Fitti’s Pizza has filed for a liquor license at 2835 Oak St in Eugene, and owner Sam Fittipaldi anticipates a November opening, expanding from a shared commercial kitchen into a full restaurant and bar. Fittipaldi and his brother Joe have run Fitti’s since its October 2025 grand opening out of a small west Eugene industrial space at 1035 Conger St, a shared kitchen with local bakery Red Hen Kitchen, open Friday through Sunday for takeout and delivery only. The new Oak Street location will be built entirely from the shell up after a full demolition of the space, with plans for a curated cocktail bar, patio dining and a chef’s table.
The pizza itself leans on a Detroit style format with a distinctly Pacific Northwest twist. Unlike a typical Detroit-style pie, which is usually dense and covered in Wisconsin cheese, Fitti’s dough goes through a three-day cold fermentation process, giving it a soft, airy center closer to a French baguette than a standard pizza crust, topped with a signature crispy cheese crown. Fittipaldi builds the pies with Grande cheese, San Marzano tomatoes, EZZO pepperoni, fresh herbs, and chicken grilled over charcoal every week. He and his brother have spent the last decade honing their approach to bread making, including time spent at the San Francisco Baking Institute.
Fittipaldi said the Detroit style gave the brothers more room for creativity than a standard round pizza allows, since a New York-style pie can only handle toppings sparingly before it falls apart when picked up. That flexibility shows up in the restaurant’s small but rotating menu, which has included seasonal specials like a Vietnamese-inspired banh mi pizza.
“We’re born and raised here, love our community, and it’s incredibly fulfilling to share our passion with the people we know and love,” Fittipaldi told What Now.
