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A pizza covered in kale and sundried tomatoes at Lovely’s Fifty Fifty
A pizza from Lovely’s Fifty-Fifty
Molly J. Smith

Where to Find Exceptional Pizzas in Portland and Beyond

Portland's standout pizzerias for everything from Detroit squares to sourdough slices

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A pizza from Lovely’s Fifty-Fifty
| Molly J. Smith

As divisive as it is when anyone says it, multiple national pizza aficionados have called Portland the country’s greatest pizza city. And, although many of Portland’s top pizzaiolos aren’t looking for superlatives, there’s a reason the world’s pizza nerds are paying attention to Portland: This city’s influx of pizza capital ex-pats, access to heritage grains for naturally leavened dough, and thriving agricultural market make Portland a natural hotbed for an eclectic mix of noteworthy pizzerias.

Like many of Portland’s dish-specific restaurants, the city’s pizzerias slice an astounding range of pies, from the thick and cheesy Detroit squares to the soft and thin Neapolitan-style, and the market has gotten even more crowded in the last two years: Home cooks and restaurant vets have started offering even more regional styles, ranging from Chicago tavern-style to New-Haven-adjacent. Almost all of these variants aren’t looking to be “authentic” (what does that word even mean, anyway?); they’re all influenced by the city they’re in, creating some hodge-podge of styles that defines our city’s scene. This map attempts to capture that variance, that culinary diversity, that makes Portland one of the country’s great pizza cities. Looking for slices? This map may help.

Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Note: Restaurants on this map are listed geographically.
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Nonavo Pizza

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Although the crust at this Vancouver pizzeria is fantastic — satisfyingly spongy and lightly tangy, a white blonde bake with polka-dots of black char — the topping combinations are the real draw. A hearty, intricate pork bolognese, lightly smoky from the wood-burning oven, arrives with a layer of mozzarella and grana padano. For something lighter, a gorgeous hazelnut pie comes topped with a mound of fresh greens, drizzled with a zippy tahini vin. Both are well-complemented by the restaurant’s salads, made with produce from nearby Pacific Northwestern farms.

Pizzeria La Sorrentina

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This food cart turned restaurant is known for its meticulous Neapolitan pies, a delicate, flavorful crust layered with rosy prosciutto or bursting cherry tomatoes. Owner Daisuke Matsumoto trained under master pizzaiolo Biagio Longo in Sorrento, Italy, now focusing exclusively on his restaurant’s pies; his business partner and wife, Amy Hernandez Matsumoto, greets customers who pop by the restaurant for pristine margheritas or briny puttanesca pies, covered with olives, capers, and anchovies. The terra mia, an eggplant parm pie with sausage, is a particular standout.

Gracie’s Apizza

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In a simple, counter-service space in St. Johns, East Coast transplant Craig Melillo tops a tangy, naturally leavened crust with sweet tomato sauce and mozzarella, resulting in chewy-but-light pies. Toppings like spring onions or house fennel sausage add pops of brightness or savory depth; however, if you were to ask Melillo himself, he’d tell you the simple tomato pie is his best. If the weather is nice, it’s worth it to eat a pie out on the shared patio, perhaps with a cocktail from the neighboring Garrison bar. Otherwise, order online for takeout.

A picture of a country ham pizza with cherry tomatoes and aleppo pepper at Gracie’s Apizza in St. Johns
A country ham pie at Gracie’s Apizza
Gracie’s Apizza/Official

Lovely's Fifty Fifty

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Sarah Minnick’s pizzas really live up to the name: Often garnished with flowers and seasonal vegetables, Lovely’s Fifty-Fifty’s pizza is just, well, lovely. Almost all of her ingredients come from Pacific Northwestern sources, with a heavy emphasis on seasonality, and the restaurant’s Oregon whole grain crust is becoming the model for Portland-style pizza. Minnick’s restaurant has reopened for indoor service, a bustling and warm dining room with an ice cream counter at the front. Order takeout by following the instructions on Instagram.

