clock menu more-arrow no yes mobile
Craig Melillo cuts a pizza with crescendo cheese, asparagus, spinach, green garlic and mozzarella at Gracie’s Apizza.
Craig Melillo cuts a pizza at Gracie’s Apizza.
Molly J. Smith/Eater Portland

Where to Find Exceptional Pizzas in Portland and Beyond

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

View as Map
Craig Melillo cuts a pizza at Gracie’s Apizza.
| Molly J. Smith/Eater Portland

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 dough 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 few 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 hodgepodge 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. Find a broader selection of slices or square pies via their specific maps.

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Hapa Pizza

Copy Link

What started as a farmers market stand has become one of Beaverton’s most exciting new restaurant openings. Hapa Pizza uses a foundation of soft, chewy, char-speckled crust for toppings inspired by a cool collection of pan-Asian dishes. For example, a heavily reduced pho broth becomes a sauce for a pizza inspired by the Vietnamese noodle soup, topped with fall-apart tender brisket, mozzarella, and a handful of bean sprouts. A Panang curry base comes with a scattering of red bell peppers and green beans, with a choice of chicken or tofu. And the banh mi pie cuts the richness of pork with pickled radish and carrots. Sticklers and purists will find the standards here as well, like pepperoni and margherita.

Gracie’s Apizza

Copy Link

This St. Johns pizzeria is back and better than ever in a sunny new space. Here, Pacific Northwestern grain gets its noteworthy tang from a rye sourdough starter, the canvas for a rotating selection of fun house-made touches or seasonal treats. Pies drizzled with Oregon green garlic arrive alongside pizzas topped with a handful of hazelnuts and house-made mozzarella, accompanied by a classic, intentionally simple tomato pie; for those looking for something different, Gracie’s calzone is also one of the city’s finest.

Pizza Thief

Copy Link

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 notable 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.

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

Pizza Kat

Copy Link

This West Burnside pizzeria is a neighborhood favorite for both meaty and vegan pizzas, all built on a naturally leavened crust that has a nice, thin crust for those who prefer a more New York-esque pie. The wild mushroom pie, with king trumpets and both fresh and aged mozzarella, is a particular standout, as is the meatball-topped Alley Cat. The specials board is often loaded with winners, as well.

Ranch PDX, NW 21st

Copy Link

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 / Eater Portland

Lovely's Fifty Fifty

Copy Link

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 fresh 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. Pizza offerings change often, though keep an eye out for the briny rainbow chard pizza with castelvetrano olives and fermented chiles, or the Cosmic Gold potato pie with parsley pesto.

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/Eater Portland

Cafe Olli

Copy Link

From morning baked eggs to evening panna cotta, the restaurant wears many hats in its Northeast Portland space. In the evenings, the restaurant’s wood-fired oven crisps pizzas with a beautiful array of toppings, which complement (but not distract from) the nuanced flavor of the crust. Some days, pies may come topped with a slather of ricotta or petals of mortadella; on others, leeks may cover the pie alongside dollops of grits, of all things. It’s extremely hard to go wrong.

Pop Pizza

Copy Link

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. Toppings hew pretty traditional here, with standards like pepperoni and sausage.

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

Dimo’s Apizza

Copy Link

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 and 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.

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 / Eater Portland

Paladin Pie

Copy Link

This Alberta pizza cart from Oven & Shaker alumnus Leo Brill is a distinct departure from the Pearl District pizzeria’s pies, with a somewhat New York-style approach and a gently tangy, naturally leavened crust with exceptional chew. The toppings include standards like pepperoni and tomato pies, but the real move here is to order one of the rotating specials: Past pies have arrived topped with kimchi and bacon, birria, and roasted buffalo chicken.

Meta Pizza

Copy Link

This Brooklyn neighborhood pizzeria pulls heavily from Brooklyn, New York, when it comes to inspiration — the plain cheese feels very classic slice shop in approach, and the square pies are straight out of a Bay Ridge nonna’s walk-up. However, the real draw here is its lamb pie: House-made lamb sausage arrives on a white pie with feta, tomato, and green olives, with the gentle heat of espelette bringing things together. The shop is open for slices and whole pies.

Nostrana

Copy Link

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 some 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.

Scottie's Pizza Parlor

Copy Link

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. While the traditional rounds are always a hit, Scottie’s has developed a reputation for its nonna pie, a square pizza covered in a layer of fresh basil leaves. Order online for pickup at the Southeast Division pizzeria, or visit the new location in Northwest Portland.

Ken's Artisan Pizza

Copy Link

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 mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char.

Red Sauce Pizza

Copy Link

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-nonconforming 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.

Apizza Scholls

Copy Link

Apizza Scholls is often considered the home of Portland’s best pizza crust, with textbook-ideal crumb. However, adorned with toasted pumpkin seeds, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. The Apizza Amore, sporting very little other than delicate petals of Portland-made capicola, is stunningly beautiful in its simplicity.

Vincenzo's Pizza

Copy Link

This Rose City Park pizzeria relies on the family dough recipe of owner Vincenzo Coco Jr., one his grandfather brought to New York from Sicily after World War II. The shop currently sells two styles of pizza: A hand-tossed round and a thicker Sicilian, which offers a distinctive fluffy crust with a crispy bottom. The five-hour Sunday sugo arrives as dollops on a Sicilian square pie, tender meatballs balanced on top; it’s a decadent treat, especially compared to the simplicity of the shop’s white pie.

Assembly Brewing

Copy Link

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. Visit the original, 21+ brewery location in Southeast, or the more family friendly slice shop on Alberta.

