Opening Hours

Mozza Pizza & Pasta from Carindale Opening hours

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Opening times from Mozza Pizza & Pasta

We are happy to be open for you. Our current opening hours can be found in the table. Never stand in front of closed doors again! Just check in advance if we are still open. Because nothing is worse than looking for a parking space, then walking to the restaurant to find out that you arrived too late / too early. Just check online if Mozza Pizza & Pasta is still open.

Opening Hours

  • Monday 09:00 - 01:00
  • Tuesday 09:00 - 01:00
  • Wednesday 09:00 - 01:00
  • Thursday 09:00 - 01:00
  • Friday 09:00 - 02:00
  • Saturday 09:00 - 02:00
  • Sunday 09:00 - 01:00

Contacts

  • Address: Carindale, 2/285 Old Cleveland Rd, Coorparoo, Brisbane 4151.
  • Phone: +61731620156

Reviews

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Tried this place out tonight we had the New Yorker and the supreme , very tasty and will be going back again . The crust was perfect and a good amount of toppings !


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Right in the heart of the dining and shopping precinct of Coorparoo, plus with all the side streets that have lots of residences on them, Mozza Pizza and Pasta will easily become the choice location for many folk within the next year or two. Everything is done from scratch, it has a wholesome vibe to it with the food, and that is not said without acknowledging how much luck is on their side. That is said, since it ain't half bad the food - in fact, I liked it a lot more than I expected to. Well, it was still a big week for wrestling fans with two back-to-back PPV events on the weekend (in USA time, however). One of these was one of the big ones for WWE - Survivor Series. When it comes to the really significant events, those to me are treated a bit more special. Yes, it is still delivery time, but I was reserving some particular places for when such an event comes along. That was to make room for the classic delivery food, pizza. And a few of these outlets are there, so there are some more big nights coming ahead down the track. But it was a case with which place.... Value for money was the idea at the time, and going for here was the ultimate decision. And in being fair as well, it is a new place, needs a bit of business, and it delivered. That is enough for me. The schedule I would have often had something different going to plan, but this is Survivor Series which needs time to watch. Plus, also breathing room for the fortnightly personal training session. It was then onto MenuLog, and plugging in an order. That was about the extent of it, and this was one of the more quiet examples with customer service I have had with delivery. What I mean by that is that they didn't call the phone for confirmation, or check with anything, but just arrived around the time it was requested. That is more of an observation, and nothing against them. Plus, the driver there was punctual - which is ultimately the needed test to pass, which he did. Primarily, this is a pizza place. It is more of a combination of one of the many chains, and a low-key Italian place, rather than trending towards either one. This would still not pass the test for an Italian mother with authenticity. The menu begins with a general selection of some finger foods - garlic breads, fries et al. That sort of thing. Then there is a garlic sub, which I didn't order any but I presume it is what it sounds like on the menu. But I have been wrong before. When we get onto the pizzas, you have lite (ones without a whole lot of ingredients), classic (the usual suspects from most pizza places), premium (varieties with a quite a bit more on them, and specialty kinds as well), and seafood. That, and a couple of kinds of calzones. Can't be forgetting the Jungian connection, they also have pasta. Choices are either penne or spaghetti, and they have a pretty general collection right there. "Mains" here are a selection of schnitzels and a parmiganas, and other things to get with the pizzas include heaps of ribs and bits of chicken. A signature of Mozzas is something called "the AB". This is basically a loaded fries that gets pumped with steroids. If I order from here again, that is one thing I will get. Sounds too good not to. Finishing off, there is the obligatory selection of salads, and when it comes to sweets we have a good lot of dessert calzones. It is the usual case with the drinks - just sodas and such - and there you go for Coorparoo's suburban pizza takeaway. Getting to the food and the fun, another aspect I have with these big PPV events is this: a stipulation where each match equals one kind of pizza. Since most places luckily do half-and-half - and Mozza is more than happy to - that means value for money. Getting onto the pizzas, three lots of half-and-half were ordered. I can't remember which one went with which, but that does not matter. The varieties were as follows. There was the supreme with cheese, pepperoni, ham, beef, onion, olives, capsicum, pineapple and mushroom. I requested an extra of anchovies for this one. That one was pretty good, more or less the supreme that you come to expect from most places. It has a little bit of everything on it, giving it some crunch, some sharp flavours, and even a bit of sweetness with the pineapple. Pretty good overall. Next came the New Yorker, which is basically a run of the mill pepperoni pizza with pepperoni, basil, and oregano as the ingredients. The quip about "run of the mill" is not meant a complaint, since I did order a lot of pepperoni pizzas when I was much younger (often with heaps of anchovies - think I like them yet?) and although the tastes have evolved, there is still something about the simplicity of a pepperoni slice that does pretty well. Going a little weird and exotic is the "Paneer Tikka". Here, it is cheese, marinated paneer, onion, tomato, capsicum, olives and coriander. This one was a strange choice I know, and a gamble, but I reckon the gamble paid off in the end. The paneer was tender, the olives were nice and strong, the chosen combination of vegetables is the usual variety for most pizzas, it did well enough. Admittedly, in retrospect this was just a deviation from the New Yorker, but it was still ordered. The Spicy had cheese, pepperoni, onion, jalapenos, and chilli flakes. What the main difference here is the obvious focus on being spicy, in which the slices of pepperoni blended well with the chilli flakes, and the jalapeno slices had a nice burn in the mouth to them. Onion was more or less there for texture. This is said with a lot of bias to spicy food, but I quite liked it. One more special kind was "Meat and Chicken". There was pulled beef, pepperoni, chicken, salami, roast capsicum, mushroom, onion and barbecue sauce on this sucker. That is a lot of meat, some quite tender and dark, others more tangy, and adding the capsicum and onion into the mix really suits how the barbecue sauce complimented the big lot of protein on the pizza. Last, and far from least, is an Italian classic -


Mozza Pizza & Pasta opening plan

Carindale

Carindale

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