Think all pizza is created equal? Banish the thought. Pie Squared makes pizza like we’ve never seen before, at least in Beijing. All the pies at this Shunyi eatery are created with a signature homemade sauce that is tangy and has just the right amount of bite. The sauce is spread all the way to the edge of the pan so that the cheese melts down the sides to form a caramelized crust during baking. You get a choice of thin flatbread crust or traditional round pizzas.
But why go for the same old thing when you can have a slice of history? The house specialty is deep-dish Detroit-style square pizza. In the 1940s, when the US was big on car manufacturing, pizzas were baked in square pans that originally served as tool trays in Detroit factories.
The smallest size at Pie Squared is an individual six-inch square pizza or eight-inch round pizza, while the largest square pizza measures 14 inches by 14 inches. With 11 topping combinations, even picky eaters are sure to find one they like. The delicious veggie pizza features a mix of mushrooms, green peppers, onions, black olives and tomatoes (RMB 42 for individual, RMB 128 for XL). Carnivores should try the Motor City Meat Supreme (RMB 55 for individual, RMB 148 for XL).
Pie Squared is not just about pizza, however. Kids will enjoy the salt and pepper chicken wings with ranch dressing (from RMB 45 for six pieces). There are also breadsticks (RMB 19 for six), mozzarella bread (RMB 34 for six slices) or stromboli (RMB 40 for ten), a kind of pizza wrap. There are six pasta dishes, including the creamy Chicken Fettucine Alfredo (RMB 58). The more health-conscious can stick with salads in varying sizes (from RMB 30 for regular, RMB 55 for large, RMB 100 for family size). There is beer for the parents (RMB 30-50 for imported brands) and imported sodas like A&W and Dr. Pepper (RMB 20).
Daily 10am-9pm. Cathay View Garden (near Beijing Riviera and beside Didi’s Mart), 6 Xiangjiang Beilu, Chaoyang District (8430 8859, 400 0314 PIE) 朝阳区香江北路6号观塘广场内
photo by VivaXiao Photography Studio
This article originally appeared on p26 of the beijingkids November 2013 issue.
Check out the PDF version online at Issuu.com