Six years ago, the words “Maine” and “best pizza” wouldn’t have come out of even the most ardent Mainiac. This year, the Pine Tree State ranks two spots, and one of them, Portland's Otto Pizza, now sports four other locations in the state and five in Massachusetts. Not to be confused with the Mario Batali and Joe Bastianich Otto Enoteca Pizzeria (which has expanded from New York’s Greenwich Village to Las Vegas, and Boston, where it’s called Babbo Pizzeria), Otto is the brainchild of restaurateurs Anthony Allen and Mike Keon, who met through their businesses in Boston and, after becoming friends, opened Otto (Italian for “eight,” the number of slices in a pie) in Portland in 2009.
This is a topping-centric pizzeria that crafts a crispy, relatively dry golden crust that’s narrow and utilitarian. There are 21 pies (only a third of them tomato-based) and the menu is divided into four sections: cheese, veg, chicken and other meat, and — this is fun, especially because it’s the longest category — pies with bacon (and pork). Each section offers at least one double-take topping combo. Consider the three-cheese tortellini cheese pie; the spinach, white bean, and roasted garlic veg pizza; pulled pork with mango pie; and the meatloaf, mashed potato, and herb pizza. It’s the starchy topping in that last trifecta that’s drawn the most attention, though on a pie with bacon and scallion. You get creamy mashed potatoes, salty-smokiness, and a fresh scallion finish.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015