"One of the Rose City’s newest sourdough pizza places sits right on Division Street. After getting into sourdough during the start of the pandemic, owner Candy Yiu planted the Turning Peel in the former Malka space to sling sourdough Neapolitan pies pies. Classic flavors like pepperoni and margherita dance with pies topped with garlic and arugula or a truffle mushroom medley on a menu that also includes salads, soups, and herby marinated olive starters. A zero-waste ethos also sees any leftover pizza dough become next day’s pizza bread, free to take. Round out any order with individually served tiramisu or cheesecake." - Zoe Baillargeon
The Turning Peel
