Who’s Up For Pizza?

There’s pizza, and then there’s PIZZA.  

You know what we’re talking about. The kind of pizza that's so good, the first bite makes you close your eyes as your taste buds bliss out on all the deliciousness.

Well, that’s what we were going for when we created our artisan pizzas. And believe us, we’ve “tasted” them over and over (aka we ate a lot of slices) to make sure the crust-to-topping ratio is pure pizza perfection.

Mission accomplished. So, whether you're on the go and need a ready-to-devour slice or two from our hot bar, or you’re feeding a crowd and need a stack of made-to-order pies, we’ve got you covered—and at a great price, too!

Every pie is made fresh with tip-top ingredients, like local pizza dough from our friends at Bowery Bagels, Bianco tomato sauce, and a blend of provolone and mozzarella cheese (unless you prefer a vegan pie, of course). 

Choose from our classic lineup of meat, vegetarian, or plant-based pizzas, or build your own, including gluten-free options.

See our full menu here and a list of neighborhood stores currently serving artisan pizzas. Just give us a call to place an order or stop by the pizza counter. Or *order online for pickup at our Lake Oswego Palisades, Main Street Vancouver or Milwaukie locations.

A CRUST ABOVE

Every great pizza is the sum of its ingredients. That’s why we make our artisan pizzas with dough from our longtime partners at Bowery Bagels in Portland.  

If you’ve had one of their NY-style bagels, then you know why they were our first choice when we decided to make pizzas.

But the story didn’t start there.

At one point, we made our own dough, but when we closed our New Seasons Central Kitchen (where the dough magic happened), we needed to find a dough that was as good if not better than what our customers had come to love.  

Enter Michael Madigan from Bowery Bagels. We reached out to him to see if he’d be up for supplying us with LOTS of dough, including New Seasons take-home pizza dough balls —and he was!

We helped Michael purchase a dough divider, and production began. The rest is oven-baked-pizza history.