Mo’s General

Mo’s General hit the Brooklyn pizza scene last year as a modern corner store vending square slices, along with specialty coffee and a number of pastries. Chef Mac Murdock (Craft) and partner Max Katzenberg (Olmsted) utilize naturally leavened sourdough for each pie and bread served at the shop. Pizza dough is fermented for 24 hours and just before pies hit the oven, they’re adorned with toppings that range from classic pepperoni to more inventive like leeks and barbecue options.

Mo’s General hit the Brooklyn pizza scene last year as a modern corner store vending square slices, along with specialty coffee (via Sey), and a number of pastries. Former Craft chef Mac Murdock and partner Max Katzenberg (Olmsted), are behind the concept, and the foundation of their pizza (and breads) is naturally leavened sourdough, fermented for 24 hours, and adorned with toppings like tomato, cheese, pepperoni; and mushrooms and leeks. Note: Pizza service begins at noon and continues into the evening.