A picture of a whole pie covered in seasonal vegetables at Lovely’s Fifty Fifty
A seasonal pie from Lovely’s Fifty Fifty
Nick Woo/EPDX

Cafe Olli

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The last thing Portland needed was another pizzeria, but Cafe Olli isn’t just a pizzeria: From morning baked eggs to evening panna cotta, Cafe Olli wears many hats in its Northeast Portland space. Here, Portlanders will find two styles of pie, both exquisite: Daytime slabs of pizza alla pala, thick slabs of slow-fermenting Roman pies, arrive soft and warm, thanks to the space’s wood-fired oven; by dinner, the oven is crisping medium-thick rounds of mortadella and whipped ricotta pizza. It’s open for indoor and outdoor dining, as well as takeout.

This Sandy food cart from Andina and Pizzeria Otto alum Roberto Hernandez Guerrero doesn’t just serve soft Neapolitan-style pies topped with Mama Lil’s Peppers or pesto; on the weekends, visitors can also order the cart’s take on a baleada, a folded pizza crust stuffed with a layer of beans topped with clouds of sour cream and mozz. There’s nothing like it in town, though even the cart’s simpler pies — crowded curly pepperonis mingling with red onion and jalapeno, a standard margherita with a lovely tomato base — are sure to stun.

Red Sauce Pizza

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Not only has Red Sauce’s Shardell Dues developed a serious following for her killer menu of chewy pies topped with aged mozz, she’s donated a hunk of her proceeds to various humanitarian causes over the years, from Taking Ownership PDX, which helps renovate Black-owned homes to fight gentrification, to Rose Haven, a shelter that serves women and gender-non-conforming folks in need. It’s hard to go wrong here — the Georjean with vodka sauce and ricotta, the pepperoni-pineapple-jalapeño, or the Hot Nancy with house spicy honey are all standouts. Order takeout by calling (503) 288-4899, or order online for pickup or delivery.

Pizzeria Otto

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The Neapolitan-style pizzas at Pizzeria Otto are outstanding, cooked in a rustic wood-fired oven in high heat, but the toppings are decidedly Pacific Northwestern. Ingredients run the gamut from foraged mushrooms to Tails & Trotters ham, all scattered on a thin, crispy dough lined with bubbly pockets of air. Pizzeria Otto is open for pickup orders.

A picture of a whole margherita from Pizzeria Otto
A margherita pie from Pizzeria Otto
Pizzeria Otto/Official

Pizza Thief

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Darby Aldaco served as the executive chef at the lauded Nancy Silverton pizzeria Triple Beam before opening this Slabtown pizzeria with his best friend, entering the already-crowded sourdough pizza scene with a New-York-style shop. However, Pizza Thief still stands out for its take on a New York-style pizza, which retains the unfussy joy of a pepperoni slice with the signature tang of a sourdough pie. The shop’s pepperoni has a nice char-dotted base with a serious dose of stretchy cheese, and the Hot Tony is absolutely piled with cured meats and peppers. Stop in for onsite dining, or order it as takeout.

A sourdough crust pizza from Pizza Thief comes topped with sliced peppers and pepperoni
A pepperoni and jalapeno pizza from Pizza Thief.
Patrizia Montonari

Ranch PDX, NW 21st

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The rebellious pizzaiolos at Ranch aren’t interested in doing anything conventionally. With their cheesy edges and crispy bottoms, the restaurant’s pies aren’t traditional Sicilian squares, and the restaurant’s eponymous ranch is an essential part of the experience. Still, these pies are hard to forget, with a pleasantly spongy crumb, thick slabs of pepperoni, and a garlicky dipping sauce best swabbed with a hunk of crust.

Two squares of Ranch Pizza sit on plates at the now-closed Poison’s Rainbow
Ranch PDX pizza slices.
Katie Acheff / EPDX

The Star Portland

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In a big, lofty Pearl District dining room, this Bay Area transplant specializes in deep-dish pizzas filled with things like artichoke hearts or roasted zucchini. Think of the Star’s deep-dish as a well-made pie: A crunchy, buttery crust with a dry base has a flavor almost like cornbread, filled with cheese and a sweet-not-sugary tomato sauce. The balance of textures is a true marvel, saucy and messy at its core, fluffy-not-gummy inside the crust, and satisfyingly crisp at the base and edges. Pies are available in a smaller, personal size during lunch, with optional add-ons like side salads.

