For a decade, former Canby farmer Mark Doxtader has been dishing out hand-tossed, wood-fired pizza slices to regulars at the Portland Farmers Market at Portland State University. At his restaurant, the formula is simple: thick layers of seasonal, local ingredients applied to a thin crust that’s zapped to perfection in a wood-burning oven. The resulting pies (big enough for two) are rustic and somewhat messy, but in all the right ways. A tomato sauce, mozzarella, basil, and salami piccante pizza is light and airy. A pie of roasted peaches, pancetta, mascarpone, and arugula sounds heady, but when washed down with a frothy pint of ale from Hair of the Dog it feels and tastes undeniably Portland.