MOOTZ
Hoppen Hierarchy:★★★★
District: Aksarben
Wood-Fired Pizza
Perfect For: Casual Dining; Lunch; Takeout
Standout Dishes: Pepperoni Pizza; Buffalo Chicken Pizza; Sausage Pizza
From the moment you step inside Mootz, you know exactly what this restaurant is all about. With a giant, pristine wood-fired oven set right in the center and owner Collin Adkisson at the ready, there is no doubt Mootz is serious about pizza.
And Collin’s dedication to his craft has allowed him to, in just a few years, move from a guy toying with Ooni ovens in his backyard to the owner of a beautiful dishing out legit neo-Neapolitan pies.
Located in Countryside Village, Mootz is a clean, friendly restaurant with a distinct family atmosphere. That’s no mistake—Collin’s parents and older brother assist him in running the shop. Their gregarious nature sets the tone for a great meal.
Omaha is no stranger to delicious Neapolitan-style pizzas, as any patrons of Dante and Via Farina can certainly attest. But what Mootz is doing is a bit different, and that’s evident as soon as your pizza hits your table.
Immediately you’re assaulted with the smell of smoke and cheese, but it’s the texture of the pizza that most catches your attention. It’s thin, airy, and chewy as one would expect from Neapolitan pizza, but has the firm, crispy texture and structure of a NY slice. This neo-Neapolitan gives you the soft, delicious chew, but without the flop.
That’s all thanks to the brilliant centerpiece in the middle of Mootz’ kitchen, a spotless white wood-fired oven that owner Collin Adkisson mans with aplomb. The giant dome achieves extremely high temperatures, meaning each pizza needs just a few minutes to reach bubbly, melty excellence.
It also creates “perfect imperfections” that make each pizza uniquely its own; no two will have the same bubbles on the crust. And the bottom of the crust attains a slightly “charred” exterior, yet the top and center remain chewy and buoyant.
That crust is one of two elements that separates Mootz from any other pizza in Omaha. It’s light, airy, and bursting with flavor, and the air pockets and charred sections make each bite a unique experience. Crafted from a combination of natural yeasts and artisan flours, the crust is thin and crispy, but with a bouncy chew on the outside.
The second differentiator is the cheese. Mootz employs a milky Fior di Latte Mozzarella cheese that infuses each bite with a creamy burst, and the cheese has a sweet, delicate flavor that accents the toppings nicely (or in the case of the cheese pizza, is more than OK on its own).
Mootz’s sauce is slightly sweet and with a very fresh, tomato-forward flavor. Because its crust, cheese, and sauce are of such high quality, the restaurant tends to keep the pizzas relatively simple. Most have only one or two toppings, allowing the wonderful base elements to star.
The Margherita Pizza is the best example, with only basil, olive oil, and sea salt adorning the pie. But the freshness of each topping stands out, and the simplicity really allows the milky, creamy cheese to shine.
But things only get better as Mootz starts adding toppings, and it all starts with the Pepperoni Pizza. Mootz liberally applies tiny pepperonis that curl up into tiny cups, which add a crispy texture and serve as mini grease receptacles. The combination of salt, fat, and the slightest bit of heat is just brilliant.
The Meat Lover’s pair those same crispy pepperoni bowls with a peppery sausage and a savory hamburger to form a pizza any carnivore would readily devour. The Sausage Pizza has a bit of heat from the housemade Italian sausage, which is plentifully distributed over every inch of the pizza.
The Calabrian-chile base of the Buffalo Chicken Pizza has enough heat to awaken the palate, but not enough to send you running for the sink in need of another glass of water. It’s the perfect amount of spice, which is accented by cooling mozzarella cheese. The fried chicken nuggets add texture and fat, and while you may feel a bit shameful ladling the housemade buttermilk ranch all over it, that shouldn’t stop you from indulging.
The most unique of the bunch is the Oaxaca & Jalapeno Pizza, which employs the mild, earthy flavor of the Mexican cheese as its main ingredient. This cheese is so melty it’s almost buttery; if you want cheese pulls, this is the pizza for you.
Mootz also offers a daily special, which can range from Chicken Pesto to BBQ Brisket to even Breakfast Pizzas. There are also a variety of salads and desserts.
It’s not hard to see why, despite its humble beginnings, Mootz quickly gained such a passionate following. The dough Mootz uses ensures that each pizza is a unique masterpiece after a quick trip in the wood-fired oven, and the quality of the ingredients makes each a standout.
And the restaurant’s interior is gorgeous. It’s immaculately white and clean, with minimal decoration, giving it a sleek, modern vibe. But the counter service, close-quartered seating, and open kitchen also give it a communal, familial atmosphere, even it it does get a bit loud at times.
Mootz isn’t Neapolitan pizza. It’s not NY style. It’s something uniquely its own, and that’s part of what makes this pizzeria special.