"When I ate this pizza in Portland, OR, I said it was the best pizza I’ve had outside of New Haven, CT. I had a feeling with “Apizza” in their name that that would be the case. Apizza Scholls is a slammed popular establishment and for absolutely good reason!… The base: The process of fermenting their dough takes close to 24 hours at room temperature, with a minimum amount of yeast. The slow fermentation produces flavor in the dough and also gives it the perfectly crackly and chewy texture. The pies I ordered that I was obsessed with: Marinara red sauce, garlic, mixed herbs, chili flake, black pepper, and evoo finished with sea salt and dressed Arugula. Paulie Gee Their Plain Pie hot soppressata, ricotta, Sicilian oregano, and garlic topped with fresh basil and Mikes Hot Honey after baking. Their story: Owners Brian and Kim started out making pizzas in Scholls, OR in 2001. Their pies were often compared to those from pizzerias in New Haven, CT by many of their regulars. As a nod to those pizzerias that have Apizza in their name up north and their first bakery, they combined Apizza with Scholls for their Portland spot!"
