Pizza Week

Suzette Smith This slice is vegetarian, tangy, and beautiful: The thickness of the white mozzarella base works in balance with the lightness and snap of green peppers, banana peppers, and a tasteful pesto swirl, while a dusting of parmesan adds some welcome salt. The signage hanging above the Burnside’s Straight From New York Pizza abbreviates […]

Thomas Ross I need to confess something before Pizza Week even starts: I’m a white pie guy. I know it isn’t right, but I can’t help it—I’m just not that into tomatoey red sauce. You know what I like, though? Spanish food. Straight From New York gets me. How have I never had pizza with […]

Slice Pizza Company Northeast Sandy’s the Zipper is a hipster riff on a mall food court—several restaurants and a bar (Paydirt, helmed by former Mercury music editor Ezra Caraeff) share a common area, complete with cafeteria-style tables where picky parties can convene. Like any good food court, there’s pizza: Slice, helmed by a former delivery […]

Sizzle Pie This Sizzle Pie wants you to have both a meat and a vegan option for Pizza Week. Both bring some spice. The Bodhisattva (“Bodhi” to its friends) has the best flavor composition of all the Sizzle Pie slices: Sweet pineapple and smoked mozzarella hold curled-up, mini-pepperoni rounds that sit scattered among cuts of […]

Sizzle Pie For non-carnivores who believe pizza isn’t pizza without real cheese, Sizzle Pie’s location on NE Schuyler has an exquisite treat—a classic vegetarian slice. The main attraction is the fantastically creamy vodka sauce, nestled between Sizzle Pie’s soft, floppy-in-the-best-way crust and a layer of stretchy Asiago cheese. Savory garlic wafts from the surface and […]

Sizzle Pie The downtown Sizzle Pie has not one but two delectable slices for your Pizza Week needs. The Yin Yang Theory is, like its namesake, the epitome of balance, with sweet and spicy flavors blended into perfect equilibrium. Unlike the black and white of your typical yin and yang, this festive pie contains all […]

Scottie’s Pizza Parlor Scottie’s Pizza Parlor’s slice is as good as it gets. Its foundation is a crunchy sourdough crust stuffed with aged mozzarella, slathered with just the right amount of red sauce, and topped with generous amounts of melty cheese. (The meat option is dotted with thin-cut medallions of salty, mouthwatering pepperoni.) Owner and […]

Courtney Ferguson Every college student (and Idahoan) knows that a baked potato is an affordable, filling meal, and delicious to boot. Chef Chris Robertson also knows this, and Roman Candle’s Loaded Baked Potato is a crew favorite for shift-off. It’s piled high with everything that makes the tuber a perennial favorite: succulent bacon, bright green […]

Sarah Giffrow The good people who make, serve, deliver, and manage pizza places eat plenty of pizza. But they don’t just scarf down what’s leftover—they make special pizzas for themselves. Secret pizzas. Professional-grade pizzas that you are not told about. Until now. Pizzicato’s Fremont location is finally selling the pepper and arugula pie that their […]

Brian Yaeger With five stores dotting both sides of the river, Schmizza is many a Portlander’s go-to pizza. With a full bar and loaded pies, how could it not be? They’re not afraid to shy away from traditional red sauce or even to douse the mouthful of toppings in additional sauces for the full Jackson […]

Pizza A Go-Go It’s hard to imagine that what’s now being called “the Canyon”—the lines of newly developed condos along the Vancouver/Williams corridor in North Portland—was once a red zone for the major pizza delivery chains, with Dominos and Pizza Hut refusing to insure cars or drivers in the area. Fifteen years ago, Pizza A […]