Here now, a quick look inside Jason Kallingal's wood-fired spot Life of Pie Pizza, which debuted last month in the former Oro di Napoli space. The room gets a color update (from orange to blue), but the key to the pie operation remains the same: the Stefano Ferrara oven the previous occupants imported from Italy, which Kallingal (formerly of PSU pizza joint Paccini) uses to fire up 11-inch pizzas. According to pizza expert Adam Lindsley (of Slice), here writing for the Oregonian: "don't expect a char showcase, but the crust is thin and crisp with a nice chew."
· Life of Pie Pizza [Official site]
· All Previous Life of Pie Coverage [Eater PDX]