Cooking with Myhrvold and Migoya's Modernist Pizza in Cooking Posted August 6 20 minutes ago, Chris Hennes said: I'm off on another "research expedition" -- much to the chagrin of a few other cities we could mention, Modernist Pizza asserts that Portland, OR is the "best pizza city". Really the only way to evaluate such a claim is to take a field trip. Perhaps even several field trips. After all, you basically have to visit all the other contenders as well, right? At any rate, I find myself in Portland for the weekend, with an itinerary that looks like this: Scottie's Pizza Parlor Ken's Artisan Pizza Handsome Pizza Lovely's Fifty Fifty That seems like a reasonable start to this project, anyway. So I started with Scotties late this afternoon (they have the excellent virtue of opening at 3pm on Friday and Saturday, almost all the other places listed in MP open at five, and there are a limited number of meals I can eat in a day after 5pm!). That is the "Number 1": TOMATO SAUCE, FRESH AND AGED MOZZ, PECORINO ROMANO, FRESH BASIL, SHAVED PARM & GOOD OLIVE OIL. They did not mess around with the basil, there's a whole salad on there! The crust is naturally leavened, and looked to be baked in a deck oven. The pies are 18", so they the slices seemed enormous (since I normally make 12" or 14" at home). The crust was not quite stiff enough to hold its shape all the way to the tip of a slice, but after a few bites it was more controllable. Very classic flavor profile here, and a great start to the weekend. That looks incredible. Looking forward to the rest!