We love to serve you sourdough Neapolitan Pizza, we are open for both dine in and take out. Our current open hours:
Lunch: Tuesday - Friday 11:30am-3pm
Dinner: Wednesday - Saturday 5pm-8:30pm
Both walk-in and reservation are available for dinner: Reserve Link
You can also order online for pickup during our open hours:
4546 SE Division St, Portland, OR
We are doing a $8 Margherita special for a 11"pizza everyday
One discount drink available per pizza purchase
Free Pizza Bread
When we have leftover pizza dough, we turn them into pizza bread next day.
Zero waste and freshly bake daily for grab!
The sourdough pizza bread taste good slice thin with brie and salami or perfect to have it with soup.
We use a house made tofu and cashew based ricotta cheese
Then we finished with a super tasty vegan parmesan
Almost all our pizza can be made Vegan
My favorite vegan pizza is truffle mushroom <3
What I love about......
The turning peel pizza dough is sourdough naturally leavened for 3 days. Sourdough is easier to digest and much healthier for your body. And it gives that flavor you cannot resist.
Airy rim and thin crust: the AVPN has a standard for Neapolitan pizza. The dough ball weight should be around 240g for an 11" pizza and cooked for 60-90s. The turning peel follows the AVPN standard.
The turning peel pizza has a deliciously chewy, yet crunchy texture. A thin crust that can surprisingly withhold the toppings.
How it began...
During the pandemic, I started "bao bao", my sourdough starter. I kept experimenting with different hydration, discard, and leaven - loaf after loaf. I loved sharing my bread with friends and neighbors and enjoyed seeing their smiles. Touching the dough is so therapeutic for me, I just could not stop. After baking bread with over thousand pounds of flour, I started my Neapolitan pizza journey.
Time: Tue-Fri: 11:30am-3pm and Wed-Sat: 5-8:30pm
Location: 4546 SE Division St, Portland, OR 97201
I can't wait to serve you with the turning peel Neapolitan pizza and beer/wine/cocktails at a price that you will be happy with.
Past farmers market
While we are getting the space ready, we are also doing a lot of pizza testing. Different hydration, mixing, fermentation, different toppings. Experimenting with vegan cheese, trying vegan options. (Not yet gluten free, sorry, maybe one day). We are in the Peoples Co-op farmers market every Wednesday 2-7pm. Come join us and give us your candid feedback.