Apizza Scholls:

Since I have a somewhat sick compulsion towards making and eating pizza, it makes perfect sence that I would hunt down the best pizza spots in every town that I visit and give them a run through the till. A few weeks ago I had the oprtunity to visit Apizza Scholls in Portland, Oregon. They make a great pie that is very remnicent of my own style. They use a piping hot deck oven and allow their dough to ferment slowly for twenty four hours. Every day they make a certain amount of dough and once they run out they close up shop. So if you ever visit Portland and want to try Apizza Scholls make sure to show up early and get in line.

Speaking of getting in line, while I was waiting I found out that the people next to me were the parents of one of the pizzaoli. I ended up having dinner with them and was fortunate enough to get a kitchen tour. I swear I have some kind of pizza karma that makes stuff like this happen. They must have been extremely entertained by me. I had spent the morning at "The Bite of Oregon" and had sampled an uncountable number of Oregon Pinot Noirs. By this point I was at least two sheets to the wind and nearing three sheets quickly. Needless to say is was a wonderful meal and the pizza was truly Aficionado class pizza.