90027, Hollywood

Two kinds of pizza at Mother Dough

Dear ——–,

We came to Hollywood tonight to join Erika and crew at the Moth, but bailed when we found out it was so full it was standing-room-only. (The guy at the door said that if we wanted a seat, we should get there next time at 6 p.m. for the 7:30 p.m. start time.) There was no way I could stand for more than 15 minutes, so we decided to use our trip to Hollywood to go to Mother Dough. So what if we’d been here exactly a week before for the first time? Their blistered, neapolitan-style pizzas had left us drooling for more. (The chocolate mousse and poached pear desserts were also heavenly.) This time we tried to arugula-prosciutto and margherita pizzas. I could do with a little more San Marzano tomato sauce and a few more slices of buffalo mozzarella slices, but the crust had a perfect toothiness. (The name comes from the old world practice of using a little bit of yesterday’s dough  — the mother dough — to help get the leavening process started on the next batch.) I was also impressed by the Bundaberg ginger beer, which might challenge Thomas Kemper’s ginger ale as my favorite ginger carbonated beverage.