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Pizza Disco

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Unusual that two pizza places would open at the same time, but it has happened.

Pizza Disco is located in the strip mall just west of the old Casino, across from TelMex. Went on Saturday night and sat out in their lovely garden with a view. Dare I say it: the best pizza I've had lakeside. Yes. As a point of reference, my first love is Canadian pizza, which means a medium thick, bubbly crust, and a tad sweet.

Started dinner with a very tasty bruschetta, which came with caramelized onions. Those elevated the average tomato-based covering to a yummy level. A side of romaine was provided with a very good Caesar dressing that tasted homemade. Sadly, the limp and browning lettuce seemed like an afterthought. It was 8 at night, so maybe it was the dregs, but their posted hours are 1 to 10 (I think every day). Service was good, very pleasant, very helpful... but we were the only ones there. They tell us they are quite busy during the week and not so much on Saturday nights.

Basic pizzas are 65p for a 9" and 95p for a 12". You get three toppings and a choice of cheeses, including fresh mozzerella, which is so superior to regular... I had both. (Owner is married to the woman who runs Pasta Trenta, and that is where the mozz comes from.) The toppings number in the range of 25 or so choices. I had bacon, pepperoni, and green olives (not listed). Big pieces of bacon. Both pizzas arrived bubbling hot, and I swear they were 12" around, not 9, but we were told no, that's the size. Dee-lishus.

The second page of pizzas listed on the menu has what I would call "gourmet" toppings; various vegetables, clams, mashed potatos, all kinds of interesting and weird stuff. And thus you have your choice of sauces, as well: I think pesto, tomato, and a white sauce. I must say, the sauce is a hugely important ingredient, and my pizza came with plenty of above-average tomato sauce.

The place also offers sandwiches, soup of the day, milkshakes at 50p, salads, and a variety of other specials. I did not get their number, but they do deliver to Riberas, which is where I am.

Anyone who knows me, knows I rarely use the phrase "the best" for anything. But at 65p for more than I could eat, "Yeah baby".

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Tried 'em when they first opened.  Right away you could tell it would be somewhat different as the shape was not real round like we're used to.  I liked the idea of made by hand.  We didn't limit ourselves on toppings but didn't look to see what extra toppings cost.  I highly recommend the sun dried tomato and artichoke along with your favorites.  I believe the bacon was Canadian.  Worth going to and thinking about it has put me in the mood for a pizza lunch today.    

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10p per extra item. They gave us two cheeses but did not charge for extra cheese. Owner, who I did not meet, says he is very proud of his pizza, and I am guessing from the flavour that the dough is homemade. BTW, limonadas were 30p, and beer 25, so I just ordered a Sprite for 20.

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Where was the "old casino?"

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Across the street from Bougainvillea Plaza on the lake side.  Bougainvillea Plaza is the strip center that has Yoli's Hair Salon, El Torito's Grocery, Christina Pharmacy, and now an exercise place upstairs by the Cinemas. 

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Thanks, Wookie. ComputerGuy, is that the only TelMex in town? Tempted to fly down just to try the place!

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Yep, the only one in Ajijic, anyway. There is another in San Antonio, but not near a strip mall or an old casino, and it is not a public TelMex office. You are not here?

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Sorry--forgot to change my profile location. Now fixed. Without a car when we come to Ajijic, so (also sorry a bit off topic) walk almost everywhere, and sometimes have trouble spotting shops from sidewalks.

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ComputerGuy's original post says he thinks they are open every day.  Which means he isn't completely sure so someone else that goes might post a confirmation.

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Sorry CG, but I have to disagree with you.  Just brought home take out.  Ordered 9" with tomato sauce, pepperoni, bacon, mushroom and mozzarella cheese.  This is the worst pizza I've had here.  Thin crust that was undercooked - how does that happen?  It tasted like an undercooked baking soda crust.  The following is not an exaggeration:  No tomato sauce - non- nada, each slice had 1/2 a pepperoni slice, a smattering of bacon bits and one slice of a  mushroom.  Absolutely no flavour.  The price is too good to be true hence lack of Ingredients.  I will not be back.  Yes, I was at the right location across from Telmex, next door to Panache hair salon.  My experience.

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Completely and exactly the opposite of my experience. And I do know pizza. (First, I wouldn't take it home to try; this crust needs to be et fresh, and it sure as heck wasn't thin, and it was cooked poifect.) But as for the rest? As I said, I had lots of delicious tomato sauce, and lots of ingredients. So something is up.

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Unfortunately, this is so typical of restaurants here.  Many of them can't manage to be consistent.  One of the main reasons they go broke.  Just when someone says it is great, someone else says its terrible. We were supposed to go there to try it with friends tomorrow, but I hate to recommend it after reading what I just did.  Maybe they need some time to try to get their act together.

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Gimpy, please do go. I am not what you would call "lucky": I'll be the guy that changes lines at the checkout, only to discover there's a shift change occurring and no one has the right cash for their register. Or I get to the counter at the movies just as the popcorn runs out. So when I hit a restaurant for the first time, and am impressed, then maybe that's a fluke.

I'm not saying this place was a glorious experience, but the pizza was damn good. So I'd appreciate your take.

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Maybe our Pizza Police Trolls should confront the owners with the two reviews and report back....this has to be resolved quickly and painlessly so that we can move on to more pressing matters and sleep peacefully at night!!!

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Maybe there's too many chefs in the kitchen, one much better than the other???

Lexy

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Lakeside7, hard to know if you are trying to be funny or not.

Lexy, I know that the owner (who I have not met) is very proud of his pizza recipe, but he was not there. A young guy has learned how to do the pizza, and he works alone. But that doesn't mean he is not a split personality...

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1 hour ago, ComputerGuy said:

But that doesn't mean he is not a split personality...

Maybe a Pizza - Nazi - "How dare they order one of my creations for takeout - What are we Dominoes?"

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mtech, powdery in what way? As in undercooked dough? I do prefer cornmeal on the bottom of mine, which is used to keep it from sticking to hot stones, but I don't care for uncooked flour.

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you add flour to the work surface when trying to keep the doughball from sticking. bottom side had caked flour stuck on. cornmeal on one pizza, flour on the second. 

 

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