The Turning Peel Pizza
Pizza restaurant · Richmond
4546 SE Division St, Portland, OR 97206
Highlights
Sourdough Neapolitan pizza with a chewy, crunchy crust
Sourdough Neapolitan pizza with a chewy, crunchy crust
"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
"This stately Southeast bungalow has all the charm and colorful clutter of a favorite worldly aunt’s house. Pies here are Neapolitan style and therefore individually sized, though the portions accommodate the American need for leftovers. The sourdough crusts are precisely dialed in for maximum chew with just a hint of fermented tang. The sauce is a particular highlight: bright and almost jammy without overwhelming the classic balance of flavors. The margherita showcases the quality ingredients and attention to detail and pairs sublimely with a tiny cup of espresso and a warm evening." - Ben Coleman
"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
"The Kims adore this relatively new Division pizzeria for its sourdough Neapolitan-style 11-inch pies; they praised the hospitality, the pizza itself, and the uniqueness of the space." - Brooke Jackson-Glidden
"I found The Turning Peel open from 11:30 a.m. to 3 p.m." - Brooke Jackson-Glidden
