The Best Pizza in Central Oregon

In crust we trust. Some foods work hard to impress. Pizza doesn’t have to. It’s the familiar answer to a hundred tiny cravings—melty comfort after a dusty trail, a weeknight shortcut or the thing everyone can agree on. In Bend, pizza comes with personality. Some pies show up as blistered rounds, others in thick slabs. There’s no strict style, no hierarchy of toppings, just a shared belief that pizza still has the power to surprise.

Do you prefer your pizza ‘party cut’ (round pizza cut into squares) or served in an ‘isosceles’ (the perfect slice from a perfectly round pizza)? Maybe you seek a slice with the ideal ‘cheese pull’ (the tantalizing stretch of cheese when pulling two slices apart), or a piece that won’t ‘avalanche’ (when all of the toppings fall off as you pick up the slice). After scouring peaks and buttes, we think we’ve found some seriously noteworthy pies.

BEND PIZZA:

Abe Capana’s Detroit Pan Pizza + Italian | Bend

Abe Capanna’s opened its brick-and-mortar location in July 2025. The space buzzes with a neighborhood vibe that turns quick bites into long hangs. The pizza is Detroit-style, baked in blue steel pans that guide cheese into the corners. Per tradition, cheese goes on first, then sauce. “There’s no other way to get the right kind of caramelized crust,” said chef and co-owner Cliff Abrahams. Toppings like the ones on the Buffalo’ 66, meticulously hand-pulled chicken wing meat, are high quality, never cutting corners. “It’s how they did it back home,” said Abrahams, nodding to the pizza joint from his childhood. Click here for more information about Abe Cappana’s.

Bruno’s 6th Street Market | Bend

Bruno’s is not just a pizza stop, it’s a community market that caters to a wide-range of community cravings. Beyond pizzas, this neighborhood gem offers beer, wine, snacks, candies, calzones, sandwiches, salads and breakfast items—a one-stop-shop for quality and convenience. The pizza is a standout, though and here are some recommendations: The Meatza Pizza is a hearty delight, laden with ham, sausage, pepperoni, salami and roasted garlic; The Taco Pizza features refried beans, taco meat, red onions, pickled jalapenos and cheese, crowned with lettuce, tomatoes and crumbled tortilla chips for those wanting a south of the border adventure. Click here for more information about Bruno’s 6th Street Market.

Cibelli’s | Various Locations in Central Oregon

Cibelli’s brings the taste of a New York slice to the heart of Oregon, thanks to the vision of NYC native Frank Cibelli. With more than two decades of dough-spinning expertise, Cibelli’s has become synonymous with exceptional customer service and the finest, freshest ingredients. The simple menu pays homage to classic pizza, offering everything from plain cheese and pepperoni to Hawaiian and combos. Pizza lovers can craft their own pizzas, customizing bases, cheeses, meats and veggie options. With six locations around Central Oregon, Cibelli’s taste of the Big Apple right in the heart of Central Oregon. Click here for more information about Cibelli’s.

Fat Tony’s Pizzeria | Bend

Fat Tony’s lives for the curveball. Mortadella and pistachios as toppings? Done. Pizza scissors at the table? Obviously. Chef and co-owner Roberto Cardenas cut his teeth on Florentine recipes and ended up naming his pizza joint after a character from The Simpsons. “Now everyone just calls me Tony,” he laughed. The dough at Fat Tony’s is hand-tossed and the sauce is made from San Marzano tomatoes. “You must use the very best tomatoes,” Cardenas noted. Among the crowd favorites is the Le Margherite, made with fresh mozzarella, rustic pepperoni that curls into crispy chalices of oil and fresh basil tossed on post-bake. Click here to learn more about Fat Tony’s Pizzeria.

Jackson’s Corner | Bend

What started as a weekly special—the Honey Pie— has become a permanent fixture on its menu. Jackson’s Corner uses locally sourced ingredients and naturally leavened dough for their pizza. For over 24 hours or more, the sourdough is left to rise using a generation starter created more than five years ago, allowing the dough to rise without commercial yeast additives and accounting for its remarkable flavor. This sweet-meets-savory pie is made using Home Farm Foods pork sausage, mascarpone cheese, sliced jalapeños, wildflower honey from Bend and house-made marinara. The omission of mozzarella for creamy mascarpone allows the house-seasoned sausage to bring a briny, salty element. The sweetness from local honey, drizzled over each slice, harmoniously balances out the heat from fresh jalapeños. Click here for more information about Jackson’s Corner.

Lady Bird Cultural Society | Bend

At Lady Bird Cultural Society, the wood-fired oven pulls double duty, turning out artisanal pizzas alongside roasted oysters, vegetables and whatever else the kitchen chooses to elevate that week. Prohibition-style martinis, Negronis and ingredient-driven craft cocktails, like the Moonlit Garden, clink glasses across candlelit tables as an unexpected pairing with pizza. The Fluffhead pie is a standout—blistered and topped with rosemary cream, cascade mushrooms, mozzarella, burrata and truffle oil. It’s pizza, sure, but in the company of caviar, coupes and chandeliers, it’s more than a meal. It’s an experience. Learn more about pizza at Lady Bird Cultural Society.

