Apizza Scholls's 18-inch Neapolitan-ish sourdough pizza, with a thin charred crust, San Marzano tomato and aged mozzarella since 2004.
Brian and Kim Spangler opened the original Scholls Public House as a wood-fired sourdough bakery in Scholls, Oregon, in 2001. By 2004 they had moved to SE Hawthorne in Portland and rebranded as Apizza Scholls, with a deck oven, naturally leavened dough fermented 24 hours and an 18-inch round as the only size. The Spanglers were the pioneers of Portland's serious-pizza era. The crust is the point: charred, blistered, with the sour from the wild starter cutting the tomato. Order at the counter for the dining room or call ahead from 16:00 for pickup. Dough sells out.
3 editor picks for The Portland Slice (1990s heirloom) in Portland, ranked by editorial score. All Portland signature dishes · The Portland Slice (1990s heirloom) 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.