Precious Pizza
Pizza restaurant · Salem ·
Grandma-style pan pies, fresh slices, salads & drinks
Grandma-style pan pies, fresh slices, salads & drinks
"A business that started as a pandemic pop-up with a Portland location has finally put down some hometown roots. Chef Alejandro Preciado launched P3, or Precious Pizza Project, in 2021 with the help of his partner Cassandra Lorenzen and brother Jose Preciado. Now it’s got a tiny service counter storefront in downtown Salem.The pizzas are grandma-style squares, made with a fluffy, focaccia-style dough with crispy edges. Like the space itself, the menu is small — just a few tomato-topped pies with pepperoni or fresh basil; one with bacon, jalapeno and pineapple; and a white pie with garlic bechamel, mushrooms, caramelized onions and potato chips; plus seasonal specials. P3 is absolutely tiny, like two-people-can-stand-inside-it tiny, so plan to eat your pies at the picnic tables out front or take slices, focaccia sandwiches, or salads to-go." - Emily Teel
"A Salem-area pop-up, Precious Pizza recently opened a cart in the Barley Pod." - Alex Frane
"What began as Alejandro Preciado making nonna-style pies for friends and family in Salem evolved into the pandemic-era pop-up Precious Pizza Project (P3), taking orders through Instagram and handing pies off at Ike Box; the Statesman Journal called P3 “Salem’s best new pizza place,” praising its “furrows of sweet tomato sauce and estuaries of melty cheese.” Preciado’s pan pizzas start with a dough of all-purpose and bread flours proofed for about 7–8 hours—long for a traditional nonna pie but short by some Portland sourdough and Neapolitan standards—and he keeps the pies simple with pomodoro, mozzarella, parmigiano, and a hearty dose of basil. His standard offerings include a pepperoni-basil and the Spicy Pineapple Papi (pepperoni, pineapple, jalapeño) drizzled with house-made hot honey bolstered with habaneros and other dried chiles as an ode to his dad, and at the cart he sells those three pies plus a rotating special (past combos have included blue cheese and Bosc pear; spicy garlic sausage and sweet onion; garlic mushrooms and black olives) along with garlic knots and cart-made hot honey and ranch for dunking." - Brooke Jackson-Glidden
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