**In celebration of Women’s History Month, I’ll be posting about women in the pizza community every few days this month. The pizza biz is pretty male-dominated, so let’s take this opportunity to throw the spotlight onto some of the women who are doing amazing work in the pizza world.
All pizza is built on a foundation and that foundation is bread. It would be a disservice to begin Nancy Silverton’s story with the opening of Pizzeria Mozza, her renowned pizza restaurant with locations in both LA and Singapore. Her first big gig was as the opening pastry chef for Wolfgang Puck at Spago in 1982. Just a few years later, in 1989, she opened La Brea Bakery in LA. That background in bread paved the way for Silverton’s deep dive into pizza, which has placed Pizzeria Mozza on most nationwide lists and surveys.
I tried the pizza at Mozza about a decade ago and was shocked at the attention to the base. This was the first pizza that pushed me to really consider the crust as more than a mere conveyance for toppings. I have Nancy Silverton to thank for that!
