What happens when you mix an old and tried pizza recipe with a crew of young, energetic-want to please, staff? Answer: A not too shabby choice for the incredibly popular world of pizza. It seems that everyone and their cousins is running a pizzeria business, and they use key words like New York Style, Chicago, 900 degree ovens, and of course they can not all be the very best. No disrespect here, but I am sure that anyone who owns a business has to say they are outstanding, but are they really? Then you must see reviews, the more the merrier because it eliminates the possibility that personal relations, friends or family, are exaggerating the quality overall.
So if one is an avid food searcher in the area in which they reside or live, they will have to spend hard earned cash to find out the plain truth.
Enter Round Table Pizza in Temecula. First time visit, used to like Round Table years back. We knew it was chain, but somehow placed Round Table above the avid corporate competitors: Pizza Hut, Domino's, Papa Johns, Little Ceaser's, Papa Murphy's (in a smaller scale and slightly better, perhaps, than the other names mentioned?). We enter at 4:30 PM and were greeted by a fine young employee by the name of Cody, who also made the pizza for us. I asked about specials. He said a large Hawaiian style pizza for $16.95, as opposed to $23.95 regular price? I do not fancy pineapple as a norm, but it sounded good with pineapple, bacon bits, canadian bacon, red onion, green onion, tomato, and an overly sweet sauce which was not the traditional red sauce, it made the pizza at times taste like too sweet. Plus a free small serving of fresh jalapeños. Nice and accommodating, this Cody. 3 small drinks free refills (which none was used for the soda machine lacked carbonation and tasted the drinks tasted like heavy syrup-quality control issue-that made a strong case for staying away from sodas altogether, anyhow).
Pizza arrived piping hot, us being the only clientele at that time but phones seemed to have started ringing for their delivery, at the hands of Cody, the Baker. The presentation was awesome! Cody had excelled in his preparation of this pie, and I do not say that lightly, for one time I went to Pizzeria Ortica in the expensive South Coast Plaza area in Costa Mesa, where each individual size pie is around $18? Considered the vedette of the pizza world theirs arrived at our table wish so little of anything, that the dough was the only thing to be sure of. It is considered in this expensive, gourmet world that less is in reality, more. How they came out with such a notion I will never know, for I always say the more the merrier, you conceited over expensive pizza joint!
Round Table's pizza was perfect in that sense. Plenty of everything, with not one topping overcoming the others. Flavor got old fast (unless you are an strict Hawaiian pizza lover, and like the sweetness of putting canned pineapple-and yes, perhaps, also the sweet juice? on it), many are liable to grow tired like we did. The crust was very tasty (heads up, Ortica!), with a crunchiness worth noting. The dough perhaps a little wet on top, but barely.
Presented with a proud smile, we could not help but to compare Cody's attitude with the many arrogant ones alone the way, he would not conceal the fact that this pizza was his creation! That's how I do it, now what! We love a proud cook, for we know we can expect the best, prefer them tenfold to the dormant-going through the motions type-that is for sure!
The toppings, specially the fresh ones in the produce department, were al dente and perfectly implemented. The bacon bits nothing special out of the box, kind of like artificial, box in which they come. Canadian Bacon much nicer. Overall, paying $25 out the door was not too shabby.
Nice crew, Cody a revelation of sorts on his intense preparation of our pizza-almost like if anyone goes there might come in handy to ask for him. Nice people, average pizza, nice value. 4 Stars.