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