Ken’s Artisan Pizza | Bend

Portland’s acclaimed Ken’s Artisan Pizza has arrived in Bend. Experience their legendary wood-fired pies with blistered crusts, hand-stretched mozzarella, and sustainable toppings. Ranked 5th best in the USA, they offer Italian-inspired deliciousness, from salads and starters to hand-crafted pizzas like the Burrata and Margherita. Don’t forget their delightful desserts, including Earl Grey Panna Cotta and Affogato, plus a curated selection of cocktails, beer, and cider. Visit Ken’s Artisan Pizza in Bend Thursday –  Mondays.

Kitchen Window | Bend

There’s a window on Galveston Avenue where locals hover like moths, waiting for their box of square-edged joy. Kitchen Window Pizza is a compact operation where everything from red sauce to pickled chilis is housemade. Owners Brittaney MacFarland and Will Forbes call their airy, golden pizzas “mountain pie.” The dough is slow-fermented and baked with a layer of cheese along the edge of the pan, creating a unique and crispy frico crust. “Our Spicy Chicken Parm pizza has a soft spot in our hearts,” said MacFarland. “It’s a little nod to our Scoutpost [former food truck] days, using the same hot sauce we served on our fried chicken sandwich.” Click here for more information about Kitchen Window.

Little Pizza Paradise | Bend

Little Pizza Paradise is Bend’s pizza time machine. Teens who once lined up after school now bring their own kids in for a slice. When Brad Harris took over in 2022, he simply kept the wheel turning with the same care and confidence as the founder, Pete Wojda. Marty Barnes, the Dough Guy, manages fermentation like a mood ring, adjusting each batch of dough to the day’s weather. Emma Cochran, the resident topping tinkerer, brings big flavor energy with her ever-evolving pizza experiments. Her most loved pie, The Dirty Italian, layers marinara, pepperoni, salame, grape tomatoes, three cheeses, red pepper flakes, and finishes with a drizzle of honey and fresh basil. “We’re staying true to ourselves. We remember names. We watch kids grow up,” Harris said. “It’s a special place.” Learn more about Little Pizza Paradise.

Old Towne Pizza Company | Bend

Remember those hometown pizzerias with red and white checkered tablecloths, neon signs, a fresh salad bar and a jukebox? They were for go-to Friday nights and when Mom didn’t want to cook. For twenty years, Olde Towne Pizza Company has been serving family favorites at their Greenwood location. The Stromboli is arguably the best pie on their menu, loaded with classic pepperoni, thinly sliced white onion, green bell peppers and Italian sausage.

A robust crust, made with hand-thrown dough, holds up the weight of each slice, packed with traditional marinara and hot, gooey cheese. Terry Parker, owner, operator and full-time pizza maker, believes in consistent quality and service for his dedicated customer base. Crust lovers, choose from Original, Chicago, New York (thin), or New York City (extra thin) when ordering your pie. Click here for more information about Old Towne Pizza.

Pacific Pizza and Brew | Bend

Driving down the mountain after a day of adventure? Pacific Pizza and Brew is the ideal spot to fill up with pizza. Serving up ‘za since 2013, the vibrant and family-friendly ambiance also makes it a perfect place for weekend lunches or relaxed weeknight dinners. And the pizza doesn’t disappoint. The Greek Sausage Pizza, a flavor-packed creation featuring marinara sauce, mozzarella, sausage, mushrooms, kalamata olives, artichoke hearts and feta cheese, is sure to hit the spot. Or, for something a little more elevated, try the Bacon & Fig Pizza with a garlic olive oil base, mozzarella, bacon, figs and roasted red onions, topped with arugula and a balsamic vinegar reduction. Click here for more information about Pacific Pizza.

Pinky G’s Pizzeria | Bend

Bend, get ready to join the Pinky G’s pizza family! It’s not just pizza; it’s about building community, one perfect slice at a time. Pinky G’s pizza is classic New York-style with hand-tossed, chewy, floppy crust. Pulled pork is beer-braised overnight in the pizza oven, then piled onto specialty pies like The Fatty. There’s a Guy Fieri collab in the mix, but it’s the daily slices that keep things interesting: Big Mac one day, Thai chicken the next. “The best thing about pizza is that it can be whatever you want,” said co-owner Adam Hoff. Ideally, it includes a crust dunked in Pinky G’s Hot Honey because no true fan leaves a pizza bone behind. Come taste the Pinky G’s difference daily (and late on weekends!).

