a modern mom and pop pizzeria specializing in sicilian-style slices and whole pies in the heart of portland’s historic brooklyn neighborhood. always naturally leavened. always delicious. no pizza hangover.®
*Note: Delivery drivers are contracted through Postmates and are not representatives of Pizza Doughnais.
Our pizza journey began as many others do—by opening the doors of our modest apartment and testing countless recipes on family and friends. During one of our earliest gatherings, a friend affectionately referred to us as “Doughnais”—a play on our last name, Donais. It ended up to be a bit of a premonition, as what followed was a three-year journey to achieve the perfect pizza dough. When it came time to name our modern mom and pop, the choice was obvious. And it’s easier to pronounce than it looks: “dough-nay”!
We’re a husband and wife team who grew up on opposite coasts—Justin in Connecticut, and Jessica in California. The idea for Doughnais first started during a trip back east. It could have been one too many slices of apizza, or the many nights spent with Sicilian grandparents, but when we returned home to Pasadena, our kitchen slowly morphed into a makeshift pizzeria.
Before long Justin was Italy-bound. There he turned his growing obsession into a more formal education in the gluten arts. Weeks in an Italian pizza kitchen turned into consecutive trips to Pizza Expo, and we eventually married our passions to host a slew of pop-ups for a growing crowd of local pizza lovers. After experimenting with a variety of styles, we found ourselves drawn to the delicious and digestible qualities of the naturally-leavened Sicilian square. With toppings inspired by the New Haven pies of Justin’s childhood and a crust influenced by the West Coast’s artisan bread movement, we’ve crafted a modern take on the classic square slice that we’re excited to share with friends new and old.
Upon Justin’s return from Italy, he started experimenting with natural yeast for a sourdough starter, the product of which is still being used in our pizza today. We bake each of our naturally leavened, Sicilian-style pies at peak fermentation, which not only makes for a little bit of heaven in every bite, but also ensures that each slice you eat doesn’t weigh you down.
On top of this labor of love, we source the highest quality ingredients—from local produce, to California fresh tomatoes, to Sicilian anchovies—to ensure that we’re bringing you a quality-driven experience from your first bite to your last. In other words, no pizza hangover.
hours of operationMonday: Closed
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