Post by Maggie,  San Diego

Pizza Studio

13483 Poway Road Poway, CA 920064

Menu
Front entrance

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.  

Caesar salad
Backyard bbq chicken pizza with rosemary crust
Outdoor seats
Outdoor seats
Front entrance

 

 

I use a combination of my iPhone and my Fujifilm X-E2 camera for all my photographs. Just depends on where I am as to which one I'll use to take my pictures with. I love to write original stories combined with my photographs. If you'd like to send me a message or comment, please do so at; maggie@hungryones.com We just celebrated our 14th Anniversary this October 2016!! So exciting!! 2015 A couple since 2003 and now on the precipice of this new journey, our fondest hope is this website serves a purpose. One of useful information presented in an elegant, beautiful photographic setting. Together we love to discover new restaurants, food trucks, diners, café’s, huts or where ever we find food being served. The love of artful, carefully crafted, passionately orchestrated food, beverages and let’s not forget desert, Is something we both enjoy immensely. Immersing ourselves in the history, culture and surrounding locations of our adventures hopefully leads to not only meeting new people, but making new friends, sharing ideas, listening to stories and learning something new everyday. Maggie

4 Comments

  • Sandy

    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.

  • Maggie

    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.

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