You know that specific smell of bubbling cheddar and toasted flour that hits you the second you open a heavy glass door? That’s the vibe at Round Table Pizza in Encinitas. It’s tucked away in the Camino Real shopping center, right near the edge of where El Camino Real starts to feel like a proper North County artery. Honestly, in a town that’s increasingly obsessed with $30 artisan sourdough crusts and micro-greens, there is something deeply comforting about a place that doubles down on "The Last Honest Pizza." It isn't trying to be a bistro. It's pizza. It's heavy. It’s got that signature gold-standard crust that somehow stays crunchy even when it’s buried under a mountain of toppings.
The Encinitas location has been a staple for local families for years. You’ve probably seen the soccer teams taking over the back tables after a game at Leo Mullen Sports Park. While other spots come and go, this particular Round Table Pizza in Encinitas manages to hang onto its soul by leaning into the nostalgia of the 80s and 90s parlor experience while keeping the kitchen standards high.
What Actually Makes the Crust Different?
Most people think pizza dough is just water, flour, and yeast. Basic. But Round Table does this thing where they roll the dough fresh every single day. It’s never frozen. If you’ve ever had a "grocery store" style pizza where the crust feels like a damp sponge, you know why the daily roll matters. They use a proprietary blend of flour that’s high-protein, which gives it that specific chew.
The "pro" move here is the rolling process. They use a sheeter to get it thin, but it's layered. It’s almost like a savory pastry but without the flakes. When it hits the oven, those layers create tiny air pockets. That’s why the bottom of a King Arthur’s Supreme has that structural integrity. It doesn't flop. You can hold a massive slice with one hand and it stays horizontal. That’s physics, basically.
The Cheese Factor
Let's talk about the cheese because most chains cheap out here. They use a blend, usually heavy on the whole-milk mozzarella, but there’s a distinct sharpness to it. They use aged cheddar too. Most people don’t realize that the "orange" bits in the melt aren't just for color; they provide a higher fat content that prevents the cheese from becoming a rubbery sheet when it cools down. If you're sitting in the booth at the Encinitas spot, watch the pull on a slice of the Wily Red’s. It’s consistent.
The Menu Hits (and the Ones You Can Skip)
If you’re going to Round Table Pizza in Encinitas, you’re likely there for the King Arthur’s Supreme. It’s the flagship for a reason. Pepperoni, Italian sausage, salami, linguica, mushrooms, green peppers, onions, and black olives. It’s a lot. Linguica is the secret weapon there. It’s a Portuguese sausage that’s slightly smoky and sweet, and it cuts through the salt of the pepperoni.
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- The Montague’s All Meat Marvel. This is for the carnivores. It’s dense. It’s salty. It’s perfect with a cold beer from their tap selection.
- Guinevere’s Garden Delight. Surprisingly good for a "veggie" pizza because they don't skimp on the mushrooms.
- The Gourmet Veggie. This one uses a creamy garlic sauce instead of red sauce. It’s a divisive choice. Some people swear by it; others find it a bit too rich.
Then there are the Zaucy Wings. Honestly? They’re fine. They aren't going to win a national Buffalo wing competition, but they’re baked, not fried, which makes them a slightly less greasy sidekick to a heavy pizza. If you want the real side-dish hero, it’s the Garlic Parmesan Twists. They use the same dough as the pizza, rolled in garlic butter and herbs. They are basically a requirement for any order.
Why the Encinitas Location Specifically?
Location matters. The Encinitas spot at 1342 Encinitas Blvd is positioned in a way that makes it the default "Friday night" savior for parents in Village Park or Olivenhain.
The parking is usually easy, which is a rare luxury in Encinitas these days. You aren't fighting for a spot like you are at the Lumberyard or 101. Inside, the layout is classic. It’s got that open-kitchen feel where you can see the dough being worked. It’s loud. It’s lively. It’s exactly what a neighborhood pizza parlor should be.
