National Pizza Week Ends Today: Five "Best of" Places to Celebrate
The staff at Mauro's may not be the happiest, but they make a damn good pizza. The sign on the wall at Mauro's says, "NO KNIVES, NO FORKS, NO CUPS, NO ICE, NO CHEESE, NO PARMESAN, DON'T ASK," and it's translated into Spanish just so everyone gets the message. Other signs warn patrons "Prices are subject to change instantly" and "If you are rude, impatient, miserable, or annoying, there will be a $10 charge." They are not messing around. There is no menu. And you're just going to have to get over that. Artisanal toppings? Are you kidding? When you get your hot out the oven, giant slice, you will understand why this New York-style pizza, with its sheets of creamy mozzarella, its sweet but tangy sauce, its crust of perfection, has saved the lives of millions who roam from bar to bar on Hollywood Boulevard. Besides, we don't go for the smiles, we go for the pies.
After re-opening in November, this best of spot is back and better than ever. Pomodoro probably has a range of delicious appetizers, pasta, and other entrees, but the moment you walk through the front door, the aroma of cooking dough will draw you in and make you forget about the other possible options. The dough is tossed by a man of Mediterranean descent who takes his pie making quite seriously. Don't even try to strike up a conversation. The dough created is the perfect balance of soft and crispy. The sauce is lightly applied, with a subtle mix of spices and herbs. But toppings make the pies: vegetables straight off the vine; meats and cheeses direct from a deli, not the freezer. You wouldn't usually call a 12-inch pie a "personal pizza," but this isn't your usual pie, and here's betting you won't be toting leftovers.
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