Pyro Pizza

Pyro Pizza

Pyro Pizza

Location: SE 12th and Hawthorne at Cartopia
Hours: Tues-Sun, 11:30am-3am; Closed at 1am in winter


Friday night on the town. Happy hour at a fancy restaurant in the Pearl with cocktails made from fancy gin and vodka. Where does one go for dinner after such an event? Cartopia! Yes, indeed. We cruised down to SE 12th and Hawthorne to get some food and specifically, try the new Pyro Pizza.

Pyro Pizza is the latest from pizza guru John Eads. You may know him from his other pizza adventure – Give Pizza a Chance – which has graced a downtown spot now for a couple of years and is always busy. John wanted to try something different – wood oven pizza. And by try, I mean build a few by hand and work out the bugs. The oven in the cart at SE 12th and Hawthorne is the 6th iteration and by the taste of the pizza, I think he worked out the kinks.

The night we arrived, it was cool and wet, but not raining. The cart sits high, so they have a small deck to step up to in order to be face to face with them while ordering. You can smell the alder and pine burning away in the oven and feel the warmth while you peruse the menu and order. Just reading the menu makes your mouth water, offering up 12″ pies of all sorts, made right there when you order. While I love a good meat bonanza, I decided upon the traditional margarita so our whole group could enjoy some if they wanted. While we chatted about the new cart and I took some photos, John quickly made my pizza and before I knew it, they were handing to me. Less than 5 minutes, maybe even shorter. Now that is a hot oven.

Margarita from Pyro Pizza

Margarita from Pyro Pizza

The margarita was a great blend of marinara sauce, mozzarella and fresh basil all on a whole wheat crust. The crust was thin and tasty and even the edges kept me intrigued. Ask anyone, I’m not a crust end eater and that evening, I ate every last bit. It was hard to offer up pieces to my friends. The pie is pretty large for $8 and could easily feed two people.

Pyro Pizza is now open at SE 12th and Hawthorne. The glory of that pod is that you can go down there, get a pie and also have a pick at some of the other carts to round out a meal. Take a group and have a potluck. John admits they are “working out the kinks.” Not sure what that means because my pie was excellent. Stop on by and enjoy some wood oven pizza and tell them Food Carts Portland sent ya.

Sample Menu:

  • Antipasts – sliced fresh mozzarella layered with plum tomatoes, fresh basil and balsamic vinigar – $5
  • Traditional Margarita pizza – fresh marinara sauce, mozzarella di buffalo, fresh basil, and a dash of olive oil – $8
  • Pepperoni – fresh marinara sauce, mozzarella cheese and locally produced peperoni – $7
  • Caramelized onion – caramelized torpedo onions, gorgonzola and parmigiano-reggiano cheese with pistachios – $8
  • Cuattro formaggi – a blend of fresh mozzarella, sheep’s cheese, gorgonzola and parmigiano-reggiano – $8
  • Homemade sodas also available

Hours: Tues-Sun, 11:30am-3am; Closed at 1am in winter
Website: Pyro Pizza
Twitter: Pyro Pizza
Facebook: Pyro Pizza



  1. Keep up the good work Portland ! I am based in Argentina and visit this website regularly just salivating at all these pictures of the artisan food and the thought of eating at all these Portland food carts ! Without a doubt the Portland food cart scene makes you city incredibly attractive to visit – I have never been there but am seriously considering going there just for the food cart scene !

  2. I tried their “off-the-menu” bacon-and-egg pizza last week, and it was outta control! It reinforces my longstanding theory that breakfast food goes rad with anything.

  3. Tried them Friday…the antipasto was great, good balasamic, delicious cheese. I got a margarita. Good sauce, sparse cheese, and I am not a fan of the whole wheat crust. If they make a more traditional crustI will be back…and order it with xtra cheese!

  4. Pyro Pizza is fantastic. I am often dissappointed with pizza in Portland, but there are recent improvements to the scene such as Al Forno Ferruzza and this awesome cart.
    ALTHOUGH: I just went there for a pie the other night, and it seems they have switched to a lower quality box for take-away. It was so flimsy, it couldn’t support the pizza without crushing a little on whichever side I held it.
    Also, is it just my imagination, or did their pie get a tiny bit smaller alongside the smaller, weaker box?
    In any case, I’m a big fan of their margherita and their marinated tomato pies.

  5. Raving,
    thanks for the reply. First off, we hate to have people fight a small, flimsy box, but what we hate worse is to generate a ton of waste from our cart. So, we chose to land on a compromise between the option of not giving any take-out options and having a huge, corrugated cardboard box that will end up clogging the landfill. (unfortunately, food packaging that has been ‘soiled’ is not supposed to be recycled) I really hope that people can come to love eating our pizzas at the stand when it gets warmer or learn to deal with the thinner card stock boxes.
    Thanks for your support of our cart and the review.
    see you down there soon.
    john eads
    pyro pizza owner

  6. Hey John

    Actually, I love the new boxes! Definitely better for the environment. But really, I would eat you pizza if you put it on the ground and sliced it there…in the rain!! You pizza is amazing!! Live the marinated tomato and the artichoke special. Thanks for being there!

  7. just went there for a pie the other night, and it seems they have switched to a lower quality box for take-away. It was so flimsy, it couldn’t support the pizza without crushing a little on whichever side I held it.

  8. Man, I freaking LOVE Pyro Pizza! I also like the new boxes, so no worries there. Keep up the good (delicious) work!

  9. Super awesome with an excellent crust. Looking forward to trying more flavors.

  10. Even though I just did take-out, it wouldn’t make me mad if they simply didn’t offer it. That crust isn’t meant to survive time and in-box steaming anyway (but was still way, way better than many other things I might have been eating right now).

  11. Clean bright tomato sauce is perfect on wonderful crusts popping from an oven in a cart!!? Lesser pizzas come from larger storefronts with full size kitchens. Fast to table with uncompromising flavors, it’s quite amazing and homemade cane sugar sodas — hibiscus, sasparilla and ginger beers offered at a recent visit, will soon make you a PYRO-Maniac!! questioning the need to lineup at familiar Ken’s or Apizza’s.

  12. Love Pyro! MMMMMmmm. These days it’s open 12n-1am Wed, Th & Sun; 12n-3a Fri-Sat. Note that, because it’s a grrrreat lunchspot.

  13. I used to go to Kens Artisan, and Apizza Scholls The lines are always crazy and the wait ridiculous, but after all the wait you get an ok product. I have tried your Pizza and LOVE it, I rather stand in the rain than wait 2 hours for something that is not as good. Your pizza rocks and I will come back for sure. Delicious and FAST! Thank you Pyro

  14. The Bronx Bomber says

    Only one thing to say THANK YOU: outstanding pizza, great ingredients, crust terrific, from a FFFF Cart. Are you kidding, how lucky are we in PDX, been to Apizza Scholls, Ken’s Artisan, Back East Lombardi’s, Grimaldi’s, Di Fara, Ray’s, John’s, Tomatoe Pies in Trenton forgetaboutit Best Value hands down PYRO

  15. Foodcartmasteroftheworld says

    I had a margharita, and It was not that good. It was burnt and the cheese just kept coming off the slice. It was extremely chewy and there was no sauce at all. Hope it was just a bad day.


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