One can hardly ever reinvent the wheel, especially if it’s flat, chewy, and topped with the right ingredients. The world of Cairo Pizza is an ever-fluctuating and evolving scene, with franchise staples that folk have on speed dial as a sign of dedication and quality. And with a dozen new spots every week trying to shake up the scene, it’s a lively battlefield.
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Cook Door have steadily been upping their food and service game over the years. And aside from their top-notch sandwiches, their obscure ‘PizzaRia’ is iffy for most. Not because it’s bad or anything – far from it – but it’s mostly because regular CD used to have really terrible tacked-on pizza back in the day. PizzaRia, however, is an entirely different (and amazing) beast.
PizzaRia? Never Heard of it
If you’re like me and make it a mission to enlighten the masses on their next takeout order, you’ll have to do some manual labour to get to the bottom of things. As it stands, there is barely any mention at all of anything related to Cook Door’s PizzaRia. No menus, no promotions, nothing on social media, nothing anywhere. And were it not for my poor decisions in food, it would have remained in obscurity.
Suffice it to say that it’s available in select Cook Door branches throughout the east side of Cairo as well as October. If you’re in the middle or near west of Cairo – Downtown, Zamalek, Mohandessin – you’re out of luck; they don’t serve it there yet. The menu isn’t very varied yet, and the whole thing feels like an experiment more than anything. But the actual experience is nothing but quality.
What Makes PizzaRia Different?
Ever had thin crust pizza that hits the perfect middle ground between thick/cakey and thin/crunchy? Something like the stuff you see in the Ninja Turtles, complete with the concentric pepperoni ring aesthetic? Something both looks like a royalty free stock image and smells like a lovingly good time? That’s PizzaRia.
For review purposes, it’s always a smart idea to order a plain old pepperoni pizza with extra cheese. It’s not too powerful and barely past the bland cut-off to help form a solid opinion. The way they make and bake their crust and dough is mysteriously smooth and soft. It’s chewy in the right amount, and it hardly challenges your jaw enough to register as a workout. It’s near perfect in its consistency.
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The sauce is subtle enough to set it apart from the rest of Cairo’s more popular pizzas. It’s not weirdly herbal or experimentally spicy like most new places that try to establish themselves as a niche option. It’s basic, yet it has soul. The cheese and pepperoni are surprisingly high quality for something you get from Cook Door of all places. Even though I said Cook Door’s game has gotten some premium edge over the years, there’s still that waning stigma about food quality from the past. This is not the case, however. Far from it.
They come in medium and large, with the medium ones setting you back between 55-65 depending on choice, and the larges taking up between 70-100 depending on what you want. Their sizes aren’t obnoxiously huge like Vinny’s or Di Napoli or whatever other “New York” pizza analogue we have here. Nor is it despicably small like a certain big chain. It’s right on the plausible spectrums of what medium and large should actually mean. For some extra credit, I tried it after several hours of cooling down, and it was still chewy and delectable. Devil magic.
The only three criticisms I have to point at this veritable gem of a pizza place are as follows:
- Reconfigure the prices a bit to get the ball rolling when it comes to exposure
- Hurry up with the other branches; people at work in the middle of Cairo are promising
- Seriously develop some form of stuffed crust and you’re set for life
Honestly, I’m happy with the way Cook Door continues to redefine itself and prove that people really can change if they want to. Granted, that’s a bit too deep, but you get my point here. PizzaRia is a must-try for any pie enthusiast, and it doesn’t need that much to establish itself around town; we already have Cook Doors everywhere.