Rally Pizza’s Neapolitan-style pies have been delighting Vancouverites since 2016. Ken’s Artisan veteran Alan Maniscalco teamed up with wife and baker Shan Wickham to bring polished pizzas and frozen custard across the river. The pepperoni pie features crispy beef and pork Giantonio pepperonis from Ezzo in Columbus, Ohio — a toastier, browned pepperoni that crisps well when it bakes. The pie is finished with a dusting of Grana Padano. Try saving room for the frozen custard and shakes and floats (in sober or boozy varieties).

The epitome of a staple neighborhood pizza joint, Signal Station has been serving generous slices of simple, unfussy pizza in St. Johns since 2006. The vintage gas station pumps may not be functional, but they lend a charming aura to a drizzly Portland day with a paper plate of pepperoni slices in hand. Pepperoni lovers can also find their favorite meat sliced into Signal Station’s Esso sub sandwich, along with ham, salami, and a bounty of crispy veggies.

Ranch PDX’s Detroit-style, square pizzas were once a curiosity in Portland, with spongy dough crisped on its edges to create decadent caramelization. With four brick and mortar locations, Ranch’s iconic style has now become a major part of the Portland pizza firmament. The Ezzo pepperonis curl gently on top, allowing oil to permeate the thick dough beneath, and thin strips of basil add a light herbal note to the otherwise heavy surroundings. This pizza is enjoyable with or without the restaurant’s iconoclastic, house-made ranch.

Northeast Alberta favorite Bella may have changed owners in 2019, but it’s commitment to crispy crust, generous slices, and a relaxed inviting environment remain unchanged. Bella features not one but three pepperoni options: Roseli for the wider, flat pepperoni; Ezzo for the small cups; and Field Roast for the spicy vegan pepperoni. Bella typically offers a half-dozen different slices over the counter, along with daily specials and other deals via the restaurant’s text subscription.

Shardell Dues, founder of Red Sauce Pizza, prides herself on making as many ingredients in-house, from ricotta to bacon. While the pepperoni isn’t cured in-house, Red Sauce goes for the next most local option with Canby, Oregon’s Revel Meat. Revel’s all-beef pepperoni is hormone and antibiotic free, made with Stanfield-raised Pat n’ Tams cattle. Enjoy the crispy pepperonis whole on a simple pep pie, on one of the house specialties, diced into pepperoni tidbits on the Totino tidbit special, or tucked inside a calzone. Red Sauce is currently open for patio dining, takeout, or delivery. Note that the excellent soft-serve is only available onsite.

Chain pizza dominates the suburbs, but Josh and Stacey Kearney have been offering a better option since opening Society Pie in 2021, with locations in Beaverton and Tanasbourne. The flavorful, airy crust, herbaceous sauce, and ample cheese is a solid foundation for both the flat medium and smaller cup-and-char Roma pepperonis, both free of added nitrates. Visitors can find foldable slices at Society Pie most days, with Mondays and Tuesdays bringing deeper square pan pizzas to the Tanasbourne location.

Secret Pizza Society does a poor job of keeping itself a secret — dedicated vegans and vegan-curious across Portland flock to the Society for creative pizzas in a funky, old-school Portland setting. Among more daring pies like the chalupa Batman (chipotle pesto and taco tofu) and shepherd book (vegan bacon, corn, and red pepper) is the Society’s classique pepperoni, with red sauce, vegan pepperoni from Portland’s own East Village PDX, and basil chevre. Kiddos will enjoy the simple pesto and pep, while imbibing adults should take note of the Society’s small but stellar canned beer list.

With its two-stage baking process, organic tomato sauce, and plethora of Pacific Northwestern toppings, Scottie’s puts such exceptional care into its pies — offering both 18” round and 16” square pies, as well as counter slices — it’s no surprise that when its original pepperoni supplier closed its factory for repairs, owner Scott Rivera put in similar thought and care into choosing the replacement. After some research, testing, and at least one happy accident, Rivera landed on Ezzo’s spicier, and more easily charred supreme pepperoni, with a vegetarian substitute from Nashville’s BE-Hive.

As a destination brewery with a stellar arsenal of IPAs, stouts, reds, and lighter beers, Assembly could probably get away with offering decent-but-unexceptional food. But founder George Johnson’s commitment to his Michigan roots shows — Assembly goes above and beyond with one of the best Detroit-style pizzas in town. The pies are deep, but with an airy crust, with crisp browned edges, brightly flavored sauce, a measured spread of Wisconsin brick cheese, and then even more sauce. Additional toppings might be found completely submerged or reaching up for air through the cheese and sauce. The spicy Tesoro pepperoni is also available in the smaller pepperoni rolls, for those looking for a casual drinking snack.

Giants chef and owner Eugene Schiriac brings a lifetime of pizza experience — from Italy to the Washington D.C. suburbs — to his popular cart just across the street from Lents Park. Dough is prepared and refrigerated in the brick-and-mortar space behind the cart, and pizzas are baked in the electric oven inside. The result is one of the most convincing New York-style slices in Portland, with crackery-crispy crust — thin enough for Tony Manero to stack and fold two slices — with light sauce and greasy cheese. The Luigi pepperonis are coarse ground with plenty of flavor without being particularly hot. Note: there is no dedicated seating at the cart, but the park across the street is perfect for a picnic when the weather permits.

Gina Rollo, veteran of Sellwood’s Italian gem A Cena, opened Stellina in 2021 with a distinct emphasis on slow-fermented dough resulting in a chewy, flavorful crust with pockets of air and a speckling of char. Stellina offers pepperoni in a supporting role on their salume pie, and — upon request — as featured performer on a basic pep pie (“for kiddos,” or kiddos at heart). The pepperoni is Liguria’s cup-and-char, with a smoky character, and curled-up edges with blackened edges. Dine indoors or on the patio, or take a pie home.