Back To Studio…

PizzaStudioTruffledMushroom

Some time ago, a few people asked me my thoughts on the Pizza Studio (here is their menu, locationscontact info, and their story), and I wasn’t sure what to say.   I was grateful friends already assumed I had tried them out, and that my list of places to review are abundant.  They’re correct on both counts.

While I had not been so quick to embrace the over-the-counter and rapid fire pizza making type places, they all have their well, place.

In visits to stores like this one, I’ve touched on that fact, but at some point, which is now, it doesn’t matter what I or truly anyone thinks about how food preparation and presentation has evolved, or otherwise if you feel that way.  If people enjoy it, and appreciate it for what it is, then I see nothing wrong with it.  Only right.

I hadn’t been to their Charles Village location (right in the heart of Johns Hopkins University country) in a while.  It could have been months, or maybe a couple of years, and while time is flying, it doesn’t take a lot of time to get a pie from here.

Life just keeps going faster, whether we choose to acknowledge it or otherwise.  While it’s always been constant, we just keep going and keep trying to keep up.  When it comes to food, in many other parts of the world, there is a time to rest, a time to embrace what’s in front of us, and a time to say hello and appreciate one another’s company, at least for a reasonable amount of time.

With what we do here, there’s such a rush.  I know I always feel like I’m in a rush, and I see it constantly in the eyes and feet of so many people around me.

This may sound like a dig at food places (or many other entities) like this, that are assembly line style, and yet you may just feel like a number or a statistic, or you may not feel anything.   And neither may not be mutually exclusive of the other.

But I still can find a way to appreciate the work put into adding the toppings and heating the crust, even if it was only two to five minutes in its entirety.   They promote hot and fresh in two minutes.  To a pizza purist that may feel like blasphemy.  I’ve had friends tell me this isn’t pizza and it’s a slap in the face to restaurants and pizzerias all over the world.  I understand that.  But these places are here and they’re not going anywhere.

I ordered the Truffled Mushroom on rosemary herb crub, and for a second pie, the Buffalo Chicken on traditional crust. I chose to refrain from creating my own selections this time, as I wanted to present to you their signature pies for more of a unbiased opinion if you will.  I’ve created my own before, and to my own success or detriment, the results have been mixed.

PizzaStudioTruffledMushroomSlice

I won’t go into detail of every topping, but I do like the extra thin crust on both of these bad boys.  It’s been hot and the lighter, the more necessary.   The respective crusts complement both pies solidly, especially the mushroom.  Now you can also get a whole grain & flax seed, firecracker crust with jalapenos, or a gluten free crust at additional cost.  Maybe next time.

Both are fun and both are no thrills, harmless, and enjoyable pizzas.  They aren’t going to change your life, and you won’t necessarily remember this a year from now, let alone a few days.  Yet, it must mean something to be a day later after my visit, as I write about it.

PizzaStudioBuffaloChicken3

The side blue cheese dressing for the latter pie is a charming touch.

At $8.50 a piece, it’s adequately priced, and you can get a few meals out of this.  Luckily, I was able to share this with pals, and still save some for seconds.   So in a way, there’s still time to embrace company, friends, and the simplistic nature of a pizza like this.

PizzaStudioBox

There could be another visit down the line, but for now, I’ll hold off on saying, back to studio…

Peace Be With You.

Ideen

 

One thought on “Back To Studio…

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