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PROJECT PIE Philippines is an artisan-inspired create-your-own-pizza place conceptualized by James Markham who pioneered the Chipotle-style assembly- line custom pizza niche. This is James’ custom-made pizza version 2.0 concept after his earlier pizza resto concept — Knockout Pizzeria, New York Style Pizza, MOD (Made On Demand) Pizza, and Pieology. 

It is the first international franchise outside the US, and the 4th branch after MGM, Las Vegas; Hill Crest, San Diego; and Boulder, Colorado. This is the first time you see an international franchise opened first in Manila, ahead of Singapore, Hong Kong and other cosmopolitan cities.

We are already exposed with the Chipotle-style burritos which were introduced by Ristras in Manila. (I’m still wondering when Chipotle will open here in Manila). 

The “Artisan” term is carefully used to refer to hand-crafted pizza prepared on-the-spot based on your preference. There’s nothing Artisanal about the ingredients and how the dough is prepared.

Here’s our Project Pie Experience in Manila and why we like the concept:

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Project Pie is a modern-custom pizzeria concept with fun & fresh design established in 2012.

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The highlight of the interiors is an inspirational wall of the favorite sayings of famous people as if echoing the title of James Markham’s blog – “I have a fear of being ordinary.

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Project Pie’s concept is somewhere in-between Shakey’s pizza parlor concept and Chef Chris’ My Kitchen concept. It gets full with professionals and foodies looking for a quick bite but better quality food than fast-food chains.

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The dough is mechanically pressed into a circle-shaped pizza. It’s not manually kneaded like in most artisan Italian pizzerias.

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There’s one price for the make-your-own pizza (P285) and as starters, you can choose from 7 pre- set pizzas and you can add toppings of your choice.

Take a closer look at the Project Pie Menu

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Here are some tips on how to customize your pizza:

1. First, choose if you prefer a White Pizza (with Olive Oil only) or Red Pizza with their signature red sauce, or to top it with BBQ sauce.

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2. To meat or not to meat? You can choose from:

  • Pepperoni, 
  • Italian Sausage, 
  • Crumbled Meatballs, 
  • Grilled chicken, 
  • Canadian Bacon,
  • Prosciutto, and
  • Bacon

3. You can also go for the 5- cheese options:

  • Gorgonzolla,
  • Ricotta,
  • Parmesan,
  • Feta Cheese, and
  • Mozzarella

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    4. Do you want it chili? Add some:

    • Jalapeños,
    • Green Bell Peppers or 
    • Roasted Red Peppers

    5. Do you want to add some Mushrooms, Anchovies or Pineapple?

    6. Finally finish the pizza with vegetables and spices:

    • Red Onions,
    • Caramelized Onions,
    • Cilantro,
    • Tomatoes,
    • Black Olives, 
    • Garlic,
    • Pesto,
    • Artichokes,
    • Freshly Chopped basil,
    • Rosemary

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      The best part of the experience are the charming Artisan babes, always smiling, always ready to help you create your own perfect pizza 🙂

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      Like Starbucks, they will get your name and shout it out once your pizza is ready. Time to think of your cool Project Pie name when ordering.

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      The napkins, spices, plastic cutleries and straws are self-serviced.

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      ★ #5. FOUR CHEESE (P285). Mozzarella, Ricotta, Gorgonzola, Parmesan, Cracked Black Pepper, Olive Oil Garlic, Fresh Chopped Basil 

      We tried Four Cheese (set pizza #5) and added some artichokes. The pizza size is good for one,  cut into 4 slices that you can fold as you eat it.

      The dough is crusty outside and chewy inside. Best to eat while it’s hot because it’s a bit rubbery when already cold.

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      ★ #6: BBQ CHICKEN (P285). Grilled Chicken, Sliced Red Onion, Cilantro, Mozzarella, Gorgonzola, BBQ Sauce

      We love the BBQ sauce. There’s nothing artisan about the chicken and it tasted like processed meat.

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      PIZZA SALAD (P245). Mixed Greens, Grilled Chicken, Feta, Mozzarella, Tomatoes, Balsamic Dressing on our warm Pizza Dough

      We made a mistake of ordering this as the pizza dough was a bit rubbery – feels like eating squid that was not cooked well. And it was quite a bit tiring  chewing the pizza dough.

      If you want to order salad, just order the mixed greens or classic caesar.

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      The best seats are the couch chairs near the inspirational wall specially the corner if you want a bit of privacy.

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      The dessert pizza is not bad and how can you go wrong with Nutella? But you’ll feel like carbo – overloading after eating too much dough in one night. 

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      COCA-COLA (P65) Refillable and CHARDONNAY (P250).

      They have a drink-all-you-can soda for P65 and you can have imported beers or wine. 

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      Thank you to the cool Project Pie People for our wondering Pizza Pie Project experience! 

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      Overall, a great concept executed well with the custom-made pizza, fun interiors, cute pizza babes, and overall cool vibe of an innovative pizza pie place.

      The taste of the pizza is just OK and it depends on the combination of the ingredients that you put. I like the dough when it’s hot and crusty and chewy inside.

      Budget P400/head and be as creative as possible when you make your own pizza pie 🙂

      Congrats to the Prietos of Shakeys for bringing Project Pie concept in Manila!

      How was your Project Pie experience? Any tips on making the best customized pizza?

      515 Shaw, 1555 Laurel Street corner Shaw Blvd, Wack Wack, Mandaluyong
      (beside Starbucks, and in front of old Cherry Foodarama location where an S&R is being built)

      Operating Hours: 10.00am to 10.00pm daily
      Telephone: (+63 2) 650-0925
      Blog: James Markham

      Note: They don’t accept reservations but they allow “bag reservations” when you arrive, and while you line up. Credit card is accepted.

      ★ – Highly recommended 🙂

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      Full Disclosure: We paid for our meals. I wrote this blog post myself, and it expresses my own opinions. I have no business relationship with any company mentioned in this post or any organization promoting it. As a policy, I don’t receive compensation from food and travel places we feature in the blog.

      P.S. There’s a long line during peak hours of lunch, dinner, and weekends. Go during off-peak hours for the best experience. Parking is also limited along Shaw blvd.