7 Oregon Pizza Places That Locals Swear Beat The National Chains Every Time
I thought moving to Oregon meant leaving behind my search for truly great pizza. Instead, I discovered a state where pizza isn’t just food—it’s an art form.
From Portland’s wood-fired temples to small-town gems tucked between forests and vineyards, Oregon’s pizzaiolos are turning out pies so good they put the national chains to shame.
With blistered crusts, farm-fresh toppings, and flavors rooted in both tradition and innovation, these local spots have built cult followings that prove Oregon belongs on every pizza lover’s map.
1. Apizza Scholls: Portland’s Pizza Pilgrimage Spot
The line outside Apizza Scholls forms before they even open, and trust me, I’ve waited in that rain more times than I can count! Owner Brian Spangler treats dough-making like a sacred art, fermenting his dough for days to develop that perfect chewy-yet-crispy crust that makes my knees weak.
Their signature pies come with minimalist toppings – just enough to complement, never overwhelm, that magnificent crust. The Tartufo Bianco with truffle oil makes me do my happy dance right at the table every single time.
Fun fact: They limit the amount of toppings you can add to ensure perfect cooking. I once saw a customer almost start a rebellion when told he couldn’t have six toppings on his pizza!
2. Grana Pizza Napoletana: Straight Outta Naples Authenticity
Holy mamma mia! My first bite at Grana transported me straight to Italy without the airfare. Their 900-degree wood-fired oven (imported directly from Naples) creates those gorgeous leopard-spotted crusts in just 90 seconds flat.
Last summer, I watched in awe as their pizzaiolo hand-stretched my dough with the finesse of a symphony conductor. The Margherita DOC—with its San Marzano tomatoes, fresh mozzarella, and basil—proves that simplicity reigns supreme in pizza perfection.
What makes this place extra special? They mill their own flour in-house daily, creating that distinctive nutty flavor you simply can’t find anywhere else. My Italian grandmother would absolutely approve!
3. Ken’s Artisan Pizza: Where Bread Bakers Make Pizza Magic
Before opening this pizza haven, Ken Forkish was already Portland’s bread-baking wizard. Lucky for us pizza fiends, he applied that sourdough expertise to creating the most gloriously fermented pizza crusts in the Northwest!
My go-to order? The fennel sausage and onion pizza that makes me close my eyes in silent reverence with each bite. The wood-fired magic happens right before your eyes in their open kitchen, where flames lick the edges of each pie to bubbly perfection.
During cherry season, don’t miss their special with fresh cherries, pancetta, and goat cheese. It sounds bizarre but tastes like a revelation—I actually dream about it eleven months of the year while waiting for its return!
4. Baby Doll Pizza: New York Slices With Pacific Northwest Soul
Homesick East Coasters, rejoice! Baby Doll slings the kind of foldable, thin-crust slices that make New Yorkers weep with joy. The owner learned his craft in Brooklyn before bringing his pizza wisdom westward, and my Manhattan-born husband gives it his rare stamp of approval.
Their crust achieves that magical alchemy—somehow both crisp and floppy—perfect for the classic fold-and-eat technique. The slice counter buzzes with neighborhood energy as locals grab quick lunches or late-night munchies.
My personal obsession is their white pie with ricotta, garlic, and broccoli rabe—a combination so good I’ve been known to order a whole pie just for myself and eat the leftovers cold for breakfast. No judgment here, please!
5. Mezza Luna Pizzeria: The Hidden Small-Town Spot
Sometimes the best pizza hides in the most unassuming places! Tucked away in a tiny Oregon coastal town, Mezza Luna’s wood-fired pies are worth the two-hour drive I make every few months. Their sourdough crust—tangy, airy, and blistered to perfection—haunts my dreams.
The owners forage wild mushrooms from nearby forests and source ingredients from neighboring farms. My first visit happened during a rainstorm when I ducked in randomly, and I’ve been evangelizing about their pizzas ever since.
Their seasonal special with foraged chanterelles, truffle oil, and local goat cheese tastes like the Oregon forest in the best possible way. I’ve tried bribing the owner for his dough recipe multiple times, but he just laughs and hands me another slice instead!
6. Paizano’s Pizza: Where College Nostalgia Meets Gourmet Upgrades
Remember those late-night college pizza binges? Paizano’s captures that nostalgic vibe but elevates it with surprisingly sophisticated flavors. Their hand-tossed crust strikes the perfect balance—not too thick, not too thin—making it Eugene’s most beloved pizza institution.
Students pack the place during finals week, but locals know to come on Wednesdays for their weekly special featuring seasonal ingredients. The garlic-infused olive oil they brush on every crust edge should be bottled and sold as perfume—it’s that good!
During a recent visit, I witnessed three generations of a family dining together, the grandfather explaining how he’d been eating there since his own college days. That’s the kind of pizza legacy that chain restaurants can only dream about creating!
7. Angelina’s Pizzeria And Café: Farm-To-Pizza Perfection
I stumbled across Angelina’s during a drink-tasting trip through the Willamette Valley and nearly canceled my afternoon appointments! This family-run gem sources almost everything from their own farm or neighboring properties within a 20-mile radius.
Their seasonal pies change weekly based on what’s freshest. Summer brings heirloom tomato and basil harvested that morning, while fall ushers in squash blossoms and prosciutto combinations that make me swoon. The owners’ daughters wait tables and can tell you exactly which field your toppings came from.
The greenhouse attached to the restaurant grows their herbs year-round, perfuming the dining room with basil and rosemary. After one bite of their pizza, I actually considered moving to the area—that’s how life-changing their farm-fresh approach is!