the rare privilege of having pizza made by Nancy herself. Disclosure, Peter Reinhart has been a close friend for 38 years. He was in town trying to start up a cooking show about pizza. He invited my wife and myself to Pizzeria Mozza as part of the pitch. Nancy was extremely gracious and it was the best pizza I have ever had, although Peter’s grilled pizza isn’t far behind. Peter’s website, Pizza Quest with Peter Reinhart - A journey of self-discovery through pizza.. He didn’t succeed in getting the show, but I had some wonderful pizza (and a parking ticket - don’t park on Melrose after 4)!
Spotted Dustin Hoffman here, i asked him how many more minutes to judge wapner.
prosciutto di parma, mozzarella di bufala
Pro tip: save some prosciutto for the cornicione.
(new) roasted tomato, mozzarella di bufala, spicy anchovy, agrumato lemon
Wow, flavor bomb of umami #fbomb. This had so much flavor and monosodium glutamate it made flavor flav jealous. Loved the brightness of the argumato lemon. Highlight of the night.
This may the first time ever someone has ever been inspired to visit a restaurant solely on the basis that the toilet photo was missing from someone else’s review… But yes, I admit, here is the shot of the Holy Pail…