Apizza Scholls serves up Portland’s best thin-crust, hand-tossed pizzas with crispy, chewy sourdough crusts and inventive toppings in a lively, no-frills setting.
"Considered by many to be the best pizza in the pizza-loving city of Portland, Apizza Scholls has pie-making down to a science; its airy crusts are often compared to the hitmakers in Brooklyn. This bustling family-style restaurant consistently rolls out quality 18-inch pizzas with a choice of flavorful toppings, like Mama Lil’s hot peppers or house-made sausage. Just be warned that staff does turn visitors away once the restaurant starts to run out of dough for the day. Also notable: Apizza Scholls is a prime source for hard-to-find It’s-It ice cream sandwiches, the cultish San Francisco staple. Depending on the level of traffic at the restaurant, you can place orders for delivery through Uber Eats or takeout by calling the restaurant." - Katherine Chew Hamilton
"Many consider Apizza Scholls the home of Portland’s best pizza crust, with a textbook-ideal crumb. However, adorned with toasted pumpkin seeds, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. The Apizza Amore, sporting very little other than delicate petals of Portland-made capicola, is stunningly beautiful in its simplicity." - Ben Coleman
"Apizza Scholls was a pioneer of Neopolitan(ish) pies in Portland when it burst onto the scene two decades ago, and it still draws in fans who line up on Hawthorne before the doors open. That’s because they take the best of wood-fired Neapolitan-style pizza—thin, charred crust, and all—and supersize it. These pies are more American in taste, big as hubcaps with lots of toppings. You can order half-and-half pizzas to try more styles, so get one split between the briny salami and cracked green olive, and the Pig and Pineapple, a Hawaiian variation with house-cured and smoked canadian bacon, red onions, and pineapple. We recommend making it a PB&J, with the addition of pickled jalapeños for an extra bite." - Krista Garcia
"Apizza Scholls was a pioneer of Neopolitan(ish) pies in Portland when it burst onto the scene two decades ago, and it still draws in fans who line up on Hawthorne before the doors open. That’s because they take the best of wood-fired Neapolitan-style pizza—thin, charred crust, and all—and supersize it. These pies are more American in taste, big as hubcaps with lots of toppings. You can order half-and-half pizzas to try more styles, so get one split between the briny salami and cracked green olive, and the Pig and Pineapple, a Hawaiian variation with house-cured and smoked canadian bacon, red onions, and pineapple. We recommend making it a PB&J, with the addition of pickled jalapeños for an extra bite. " - krista garcia
"Apizza Scholls is often considered the home of Portland’s best pizza crust, with textbook-ideal crumb. However, adorned with toasted pumpkin seeds, roasted tomato pesto, or house-cured Canadian bacon, Apizza Scholls’ pies are just as much about the toppings as the crust. The Apizza Amore, sporting very little other than delicate petals of Portland-made capicola, is stunningly beautiful in its simplicity." - Brooke Jackson-Glidden, Rebecca Roland
