13483 Poway Road Poway, CA 920064
Well I’ll have to say their whole model from start to finish was looking and sounding very familiar. Making your order in front of you behind a long glass enclosed counter, only using fresh ingredients, no additives, fresh made dough, etc. Very similar to Blaze Pizza with one exception, how they cook the pizza.
Here they cook your pizza in a timed oven. It’s put in one end and eventually comes out the other, cooked evenly. With no burnt ends! I really hate burnt ends. They offer six different dough choices. Unfortunately no option is offered for a thicker crust. All the crusts are thin. This makes me sad as I do prefer thick crust.
I ordered the backyard bbq chicken pizza with rosemary crust. The flavors were just amazing and I can only imagine how much more I would have loved it if only the crust was Chicago style. My salad was a very fresh classic caesar. And a diet Pepsi to go with. The employee’s were very helpful.
That’s great you found another pizza place you like.
Yes, I just wish they had deep dish pizza too!
I don’t believe any of these types of pizza places ever offer a thick crust because they take much longer to bake. I had forgotten about Pizza Studio when I mentioned Pieology in the Blaze Pizza post. Urban Pi was the best (to me), but they’re no longer around; I think they were the first of the many pizza places that followed.
Hmm perhaps one of them will change their minds and offer a thick crust. In the meantime Regents Pizzeria is my favorite place for deep dish pizza and a glass of craft beer.