I am writing this review on behalf of my wife, daughter, and son-in-law. I paid for the food so I…read moream qualified to write this review. They ordered 2 10-inch Margherita Pizzas and a Spinach and Artichoke Pizza (same size). Everyone enjoy what was ordered. They said the crust was especially good. It was chard, chewy and light tasting. I will have to come back in the future and give my own opinion.

We got the Burrata Margherita pizza and the Pine Marten Pizza. I was initially a bit disappointed…read moreby the Burrata Margherita due to what was my own misinterpretation but an understandable one, I feel. Normally when I have ordered pizza with burrata on it, it comes as a little ball in the center placed after cooking, which is what I had imagined on top of the already-constructed Margherita pizza, but in this case the burrata is used instead of the traditional use of mozzarella on Margherita pizzas (see photo). Understandable misunderstanding, but nonetheless disappointing and I do think it could be made more clear on the menu. The crust held up but was not charred the way I am used to with wood fired pizzas, and was overall rather flavorless with the Margherita toppings. The flavor-lacking crust was not an issue in the Pine Marten Pizza, however, because the pizza itself was much more flavorful to make up for this. I'd recommend the PMP or get it again if I went back. It was a great mix of flavors with the clever addition of hot honey.

Absolutely delicious thin crust pizza. They just relocated from Redmond to Bend, same operators…read moreand same great product. Do yourself a favor and check them out. They are located next to Crux Fermentation Project.

the service was great but the wait for the pizza was pretty long & the pizza wasn't what we were…read moreexpecting.. If you like VERY thin crust pizza this would be perfect for you almost reminds me of a "pizza" made on a tortilla..

I was hankering for some Sicilian pizza. I've been to the food carts by ON TAP many times before…read moreand remembered Rush's Squares pizza truck . Today was the Labor Day holiday and I went there for lunch. I am a pizza snob, being an ex New Yorker qualifies me to say that. I had just a simple "Cheese " pizza with no toppings. This is the way I've been eating pizza for over 60 years. I would call what I ate 1/4 pizza and 3/4 Cheese bread. There was very little red sauce spread on the pizza. It was a little greasy too. I admit it was tasty but not your classic Sicilian style pizza. Oh well. I'm always on the prowl for some good Sicilian pizza.

Maybe the best gluten free pizza in Bend. Such great crust. Crispy cheesy edges and soft middle. I…read morehave to go back!

What a gem! Permanently set up with other food trucks and the bar nearby. There is an open central…read morearea with picnic tables so loads of people can find room. The 12" pizza standard was exactly the right size for two of us. We got the meat-lover's pizza and loved every bite. Perfect crust. Plenty of toppings. Served quickly and nicely. The whole area was hopping with a mix of people young and old on a Friday night. Definitely had the vibe that the locals know what's up.

We ordered a couple of pizzas through Door Dash. They had a lot of good pizza options to choose…read morefrom on their menu. We ordered the Cacio E Pepe pizza and added pepperoni which was fantastic. Our kids really liked the kids pizza. We also enjoyed the Burrata Boi. I would recommend getting pizzas from P!ZZA.

Excellent, delicious Detroit style pizza. The carmelized crust rocks. Also the "Almost Famous"…read moresalad was big and filled with delicious stuff.

