Scottie’s Pizza Parlor

I’m giving a 4 because the prices per slice are really good. The pizza wasn’t super impressive. I had the pepperoni and it was pretty good but I didn’t really enjoy the marinara. It was a bit under seasoned and had too much of a tart raw tomato taste. The pepperoni was pretty good and I liked the crust. Overall, excellent bang for the buck. If this place was more expensive, then I’d give them a 3. My wife and I had lunch for 12 $. You can’t beat that.
It’s a pretty small place. I’ll probably be back. It’s fast, convenient and cheap. Don’t expect apizza scholls or kens artisan pizza. This is fast food done right.

Awesome chewy amazing sourdoughy pizza! I really love the pepperoni and a friend turned me on to arugula on with it and it’s amazing! Great spot for fast friendly service too!

In a city that has new pizza joints popping up monthly it seems, Scottie’s takes the trophy by a landslide. Just the right amount of chewiness, yet crispy and slightly-​blackened crust serves as a worthy vessel for fresh tomato-​sweet tangy sauce and gooey melted fresh mozzarella. Pick any of the decidedly great topping combinations they offer, or make up your own. I absolutely love the classic pepperoni «cups» they use. A total throwback to the pizza parlors of the 80’s I grew up with. Scotty and his crew are also affectionately friendly and extremely compassionate about their work. Definitely one of my favorite new pizza places of the year.

I really wanted to like this place. The slices are appropriately priced, they use those little pepperoni that go all cup-​shaped, the crust is thin and crispy while maintaining that delicious gluteny chew. But the sauce, oh the sauce. What a sad disappointment. It tastes of little other than canned tomatoes, with none of the fragrant zestiness one expects from pizza sauce. What a bummer.

On par with Apizza Scholls. Love Scotties Pizza. One of the best pies in PDX, we highly recommend it.

Please do yourself a favor and get a whole pie here. It’s just unbelievably superior and delicious pizza. Went in for one slice for lunch and after just one bite I wished I had ordered a pie to go. Unreal. The crunch of the thin crust and the cheese to sauce ratios were dead on. The service was great and I felt very welcomed there; major added bonus to the experience!

I have now found my pizza heaven in Portland! And, yes, I am a pizza freak. Love the pie at Apizza Scholls, but I believe that Scotty has them beat, not that this is a contest. Great Sourdough crust, with just the right balance of char to chew. Great sauce. And they even serve by the slice. Of course, it is extremely difficult to have just one! And Scotty is a great guy! I will be back again and again and again!

My favorite place in Portland to grab a slice of pizza! Also, to order pizza for pick up. We usually end up ordering the good ‘ol standby of pepperoni. If we feel like jazzing it up, we get half of the pizza covered in green chile. Spicy. Their margherita is pretty good as well, if you’re not feeling the pepperoni!
Not really a comfortable place to stick around, and hang out, but basic enough if you want somewhere to eat your slice!

Delicious — Bianca with chilles!!! Washing it down with bocelli prosecco… Yum.
I would definitely come back again and again. Pleased as punch to find a new place to visit!

Scottie makes great pizza and pays a living wage, along with selling a pie that is only 15 for a large cheese and is high in quality. Everyone should go here!

Amazing!!! Read the Unilocal and it’s all true!!! Half Bianca half pep and *beautiful* crust. This is one of the best pizzas I have ever tasted!!!

Scotty’s is simply the best true New York style pizza in Portland. Thin crust, high quality ingredients, real cheese, baked fast at a high temperature, crust that’s crispy on the outside but chewy inside — Scotty’s got it figured out!
We’re originally from New York, and grew up on the best pizza in the world — John’s on Bleecker St. (and then lived in Philadelphia for many years and had more than our share of delicious pizza there, like Marra’s on Passyunk in South Philly). Since moving to Portland, we’ve been reveling in the absolutely amazing food scene here, which has the best of everything — except pizza.
So, our standards are admittedly very high. It’s hard to stack up against John’s. We’ve tried dozens and dozens of pizza places in Portland. There are a few very good ones (like Ken’s, Pyro, and the recently defunct Pizza Maria), but, they’re more «gourmet», and sometimes you just want a great slice from a joint. None of them captured the true essence of real New York pizza.
Until Scotty’s.
There are several places in town that claim to be «New York» style, but you can’t fool a couple of born and bred New Yorkers. The secret is the crust. It’s gotta be thin, baked fast, at a high temperature. It doesn’t really matter if it’s «wood fired» or «coal» or whatever, as long as it’s really hot and fast. That gives you a crust that’s crispy on the outside with leopard pattern burn marks and bubbling, but still chewy on the inside. Stiff enough to pick up and eat, but not dried out cardboard. Cook it too long or at too low of a temperature and it’s just bread, or turns into a cracker.
Scotty’s got that figured out. Plus, the ingredients are high quality. Real cheese. Real basil. Sauce that’s tangy and a touch salty, and not too sweet, and just the right amount. He puts it all together perfectly.
It’s even better than a lot of New York joints because it’s not greasy! A lot of NY pizzas you can drain a cup of grease out of every slice, or use a whole roll of paper towels to soak it up. Not Scotty’s.
Now that we’ve found Scotty’s, the Portland food scene is complete. It had excellent ‘gourmet’ pizza, and now it also has the last piece, excellent ‘joint’ pizza. We’ll be going back often.
The only way Scotty’s could be even better is if it had draft beer… There’s nothing that goes better with excellent joint pizza than a good draft…

