Pull to refresh
Logo
Mozz Sourdough Pizza and Maven Block Party licensed to open in Salt Lake City

Mozz Sourdough Pizza and Maven Block Party licensed to open in Salt Lake City

New Capabilities Salt Lake City, UT local

County health records license the pizza shop at 177 E 900 S in Central City-Liberty Wells

Today: County lists new pizza license

Overview

Updated 1 hour ago

Salt Lake County health records now list Mozz Sourdough Pizza and Maven Block Party as a licensed food establishment at 177 E 900 S. The address sits in Central City-Liberty Wells, and the permit clears the business to operate once its doors open.

The license is a prerequisite, not a promise. Buildout, inspections, and a final opening still stand between the permit and the first pie served.

Why it matters

If it opens, this Salt Lake City neighborhood gains a new wood-fired sourdough pizza spot from a local brand.

Questions about this story

Free account needed to ask — your question is kept and asked for you right after sign-up. Answers are public.

No questions yet — be the first to ask.

Key Indicators

177 E 900 S
Licensed address
Central City-Liberty Wells, Salt Lake City.
1
Active health-department record
Listed on the Salt Lake County register as of Sept 10, 2026.

Voices

Curated perspectives — historical figures and your fellow readers.

Ever wondered what historical figures would say about today's headlines?

Sign up to generate historical perspectives on this story.

Play

Exploring all sides of a story is often best achieved with Play.

Most of these play right now — no account needed. Sign up to save scores, keep a streak, and unlock Debate and Predict. Log in Sign Up
Predict 3 ways this could play out. Back the one you believe — contrarian picks score more when a scenario has a resolution date. Log in to play

Organizations Involved

Timeline

1 event Latest: Today
  1. County lists new pizza license

    Today Licensing

    Salt Lake County health records add Mozz Sourdough Pizza and Maven Block Party at 177 E 900 S, clearing the business to operate.

Historical Context

3 moments from history that rhyme with this story — and how they unfolded.

1905

Lombardi's opens, first US pizzeria (1905)

Gennaro Lombardi opened a coal-oven grocery in New York's Little Italy that became the country's first pizzeria.

Then

Pizza spread from Italian immigrant neighborhoods to a national staple.

Now

A single shop opening seeded a style across an entire new market.

Why this matters now

It shows how one licensed location can anchor a style in a new market, the pattern this Salt Lake license begins.

1983

Acme Bread and the US sourdough revival (1983)

Steve Sullivan founded Acme Bread in Berkeley, using slow-fermented sourdough starters to inspire an artisan-bread movement.

Then

Long-fermented doughs became common in upscale bakeries.

Now

Sourdough technique spread from bread into pizza kitchens nationwide.

Why this matters now

Mozz's two-to-three-day sourdough fermentation follows the same technique-first approach Acme popularized.

June 1984

Associazione Verace Pizza Napoletana (1984)

A Naples association created the VPN certification, a standard for Neapolitan pizza: wood-fired ovens, specific flour, fresh mozzarella, and strict dough rules.

Then

Certification spread worldwide as pizzerias chased the authentic label.

Now

It gave consumers a way to verify technique, much as a health permit verifies safety.

Why this matters now

Sourdough and wood-fired methods rely on technique standards, in the same way this new shop's operation depends on county licensing.

Sources

(2)