Southpaw Pizza

Southpaw Pizza

Owner and Chef John Sundstrom

Wood-fire pizza parlor

Southpaw’s name is a nod to all things wonderfully unorthodox, like a left-handed boxer’s stance and pizzas that are somewhere in-between Neapolitan and New York style, completed with familiar toppings as well as some out of left field. The simple menu also includes a few salads and small plates as well as house-made soft-serve ice cream. James Beard Award-winning chef Johnathan Sundstrom’s pizza crusts contains a house blend of locally sourced wheat from Walla Walla that allows for a studier “crunchewy” crust.

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