Welcome to our photo series Eater Scenes, where Eater photographer Mike Newton visits some of the city's great restaurants to capture them at a certain, and very specific, point in the day.
[Photos: Mike Newton] Welcome to a bonus Eater Scenes in honor of Pizza Week 2014. First, we took you inside local stalwart Pizzeria Luigi, now, let's gaze upon the latest entry to the San Diego pizza landscape, Pizzeria Mozza.
The Mario Batali, Nancy Silverton and Joe Bastianich-backed eatery opened in The Headquarters at Seaport District in last November; since they fired up their ovens, Eater has interviewed the group's executive chef, Matt Molina, upon Mozza's arrival and parsed the early word on its pizza.
The latest addition to the menu is a section of pizza made with bufala mozzarella and a sauce using California-grown organic DiNapoli tomatoes, a company founded in part by Chris Bianco of Pizzeria Bianco fame; the tomatoes are hand-crushed and the resulting sauce is more rustic and deeper flavored. Mozza manager Destyn Taylor shared a pro tip: you can request the DiNapoli tomato sauce on any of their pizza variations.
Pizzeria Mozza [Official Site]