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Lacamas Life Magazine
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360 Pizzeria: Quality Pizza
and Dining Come Full Circle
Remember the good old days when going out for pizza meant relaxing in a nice restaurant and having someone deliver your sizzling hot pepperoni right to your table? Maybe even served with a fine bottle of wine? No cardboard boxes from the frozen section of the grocery store, or soggy tepid crust removed limply from a take-out box that left more flavor in the cardboard than on your plate; eons before the modern pizza parlor that makes you stand in line and take a number, then wait eternally to pick up your order, eat, and bus your own table. If you do, you’re probably savoring the memory. Well now you can savor the experience as well, because, to quote Vancouver’s new 360 Pizzeria, tradition has come full circle. When Brad Root opened Roots Restaurant and Bar in 2003, he and Sous Chef, Dave Mork, began exploring the possibility of opening a second restaurant. Both men had memories from childhood of Pizza as fine dining, and recognized that it had somewhat faded from the restaurant scene. After extensive research they came to the conclusion that the concept of Pizza as a dining experience would be a nice complement to the local restaurant scene. They became partners and, in July 2006, opened 360 Pizzeria directly across the parking lot from Roots Restaurant and Bar, offering customers a broader choice in dining, as well as facilitating management. Dave Mork, who manages and does all the baking for 360 Pizzeria, studied at the Western Culinary Institute in Portland and met Brad Root while both men were working at Wildwood Restaurant in Portland. Dave does all the ordering for both restaurants, maintaining the focus on fresh and local ingredients. Produce, originally purchased from Oregon farms, is gradually shifting to local produce as more and more farms sprout up. Having grown up on a cattle ranch in Montana, Dave was delighted to move recently to Camas, and to be even more involved in the community that has shown much appreciation for what he and Brad Root are doing. In an effort to create a pizza that was unique to their own style of dining they developed a type of hybrid that is somewhere between the thick-crusted American pizza and the thin-crusted, minimal ingredient pizza, known in Naples, Italy. The dough recipe they’ve created is different than both of these, and is subjected to intense scrutiny by Mork. Anyone who has ever attempted to learn the art of pizza dough knows that there are many variables involved. Mork, who did not previously have baking as a major focus of his career, has learned that there is a great deal of science involved and has grown to love it. Everything plays a part: flour types, protein content, moisture, types of yeast used, and even the speed of your mixer. Flour is being experimented with on a regular basis. Even subtleties such as spring or winter wheat can alter the crust: Mork favors the hardier, winter wheat, which is better for pizza. He also favors a slow fermentation, allowing the dough to proof in the refrigerator from 24 to 48 hours, resulting in better flavor and texture. Current pizza recipes have no more than 4 or 5 toppings, but customers can add more if they like. After careful consideration, a gas fired pizza oven was chosen because of its consistency in baking their particular type of crust. Temperatures are kept between 500 to 520 degrees, and can hold up to seven or eight 12” pizzas. After proofing, dough is rolled flat, left for three hours, then tossed into shape. The kitchen has been designed in a similar fashion to Roots so that customers can enjoy watching the food preparation. You can sip some fine Spanish wine and watch the dough as it is expertly tossed, then slipped into the flames of the magnificent pizza oven. And if you’re not in a pizza mood, 360 Pizzeria also offers a selection of Italian meals that include smaller plates for light eaters, salads, and delicious pasta. Select desserts are another option. The wine list is almost exclusively Spanish and Italian because of their excellent pairing with food. Bottled beer, including local microbrews, is available, and the recent acquisition of a liquor license has facilitated the addition of a limited service bar. Similar to Roots Restaurant and Bar, 360 Pizzeria has a contemporary setting that features wood, stone, and high ceilings, creating a relaxed yet modern ambience that is definitely ‘family friendly’. Take-out is available (if an order is for ten or more pizzas delivery can be provided), Catering (not including pizza unless pizza oven available), and they will be planning a few special Italian dinners this coming summer, as well as classes on a variety of cooking techniques. So if you have a longing for a relaxed dining experience that offers outstanding Pizza in a style you thought long gone, stop by and see for yourself. I think you’ll find that Brad Root and Dave Mork have added another little gem to our neighborhood. Dinner Daily -
4:00pm-10:00pm 360 Pizzeria
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