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Mother Dough Pizza

kevin Jun 15, 2012 05:13 PM

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.

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  1. ChinoWayne RE: kevin Jun 15, 2012 05:23 PM

    Mind sharing for those of us lurking where this place is?

    3 Replies
    1. re: ChinoWayne
      ns1 RE: ChinoWayne Jun 15, 2012 05:25 PM


      1. re: ChinoWayne
        kevin RE: ChinoWayne Jun 15, 2012 05:26 PM

        Shoot, my bad.

        it's on sunset, in los feliz.


        sadly, there's no menu on the website nor other substantive info behond hours, location, and number.

        1. re: kevin
          ElsieDee RE: kevin Jun 15, 2012 05:47 PM

          Kevin, menupagess.com is a great resource (at least it's where I go): http://losangeles.menupages.com/resta...

      2. lapizzamaven RE: kevin Jun 15, 2012 10:50 PM

        @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...

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