Some more Schellz for cheat meal!
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HA! We went tonight as well.
First, it’s a complete ghost kitchen complex. No where to eat all. Parking is a bit tight too, especially when Crenshaw gets busy! But we ordered through toast from their website and got notification when our order was ready. Right when they promised.
When we went to pick it up the foilks were the nicest!! They even gave us some tips on our own journey in making Shokupan (almost there!). They actually sell their own but you have to order 24 hours in advance. We have a Konbi loaf we are working through, but we’ll pick one up from them for sure soon!
We don’t live far so by the time we sat down to eat it was still nice and hot (the benefit of these thickie pizzas). We got a made to order with Mushrooms, Sausage and Onions.
We loved the toppings and the lacy edged. The crust had a sold CRUNCH to it, they get the bottom super nice and toasty. Plenty of sauce, which I loved, they described as zesty and spicy. it was mildly spicy, so if you are a fan of chili flake on your pizza, feel free…
This is certainly in top 3 of detroit style. The crust was wonderful, not too heavy or thick. I still prefer Bootlegs slices better. I just find them more imaginative. But I think this an overall better pie than my other favorite, Steel Pan. Haven’t tried Quarter Sheets, Emmy, Dough Daddy or many others, we actually make a quarter sheet pan grandma pizza ourselves with Standings Sausage fashioned into sausage nuggets, 365 Moz and homemade (Bianco Whole Tomatoes, blitzed with blanched garlic, sea salt and olive oil)
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Glad you got to try it!
Can’t wait to see you post yours it sounds delicious!
Their pizza is tasty at room temp and cold. I’ve eaten their pizza 3 days after purchase (yup my husband bought 3 pizza for two) - I was surprised it is still super delicious!
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reheated is just as good as piping hot out of the oven too.
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Some earlier reports:
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Update - they started offering their house-made shokupan every Sunday. Pre-order only thru Toast. Schellz Pizza Co
According to their menu description - “Our shokupan is sweet, delicate and very delicious. It is a family style pullman loaf (13”x5”x5”). This bread makes amazing French/avocado toast, and is quite delicious by itself. We are quite proud of this bread and feel it’s time to share it with you.”
Sounds and looks amazing, will give it a try this Sunday!
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I picked up the bread last Sunday, it’s wonderful. We ate it more like a pastry than like a bread - just cut or ripped off pieces and ate it straight, sometimes with butter.
When they handed me the loaf, my first impression was a physical one. It was big, and heavy.
The bread is super-moist, any more and it would be literally wet. It’s soft with great resiliency. You can see it as you pull a slice apart, and feel it in that final part of the bite where the dough resists with a bit of spring. I think this texture really meets a certain East Asian ideal. My Taiwanese parents were impressed.
The flavor is sweet, though not quite King’s Hawaiian sweet. The richness reminds me of a brioche, but apparently Schellz’ dough is vegan - if not for the butter brushed on the outside of the loaf.
And since we’re talking dough, I should mention their breadsticks:
It’s basically a full-blown version of their pizza with garlic-herb cheese topping, sliced into thin strips. Same detroit-style effect on the sides of the pan, and the entire bottom is crisped with avocado oil. So you get a breadstick with different kinds of crispy running its whole length, a great textural contrast playing off of their soft “Hokkaidough.”
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Wow those breadsticks look amazing.
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Damn those look like my idealized version of breadsticks will get next time! Like Pizza Hut cheesy sticks to the nth level!
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Looks Eater LA found them The Best Dishes Eaten By Eater Los Angeles Food Writers This Week - Eater LA. Schellz “Hokkaidough” pizza and bread is about to blow up…
“Schellz, which began as a very underground pizza operation in Downtown LA in 2020, is now offering its unique “hokkaidough” pizzas and loaves every week (the weekend-only bread sells out fast) from a ghost kitchen on Crenshaw just outside of Inglewood…”
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Just a brief OT diversion… Does that meant that Pizza Hut cheesy sticks are worth eating??? I may need to try that…
Back to the topic. 
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YES. But only with the Marinara Sauce with some of that package parmesan cheese sprinkled on top.
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I make Hokkaido style milk bread pretty frequently—love how soft and squishy it is, so I would imagine the milk and butter (not typical in traditional Detroit) in this dough would make it extra soft and nice contrast to a good frico?
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Warrior: I’m not a fan of Asian breads generally (too soft), but this pizza is worth eating and has a raison d’être. The salad is passable.
Peony: I like the texture of the bread but find it slightly on the sweet side for pizza. It reminds me of Chinese bakery breakfast bread, so I still enjoy it.
I don’t think they use milk and butter in their pizza dough, hence they have vegan options (the Sicilian).
They call their dough is inspired by “Shokupan” however with a twist.
And yes, the pizza is soft and pillowy in the middle and crispy on the outside. The corner bite is addictive. 
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Got Godzilla (their version of meat lover) from Schellz for dinner tonight. Goes really really good with a class of dry red.
Paste their description - “Godzilla is the meat and spice lovers dream! This special pizza has steak, spicy sausage, cup n char pepperoni, black forest bacon, finished with thai chillies and ground Aleppo pepper. Breathe fire and satiate the hungriest of beasts.”
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are you affiliated with Schellz in any way?
All your posts in this short time here are related to Schellz.
I mean it’s actually cool if you are—this board I welcomes chefs and restauranteurs and many do post in past or currently (Kevin Bludso of the bbq joint famously posted on CH for pple to try his spot before it got discovered)—it’s just nice and only appropriate if you disclose it.
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I am a pizza fan and a huge fan of Schellz - been following them around since they started in DTLA. That said, yes I do know the owner and am a big supporter of them.
I frequent this place often and always excited to share my experience, especially with their new menu items!
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