Portland’s Pizzeria Stellina Will Open in Sellwood-Moreland | Eater Portland

"Opening for takeout in early November at 8000 SE 13th Avenue, Pizzeria Stellina will offer slow-fermented, Neapolitan-looking pies made from a dough of Walla Walla–grown hard red spring wheat flour (70 percent hydration) fermented two to three days and baked in a hot deck oven, yielding lightly tangy, char-speckled pizzas with a balance of airy crumb and crispy structure. Gina Rollo, an Italian American born in Queens with a long history in restaurants, aims for a neighborhood joint vibe and will keep staples like margherita, bianca, and sausage while rotating farmers market–driven pizzas with Anthony Hope; pepperoni won't be listed as its own pizza but will be available as an add-on. The rest of the menu will include dishes such as roasted cauliflower with hazelnut romesco and salads, plus soft-serve made from Washington’s Edaleen Dairy base (7 percent milk fat) in chocolate, vanilla, and swirl served both as dessert and out a walk-up window; beverage plans focus on primarily Italian and Pacific Northwest wines, mostly Pacific Northwest beers, and simple cocktails including frozen negronis, though a full liquor license may not be in place immediately, and indoor and outdoor seating will follow later in the year." - Brooke Jackson-Glidden