East Glisan Pizza Lounge

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This Montavilla neighborhood pizzeria has cozy, old-school bar vibes, but its Detroit pan pizzas make it a pizza destination. The crust is sufficiently airy, not weighed down by its significant layer of cheese and super-herbaceous tomato sauce, with those crispy, cheesy edges almost blackened in the oven. Order takeout online or by calling (971) 279-4273, use a third-party app for delivery, or stop in for indoor or outdoor seating.

Dimo’s Apizza

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Dimo’s was pitched as a New Haven-style pizzeria designed for takeout; to consider it that way is to do it a disservice. Its crust is hard to categorize, crunchier and less chewy than a typical New Haven, but it’s also unlike any other pizza in Portland, with a nice balance of crisp and char. But chef Doug Miriello’s approach to toppings is particularly special: Its clam pie, a nod to legendary apizza shop Frank Pepe, comes covered in wood-roasted clams with clam liquor and parsley, a brisk hit of seawater tempered with herbs and parmesan. Those intimidated by seafood pizzas should go for the shop’s delicate tomato pie, which gets little more than a few shavings of garlic and Sicilian oregano. Dimo’s is open for takeout, as well as indoor and outdoor seating.

A pizza topped with chopped clams, parmesan, and parsley is surrounded by a crust blotted with char.
A clam pie from Dimo’s Apizza.
Brooke Jackson-Glidden / EPDX

Ken's Artisan Pizza

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Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with a fine-tuned house mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char. The restaurant is open for dine-in with proof of vaccination, as well as in-person takeout orders.

Nostrana

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Marda Stoliar of the International School of Baking helped develop the starter and dough for the pizzas at this vaunted Italian restaurant, which serves Neapolitan-esque pies topped with gaping-mouthed clams or kale-pistachio pesto. This restaurant is known for its seasonality, so pies change fairly often; the funghi, however, remains on the menu in some form or another almost always, a layer of earthy mushrooms sitting under a pile of dressed, peppery arugula. Simplicity at its finest.

Pop Pizza

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Pop Pizza’s square pies feel distinct from the deliciously maximalist pies at Ranch or the true-to-form Detroit found at Assembly Brewing; instead, owner Marius Pop approaches his pizzas with the eye of a pastry chef, which makes sense — Pop is known for his bakery, Nuvrei, with its rose croissants and various hues of macarons. The dough here is light and soft, just a touch sweet, with a consistent cheesy crunch baked into the edges. Pop is open for takeout and delivery, with a standout bottle list for those who choose to imbibe.

A rectangular pan pizza at Pop Pizza is covered in small, curly pepperoni
A pepperoni pizza from Pop Pizza.
Pop Pizza / Official

Apizza Scholls

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Apizza Scholls is often considered the home of Portland’s best pizza crust, with textbook-ideal crumb. However, adorned with petals of capicola, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. Call (503) 233-1286 to place takeout order, or stop by to eat onsite.

Scottie's Pizza Parlor

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Scottie’s namesake Scottie cooked pizzas in both New York and New Haven before hitting Portland, and his Pacific Northwestern pies balance a touch of naturally leavened tang in the crust with the creaminess of ricotta and mozzarella. The secret to the pie’s distinctive texture has to do with its two-stage baking process: The pizzas first bake at a high heat for color and chew, before hitting a lower temperature oven for crispy-crunch. Order online for pickup at the Southeast Division pizzeria.

Assembly Brewing

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This Foster-Powell’s brewery and pizzeria is likely serving the city’s best Detroit-style pie. Co-owner George Johnson learned to make his crispy pan pizzas at the award-winning  Detroit Style Pizza Company, and it shows: In an industrial brewery space with outdoor picnic tables, servers deliver crispy-chewy-soft pizzas with tons of crispy baked-on cheese to neighborhood locals and pizza nerds. The result: a perplexingly juicy pie smothered in dollops of tomato sauce and almost saucy cheese. Order a takeout pie online or by calling (971) 888-5973, or stop by for onsite dining and drinking.

