Alex Moody

Coming Up

Pizza craft often starts before the bench: dish pit timing, oven flow, and the repetition of service. Alex Moody’s early work as a dishwasher and pizza maker at Settebello Pizzeria Napoletana in Newport Coast / Crystal Cove put the production rhythm first, before any claim to authorship.

Signature

Neapolitan pizza work is judged through a short list of fundamentals: dough handling, fermentation, bake, and restraint in topping. Alex Moody’s signature dishes include Margherita pizza.

In Their Words “Our flour is what makes our pizzas. Not the oven; not the pizza maker. The flour. We use two different protein strengths to give us the best fermentation that is possible to make sure the dough is absolutely perfect every single time.” “When I’m training a new pizza maker, I tell them to treat the dough like they would treat their women. Treat them with respect.”