However, they offer great service and crazy good craft beer selections on tap. Fewer topping choices here than some others.
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Nancy’s tasting notes: Conveyor oven and thin, not-so-crisp cracker crust. The create-your-own, 10-inch, cracker-thin crusts are cooked in a conveyor oven and come with unlimited topping choices for $10. The company is opening a second location in Old Towne Orange next month, and is looking to expand through franchising in Oregon, Utah and Texas. The Pizza Press The first restaurant opened in June 2012 in Anaheim across from Disneyland. Nancy’s tasting notes: The thicker, bubbly, singed crusts combined with premium toppings and sauces give these pies a gourmet edge.
The 35-unit chain is slated to open locations next month in Santa Ana (MainPlace) and Newport Beach (Fashion Island). The company has strong celebrity backers, including NBA superstar LeBron James. Founded by Elise and Rick Wetzel (co-founder of Wetzel’s Pretzels), the chain was created with a top-notch chef. Blaze Pizza The first Blaze opened in Irvine in August 2012. I live in Orange, so bringing it home from Buena Park (the only O.C. Nancy’s tasting notes: I ordered this pizza online, which was my first mistake. A location in Mission Viejo, at 28621 Marguerite Parkway, is expected in November before Thanksgiving. Five select pizzas are available for $5.99. Pizza Studio offers five crusts, including rosemary herb and whole grain with flax seeds, cooked in a self-venting conveyor oven. The venture capital executive founded the first Pizza Studio on the campus of USC in 2013. Pizza Studio Native New Yorker Varma said his mom always let him make his own pizza from scratch, a childhood tradition he decided to turn into a business. My pizza order was written down then handed to someone else to “assemble.” The advantage here is the salad: It’s a true assemble-it-your-way item. Also, technically, this was not a walk-along. I’m using the word “crust” loosely as the pizza seems more like a round, crunchy flatbread. Open-flame oven makes for a crunchy, singed cracker crust. Nancy’s tasting notes: A slightly smaller pizza than the rest of the BYO joints.
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Irvine has a location, and next month, MOD is opening another one in Laguna Hills (Nellie Gail). The latter is a “you build it” salad on top of an Asiago pizza crust. Besides offering build-your-own, MOD sells 11 signature pies, including a Pizza Salad. Pieology’s Chang was an initial investor. MOD Pizza This Washington concept was founded by Seattle native Scott Svenson in 2008. Nancy’s tasting notes: Crisp, slightly singed, 11.5-inch, cracker-thin pizzas cooked in a high-heat open-flame oven. The 35-unit Pieology now has locations in eight states, with three in Orange County. Budget-conscious students from nearby Cal State Fullerton put Pieology on everyone’s radar. Pieology Pizzeria Carl Chang, brother of local tennis star Michael Chang, founded the first Pieology in Fullerton in 2011 – three years after investing in MOD Pizza, a similar concept in Seattle. Most cook their pies in an open-flame stone-bed oven or a conveyor-belt oven. Unless noted, most of the chains offer customized thin-crust pizzas (11-12 inches) sold for less than $8 with unlimited toppings and sauces from a selection of 20-30 ingredients. For your eating pleasure, the Register has compiled a list of the latest Southern California concepts with tasting notes by Fast Food Maven Nancy Luna on all but a few.
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