A Detroit-style pizza from Assembly Brewing, with dollops of brick-red tomato sauce
A pepperoni pie from Assembly Brewing
Brooke Jackson-Glidden/EPDX

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Nonavo Pizza

Although the crust at this Vancouver pizzeria is fantastic — satisfyingly spongy and lightly tangy, a white blonde bake with polka-dots of black char — the topping combinations are the real draw. A hearty, intricate pork bolognese, lightly smoky from the wood-burning oven, arrives with a layer of mozzarella and grana padano. For something lighter, a gorgeous hazelnut pie comes topped with a mound of fresh greens, drizzled with a zippy tahini vin. Both are well-complemented by the restaurant’s salads, made with produce from nearby Pacific Northwestern farms.

Pizzeria La Sorrentina

This food cart turned restaurant is known for its meticulous Neapolitan pies, a delicate, flavorful crust layered with rosy prosciutto or bursting cherry tomatoes. Owner Daisuke Matsumoto trained under master pizzaiolo Biagio Longo in Sorrento, Italy, now focusing exclusively on his restaurant’s pies; his business partner and wife, Amy Hernandez Matsumoto, greets customers who pop by the restaurant for pristine margheritas or briny puttanesca pies, covered with olives, capers, and anchovies. The terra mia, an eggplant parm pie with sausage, is a particular standout.

Gracie’s Apizza

A picture of a country ham pizza with cherry tomatoes and aleppo pepper at Gracie’s Apizza in St. Johns
A country ham pie at Gracie’s Apizza
Gracie’s Apizza/Official

In a simple, counter-service space in St. Johns, East Coast transplant Craig Melillo tops a tangy, naturally leavened crust with sweet tomato sauce and mozzarella, resulting in chewy-but-light pies. Toppings like spring onions or house fennel sausage add pops of brightness or savory depth; however, if you were to ask Melillo himself, he’d tell you the simple tomato pie is his best. If the weather is nice, it’s worth it to eat a pie out on the shared patio, perhaps with a cocktail from the neighboring Garrison bar. Otherwise, order online for takeout.

A picture of a country ham pizza with cherry tomatoes and aleppo pepper at Gracie’s Apizza in St. Johns
A country ham pie at Gracie’s Apizza
Gracie’s Apizza/Official

Lovely's Fifty Fifty

A picture of a whole pie covered in seasonal vegetables at Lovely’s Fifty Fifty
A seasonal pie from Lovely’s Fifty Fifty
Nick Woo/EPDX

Sarah Minnick’s pizzas really live up to the name: Often garnished with flowers and seasonal vegetables, Lovely’s Fifty-Fifty’s pizza is just, well, lovely. Almost all of her ingredients come from Pacific Northwestern sources, with a heavy emphasis on seasonality, and the restaurant’s Oregon whole grain crust is becoming the model for Portland-style pizza. Minnick’s restaurant has reopened for indoor service, a bustling and warm dining room with an ice cream counter at the front. Order takeout by following the instructions on Instagram.

A picture of a whole pie covered in seasonal vegetables at Lovely’s Fifty Fifty
A seasonal pie from Lovely’s Fifty Fifty
Nick Woo/EPDX

Cafe Olli

The last thing Portland needed was another pizzeria, but Cafe Olli isn’t just a pizzeria: From morning baked eggs to evening panna cotta, Cafe Olli wears many hats in its Northeast Portland space. Here, Portlanders will find two styles of pie, both exquisite: Daytime slabs of pizza alla pala, thick slabs of slow-fermenting Roman pies, arrive soft and warm, thanks to the space’s wood-fired oven; by dinner, the oven is crisping medium-thick rounds of mortadella and whipped ricotta pizza. It’s open for indoor and outdoor dining, as well as takeout.

Reeva

This Sandy food cart from Andina and Pizzeria Otto alum Roberto Hernandez Guerrero doesn’t just serve soft Neapolitan-style pies topped with Mama Lil’s Peppers or pesto; on the weekends, visitors can also order the cart’s take on a baleada, a folded pizza crust stuffed with a layer of beans topped with clouds of sour cream and mozz. There’s nothing like it in town, though even the cart’s simpler pies — crowded curly pepperonis mingling with red onion and jalapeno, a standard margherita with a lovely tomato base — are sure to stun.

