Ever since I discovered how simple it was to make my own pizza dough, it's become one of my favorite weeknight meals. And I was completely satisfied with mine...until I compared it to Pizzeria Mozza. Arguably the best pizza in L.A., the owners, Nancy Silverton (of La Brea Bakery) and Mario Batali (of Babbo) created the ultimate pizza - full of flavor, with a crisp crust, chewy center, and finished with creative toppings (like fennel sausage, panna, red onion, and scallions). My fiancé surprised me with the cookbook last week (fun fact: it's the restaurant where we had our first date), and I've already made the pizza twice (recipe here). While it takes significantly longer to prep (since you create a sponge, which means half the flour needs to be aged), the results are well worth the wait.
Grilled Fennel Sausage Pizza
There are a lot of appropriate terms that you could use to describe the fennel sausage and panna pizza from Pizzeria Mozza, but the one I'd use is transformative. It completely redefined my perception of what a pizza could taste like, using a heavy cream base instead of a ...read more