Pizzeria Stellina

"When it comes to neighborhood pizzerias, Sellwood’s Stellina is punching above its weight. Slow-fermented dough made with Pacific Northwestern flour gets a gentle stretch, resulting in an airy, sturdy crust with lots of flavor. The 12-inch pies come with toppings like herbed ricotta and ribbons of prosciutto, or poached pears with honey and Gorgonzola. In the summers, pies show off the seasonal bounty, from juicy cherry tomatoes or pearls of sweet corn." - Brooke Jackson-Glidden

"Gina Rollo, veteran of Sellwood’s Italian gem A Cena, opened Stellina in 2021 with a distinct emphasis on slow-fermented dough resulting in a chewy, flavorful crust with pockets of air and a speckling of char. Stellina offers pepperoni in a supporting role on their salume pie, and — upon request — as featured performer on a basic pep pie (“for kiddos,” or kiddos at heart). The pepperoni is Liguria’s cup-and-char, with a smoky character, and curled-up edges with blackened edges. Dine indoors or on the patio, or take a pie home." - Nathan Williams

"Pizzeria Stellina, opening in Sellwood-Moreland, will specialize in slow-fermented pizzas made with Walla Walla-grown hard red spring wheat flour, resulting in lightly tangy, char-speckled, Neapolitan-looking pies. The menu will include margherita, bianca, and sausage pizzas, with the option to add pepperoni. Other offerings include roasted cauliflower in hazelnut romesco, salads, and Edaleen Dairy soft-serve in chocolate, vanilla, and swirl flavors. The beverage menu will feature Italian wines, Pacific Northwestern beers, and cocktails. The pizzeria aims to be a neighborhood joint with both indoor and outdoor seating planned after the initial takeout opening in early November." - Brooke Jackson-Glidden