a modern mom and pop pizzeria in the heart of portland’s brooklyn neighborhood. always naturally leavened. always delicious.
no pizza hangover.
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.
While our pizza journey begins much earlier, on June 3, 2017 we began to harness the natural yeast in the air, giving birth to our “sourdough” starter which is still active in our pizzeria today. Along with our natural starter, we mix our dough using wheat and a variety of ancient grains—some of which are milled in our own kitchen—to produce a nutrient-rich dough that we bake at peak fermentation. This process creates not only a complex depth of flavor, but also ensures that each slice you eat is easily digestible. That means no pizza hangover.
hours of operationMonday: Closed
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