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 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; visitors can also order the cart’s take on a baleada, a pizza crust adorned 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. Keep an eye out for specials that pull from the Latin American culinary canon, whether it’s a mole negro-topped pizza or meatballs with sunny salsa Huancaína.

East Glisan Pizza Lounge

Copy Link

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. The restaurant also offers 12- and 16-inch rounds, topped with everything from garlic oil to puttanesca sauce.

Pizzeria La Sorrentina

Copy Link

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.

Hapa Pizza

What started as a farmers market stand has become one of Beaverton’s most exciting new restaurant openings. Hapa Pizza uses a foundation of soft, chewy, char-speckled crust for toppings inspired by a cool collection of pan-Asian dishes. For example, a heavily reduced pho broth becomes a sauce for a pizza inspired by the Vietnamese noodle soup, topped with fall-apart tender brisket, mozzarella, and a handful of bean sprouts. A Panang curry base comes with a scattering of red bell peppers and green beans, with a choice of chicken or tofu. And the banh mi pie cuts the richness of pork with pickled radish and carrots. Sticklers and purists will find the standards here as well, like pepperoni and margherita.

Gracie’s Apizza

This St. Johns pizzeria is back and better than ever in a sunny new space. Here, Pacific Northwestern grain gets its noteworthy tang from a rye sourdough starter, the canvas for a rotating selection of fun house-made touches or seasonal treats. Pies drizzled with Oregon green garlic arrive alongside pizzas topped with a handful of hazelnuts and house-made mozzarella, accompanied by a classic, intentionally simple tomato pie; for those looking for something different, Gracie’s calzone is also one of the city’s finest.

Pizza Thief

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 notable 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.

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

Pizza Kat

This West Burnside pizzeria is a neighborhood favorite for both meaty and vegan pizzas, all built on a naturally leavened crust that has a nice, thin crust for those who prefer a more New York-esque pie. The wild mushroom pie, with king trumpets and both fresh and aged mozzarella, is a particular standout, as is the meatball-topped Alley Cat. The specials board is often loaded with winners, as well.

Ranch PDX, NW 21st

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 / Eater Portland

Lovely's Fifty Fifty

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 fresh 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. Pizza offerings change often, though keep an eye out for the briny rainbow chard pizza with castelvetrano olives and fermented chiles, or the Cosmic Gold potato pie with parsley pesto.

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/Eater Portland

Cafe Olli

From morning baked eggs to evening panna cotta, the restaurant wears many hats in its Northeast Portland space. In the evenings, the restaurant’s wood-fired oven crisps pizzas with a beautiful array of toppings, which complement (but not distract from) the nuanced flavor of the crust. Some days, pies may come topped with a slather of ricotta or petals of mortadella; on others, leeks may cover the pie alongside dollops of grits, of all things. It’s extremely hard to go wrong.

Pop Pizza

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. Toppings hew pretty traditional here, with standards like pepperoni and sausage.

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

Dimo’s Apizza

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 and 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.

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 / Eater Portland

Paladin Pie

This Alberta pizza cart from Oven & Shaker alumnus Leo Brill is a distinct departure from the Pearl District pizzeria’s pies, with a somewhat New York-style approach and a gently tangy, naturally leavened crust with exceptional chew. The toppings include standards like pepperoni and tomato pies, but the real move here is to order one of the rotating specials: Past pies have arrived topped with kimchi and bacon, birria, and roasted buffalo chicken.

Meta Pizza

This Brooklyn neighborhood pizzeria pulls heavily from Brooklyn, New York, when it comes to inspiration — the plain cheese feels very classic slice shop in approach, and the square pies are straight out of a Bay Ridge nonna’s walk-up. However, the real draw here is its lamb pie: House-made lamb sausage arrives on a white pie with feta, tomato, and green olives, with the gentle heat of espelette bringing things together. The shop is open for slices and whole pies.

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 some 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.

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. While the traditional rounds are always a hit, Scottie’s has developed a reputation for its nonna pie, a square pizza covered in a layer of fresh basil leaves. Order online for pickup at the Southeast Division pizzeria, or visit the new location in Northwest Portland.

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 mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char.

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-nonconforming 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.

Related Maps

Apizza Scholls

Apizza Scholls is often considered the home of Portland’s best pizza crust, with textbook-ideal crumb. However, adorned with toasted pumpkin seeds, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. The Apizza Amore, sporting very little other than delicate petals of Portland-made capicola, is stunningly beautiful in its simplicity.

Vincenzo's Pizza

This Rose City Park pizzeria relies on the family dough recipe of owner Vincenzo Coco Jr., one his grandfather brought to New York from Sicily after World War II. The shop currently sells two styles of pizza: A hand-tossed round and a thicker Sicilian, which offers a distinctive fluffy crust with a crispy bottom. The five-hour Sunday sugo arrives as dollops on a Sicilian square pie, tender meatballs balanced on top; it’s a decadent treat, especially compared to the simplicity of the shop’s white pie.

Assembly Brewing

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. Visit the original, 21+ brewery location in Southeast, or the more family friendly slice shop on Alberta.

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

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; visitors can also order the cart’s take on a baleada, a pizza crust adorned 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. Keep an eye out for specials that pull from the Latin American culinary canon, whether it’s a mole negro-topped pizza or meatballs with sunny salsa Huancaína.

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. The restaurant also offers 12- and 16-inch rounds, topped with everything from garlic oil to puttanesca sauce.

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.

Related Maps