The latest in a line of wood-fired pizza places coming to Northeast Portland has opened its doors. After months of hands-on demolition, construction and build-out, owner Clark Hale opened Pizzeria Otto last Friday, bringing Neapolitan-style pies to the Roseway neighborhood.
Pizzaiolo Justin Clarke, a Brit who lived and trained in Italy before moving to the Northwest and working at Via Tribunali and Cibo, is in charge of the ovens, turning out 12-inch, thin-crust pizzas for $10 to $18 (8-inch kids' pizzas are just $6). The red sauce-based pies range from traditional options like margherita and salumi, to the "House Hawaiian" made with speck from Italy's Alto Adige region and shaved pineapple.
There are also three pizza biancos, including one that features roasted leeks, shallots, sharp provolone and ricotta. Three salads -- Caesar, mixed and spinach -- plus one dessert round out the tight menu.
The wine list leans heavily toward Italian imports, but the small beer list is strictly Oregon, with $4 pints from Double Mountain and Pfriem on rotation now.
According to the restaurant's Facebook page, its first night of business was a busy one. It went through its 150 balls of dough in just a few hours.
Pizzeria Otto: 6708 N.E. Sandy Blvd., Portland, 971-373-8348
Hours: Monday through Saturday, 5 p.m. to 9 p.m.