[PDX] Really good pizza in SE, without the ridiculous wait

[sambamaster]

Pizza fans tend to defend their favorite places with a seeming blind fanaticism which is evidence of how personal pizza tastes are. Certain places have their throngs and supporters and nothing will deflect them from their hallowed ground.

That fact may cause many poor souls to miss the great, simple pizza offered by a recently sprouted humble food "cart" called WY'east Pizza located at 3131 SE 50th, just north of Powell a handfull of blocks. These friendly folks offer just five pizze (in american, pizzas) featuring a few basic toppings, no pineapple or exotic pig snouts, with the option of adding things like garlic, olives, mushrooms, basil, arugula.

The crust is quite good, especially considering it's made in a trailer! Nice crispness, good char, but still a bit of chew on the interior, and certainly better than average, way better. My son and I split the 12 buck margherita and were pleasantly surprised by the quality of the product. I'd rate it one of the best in town, and far more satisfying than that mob scene on SE Hawthorne in my never humble opinion, and without the mob scene. My one personal complaint would be that, unlike a true DOC pizza napoletana which utilizes only pure plum tomatoes with no added flavorings, the tomatoes were doctored into a garlic and herbed laced sauce which detracts from the pure, sweet taste of the tomato. But the guy isn't making a DOC pizza, as he freely admitted to us, and most in this country are expecting such a flavored sauce. Don't get me wrong, the sauce he achieved is really good, it's just not my preference on pizza of this artisan type....my issue completely.

We had a nice chat with the pizza dude, I think his name is Squish, and he shared some info: he starts his dough the night before with a sort of poolish/sponge (more or less a biga in Italian baking) which is a somewhat fermented starter for the actual dough which is made early in the morning and proofed for six hours before he fashions the individual dough balls for each pizza. He does this totally by hand, and so his production is limited...he runs out, he runs out...I think he said they were out by 6.30 or so the night before our visit, so don't dillydally if you wanna check 'em out.

Hours are something like 4-8pm, Tues-Saturday. Mr Squish is on to something here, folks....I'd rate his pizza above most, and easily shoulder to shoulder with what the "best" are doing, and, as I've said, better than the overrated joint mentioned above...and without the hassle (though, since his pizzas are made one at a time, if you are third or fourth in line, you will have to wait some, but his 800 degree oven turns the pizze around very quickly). I'll go back for sure. Just hope they make it in their rather obscure location. Oh, and since beer and wine are often part of the pizza experience, they are missing that dimension, but I assume there is nothing wrong with BYOB if you want, which makes those things more affordable anyway.... enjoy it...

[dagrassroots]

I agree he makes a good pie and is a real nice dude. Even though his location is odd, his overhead seems low and he already seems to be developing a small following. He also gives you a dollar off your pie if you arrive in a bike.

[sambamaster]

the buck off deal is for bikes or feet. i tried to tell 'em I walked all the way from my car, but it didn't work!!!!!