The Lunch Buffet: An Endangered Species
Is the lunch buffet still a thing? For a while, the buffet was the legendary "all you can eat" play for local contractors and high school kids. While many locations scaled back post-2020, the Encinitas vibe still prioritizes that value. They often have a salad bar that is actually fresh. That sounds like faint praise, but in the world of pizza chains, a crisp radish and non-wilted lettuce are high achievements.
Navigating the Prices
Let's be real: Round Table is more expensive than Domino’s or Little Caesars. A large specialty pizza is going to run you north of $30.
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Why? It comes down to the weight. Pick up a Round Table pizza and then pick up a "$5 Hot-N-Ready." The Round Table box is significantly heavier. There’s more "stuff" on it. You’re paying for the fact that the toppings aren't just a light dusting; they are a layer. If you’re smart, you use the app. They are constantly cycling through "20% off" or "Free Twists" deals. If you pay full retail price for Round Table Pizza in Encinitas, you’re doing it wrong. Check the local mailers or the app before you drive over.
The Cultural Context of North County Pizza
North County San Diego has a weird pizza identity. You have the high-end spots like Buona Forchetta or Blue Ribbon Pizzeria in the same zip code. Those are "date night" spots. Round Table fills the gap for when you want a meal that feels like a reward for surviving the week.
It’s also one of the few places left that feels "Old Encinitas." Before the town became a global destination for boutique wellness, it was a place of surf shops and family diners. Round Table still carries that DNA. It’s unpretentious. The employees are often local kids from San Dieguito or LCC.
Delivery vs. Dine-In
The age-old debate. Delivery is convenient, sure. But the crust on a Round Table pizza is at its absolute peak about four minutes after it leaves the oven. If you live in Leucadia, by the time the driver gets to you, the steam in the box has started to soften that structural integrity we talked about.
If you can, eat it there. Or, at the very least, do a "carry out" and crack the box lid slightly in the car to let the steam escape. It makes a world of difference.
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A Note on Dietary Restrictions
If you're gluten-free, they do have a crust option. It’s fine. It’s not the star of the show, but it allows the GF person in the group to participate. However, cross-contamination is always a risk in a kitchen where flour is being tossed daily, so if you have a serious allergy, proceed with caution. They also have Zucchini curls and salads for the low-carb crowd, though ordering a salad at Round Table feels a bit like going to a steakhouse and ordering the steamed carrots. You can do it, but your heart isn't in it.
The Strategy for Your Next Visit
Don't just walk in and order a large pepperoni. That’s boring.
Go for the "half and half" specialty. Get the King Arthur’s on one side and the Maui Zaucy on the other. The Maui Zaucy has ham, crisp bacon, juicy pineapple, tomatoes, and a Polynesian sauce. It’s the superior Hawaiian pizza. The acidity of the pineapple balances the heavy meats on the King Arthur side.
Also, ask for the "well done" bake if you like a truly crunchy bottom. It adds about two minutes to the cook time, but it’s worth it for the extra structural support.
Final Actionable Insights
If you’re planning a visit or an order for Round Table Pizza in Encinitas, follow this checklist to get the best experience:
- Check the App First: The rewards program is actually generous. You’ll often find "Buy one get one" or significant percentage discounts that bring the price down to match the budget chains.
- Timing is Everything: Friday nights between 5:30 PM and 7:00 PM are chaotic. If you’re doing carry-out, order 45 minutes earlier than you think you need to.
- The Garlic Twist Rule: Always order one more order of twists than you think you need. They are the first thing to disappear from the table.
- Dine-In for the Crust: If you want that specific crunch-to-chew ratio, eat in the parlor. The steam from the box is the enemy of a perfect Round Table crust.
- Linguica is Mandatory: Even if you aren't getting a specialty pizza, add linguica as a topping. It’s the defining flavor of the brand.
Round Table isn't trying to reinvent the wheel. It’s just making the wheel really, really heavy and topping it with a ridiculous amount of cheese. In the landscape of Encinitas dining, it’s a reliable, heavy-hitting anchor that hasn't lost its touch.