Your Pie, My Mouth: Apizza Scholls, Portland OR, Pizza Perfection Take 2

http://www.apizzascholls.com/

I'm back, they're still here, and it continues to be perfect

Location information is on their website, so is an explanation of their name, if you are interested. Essentially, "Apizza" stands for the NewHaven style of pizza. Simple enough.

The place has been remodeled a bit since my last visit, which actually makes the flow a bit better. Basically, the place next door is now a bar, and some seating, and they stage the customers there to keep the line, and confusion of getting your name on the list, out of the main dining room, and it allows the "waiters" an opportunity to have a beer while they wait. A nice evolution.

So let's get this party started, with a beer, of course

Or a milk for a buck. (Pizza and milk.....sounds like a lot of thick saliva..., yeah, moving on)

Now to the kitchen. I was allowed a little side access and took full advantage of it.

First of all, this is a big operation. Lot's of employees and they are making a lot of pizzas, and salads, etc.. The beauty is that everyone is working together as a team. Everyone knows their job. Everyone does their job. But, everyone is ultimately looking out, ALWAYS, for the customers. If a customer needs something, or to order something, or ask a question, the customer simply has to look up and invariably there will be someone there ready to give them what they want. Need a napkin, place an order, ANYONE will be happy to help. Great service by a great team serving great pizza.

Here's the mixer

Nice

And here's the oven

I love this oven

Don't get me wrong, I can appreciate a wood fired, brick oven like the rest of them. Coal fired? Heck yes, sounds cool! But when you get down to it, does it really add any flavor? Enhance the taste of that pie you are sliding in your mouth? Have you ever said "mmmmmm that wood taste on that pizza is GREAT!!" ? No, you haven't and neither have I. So, if the focus is really on making the best tasting pizza then all that matters is how the pizza tastes up in the diners grill. If you are putting on a show then heck yeah, let's spend $100,000 for an oven and put it in the middle of the restaurant and let everyone see you craft your pie. Let the show begin.

However, heat is what really matters. Getting that heat through burning coal or wood or gas or even plugging in and using electricity, it doesn't matter to me. Crank up the heat and slide in the pie. The hotter the oven the sooner we're eating.