San Diego Magazine, June 27, 2014
The good news is that Mozza’s food is largely as excellent as advertised. Silverton’s pizza is easily among the area’s top options. The crust is crispy and denser than most (buckwheat is rumored to be a key ingredient), the fresh mozzarella is very good, and the sauce is balanced with sweet and acid. The toppings (including Batali’s father’s famous charcuterie) are some of the most sought-after foodstuffs in the world. Since Mozza’s breakout in 2006, SoCal has seen an explosion of gourmet wood-fired pies (San Diego has Buona Forchetta, Pizzeria Bruno, Caffe Calabria, etc.). Even with vastly improved competitors, Silverton’s pizza ranks high.
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