Saturday, April 27, 2013

Vella Pizza (Los Angeles)

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Our Neapolitan pizza - A thing of beauty.



The mobile, wood-fired pizza oven.



Toppings going on our pie.



I ordered half of the first and half of the second option on the menu.



The toppings were fresh and flavorful.  

The crust was slightly blistered around the perimeter giving it a leopard skin appearance.  It was crispy around the edges and chewy throughout.  Only thing is, it's not my preferred crust for pizza.  Ya, I like thin-crust, but this style of pizza isn't known for its structure like New York style pizza.  It's a different animal, in that respect.  Once you get beyond the outside of this pizza, the dough in the center becomes gummy almost.  The fact of the matter is, the quick cooking time, doesn't allow for the crust to crisp up how I prefer underneath.  But that's just how this style of pizza is meant to be made.  I liked it, for what it was, but I'd still take New York style pies any ole day of the week over Neapolitan.



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