Mother Dough Pizza
Just tried it again after having it only once close to a year agao when it first opened.
The crust is pretty delicious and killer with those expert, charred blackened spots, but the cheese and sauce was just merely ok.
weirdly it really reminded me of the style doled out for a third the price at 800 degrees.
What do you guys think?
And has anyone been to MD recently?
Also, this is only in reference to the margherita pizzas at both.
@Kevin, Ive been a half dozen times and the pies have always been top notch to me...800 degrees considerably more inconsistent...the crusts arent comparable in my opinion...i think when one person is making the pies like Bez, you can count on the results...care and technique are on a different level....try the bufala mozz next time...the house made sausage is much better too...and the mellower vibe also adds to my preference. For me, It is worth the drive to los feliz...