Only two stops left on The Great Neapolitan Pizza Quest! Visit our intro to Neapolitan Pizza and check out the other pizzerias we’ve visited to get caught up!
Via Tribunali Portland
Our second to last stop was to Via Tribunali in Portland. The first Via Tribunali opened in 2004 in the Capitol Hill neighborhood of Seattle, and since turned into six different locations across the country.
Per each stop, we ordered a marinara and margherita DOC pizza:
Marinara: pomodoro, oregano, garlic, olive oil
Margherita DOC: pomodoro, mozzarella di bufala, grana padano, olive oil, basil
The cook time during our visit at Via Tribunali was about a minute and fifty seconds.
We’ll just go ahead and keep this simple … these pies were our absolute favorites of the journey! (See below notes for more details).
The Quick Stats (Erik’s notes)
Cook Time: Approximately 1 minute, 50 seconds
Dough: Was using Caputo Blue at the time of our visit. The dough was warm risen between four and twelve hours and though I don’t believe one was used, the taste had a sense of a poolish to it. Moderate hydration and rose well.
Taste: The taste was utter perfection. Every ingredient seemed to burst with flavor. On a day towards the end of our pizza journey where the last thing we felt like eating was more Neapolitan pizza, we quickly changed our minds and found all the flavors that we had grown to love on our trip all in these two amazing pies. Truly this was a place that got every aspect completely right!
![signature[4]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIpDszJBFRUvq5NFkHO5tQfGJLreWxRjwgAAy7o6ZQdhQZWfNMc6KHt5iubWvS44cavpkF2QFeHdSkjvjW7s3HJZK3-OhRLyKCCNN-aNLEoQorpBi5eoeFPajnW5D5pr5IP0NKmb2uos/?imgmax=800 "signature[4]")
Via Tribunali Portland
Our second to last stop was to Via Tribunali in Portland. The first Via Tribunali opened in 2004 in the Capitol Hill neighborhood of Seattle, and since turned into six different locations across the country.
Per each stop, we ordered a marinara and margherita DOC pizza:
Marinara: pomodoro, oregano, garlic, olive oil
Margherita DOC: pomodoro, mozzarella di bufala, grana padano, olive oil, basil
The cook time during our visit at Via Tribunali was about a minute and fifty seconds.
We’ll just go ahead and keep this simple … these pies were our absolute favorites of the journey! (See below notes for more details).
The Quick Stats (Erik’s notes)
Cook Time: Approximately 1 minute, 50 seconds
Dough: Was using Caputo Blue at the time of our visit. The dough was warm risen between four and twelve hours and though I don’t believe one was used, the taste had a sense of a poolish to it. Moderate hydration and rose well.
Taste: The taste was utter perfection. Every ingredient seemed to burst with flavor. On a day towards the end of our pizza journey where the last thing we felt like eating was more Neapolitan pizza, we quickly changed our minds and found all the flavors that we had grown to love on our trip all in these two amazing pies. Truly this was a place that got every aspect completely right!
So basically, we love you, Via Tribunali!
![signature[4]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOyM7dFV_hxnT0dLEf6lgyzpjE1RBfeg1ph5Wt6hXuYhyphenhyphenNlTDQhXzU6hYuato0cwXzbyu2BOi_ETWj7iOwky_R60d-t5vuDbItJfhCAGhIv2zvDyGwqvDxjBtSwuRPP9ztbgTtqCfMR4/s1600-h/signature44.jpg "signature[4]")
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