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Apizza Scholls Restaurant Review: Apizza Scholls’ pizza dough has just four ingredients --- flour, water, salt and yeast --- fermented for 24 hours and made fresh daily. Quality fresh mozzarella, cured Italian meats, hot peppers and sauce are applied sparingly to enhance, not overwhelm, the balance between toppings and crust. Then it's all baked in a 900-degree wood-fired oven so the crust is slightly charred and chewy. Probably two of the best versions are the understated yet flavorful sausage and peppers combo, or the rich tartufo bianco, with a ricotta sauce redolent with truffles. Salads abound: try the simple Caesar or a seasonal composition such as the winter mixed greens salad with kale, blue cheese, apples and pecans. Vegetarian or meat antipasto platters will diminish your hunger until the pizza arrives. In response to demand, Apizza Scholls offers a limited number of reservations plus a back room (minimum party of eight) that should be reserved at least a week in advance. There is a small but carefully curated list of Oregon wines and microbrews. Pleasant backyard patio seating is a possibility in warm weather months.