Who makes Portland’s best pizza? Arguments rage here like Scripture debates. But for a strong contingency, 20-year-old Apizza Scholls is the Bible: muscular, almost forbidding behemoths of neo-Neapolitan splendor, made with eccentric perfectionism and fine-tuned toppings. Build your own pie, revel in an East Coast classic, add some tongue-sized smoked belly bacon, or dive into the Diablo Blanco, a sauce-free wonder of creamy ricotta pools, jalapeño wheels, and a roasted tomato–pumpkin seed pesto that tastes, somehow, like chorizo. The whole-leaf caesar has its own believers. The menu rarely changes, so it’s easy to forget, seven nights a week, one of America’s best pizzas is emerging from an electric oven on SE Hawthorne.