Portland's pizza is wood-fired and Pacific Northwest in spirit: blistered crust from a 480°C oven, seasonal toppings (chanterelles in autumn, asparagus in spring), house-made mozzarella, local pork sausage.
Portland's pizza identity took shape in the early 2000s as Apizza Scholls (Brian Spangler, opened 2005) built a Neapolitan-meets-New-Haven thin-crust template using Pacific Northwest-milled flour and a 24-hour cold ferment. Ken Forkish (Ken's Artisan Pizza, opened 2006) refined the wood-fired approach with seasonal Oregon toppings. Lovely's Fifty Fifty in North Mississippi runs a farm-driven Northwest version (the dish lineup changes weekly with what the city's farms bring in). The Portland pizza scene is regularly cited (Eater, Pizza Today, Bon Appetit) as the strongest in the Pacific Northwest.
3 editor picks for Pacific Northwest wood-fired pizza in Portland, ranked by editorial score. All Portland signature dishes · Pacific Northwest wood-fired pizza across every city.
Apizza Scholls ★ 4.6
hawthorne-belmont · 4741 SE Hawthorne Blvd, Portland, OR 97215
Brian and Kim Spangler's 18-inch sourdough pies on SE Hawthorne in Portland, in business since 2004 and still the canonical Portland Neapolitan pizza.
Lovely's Fifty Fifty ★ 4.6
mississippi-williams · 4039 N Mississippi Ave, Ste 101, Portland, OR 97227
The Smith family's whole-grain sourdough pizza and house-churned ice cream room on N Mississippi in Portland, all foraged toppings and seasonal flavours.
Ken's Artisan Pizza ★ 4.5
hawthorne-belmont · 304 SE 28th Ave, Portland, OR 97214
Ken Forkish's wood-fired pizza room on SE 28th in Portland, the pizza arm of his bakery empire with naturally leavened dough and seasonal toppings.