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 |
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Ceren Arslan on Google
★ ★ ★ ★ ★ High quality experienced staff and owners. Perfect place to go?
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Armando Litiatco on Google
★ ★ ★ ★ ★ Cozy warm spot. Service is attentive and friendly. I can say Best Pizza in town. Save some spot for dessert.
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Esra Yılmaz on Google
★ ★ ★ ★ ★ Beyond amazing! The chef's pizza are piece of art. Ambiance is also very cool. Highlye recommended.
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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
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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.
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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.
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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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