Bake-At-Home Pizza and Pasta Shop Offers Fresh Twist on Takeout | Eater San Diego

"Aptly tailored for stay-at-home times, I found this La Jolla takeout-only kitchen operating out of a 1,700-square-foot space with a roll-up window for cashless pickup. Founded by local entrepreneur Andrew Melone, the concept centers on elevated take-and-bake pizzas with housemade sauce and premium ingredients in 12- or 14-inch pies — highlights include The Harley (Italian sausage, caramelized onion, asiago cheese and fresh sage) and The Edsel (garlic olive oil, roasted red peppers, pine nuts, baby arugula, wild mushrooms and microgreens). Custom pizzas are available on regular, gluten-free, or cauliflower crusts, and there’s a DIY mini pizza kit for kids. Other bake-it-yourself offerings I noted include a classic lasagna made with fresh pasta and bolognese sauce and a breadcrumb-topped mac and cheese oozy with gruyere and sharp cheddar; the menu also features salads and treats such as a 10-inch ready-to-bake giant chocolate chip cookie and pints of ice cream sourced from JoJo’s Creamery in Encinitas. Open for takeout 3:00–8:30 p.m. Tuesday through Sunday, it accepts phone, online, or in-person orders, is developing a one-touch signature app, and plans La Jolla-area delivery via a 1964 Ford truck retrofitted with a Tesla powertrain." - Candice Woo