MozzaPi’s pizza remains near and dear to my heart Built on outstanding fresh-milled grain crust and fired with pretty browned leopard spots, this 9-inch MozzaPi pizza is topped with fresh spinach, mozzarella and ricotta, and a spicy fresh tomato sauce.I’m pretty sure I’ve told you before that pizza is one of my favorite foods. I can’t think of a one of Louisville’s 60-some pizzerias that I would flatly reject. Well, possibly some of the national chains, unless I was really hungry.
I mean, what’s not to like about pizza? It’s relatively healthy, a thin base of bread that, excepting the occasional deep-dish pie, imparts barely enough carbs to bother anyone. A layer of delicious tomato sauce, a layer of delicious cheese, some tasty meats or veggies of your liking on top … why, you’ve got all of the food groups on your plate!
So what’s my favorite pizza in town? I get that question a lot, but I don’t have an easy answer. Coal-fired and wood-fired pizzas appeal, but a proper gas-fired or electric pizza oven with a brick or concrete deck can absolutely get the job done.
Of course I love thin-crust New York City or Italian style, but I won’t say no to a slightly thicker crust, or even, on occasion, for the deep-dish styles of Chicago and Detroit.
A great pizza, after all, is as much about the bread as it is about the sauce, the cheese, and the toppings. To make me truly happy, pizza crust should have the heft, the bubbly texture and crisp exterior, and the good wheat flavor of an artisanal loaf. If you don’t have that excellent base, the rest of the pizza can hardly excel.
When it comes to great bread in a Louisville pizza, it’s hard to beat MozzaPi, happily reopened post-pandemic in its original quarters on the east side of Anchorage. Describing itself as an artisan pizzeria and bakery, MozzaPi takes pride in making its breads and pizza dough with sustainable, organic, locally farmed ancient grains freshly stone-milled in house. It’s tough to get more serious about your bread than that.
“The new pizza paradigm is all about balance,” MozzaPi declares on its website. “Artfully balancing the crust with the toppings, balancing the flavors with the textures, balancing local with seasonal ingredients. It is really about taking natural, healthy ingredients and preparing them in a way that is simple and satisfying.”
Yum! Just reading that makes me want pizza right now.
The current menu is about as simple as it gets: Seven speciality pizzas, all nine-inchers, all $14; or classic build-your-own pies with cheese ($11), pepperoni, or sausage (both $12), plus $2.50 per meat topping, $1.50 per veggie topping, 75 cents for extra cheese, and $2.50 if you need a gluten-free crust. A dinner-size house salad or a stunningly good kale salad are $13 each. A side of excellent foccacia is $5, a side salad $6, and for dessert, a cookie fresh from the oven is $3. ...
Read the complete article on LouisvilleHotBytes,
https://www.louisvillehotbytes.com/mozzapi-pizza You'll also find this review in LEO Weekly's Food & Drink section later today:
http://www.leoweekly.com/category/food-drink/MozzaPi Pizza 12102 La Grange Road
890-4832
http://mozzapi.comhttps://facebook.com/MozzaPihttps://instagram.com/mozzapiNoise Level: The dining room was almost full for a Saturday lunch, and with songs like Katy Perry's Firework on the sound system, noise levels peaked at 78dB, about the level of a home vacuum cleaner.
Accessibility: The dining room is level and appears accessible to wheelchair users, but the main entrance door is large and heavy and sticks at the bottom.