Where to Find Exceptional Pizzas in Portland and Beyond

"Ken Forkish isn’t running his illustrious pizzeria anymore, but he didn’t want to leave the business until his pizza recipe had reached the platonic ideal of a good pie. Forkish says the restaurant is making its best pizza ever now, and he’s right: The crust is now a blend of sourdough and traditional yeast doughs, topped with a fine-tuned house mozzarella that blankets the pie evenly. The one thing that remains: The restaurant’s wood-fired ovens, which leopards the crusts in char." - Brooke Jackson-Glidden