PDX Pizza Week 2022 - Day 3

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Wednesday, April 20, 2022

Wednesday's pizza week adventure was to Red Sauce Pizza, a place way out in NE on Fremont Street, for their Big Daddy Bolognese.

Per the establishment, the Big Daddy Bolognese breakdown is:

What's on it?: Mozzarella, pecorino, grana, fresh basil, pepperoncini, bolognese sauce

The Inspiration: Our pizza week pie is the Big Daddy Bolognese. This pie features bolognese made with Pat N Tams pasture-raised beef. The beef is raised in Stanfield, Oregon and dry-aged 17-21 days. Pepperoncini and fresh basil balance the bolognese sauce and make for a stand out pizza.

This pizza adventure was also a meetup and catchup with my Portland State University friend, and while we were expecting it to be a full dine-in opportunity, it turned out they were only doing takeout through their side window, but had a few pub height tables and stools set up out front for ppl that wanted to eat in-spot.  That worked for us, although we adjourned a bit quickly because it got cold.  Thankfully we were able to land a few pints of beer a few blocks down at a local pub.

But back to the pizza:



Fun in concept, but this is another pizza where the style of crust, with focus on big bubble blistered crust (much moreso today than yesterday), isn't my preferred pizza lane.  The bolognese was definitely the star and executed appropriately -- meat-forward, with sweetness and hint of tomato coming through but not dominant, but for the dollops of bolognese on what was otherwise a sauce-less pizza wasn't what I was expecting.  I liked the shredded pepperoncini and basil pieces, and I think there may have been an EVOO brushing on the crust before the cheeses and toppings were added.  Overall though, I felt like I missed out on Red Sauce experience at Red Sauce Pizza.

I enjoyed my Montucky Cold Snack though, and the pints afterward down the street, at McPeet's.

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