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You can't build your own pizza here, and that's the point. The menu lists eighteen pies, each already balanced by a chef who spent years making bread first, and you can feel it in the dough, a long-fermented thing with real acidity and char underneath. Fresh-sliced cheese, no customization, and they sell out, so booking ahead saves heartbreak. A small, no-frills pizza parlor on Hawthorne that tastes entirely like itself.
The awards strongest first
- 50 Top Pizza 50 Top Pizza USA Excellent Pizzerias
- Portland Monthly The 50 Best Restaurants in Portland Right Now
One number, weighted & current 71
How we scoreThe dishes from the writeups
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Diablo Blanco
“dive into the Diablo Blanco, a sauce-free wonder of creamy ricotta pools, jalapeño wheels, and a roasted tomato–pumpkin seed pesto that tastes, somehow, like chorizo”
Portland Monthly -
Whole-leaf Caesar
“The whole-leaf Caesar has its own believers.”
Portland Monthly
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