Red Sauce Pizza

Not only has Red Sauce’s Shardell Dues developed a serious following for her killer menu of chewy pies topped with aged mozz, she’s donated a hunk of her proceeds to various humanitarian causes over the years, from Taking Ownership PDX, which helps renovate Black-owned homes to fight gentrification, to Rose Haven, a shelter that serves women and gender-non-conforming folks in need. It’s hard to go wrong here — the Georjean with vodka sauce and ricotta, the pepperoni-pineapple-jalapeño, or the Hot Nancy with house spicy honey are all standouts. Order takeout by calling (503) 288-4899, or order online for pickup or delivery.

Pizzeria Otto

A picture of a whole margherita from Pizzeria Otto
A margherita pie from Pizzeria Otto
Pizzeria Otto/Official

The Neapolitan-style pizzas at Pizzeria Otto are outstanding, cooked in a rustic wood-fired oven in high heat, but the toppings are decidedly Pacific Northwestern. Ingredients run the gamut from foraged mushrooms to Tails & Trotters ham, all scattered on a thin, crispy dough lined with bubbly pockets of air. Pizzeria Otto is open for pickup orders.

A picture of a whole margherita from Pizzeria Otto
A margherita pie from Pizzeria Otto
Pizzeria Otto/Official

Pizza Thief

A sourdough crust pizza from Pizza Thief comes topped with sliced peppers and pepperoni
A pepperoni and jalapeno pizza from Pizza Thief.
Patrizia Montonari

Darby Aldaco served as the executive chef at the lauded Nancy Silverton pizzeria Triple Beam before opening this Slabtown pizzeria with his best friend, entering the already-crowded sourdough pizza scene with a New-York-style shop. However, Pizza Thief still stands out for its take on a New York-style pizza, which retains the unfussy joy of a pepperoni slice with the signature tang of a sourdough pie. The shop’s pepperoni has a nice char-dotted base with a serious dose of stretchy cheese, and the Hot Tony is absolutely piled with cured meats and peppers. Stop in for onsite dining, or order it as takeout.

A sourdough crust pizza from Pizza Thief comes topped with sliced peppers and pepperoni
A pepperoni and jalapeno pizza from Pizza Thief.
Patrizia Montonari

Ranch PDX, NW 21st

Two squares of Ranch Pizza sit on plates at the now-closed Poison’s Rainbow
Ranch PDX pizza slices.
Katie Acheff / EPDX

The rebellious pizzaiolos at Ranch aren’t interested in doing anything conventionally. With their cheesy edges and crispy bottoms, the restaurant’s pies aren’t traditional Sicilian squares, and the restaurant’s eponymous ranch is an essential part of the experience. Still, these pies are hard to forget, with a pleasantly spongy crumb, thick slabs of pepperoni, and a garlicky dipping sauce best swabbed with a hunk of crust.

Two squares of Ranch Pizza sit on plates at the now-closed Poison’s Rainbow
Ranch PDX pizza slices.
Katie Acheff / EPDX

The Star Portland

In a big, lofty Pearl District dining room, this Bay Area transplant specializes in deep-dish pizzas filled with things like artichoke hearts or roasted zucchini. Think of the Star’s deep-dish as a well-made pie: A crunchy, buttery crust with a dry base has a flavor almost like cornbread, filled with cheese and a sweet-not-sugary tomato sauce. The balance of textures is a true marvel, saucy and messy at its core, fluffy-not-gummy inside the crust, and satisfyingly crisp at the base and edges. Pies are available in a smaller, personal size during lunch, with optional add-ons like side salads.

East Glisan Pizza Lounge

This Montavilla neighborhood pizzeria has cozy, old-school bar vibes, but its Detroit pan pizzas make it a pizza destination. The crust is sufficiently airy, not weighed down by its significant layer of cheese and super-herbaceous tomato sauce, with those crispy, cheesy edges almost blackened in the oven. Order takeout online or by calling (971) 279-4273, use a third-party app for delivery, or stop in for indoor or outdoor seating.

