I tasted Mother Dough‘s “Baby Clam” pizza ($17) for the first time last spring while on a lady date with Diana. It was one of the evening’s specials, and though we had our eyes set on other pies, we knew that this one had to be ours as soon as the waiter finished giving us the rundown. Since then, the pizza’s popularity has propelled it from limited time offering to menu mainstay. And that’s where it should remain.
Made from a long-rise dough that owner and chief pizzaiolo Bez Compani learned in Naples, the crust was beautifully elastic and charred just so. Layered atop was a most killer combination of parsley-garlic butter, mozzarella di Bufala, baby clams, thin lemon slices, sea salt, and fresh parsley.
We swooned with every blissfully balanced bite and wondered if pizza got any better than this. Likely not.
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Mother Dough
4648 Hollywood Boulevard
Los Angeles, CA 90027
Phone: 323-644-2885
One year ago: {swoon} Chicken and Rice at Nong’s Khao Man Gai
Two years ago: Sanuki No Sato – Los Angeles (Gardena)
Three years ago: Street Donuts – Seattle
Four years ago: Family Obsession: Hủ Tiếu Mỹ Tho at Phở King
Five years ago: Taco Taskforce: Los Angeles’ Best Fish Taco
Six years ago: Pumpkin Cupcakes with Cream Cheese Frosting
Seven years ago: Xôi Gấc
Eight years ago: The Great American Detox Diet – Alex Jamieson
Looks great, but Mother Dough? Baby Clams? Stuff on your mind?
Pizza definitely does not get much better than that! Love that pie! And love our lady dates! Here’s to more in 2015!
LOL, Mark! I guess you could say I have some stuff on my mind 😉 Mmm…babies.
The next time you are on the East Coast in New England you need to stop in at the Original Frank Pepe Pizzeria Napoletana on Wooster St., New Haven, CT. or one of the recently open satellite pizzerias in Fairfield, Manchester, Mohegan Sun Casino, Danbury, West Hartford all in CT or in Yonkers, NY. I drove 3½ hours (and 3½ hours back for a single pizza) to specifically visit the original location because of the coal fired pizza oven and it being the birth place of the “White Clam Pizza” over 50 years ago and I was not disappointed as a matter of fact my taste buds were blown away from the flavor. It was an explosive happy dance in my mouth! Nobody in the United States does a White Clam Pizza better than Frank Pepe! Frank Pepe Pizzeria Napoletana is one of the oldest and best-known pizzerias in the United States.
Original Frank Pepe Pizzeria Napoletana: http://www.pepespizzeria.com/
I cannot wait to try CT clam pies, Ken! It’s been on my to-eat list for quite some time. One day! Until then, there’s Mother Dough.
Dat mother dough! Looks delicious