Dove Vivi

The story of this food is as long and as varied as the people involved, of which there are many. We learned how to make this distinct crust and many of other recipes from Mike Freeman while working at the then hole-in-a-wall Zelo, estd. 2000 in Los Angeles. He had spent years in the kitchen of Vicolo, estd. 1985 in San Francisco, under the leadership of Patricia Unterman. Mike generously taught us all that he knew about pizza, and graciously assisted us in taking it up the coast to Portland, where we chose to start a family and our family business. We have pride in our lineage, of staying true to the original recipes, our quality of ingredients, and passion to continually evolve and improve. Our crust is prepared by hand using organic cornmeal sourced from Southeast Oregon and Northeast California that is stone ground at Bob’s Red Mill here in Portland. We also use sustainably grown Grain Craft flour, and 100% pure olive oil. All toppings are prepared in-house daily using fresh, locally sourced produce whenever possible. Dressings, marinades, and brines are made from scratch to celebrate the loot of our locale.