New to the PAOLAS PIZZA BARN...Choose your style pizza! Choose Paola’s Style pizza or choose Al Forno style.  The Paola family along with Denise Overton and al Forno Ferruzza have teamed up to bring the infamous pizza barn a culinary Italian experience to Sandy Oregon. Sicilian trained al Forno pizza makers Francesco Ferruzza, Stephen Ferruzza and acclaimed Italian chef Francesco Savenetti will be dishing out classic Paola’s favorites along with Al Forno Ferruzza’s signature Sicilian thin crust pizzas.  Drawing from Leonard Paola‘a family recipes and incorporating al Forno Ferruzza’s family recipes this partnership is destined to become the destination Italian eatery for generations to come. Enjoy excellent cocktails and look for exciting new additions when the virus situation calms down. Until then we are open 11-11 everyday in Sandy for carryout and deliver and of course Melenie Paola’s prime rib dinner Friday night.

We are the only FDA certified food processor in the mount hood corridor. As always and especially during the Covid-19 epidemic and beyond we utilize our training and certification as an FDA food processing facility and have A+ sanitation and food safety protocols.  

No pizza is touched by a human hand after leaving our 800 degree stone hearth oven.

Rest assured. Ask for your pizza to be dropped off in your doorstep in the instructions when you order online. 

Understanding the making of proper pizza starts with the dough. Sourdough is the oldest type

of grain fermentation dating back 1,500 years ago.

Perfecting the style of gathering wild yeast present in the grain and the world around us is vital in making a pizza with less gluten. It is significantly more healthy and digestible than any other style of pizza using commercial yeast as a leveling agent.  

oth Leonard Paola and Francesco Ferruzza knew about, perfected and handed down from old world Sicily to their next generation. Stephen Ferruzza perfected this style of baopened up in downtown Portland in 2007. and getting the temperature of the oven to produce a pizza with equal parts crunch and chew. 

Leonard Paola devolved a sourdough pizza recipe that has won the hearts of the People and generations of sandy Oregon. Francesco Ferruzza developed a similar style and drew in  

An authentic Sicilian Thin crust pizza should be 50 percent crunch and 50 percent chew with a slight rustic char on the crust. 

Try one today by ordering online or calling in for pickup or delivery. If you prefer a pizza with no char just ask. Order one online or call one in 11-11 in Sandy at the pizza barn or at the Rhododendron flagship location!

CALL THE RHODODENDRON LOCATION 

503-622-1212 

CALL THE PIZZA BARN LOCATION IN SANDY 

503-668-8058

AL FORNO FERRUZZA

”THE AUTHENTIC”

At the pizza barn you can choose Paola’s original crust or try an Al Forno Ferruzza Sicilian pizza. The Ferruzza family and the Paola’s family share in the same vision to bring continue to bring to Sandy the destination eatery and community oriented gathering space to create memories that last a lifetime.

Both families come from old world Italy and the values of families and community are ever present in our availability to bring the community together especially during this global pandemic.

Sharing a pizza will add to your wellbeing so go ahead and order one up by clicking on the prefer now tab. We will deliver it to your door and come by and pick one up. Locations in Sandy and Rhododendron.