There was a time when pizza lovers had a devil of a time in Portland. But today there are Portland dough masters who treat the humble pizza with as much respect as does an old country pizzaiolo.
Dough that rises for 24+ hours, imported wood burning ovens, sky high temperatures, just the right amount of char; today the finer points of pizza making are all taken into account with delicious effect.
Ken’s Artisan Pizza, Apizza Scholls, Nostrana and others have raised expectations here for what constitutes good pizza. Some offer a refined pizza