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Now, this is something I’ve been waiting a long time to write. You see, I’m an Oregon native. We’re often overlooked in culinary discussions, but the simple truth is that Portland — like any major city — is home to some truly incredible chefs. Today, we’re talking about the best pizza in Portland, and I am so happy to share my favorite local spots with you.
Without further ado, let’s get crackin’.
Dove Vivi is an interesting joint. They craft incredibly delicious pizzas using a secret ingredient that, while unusual, forms something truly special. Their special secret? Organic cornmeal! This means a few things: firstly, they fit perfectly into the local gluten-free (GF) scene. As cornmeal is naturally gluten-free (unlike flour), they’re able to craft pies that break the usual “rules” of GF — namely extremely thin, cracker-like textured pizzas with very little body.
Instead, Dove Vivi’s unique style brings the true essence of Oregonian cooking, i.e., all-natural, local, and organic, to the forefront of their food with every bite. Sustainably sourced ingredients, local cornmeal milled in the heart of Portland, and entirely from-scratch cooking lead to a unique combination of flavors that you genuinely cannot find anywhere other than my beloved Portland.
Their crust doesn’t really fit into any standard style; it’s entirely theirs. While some may be thrown off by the use of cornmeal, it’s truly something special. It’s a combination of the slightly airy crumb that you’d expect from a Neapolitan pie (though, notably, not quite the same) and the homely texture of a perfectly made cornbread. It’s rich, texturally unique, and overall truly fantastic.
Scottie’s is the local stop for those who can’t decide on a single style of pizza. From Neapolitan and classic west coast pies to Sicilian pan pizzas, they do a little bit of everything, and they do it damn well. Keeping on-brand for the city, everything at Scottie’s is locally sourced. From their PNW-grown wheat to the organic tomatoes, there are few places to get such a perfect taste of what Portland is about.
Their dough is naturally leavened and uses a slow fermentation to create a slightly chewy, almost sourdough-like texture and flavor. And for those who care about the people who make their food, the chefs are each incredibly talented — and compensated as such. Some may argue that isn’t as important as the pizza itself, but the simple truth is that happy and well-paid chefs make food with love and passion.
Beyond the obvious offerings, guests can treat themselves to a slice (or three), or even order a par-baked pizza to take home and eat with family. And, for what it’s worth, their salads are killer (and once again, entirely locally sourced and wholly organic). Ultimately, Scottie’s is a great pizza joint for people who want to taste the PNW in a way that few pizzerias can emulate.
Before the pizza purists come out of the woodwork screeching about ranch on pizza — chill. Ranch is a title, not an ingredient. They serve classic Detroit-style pizza in a way that very few in the state do. Crisp edges, caramelized cheese, and thick sauce are the name of the game here, and it’s quickly become my go-to for a classic pan pizza in PDX.
While it’s certainly not everyone’s bag, a good Detroit pie is incredibly hard to replicate. The magic of these specific pies lies in their dough. It’s airy, thick, and chewy without being too dense (a common downfall for Detroit pies, in my experience). Their sauce is simple, using high-quality ingredients and minimal adaptation from a classic sauce.
Whether you’re there for a quick bite or a full-blown pizza bender, Ranch Pizza is an excellent stop. And believe it or not, despite their motto, “pizza for squares,” you don’t have to be a square to love their food. In fact, I’d argue that a true square would talk trash about such well-executed pies. There — pizza rant over.
Now, we’ve made it through the top listers — it’s time to highlight a couple of excellent spots that are a bit more off the beaten path. The first is certainly a name that locals will know and love, while the second is a bit more of an artsy joint. (Shhh, I hear you screeching, PDX locals — we can share just a couple of cool spots, it won’t kill you to share.)
Escape From New York (EFNY) is widely known as Portland’s first by-the-slice pizza shop. And for those who get heated about ranch on pizza, this is your joint — after all, their motto is “ranch-free since ‘83.” It’s classic New-York style pizza in the best way; greasy, massive, and mouthwateringly affordable. Everything is made in-house, and the pies only use whole milk mozz — substitutions not allowed, for better or worse.
Portland is often known as an artsy-hipster scene, and, frankly, that perception isn’t wrong. Those who want to embrace the scene will be entirely at home at Pizzeria Otto. It’s a from-scratch Neapolitan-style pizzeria that crafts creative takes on the classic style, and they make a killing doing it. If my professional opinion isn’t enough to give them a taste, check out their ranking in The Oregonian’s list of the best wood-fired pizza in the state — spoiler: they’re #2.
