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Fodor's Pacific Northwest
Apizza Scholls Review
The pizzas at Apizza Scholls, lauded by Anthony Bourdain, Rachel Ray, and most any pizza lover who visits, deserve the first-class reputation they enjoy. The greatness of the pies rests not in innovation or complexity, but in the simple quality of the ingredients. The dough is made by hand in small batches and baked to crispy-outside, tender-inside perfection. The toppings—including basil, pecorino romano, and house-cured bacon—are fresh and delicious and served no more than three per pie. While the decor is rather plain and you'll likely have to wait for a table (reservations are recommended), you'll forget all that once you take your first bite and start basking in the glory of some of the best pizza anywhere.
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