Mozz Sourdough Pizza and Maven Block Party licensed to open in Salt Lake City
New Capabilities Salt Lake City, UT localCounty health records license the pizza shop at 177 E 900 S in Central City-Liberty Wells
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Overview
Updated 1 hour agoSalt 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.
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Organizations Involved
Wood-fired sourdough pizza shop sourcing ingredients from Utah farmers and artisans.
County agency that licenses food establishments and publishes the register used here.
Timeline
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County lists new pizza license
Today LicensingSalt 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.
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.
Pizza spread from Italian immigrant neighborhoods to a national staple.
A single shop opening seeded a style across an entire new market.
It shows how one licensed location can anchor a style in a new market, the pattern this Salt Lake license begins.
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.
Long-fermented doughs became common in upscale bakeries.
Sourdough technique spread from bread into pizza kitchens nationwide.
Mozz's two-to-three-day sourdough fermentation follows the same technique-first approach Acme popularized.
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.
Certification spread worldwide as pizzerias chased the authentic label.
It gave consumers a way to verify technique, much as a health permit verifies safety.
Sourdough and wood-fired methods rely on technique standards, in the same way this new shop's operation depends on county licensing.
