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[Mike Devine]

Albert and all you Pizza Fanatics:

- I was in Portland Oregon yesterday, 260 mile round trip, to sample some of Apizza Scholls, fast becoming, World Famous Pizza. Brian Spangler's Pizza can stand on it's own in New Haven and would likely get very good reviews, and nothing beats a New Haven Pizza. The crust is awesome, charred like a Pepe's or a Modern or a Sally's. The toppings are quality stuff, great Mootz, wicked good sausage, just a killer good experience for so far west of New Haven and New York. The beer selection's were great, glad I wasn't driving and when it was all said and done we finished up with Canolli's. Sorry New Haven, but they were better than Libby's and Lucibello's, oh New York, they were at least as good as Ferrarra's, Tony Soprano may even have Paulie Walnuts drive out and get him a dozen. Bottom line, if you are a New Haven Ah-beetz freak, this place will freak you out, it's that good.
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Mike Devine

[pizza]

Thanks much for your informative review of Apizza Scholls in Portland, Oregon.

I first heard about Brian Spangler when I interviewed Peter Reinhart for Legends of Pizza, Volume 1.
http://legendsofpizza.com

Peter compared him to Chris Bianco of Pizzeria Bianco in Phoenix, Arizona. I immediately contacted Brian and interviewed him for Legends of Pizza, Volume 2.
http://legendsofpizza.com

Brian was very forthcoming in the interview and revealed many secrets that make his pizza so special.

Jon F., Associate Editor in North America for Pizza News,
http://pizzatherapy.com
traveled to Portland to sample the now legendary pizza at Apizza Scholls. Jon F. was weaned on Wooster Street Pizza in New Haven, Connecticut. (Sally's Apizza and Pepe's). Jon's statement to Brian, was that his pizza tasted closest to New Haven Pizza than anything he had ever had.

Brian was very pleased with Jon's comments.

Jon also explained to me that Brian does not use a wood or coal fired oven to achieve pizza perfection. Rather, he has an electric oven. (FYI: Pepe's and Sally's both have coal fired ovens.)

Jon was extremely impressed with the dedication and passion that Brian shows for each pizza created at Apizza Scholls.

You can read Jon F.'s complete review here:
http://pizzatherapy.com/brianspangler.htm

I feel honored to have interviewd this true Legend of Pizza.


Brain Spangler works the dough at Apizza Scholls.
(Photo courtesy of Jon F.)

For more information about the Legends of Pizza Project go to:
http://pizzatherapy.com/transcript.htm
or
http://legendsofpizza.com
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
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