This episode sets the stage for those to come, when Matt will make pizzas for us and discuss some of his favorite ingredients. But, before we return to Matt, and later to Nancy, next week we'll head over to the LaBrea Bakery, where the dough for the pizzas is made. As those who follow my writing know, I rank the crust of any pizza as worth up to 80% of the experience, with good toppings as merely a bonus (though the toppings at Mozza are far more than a bonus--they are stars in their own right). We'll get a peek next time at how the Mozza dough is made and maybe, if you watch closely, you'll pick up some tricks for your own pizzas. In the meantime, enjoy this segment with Matt Molina, part-2 of our 7-part webisode series, as we go deeper into the exciting world of Pizzeria Mozza.