While eating at Podski on our first day in Bend, we saw another table pull out a delicious looking…read moreDetroit-style pizza from a box. We, having moved less than a year ago from Detroit, are always glad to see the style really spread through the US. Asking the couple where they got the pizza from, they pointed us to the next block where Abe Capanna's food cart is located. Of course, at that point, we had already ordered enough food to eat, so we relegated this place to the next day. Pouring rain, flooded roads, and power outages awaited our second day in Bend and the thought of Detroit style pizza was the only thing giving us respite. We arrived later in the evening than we liked due to the torrential downpour and were quoted a 30 minute wait. It ended up taking 31, so they seem to be pretty good at estimating (and that's also a pretty appropriate wait time for a quality Detroit-style pizza in the first place)! Taken from another of my reviews: there are several characteristics that define Detroit-style. Firstly, a focaccia dough-like crust, airy and chewy on the interior and with a crispness on the bottom and sides that's somewhat greasy but not overladen*. There must be flavorful Wisconsin brick cheese, buttery and tangy, melted on top and spread until it spills over the sides of the crust, creating a crisp caramelized cheese ring surrounding the pie. The pepperoni must be underneath the cheese**, and the flavorful tomato sauce, typically a large spoonful in two or three wide lines, is spread on top of the cheese. The crust must remain crisp without becoming soggy with moisture and there must not be too many toppings to prevent the crust from compressing and ruining the texture. *Note 1: The fat/grease is very important, both to allow the crust to crisp up and to act as a hydrophobic layer to prevent sogginess. **Note 2: This is the one trait I dislike about traditional Detroit-style, since it makes the pepperoni limp and soaked with grease. Any place that moves the pepperoni to the top is okay in my book. 8-Square Cheese Pizza w/ Pepperoni ($30) - As a mostly traditionalist, I always have to start with the classic pepperoni pizza. The pizza Abe Capanna's puts out is kind of strange in terms of shape. The dough doesn't quite stretch to the corners so the edges are rounded, but since they use a rectangular pan, some of the cheese crust, wonderfully salty and crisp, makes it to the corners. The pizza as a whole isn't quite rectangular and is instead more oblong The dough is fried very nicely to a consistent dark golden brown color, giving a great crisp texture with every bite and allowing enough grease to soak into the crust to prevent any watery moisture buildup. I think the dough is a little bit on the denser side vs airy, but it's nicely chewy and has well developed air pockets. The toppings start with a thick layer of cheese. I believe they use low moisture mozzarella, giving the pizza a mild taste with a very subtle tanginess and no fresh milkiness. A lot of places use brick cheese/mozzarella blends or just plain mozz nowadays, especially since it's more difficult to source the cheese the further a restaurant is away from Wisconsin. I'm actually okay with that for the most part. There's certainly not as much flavor in the cheese, but places have to make do with the ingredients they can obtain. The pepperoni is placed on top of the cheese and is baked until cupping upwards and crisped up. Tomato sauce is ladled on top, not entirely in a line, but rather dolloped on each slice. The sauce isn't a super fresh one, so its main characteristic is saltiness rather than any flavorful tomato acidity to help cut through some of the grease. the sauce is by far the weakest part of the pizza*. Between the cheese, pepperoni, and sauce, the pie is pretty well balanced with there being an appropriate amount of toppings to not overload the crust. While there are some weaknesses, I thought this was an excellent pizza, although not necessarily the most traditional Detroit-style. (4.5/5) Okay, so a couple of the reviews give Abe Capanna's a low rating because the reviewers complain that they don't serve a legitimate Detroit-style pizza. I tend to agree, given the major departures in shape and the cheese being used. Still, I think this is a delicious pizza, whether it's actually Detroit-style or not. Let's just call it a Bend-style interpretation of Detroit-style, if that makes everyone happier! *We had a couple of slices leftover and eating it the next day, the sauce actually becomes much more flavorful. Very interesting! If only it had tasted like that the first day! Note: Abe Capanna's charges a 3% credit card fee

Delicious pizza!!! First time ever having pizza with a sourdough crust and the crust for sure has…read morethat yummy sourdough taste. We got the chicken parm and the hot honey pizza. Both were amazing. Whatever you do, don't forget to order the donuts!! The perfect sweet treat after yummy salty pizza. Love the walk up window concept. The man who took our order was very kind. While there are no tables to sit at, there is a row of adirondack chairs on the side of the building to sit at with small tables. Cute!

Picked up take out here after a day of skiing and it was amazing!…read more We were a little disappointed some of the flavors we wanted to try they were out of, but we loved the ones we got anyway. (Leftovers made for good pocket pizza the next day too!!)

This pizza was so good! I was having a hard time deciding what kind to get so I went with the…read moreemployee's recommendation and got the spring mushroom pizza. He did not steer me wrong! The combination of the white sauce, mushrooms, herbs, and lemon was perfection. I would gladly eat it again but I'd also want to try out some of their other flavor combinations! The pizzas here are a little pricier at around $20 per pizza (individual 10 inch size) but honestly, based on what I tasted, they are worth it. Just don't come here looking to feed your family for cheap. But if you're just looking for amazing pizza, this is the place to go!

This is a food truck parked at The Barn in Sisters, which is a really cool place to have a drink…read moreand have food from several of the food trucks parked there. We got drinks from the Barn and then placed our order from the truck and found a seat outside in the beautifully appointed artful garden area. You can also sit inside the Barn area. We were given a pager. The pizza is pretty decent for a food truck and is wood fired. We ended up getting half pepperoni and half sausage. There are 6 slices in a 10 inch pie. The crust was good and chewy and the sausage seemed good quality. This is a really convenient site for drinks and food, and I would definitely return if in the area again.

Ordered the chicken Parmesan sandwich and it was yummy. Ordered the red sauce on the side so it…read moredidn't get mushy, good thinking. The red sauce was delicious. It came with onion rings. My husband ordered the fettuccine Alfredo with sausage. It was good, needed a bit more seasoning but overall noodles cooked well, came with bread. The service was great. Obviously family owned and a good edition to Redmond for anything pasta. I would return to try to meatball sub!

Some great Italian here in Redmond. If you are a simple Olive Garden fan this will blow it away…read more Had the fettuccine Alfredo with Italian sausage and my wife had the chicken piccata. We'll worth the trip into Redmond. Great job.