Pizza Mondo | Bend

An iconic Central Oregon eatery, Pizza Mondo has been a downtown fixture for more than 25 years, welcoming guests with slices and whole pies to calzones, salads, breadsticks and garlic knots. At Pizza Mondo, the dough starts with live cake yeast. “It gives the crust that toothy first bite,” said co-owner Steven Koch, “but the center stays soft and airy.” Known for fast lines and hoard-worthy garlic knots, Pizza Mondo has been slinging slices downtown since 1996. Pies come and go, but the Bella Luna, a roasted potato white pie, has held its spot on the menu since day one. Another pizza with a loyal following is the Big Island, a tangle of pulled pork, bacon, pineapple and Mama Lil’s peppers that proves pizza can do anything. For a rewarding post-adventure treat, indulge in the “After Mountain Special,” which is a carb-laden take on the idea of happy hour–get two slices with bottomless soda for $8, or swap in a pint for an additional $2. Click here for more information about Pizza Mondo.

Raganelli’s Pizza | Bend

Named after the founder’s grandfather, Raganelli’s Pizza has been a family affair since 2011. Committed to fresh, local ingredients, and with the owner’s kids often lending a hand in the kitchen, Raganelli makes its signature dough from scratch daily and crafts pizzas and Italian sub sandwiches that hit the mark on quality and flavor. Try Vito’s Supreme, built on a bed of red sauce, layered with pepperoni, Italian sausage and veggies, or opt for the Mediterranean Veggie, a savory blend of fresh spinach, mushrooms, sun-dried tomatoes, kalamata olives, artichoke hearts and feta cheese. Click here for more information about Raganelli’s Pizza.

SISTERS + TUMALO PIZZA:

Boone Dog | Sisters

For the mother of all prestigiously decorated pizza pies, head north to Sisters. Boone Dog Pizza, a food cart on Hood Avenue, has created the Quattro Formaggi, a garlic-and-cream-based pizza loaded up with every kind of specialty cheese you could imagine. Cascadia Creamery’s finest are showcased, including their Sleeping Beauty, Glacier Blue, the milder Sawtooth or a Bellweather Farms ricotta. Apprehensive about the distinctive blue cheese aroma? Fret not. Cascadia Creamery describes its Glacier Blue as the “gateway blue.” Buttery Sleeping Beauty is a fantastic complement to its cream-based sauce, while the ricotta offers a balance to toppings of sliced red onions, Castel Vetrano olives and fresh thyme. Balsamic reduction drizzle completes the acidity slice of the pie, curating umami with each savory bite. Flock to their cart early in the day, as they tend to sell out before 6 p.m. Click here for more information about Boone Dog Pizza.

Pisano’s | Tumalo

When you want a pizza that can pass for a salad, go for the Proscuitto e Pomodorini. This pie starts out as a classico wood-fired pizza; the hand-tossed dough is covered in crushed San Marzano tomatoes and topped with fresh mozzarella slices. After this beauty is pulled from the oven, it’s loaded with prosciutto slices, heaps of arugula, cherry tomatoes and hearty shavings of parmesan cheese. We’re fairly certain this counts as your serving of greens for the day. Pisano’s, located in the heart of Tumalo, is stacked full of cut lumber for fueling their stone oven. Aside from a multitude of fifteen-inch blanco and rosso pies, the roadside pizzeria offers Italian favorites such as Zeppoli (fried pizza dough tossed in cinnamon and sugar), “insanely good” cheesecake, as well as clever beer and wine idioms scribbled in chalkboard pen. Click here for more information about Pisano’s.

REDMOND PIZZA:

Grace & Hammer | Redmond

The pizzaioli (AKA pizza makers) of Grace & Hammer elevate the white pizza sauce game with their bechamel-based pie, Propriety. French butter sauce delivers a slightly more sophisticated spin on the classic Alfredo sauce and is most often used for blanco pies. Propriety starts with a housemade bechamel, topped with fresh mozzarella and goat’s milk feta cheese. Chefs Pio Valensin and Adam Valentine chose button mushrooms to grace this pie atop the cheese and sourdough crust. After the pie emerges from their monstrous steel oven, it’s dressed with extra virgin olive oil, salt and pepper. For a pop of color and peppery bite, it’s finished with a handful of fresh arugula. For a match made in non-denominational heaven, pair this pie with signature cocktail Three Finger Jack—Maker’s Mark whiskey, local smoked honey, orange bitters and Oregon cherry. Click here for more information about Grace & Hammer.

SUNRIVER PIZZA:

The Fold Craft Pizza + Kitchen | Sunriver

The Fold is a must-stop for anyone on the hunt for a good slice in a bright atmosphere. While the pizza is the star of the show, the diverse menu offers something for everyone. Find salads, sandwiches, appetizers and a full bar alongside signature pizzas. But if you are craving a cheesy slice of pizza pie, check out the Bee Sting with house tomato sauce, homemade sausage, mama’s lil’ peppers, onion, provolone, parmesan, and spicy honey. Alternatively, try the Sweet Cheesus, featuring house tomato sauce, burrata, basil, cherry tomatoes, mozzarella and parmesan. Click here for more information about The Fold Craft Pizza.

To see more options for pizza in Central Oregon, check the full Bend Magazine dining guide.