天津松江股吧_鼎龙股份300054_鼎龙股份有限公司

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Northwest Neapolitan

a Family friendly neighborhood pizza joint

CALL AHEAD FOR TAKEOUT!

7122 SE Foster (971) 279-5077

6708 Sandy Blvd (971) 373-8348

OPEN 11 AM - 9 PM EVERY DAY & 9:30 ON FRIDAYS

"Pizzeria Otto has emerged as the gold standard for traditional Neapolitan Pizza in Portland" -- Michael Russell, The Oregonian

Never had our pizza before? Click here to see what we’re all about!

天津松江股吧_鼎龙股份300054_鼎龙股份有限公司

Welcome to Pizzeria Otto - a family-friendly neighborhood joint, obsessively devoted to the craft of pizza making. 

Offering top-notch traditional soft-crust Neapolitan pies, fresh local salads, craft beer and excellent wines in a comfortable and welcoming atmosphere. 

Bring your kids, bring your pals, bring your date, and bring your grandparents for a handmade pie and a good old time.

"Otto" is Italian for the number 8 - the luckiest number!

Ranked #2 in the Oregonian's 27 Best Wood-Fired Pizzas!

Follow us!

 

CALL FOR TAKEOUT:

Foster Rd. (971) 279-5077

Sandy Blvd. (971) 373-8348

Locations

7122 SE Foster Rd.
Portland, OR 97206

6708 NE Sandy Blvd.
Portland, OR 97213

Hours

11 am - 9:30 pm Friday
11 am - 9:00 pm Saturday - Thursday
 

 

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Pizza Napoletana

"The pizzaiolo, the pizzamaker, shuffled his feet nervously as he stood by the stern judge. He was defending his pizza's crust -- it was crunchy. Unfortunately for the contestant, crunchy is a no-no in the heartland of pizza production. "Stupid move," the judge said tersely. "Why enter a contest of Neapolitan pizza if you can't make one the right way?"

A crisp crust may be something consumers across the globe associate with 21st-century pizza, but here crackle is unthinkable. Chewy is also out. Crust is not even a proper description for the billowy circumference of pizza. Neapolitans call it the crown, and it is as thin and light as pastry...."

-- "Naples, by Pizza Posessed" by Daniel Williams, The Washington Post

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In Napoli, it’s a whole different thing…

Neapolitan pizza is made from the best and freshest ingredients: a light dough, fresh tomatoes, fresh mozzarella cheese, fresh basil, and extra virgin olive oil. Neapolitan pizzas are flash-cooked at very high temperatures (800°F-900°F) for no more than 90 seconds, giving them a soft crust and slightly soupy center. Some of the defining characteristics of pizza Napoletana are a light, soft, foldable crust with freckles of char, often more sauce than cheese, and always lightly topped. In Naples pizza is usually eaten with a knife and fork, or the entire pie can be folded up and eaten “a portafoglio” - like a burrito!

-- Photo from L’Antica Pizzeria da Michele, in Napoli, considered by many to be the best pizza in the world.

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Chef Sam & Maestro Enzo Coccia

Our Chef, Sam J. Reed, studied in Naples under one of the most famous and highly-regarded Pizzaiolos in the world, Enzo Coccia, from Pizzeria La Notizia.

Along with Da Michele, La Notizia is one of only two pizzerias to be recommended by the influential Michelin Guide, and the New York Times, Daily Telegraph, the Wall Street Journal and Le Monde have recommend his pizzeria as among the best in Italy.

Here’s a great video of Maestro Enzo teaching the proper technique for Pizza Napoletana.

-- Chef Sam learning dough technique with Maestro Enzo Coccia

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What we do at Otto…

Inspired by the great pizzerias of Napoli -- the tradition of Da Michele, the passion of Gino e Toto Sorbillo, the creativity of 50 Kalo, and of course the mastery of craft at La Notizia -- at Pizzeria Otto we work to honor the best elements of this long-standing Italian tradition.

We tested a half-dozen flours, several dozen types of tomatoes, and multitudes of salamis and cheeses to find the the very best-tasting elements for our pies. Although we were sure to try the most renowned Italian pizza flour (Caputo 00) and imported Italian tomatoes (San Marzano), we decided to go with ingredients which are almost exclusively sourced from local providers.

-- Chef Sam at Gino e Toto Sorbillo on the Via Tribunali in Napoli

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Our Pizza

Happily, our decision was entirely based on using those ingredients which gave our pizzas the most delicious flavor, texture, and character. We use unbleached flour from wheat grown exclusively in Oregon, Washington, and Idaho, delicious plum tomatoes from Central California, and our meats and cheeses are locally sourced wherever possible.

We believe that this upholds the Neapolitan tradition of using the best ingredients, but it also means that we are supporting our local growers, supporting our local economy and leaving a smaller transportation footprint. Most importantly, these ingredients make our pizzas as delicious as we can muster. We are truly lucky to live in a region which produces ingredients that can equal and surpass the best that the world has to offer.

We hope you enjoy our efforts to bring Napoli home to Portland!