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.

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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.

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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

 

About Those Star Ratings

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There’s an infatuation and obsession (wait, isn’t that the same thing), with this need to always achieve five stars, or as close to it as possible.  For those in the service industry, it’s five stars or bust.   Anything else is viewed as a failure.  And even if the folks doing the ratings think a four out of five is good, we often times misconstrue that as a failure.  We can let that ruin our days, and sometimes longer.

If you’re sensitive like me, it might take a little while to recover.  But recover I do, recover we do, and life goes on.  But we still want the highest ratings possible.  And as a someone who does reviewing, I don’t like to give less than five, unless the experience is truly catastrophic.  There’s that thing about the Golden Rule, which I agree with; and then there’s a little thing called seeing the good in everything.

Where am I going with all this?  Well my thing with the star ratings actually dates back 25 plus years (yes I’m a little older now), and for those that know me, they know I love professional wrestling.  And for those of us who like to be in the know, the star ratings for matches are a thing we can get carried away with, argue over, and be obsessed with. It’s to the point that we’re now ratings things six stars and above.  And it’s nice to be acknowledged for going above and beyond.  Many of us just want to give the proper respect and love that’s due, and we like to receive some of that ourselves.

We don’t ask for much in life, except to give good and to receive good.

PieFiveFront

With that being said, I find it charming that a couple of visits to Pie Five, that one of their pizzas is called the Five Star. This is their supreme pizza, which like all of their pies, is now the wave of the present.  They prepare everything in front of you, and make it real quick.  That’s all there is to it.

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Now some find this the antithesis of pizza, and defeats the art of making a pie from start to finish.  Those concerns are more than warranted.   And this has become the new and ever growing pizza chain concept; quick, easy, get in and get out.

For most people, who are on a time crunch, this will be just fine, and for others they can’t ever be won over.  But before I completely lose track, how was the Five Star?  I had it on a traditional crust, and while it’s not memorable, it’s just fine.  I didn’t expect this to be this mesmerizing pizza.  That’s not what I was looking for, nor should anybody, but that’s all up to you.  This is a solid pie, solid toppings, and with a simple crust.  If you’re expecting world class and that artisanal business, this is not it.  If you want a decent pie, at $8, and a satisfactory meal, that’s what you’re going to get.

PieFiveStarSlice

This is more than a pizza, that’s ‘just there’, it has value to so many, and that’s all that matters, or else there wouldn’t be an assembly line of people, especially during the lunch hours.

PieFivePestoChickenPie

Another visit means another order, and this most recent time I went with the Pesto Chicken Alfredo on their thin crust.   The Basil Drizzle was a nice touch, to an otherwise satisfactory pie, which is what I expected. The pesto lover in me set the bar and expectations a little lower, so I wasn’t pleasantly surprised nor disappointed.  This crust is thin alright and noticeably smaller than their traditional, so that’s a plus.

I noticed recently they’ve now introduced the cauliflower crust.  I haven’t had the opportunity to have their pizzas with said crust, but personally I’ve tried it and loved it, so I look forward to either having that crust here, or somewhere else.  Like the quick and easy pizzas, the cauliflower crust is another growing phenomenon.   I know….

PieFiveToGoBox

I’m not opposed to doing chains, and because I focus so heavily on Maryland, DC, Virginia, and Pennsylvania, this blog may not resonate with everyone at all times.  So I’m happy and grateful to expand to do a growing chain that seems to mean well.

Their signage  (and there’s more than just the two above) shows that good intention and sense of humor.

For more on Pie Five, here is their menu, a location nearest you, and more about them.

Thanks so much, peace be with you, and keep being your five star self.

Ideen