Apizza Scholls in Portland OR.

Post
sodawater43
Hamburger
2010/07/18 22:58:28
Finally made it to Apizza Scholls in Portland last week. This was by far the best pizza I have ever had. Not inexpensive but worth every penny. Next on my list is the fresh shucked clam pie at Pepe's of New haven( at the Yonkers  NY branch).
sk bob
Double Chili Cheeseburger
Re:Apizza Scholls in Portland OR. 2010/07/19 19:02:54
Portland, where?
Michael Hoffman
Double-chop Porterhouse
Re:Apizza Scholls in Portland OR. 2010/07/19 19:05:10
Portland, Oregon.
BillyB
Filet Mignon
Re:Apizza Scholls in Portland OR. 2010/07/20 08:48:43
First, it's hard enough to find a good pizza in the Pacific Northwest. Second, anyone that names it Apizza better be good, its tradition. All I have to hear now is hey " You want extra Scamorza on that pie" and I'll kiss the guy on the lips.......GGEEEZZZ hope its a girl.................BillyB
Michael Hoffman
Double-chop Porterhouse
Re:Apizza Scholls in Portland OR. 2010/07/20 09:35:02
enginecapt
Filet Mignon
Re:Apizza Scholls in Portland OR. 2010/07/20 21:57:42
Why do they call it apizza?
Michael Hoffman
Double-chop Porterhouse
Re:Apizza Scholls in Portland OR. 2010/07/20 23:18:40
Because that's how it is pronounced by folks from southern Italy. It's dialect. It's the same thing for pasta e fagiole, which is pronounced pasta-FAZOOL, for prosciutto, pronounced pro-SHOOT. And capicola, pronounced as coppa-COLE. Oh, and apizza is pronounced ah-BEETZ.
enginecapt
Filet Mignon
Re:Apizza Scholls in Portland OR. 2010/07/20 23:35:37
So that's really the way they talk, and it just wasn't an American affectation driven into the ground by the somewhat Italianate characters on The Sopranos?

Whadaya know. Learn something new everyday.
marzsit
Cheeseburger
Re:Apizza Scholls in Portland OR. 2010/07/22 09:13:20
it's not hard to find good pizza or bagels in the northwest, if you know where to look..........
 
 the new york city water thing is considered a myth here, since the local water comes from snowmelt in totally isolated watersheds much like the new york water system. if anything, our water is better since the pipes are newer and cleaner.
  
  most of the thin crust pizza up here ends up being too thick and overloaded with toppings because the locals feel that they're being cheated if their pizza is thin or skimpy on the toppings, mostly due to the very high prices here..... the average for a 12" hand-tossed here is $18-$25+ depending on where you go......
 
 but, if you find a small mom-and-pop type pizza place that doesn't use a belt-fed pizza incinerator,  and are willing to pay the price, they will pretty much make anything you want if you tell them EXACTLY what you want, nicely. we are generally polite people here... east coast dorks who are used to extreme rudeness ask for "new haven style" expecting what they get back home, not realizing that the person taking the order has never been to new haven and has no idea what the hell you want.....
 
 that said, stellar pizza on airport way in seattle will custom make any kind of pizza you want, but it's spendy... expect to spend $30 without drinks for a 15" pie.
 
 waterfront pizza in port townsend will also make anything you want, but it's a very small store... they have 3 or 4 stools at the counter, otherwise it's a takeout place. if you go across the street to the bar, they will bring your pie over to you with plates and napkins.
 
 pagliacci gets high praises in all of the local food guides, and their pizza used to be really good 15 years ago, but these days it's just as bad as domino's or papa john's...
post edited by marzsit - 2010/07/22 09:29:46