This is a short episode, an intro really, to the upcoming episodes that we'll post in the coming weeks that will take us into the LaBrea Bakery where the Mozza dough is made (for those who don't know, Nancy Silverton was the founder of LaBrea Bakery), and then back to Pizzeria Mozza where head pizzaiolo and executive chef Matt Molina will show us how he turns the dough balls into the distinctive pizzas that have established Pizzeria Mozza as one of the greatest pizzerias in the world. We'll then return to Nancy and the gang for more table talk as we devour those incredible pies! So, lots more still to come. Till then, enjoy this first, up close taste of Pizzeria Mozza, and know that there's more to come….