The Turning Peel Pizza

Should Portland Chefs Ditch the Wood-Fired Oven? | Eater Portland

"In Southeast Portland I visited the Turning Peel, where charred, thin-crust pizzas arrive topped with everything from prosciutto and purple cauliflower to three-year-aged Parmesan and house-made vegan mozzarella. Owner Candy Yiu, who opened the pizzeria in 2023, had done her homework—she wanted a sourdough crust and pies modeled on Neapolitan wood-burning traditions—but after seeing a documentary about the health impacts of wood smoke she worried for the health of staff and family and ultimately chose a modern electric Pizza Master oven that reaches up to 900°F; she told me they’ve been really happy about their health as well as the pizza coming out and that the electric oven is “as beautiful as cooking in a wood-fire oven.”" - Anne Marie Distefano