This place seriously has such good pizza… the sauce is so fresh tasting like they literally just picked the tomatoes off all there secret tomatoe plants, they have somewhere,
and turned it into a sauce, right then and there…

Best slice in Portland. There, I said it.
The ingredients are super fresh, the specials are amazing, and Scottie completely nailed the crust. It’s not «traditional» and I wouldn’t want it to be (growing up in New Jersey often leads to disappointing thin crust experiences on West Coast), but the crust is incredibly flavorful thanks to its sourdough foundation. The sauce is just the right amount of sweet and tangy. Cheese is tasty and applied sparingly.
All this at a dang affordable price and friendly service make this a fantastic addition to Portland’s pizza offerings. Like I said, the best slice in Portland.

I was slightly surprised by Scotties. I say slightly because some friends said it was their new favorite pizza place. But after that first bite, you know it’s the real deal. We shared a half Margherita/​half cheese with our kids. The stripped down version really showcased the crust and cheese. Nice and chewy crust with good flavor and blisters. The sauce is very simple which set off the fresh mozzarella and basil really nicely.
Good solid pizza at a price that doesn’t break the bank for simple fare. I sure hope it lasts a long time in that funky little spot.

I have to get the margarita. Yup I watched them smash burrata to put on top of their succulent san marzano sauce.

Scottie’s Pizza Parlor makes great pizza and serves it cheap. The menu is simple, but the ingredients are top-​notch and and care put into each slice is plain to see.
The basic unit by which to measure the quality at Scottie’s is the plain slice. Basic and unadorned, it costs $ 2 a slice. Lesser places would skimp on it and focus on buying fancy toppings to sell for higher prices. Here, you can see just how good Scottie’s ingredients and craftsmanship are. Each slice has a decent layer of cheese, and the crust is light and thin. Yet what makes the pizza here stand out the most is what tends to be the weakest ingredient in most pizzas: the sauce. Yes, the sauce. At Scottie’s, the sauce is applied in perfect proportion to the cheese and crust, and has a great acidity to it. This really speaks to the quality and freshness of the tomatoes they use to make it. When it all comes out of the oven, this combination of tangy sauce, rich cheese, and airy crust are just excellent. Like extra parmesan and red pepper flakes on it? It takes both well. Want pepperoni? They’ll put loads of it on, and it’s got all the meat, salt, and spice you could ask for.
The bianca pizza is also nice here, as it comes with an extra kick from the chili oil, basil, and garlic that balances out the homemade ricotta they put on it. I don’t order it every time because I love their red sauce so much, but it’s definitely worth getting.
Another neat thing about Scottie’s is that they serve a rotating special pie that changes each month. I haven’t had the most recent one, but I had the original, which featured a lot of radicchio and garlic and was pretty good. It appears to be based on what’s in season (arugula and radicchio for August, chili peppers in September, squash in October, etc.), too. Twice now, the special’s been a vegetarian pie, too, so if you don’t eat meat but want something creative, you’re in luck.
Scottie’s Pizza Parlor isn’t flashy or fancy. You won’t find crazy ingredients or overloaded supreme pies here. Instead, they make a few pizzas that each have tremendous care put into their base ingredients. And it’s still very much a neighborhood pizza parlor that sells this delicious pizza at prices that all its neighbors can afford. They’re new, yes, but it already feels like they’ve been here forever. It takes a good product and good management to make a place feel so established so quickly. Bravo, guys!

Pizza by the slice on Division Street. Finally.
This place is so classic it’s like James Dean in a white t-​shirt and blue jeans. The interior manages to capture the bare bones, NYC, by-​the-​slice, hole-​in-​the-​wall aesthetic that somehow pulls off having a personality without any PDX pretentiousness. It couldn’t be more satisfying if it tried.
The guys behind the counter are very friendly and helpful, and the owner clearly has some 505 pride because you can add hatch green chile to any slice for $.50!!!
And oh, the pizza! Perfect thin, sour-​doughy, chewy crust, and tomato sauce that tastes like it actually came from the vine. I’m so happy with their plain cheese (and green chile) that I’ve ordered it every single time I go. It’s so good that I don’t even care about being adventurous.
I wish they were open until just a smidge later — I’d love to be able to grab a slice before going out at night on a weekend. But for now, it’s perfect, so I’m hesitant to jinx anything.
Welcome to the neighborhood!

Probably the cutest little pepperonis I’ve ever seen, but man it packs flavor! A slice of pepp, margherita, garlic knots and a lemon Italian ice. Yum!

Really love this place and that’s in comparison to pizza parlors I went to in the five years I spent in NYC.
The people behind the counter are very approachable. They clearly understand that Portlanders like nice people and that they want to feel welcomed when entering a business.
The pizza is very good. I do wish the crust was thicker but the dough is extremely good — sourdough taste. The cheese/​sauce ratio is good and this place sells slices! SLICES! That’s a big deal in Portland.
Their garlic knots are also money. I can’t get fewer than five or six anytime I go there. They do have solid toppings choices, although I wish they would differentiate their specials offerings more.
The décor is cool, very pizza parlor-​influenced with the right dose of ‘Portland weird’. I don’t think there are many better places to eat food on Division, even though there are at least two other legit pizza destinations in the 20s and 30s on Division. I love this place and hope they keep building more business!