Stüdyo Pizza - Kavaklıdere Cd. No:3

4.4/5 based on 8 reviews

Contact Stüdyo Pizza

Address :

Kavaklıdere Cd. No:3, 06540 Çankaya/Ankara, Turkey

Phone : 📞 +9
Postal code : 06540
Website : https://www.instagram.com/studyopizza/
Categories :
City : Çankaya/Ankara

Kavaklıdere Cd. No:3, 06540 Çankaya/Ankara, Turkey
C
Ceren Arslan on Google

High quality experienced staff and owners. Perfect place to go?
A
Armando Litiatco on Google

Cozy warm spot. Service is attentive and friendly. I can say Best Pizza in town. Save some spot for dessert.
E
Esra Yılmaz on Google

Beyond amazing! The chef's pizza are piece of art. Ambiance is also very cool. Highlye recommended.
E
Emrah Ayanoglu on Google

Best in town, especially pizza dough is so delicious which is made with local ingredients. Small suggestion: improve coffee quality using better espresso machine instead of full automatic coffee machine
S
Semra Beckham on Google

Excellent food and service! What a pleasant surprise to find in Ankara. The pizza was delicious especially the dough. We loved the sardines with potatoes and pickles with hot pepper sauce.
F
Fatih Arslan on Google

This is so far the best place to eat proper Neapolitan Pizza in Ankara. It uses local ingredients and has many other delicious Pizza varieties. Must visit.
A
Ali Delshad on Google

They are professionals indeed and they know how to be perfect. I enjoyed having launch in Studio Pizza. Not only quality of food, but also atmosphere and staff manners are really amazing.
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Serdar Öznel on Google

A brilliant pizzeria for Ankara centered upon quality local ingredients. Pizzaiolo/Owner Murat is extremely passionate about pizza and pizza making. You can already see it in his brand new, imported, Gianni Acunto oven, it's not only an investment but also a commitment to great pizza. Locally sourced ingredients such as tomatoes, flour, olive oil is encouraging and definitely adds to the joy. Pizza dough is very light and fluffy, a joy to eat on it's own, well fermented, 74% hydration during my visit and cooked to perfection in a still curing oven. As a pizza lover, I believe everything starts with good, light, easy to digest, well-fermented dough and this is it. He is also managing a young kitchen crew which is another challange on its own. I visited the place in its third week of operating and the service was great. If you can't visit Italy under these economic conditions then this is your reference point for a great Neapolitan pizza.

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