Dimo’s Apizza

A pizza topped with chopped clams, parmesan, and parsley is surrounded by a crust blotted with char.
A clam pie from Dimo’s Apizza.
Brooke Jackson-Glidden / EPDX

Dimo’s was pitched as a New Haven-style pizzeria designed for takeout; to consider it that way is to do it a disservice. Its crust is hard to categorize, crunchier and less chewy than a typical New Haven, but it’s also unlike any other pizza in Portland, with a nice balance of crisp and char. But chef Doug Miriello’s approach to toppings is particularly special: Its clam pie, a nod to legendary apizza shop Frank Pepe, comes covered in wood-roasted clams with clam liquor and parsley, a brisk hit of seawater tempered with herbs and parmesan. Those intimidated by seafood pizzas should go for the shop’s delicate tomato pie, which gets little more than a few shavings of garlic and Sicilian oregano. Dimo’s is open for takeout, as well as indoor and outdoor seating.

A pizza topped with chopped clams, parmesan, and parsley is surrounded by a crust blotted with char.
A clam pie from Dimo’s Apizza.
Brooke Jackson-Glidden / EPDX

Ken's Artisan Pizza

Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with a fine-tuned house mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char. The restaurant is open for dine-in with proof of vaccination, as well as in-person takeout orders.

Nostrana

Marda Stoliar of the International School of Baking helped develop the starter and dough for the pizzas at this vaunted Italian restaurant, which serves Neapolitan-esque pies topped with gaping-mouthed clams or kale-pistachio pesto. This restaurant is known for its seasonality, so pies change fairly often; the funghi, however, remains on the menu in some form or another almost always, a layer of earthy mushrooms sitting under a pile of dressed, peppery arugula. Simplicity at its finest.

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Pop Pizza

A rectangular pan pizza at Pop Pizza is covered in small, curly pepperoni
A pepperoni pizza from Pop Pizza.
Pop Pizza / Official

Pop Pizza’s square pies feel distinct from the deliciously maximalist pies at Ranch or the true-to-form Detroit found at Assembly Brewing; instead, owner Marius Pop approaches his pizzas with the eye of a pastry chef, which makes sense — Pop is known for his bakery, Nuvrei, with its rose croissants and various hues of macarons. The dough here is light and soft, just a touch sweet, with a consistent cheesy crunch baked into the edges. Pop is open for takeout and delivery, with a standout bottle list for those who choose to imbibe.

A rectangular pan pizza at Pop Pizza is covered in small, curly pepperoni
A pepperoni pizza from Pop Pizza.
Pop Pizza / Official

Apizza Scholls

Apizza Scholls is often considered the home of Portland’s best pizza crust, with textbook-ideal crumb. However, adorned with petals of capicola, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. Call (503) 233-1286 to place takeout order, or stop by to eat onsite.

Scottie's Pizza Parlor

Scottie’s namesake Scottie cooked pizzas in both New York and New Haven before hitting Portland, and his Pacific Northwestern pies balance a touch of naturally leavened tang in the crust with the creaminess of ricotta and mozzarella. The secret to the pie’s distinctive texture has to do with its two-stage baking process: The pizzas first bake at a high heat for color and chew, before hitting a lower temperature oven for crispy-crunch. Order online for pickup at the Southeast Division pizzeria.

Assembly Brewing

A Detroit-style pizza from Assembly Brewing, with dollops of brick-red tomato sauce
A pepperoni pie from Assembly Brewing
Brooke Jackson-Glidden/EPDX

This Foster-Powell’s brewery and pizzeria is likely serving the city’s best Detroit-style pie. Co-owner George Johnson learned to make his crispy pan pizzas at the award-winning  Detroit Style Pizza Company, and it shows: In an industrial brewery space with outdoor picnic tables, servers deliver crispy-chewy-soft pizzas with tons of crispy baked-on cheese to neighborhood locals and pizza nerds. The result: a perplexingly juicy pie smothered in dollops of tomato sauce and almost saucy cheese. Order a takeout pie online or by calling (971) 888-5973, or stop by for onsite dining and drinking.

A Detroit-style pizza from Assembly Brewing, with dollops of brick-red tomato sauce
A pepperoni pie from Assembly Brewing
Brooke Jackson-Glidden/EPDX

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