"When it comes to neighborhood pizzerias, Sellwood’s Stellina is punching above its weight. Slow-fermented dough made with Pacific Northwestern flour gets a gentle stretch, resulting in an airy, sturdy crust with lots of flavor. The 12-inch pies come with toppings like herbed ricotta and ribbons of prosciutto, or poached pears with honey and Gorgonzola. In the summers, pies show off the seasonal bounty, from juicy cherry tomatoes or pearls of sweet corn." - Brooke Jackson-Glidden
