MOZZ

Margherita. Good crust, salty cheese, low sauce no zing. The undercarriage slight carbon with a tin flavor.

Good, crispy pizza. It’s got a great coal-fired taste and some great unique flavors. Honestly the soda is the highlight of the restaurant

Great toppings and wood-fired crust—but the sauce is very weak and liquid-y. Dip in ranch for more flavor!

The picture is of a dessert pizza, very good. I’ve had pretty much the entire menu. Neapolitan style at its best. Decent char underneath tastes as good as it looks. Locally sourced or self produced ingredients. Consistent quality control.

Floppy but with good flavor.

Very good artisan pizza. Not my favorite style so I can’t give it a higher score but it is still crunchy and chewy at the same time. Bit over priced though for its size.

Crust was awesome. Lots of flop and the sauce tasted like tomato soup. Pretty decent overall.

This was delicious pizza. The undercarriage and crust was super crispy, the sauce good, and the cheese too. All around great pizza. Probably best in Provo area

Perfectly cooked. Great crisp. Serrano and honey which is why it looks greasy even though it isn’t. Sauce was good but not great. Honestly best pizza in Utah Valley (not saying much). Great but didn’t blow my socks off

Keep it simple stupid. Double sauce, double cheese. Very flavorful cheese, very good dough, excellent all around experience. Be sure to get some ranch to dip your crust. They make it in house, and it is scrumptious. The Mediterranean salad was also pleasing to the tastebuds.

We got 5 pizzas for New Year’s Eve. Margherita and the Serrano and Honey were my fave. Great pizza in Utah Valley

Great crisp, and has a great chew. Also feels light and just hits different. Very good👌