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About The Bulletin. (Bend, OR) 1963-current | View Entire Issue (Jan. 7, 2021)
THURSDAY, JANUARY 7, 2021 • THE BULLETIN GO! MAGAZINE • PAGE 13 bendbulletin.com/goeat FOOD TRUCKS & CARTS p.14 GRACE AND HAMMER PIZZERIA, REDMOND Continued from previous page 57100 Beaver Drive York-style pizza purist. With experience Where to find new pizza Building 18 in several fine-dining kitchens, Smith This pizzeria opened in August 2019 in Central Oregon understands the importance in the beautiful 1912 Church Sunriver, OR 97707 Grace and Hammer of quality ingredients building on 7th Street in 541-598-3040 641 SW Cascade and how to combine Redmond. The white- Deschutes Junction Bend spices and top- washed old church Redmond 2940 N. Hwy 97, Bend OR pings to come up and steeple is an (541) 668-6684 541-389-2963 with a pizza of impressive build- Bend Deep Dish Pizza Deschutes Junction Redmond complemen- ing and part of 541-728-6661 (delivery only) 810 SW 11th Street, Redmond OR tary flavors. Grace and Ham- The Fold 541-699-4291 mer’s brand. Most pizza They have con- offerings are tinued to offer limited to takeout from three top- Italian sausage and tomatoes. Calabrian oven. Until Matthews can find a dispos- the beginning pings so the chiles gave it a kick. able solution, they will arrange to pick up and have a beau- crust can sup- We also had the Pio Special with extra the pan the next day. tiful heated deck, port it. Each virgin olive oil, mozzarella and fontina, Bend Deep Dish has been taking off but you won’t find topping is care- Calabrian chiles with a balsamic reduc- because of social media. Matthews is delivery. Owner/ fully chosen. A tion. Thinly sliced prosciutto played searching for a commercial kitchen to Manager Pio Valen- notation on the against the other flavors of the pizza for a increase production. Once more people sin explained that the balanced, tasty pizza. menu tells you get a taste of this Chicago style Pineapple, Goat Cheese and Pepperoni pizza from the Fold with building is part of that you cannot pizza, I’d bet Matthews BEND DEEP DISH jalapeños for a light kick. the experience. They add other ingre- will have to quit his day want customers to ex- dients but may re- When Bob Matthews job. perience a bit of the quest to leave any- moved here five years DESCHUTES ambiance when picking up their pizza thing off the pizza. ago, he was disap- JUNCTION from the vaulted ceiling to the open-air We ordered two pizzas the first time pointed that he kitchen. The restaurant is “The Church we picked up from The Fold. They had couldn’t find an In the sum- of Crust,” Valensin said. “We can’t wait to authentic deep run out of the artichoke pizza we chose mer of 2020, get our congregation back.” (one of the issues arising from the pan- dish pizza. Having Deschutes Junc- Everything is made from scratch us- demic shutdown is that restaurants are come from Chi- tion took over ing the finest ingredients. Grace and being conservative in ordering ingre- cago, he liked thick, Round Table Hammer imports tomatoes from Italy. dients). So we created our own with flavorful pizzas with Pizza in Bend The crust is a three-day cold-fermented mushrooms, onion and pepperoni. My plenty of ingredients. and Redmond. son’s initial reaction was that this was the dough with three rises. They cure their Working in his field as While it also of- Deschutes Junction pizzas with own bacon and brisket. most “normal” pizza we had of all the an accountant, he has fers beer and numerous toppings include the Pizzas are made in a wood-fired oven pizzas. Indeed, there was a good mari- spent the last five years pub fare, it con- California Chicken combo. that can reach temperatures upward of nara sauce with herbs at its base. learning to make the tinues to follow The second pizza was Pepperoni, Goat 700 degrees. Not only does it cut the signature laminated its predecessor’s cooking time and preserve the nutrients Cheese and Pineapple. I don’t hate pine- crust. In December, Matthews began de- pizza offering. There is a huge selection in fresh toppings, but the wood-fire also apple on pizza, but it can overwhelm the livering his deep-dish creations initially of toppings, meats, and sauce choices adds a smoky flavor. Val- other flavors. to Bend’s Westside and the Eastside on (including a Polynesian sauce). Choose The pineapple’s preparation mellowed ensin, who has been weekends. from several combos or create one of making pizza for the flavor considerably so that it added Bend Deep Dish truly has the your own. The Bend and Redmond grills just a bit of sweet/sour to the savory pep- over a decade, taste of a homemade pizza. Gar- do delivery. All pies come in a variety of said that a chef peroni pizza. Jalapeños balanced the fla- lic and herbs are simmered in sizes, and there is a gluten-free crust op- has to burn vor profile to add a bit of a kick. If you tomato sauce for a complex, tion some crust are a pineapple pizza eater, this is an ex- yet subtle blend. We chose We opted for the California Chicken before getting cellent pie. classic pepperoni. Huge pep- with garlic, mushrooms, tomatoes, red it right. When I heard about one seasonal peroni slices cover the top. & green onions, and artichoke hearts in The piz- specialty pizza, I had to return. Topped The nine or twelve-inch piz- a white sauce. The dough was puffy and zas’ thin crust with roasted pork, broccoli rabe, and zas are put together with a chewy. The 3rd Street Combo included with thick, chanterelle mushrooms, the rich flavors thick, buttery, flakey crust pepperoni, Italian sausage, salami, lin- chewy edges were seasoned with creamy cloves of with cornmeal that adds guiça, mushrooms, yellow onions, black The laminated crust is flakey and is near per- roast garlic, crispy fried sage leaves, and a sweet corn flavor. There olives on a red sauce. holds up to thick layers on top from fect. We had a generous sprinkling of fresh rosemary. is the option to order the While there is no shortage of pizza Bend Deep Dish Pizza. the Saint parlors in Central Oregon, these are Melted mounds of burrata cheese added pizza with extra cheese. Stanley pizza worth a try no matter your preference. coolness, and peppers added heat. This The pizzas are deliv- with pepperoni and caramelized onions. All menus are available online. was an authentic craft pizza. ered take-and-bake in spring pans with e e Reporter: barb@barbgonzalezphotography.com The thick tomato sauce had chunks of Note: The Fold delivers in Sunriver. specific instructions for baking in your