This article was inspired by content originally published on Oregon Live
Introduction
When Ken’s Artisan Pizza opened its doors in Portland back in 2006, the goal was simple: make the best wood-fired pies around, using the kind of naturally leavened dough that honors centuries of Italian craft. Nearly 20 years later, founder Ken Forkish’s legacy is rising again this time in Bend, Oregon, where his iconic style lives on under new leadership.
As Oregon Live reports, Ken’s new Bend shop (led by longtime head chef and new owner, Alan Maniscalco) is proof that artisan pizza can thrive far from the big city when the community, ingredients, and vision are in sync.
But this story isn’t just about one new location. For pizza lovers, suppliers, and independent shop owners, Ken’s journey is a case study in how a small-batch mindset can become a big deal without ever losing its handmade soul.
Bringing Ken’s Craft Home
What sets Ken’s apart isn’t flashy toppings or gimmicks it’s the dough. Forkish’s signature long-fermentation method and use of wild yeast create a crust that’s airy, crisp, and lightly charred in a 700°F wood-fired oven.
If you want to try Ken’s style at home:
Master the dough: Start with Ken’s own book, Flour Water Salt Yeast. It breaks down artisan bread and pizza in a way that’s accessible yet authentic.
Level up your oven game: Ken’s uses an Italian-built wood-fired oven, but you can get similar results with a home pizza oven like the Ooni Karu 16), which hits 900°F for that perfect blistered finish.
Invest in the right tools: A simple Infrared Thermometer Gun helps you know when your stone or steel is hot enough for that Neapolitan char.
Artisan Ingredients Drive Artisan Pies
Ken’s success shows that customers will pay for quality but only if the ingredients deliver every time. For suppliers, this is your reminder that shops like Ken’s want flour that ferments beautifully, mozzarella that melts consistently, and tomatoes that taste bright and clean.
✅ Offer specialty flours: The rise of naturally leavened pizza doughs means bakers want high-protein flour that can stand up to long fermentation. Programs like King Arthur Baking’s Wholesale give small shops easy access to top-tier grains.
✅ Support the local story: Ken’s is famous for spotlighting regional ingredients so if you’re a supplier, help shops tell that story. A farmstead cheese or Oregon-grown toppings can be the next local favorite.
Growing Without Losing Your Soul
What makes Ken’s move to Bend so interesting isn’t just the expansion it’s how they did it. By selling the business to trusted team members, Ken Forkish ensured his passion for quality lives on, even after he retired.
Build your bench: If you dream of expansion, start with your team. Train your pizza makers to own the craft, the culture, and the recipes.
Keep the brand sacred: Ken’s didn’t change its crust, oven style, or topping approach. Consistency is your secret sauce and customers know it.
Use tech to stay true: When you grow, the behind-the-scenes details matter more than ever. A user-friendly POS like Square for Restaurants helps you track menu performance so your signature pies stay top-notch.
Honor Your Neighbors
As Bend welcomes Ken’s, it’s a reminder that even the best shops don’t exist in a vacuum. Ken’s built a loyal fanbase by being part of its neighborhood donating pies to community events, collaborating with local farmers, and even training the next generation of bakers.
Whether you’re new or growing, never underestimate the power of community goodwill. Host “Meet the Maker” nights, share your sourdough starter, or highlight a local farm each month small gestures can turn casual customers into lifetime fans.
Final Slice
Ken’s Artisan Pizza proves that true craftsmanship never goes out of style. A commitment to honest ingredients, old-world technique, and community love can turn a single wood-fired oven into a beacon for pizza pilgrims near and far.
So whether you’re making your first sourdough starter at home, supplying flour to indie shops, or dreaming of opening a second location, take a page from Ken’s book: master the dough, serve your people well and always keep that oven fired up for the next generation of pizza lovers.
Affiliate Disclosure: This article was inspired by content originally published on Oregon Live. This article contains affiliate links, which means we may earn a commission if you purchase them.
