Bar del Corso's exemplary pie.

As the last of pandemic popups graduate into full-fledged pizzerias, they join an impressive group. Seattle’s long been serious about its pies and slices, from the mid-aughts Neapolitan heyday to our recent deep-dish obsession. However, the best pizza is often the one that’s close to home. Here, our favorite New York slices, Sicilian squares, and seasonal sourdough pies across Seattle and beyond.

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Jump to Your Neighborhood:

Bainbridge Island / Ballard / Beacon Hill / Bellevue / Belltown / Capitol Hill / Chinatown–International District / Denny Regrade / First Hill / Fremont / Greenwood / Interbay / Kenmore / Kirkland / Madison Park / Montlake / Phinney Ridge / Portage Bay / Queen Anne / Rainier Beach / SoDo / South Park / Waterfront / University District / West Seattle / White Center / Various

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Bainbridge Island

Bruciato

The former address of a beloved hardware store is now the handsome, cavernous home of Brendan McGill’s Neapolitan pizza restaurant. Strict Naples tradition yields delicate, wood-fired pies you cut with your own scissors. Toppings are split between classic restraint (margherita, quattro formaggi) and flavor forays, like the version topped with dates and prosciutto. Open for lunch and dinner, with some big roll-up windows in front that can approximate outdoor seating.

Ballard

Delancey

Brandon Pettit’s pies may honor New York by way of Naples, but Delancey’s charm draws firmly from the Northwest, in topping combos that balance tomato brightness with pairings like Zoe’s bacon, cremini mushrooms, and basil. When Delancey opened in 2009, the pizza vaulted it into Seattle institution status, even before you throw in the impeccable salads, wood-fired odes to seasonal produce, and those bittersweet chocolate chip cookies dusted with gray salt. 

Ballard Pizza Co.

The New Yorkish pies at Ethan Stowell’s pizza joint are lovely, topped with pepperoni, sausage, mushrooms, and black olives or a play on carbonara. But the charm of this place is in the big picture: the ample patio, the Stowellian chopped salads, the easy beer and wine selections.

Sunny Hill

To call this Sunset Hill spot a pizza restaurant undersells the burger, the meatballs, and the unexpectedly beautiful vegetable dishes that remind you chef Jason Stoneburner is a partner here. But Sunny Hill puts out two very different styles of excellent pizza: round, wood-fired pies and thick-crust square pies, a slightly upscale Detroit riff (the latter sells out fast). Both come topped with simple mozzarella, or various veg-forward combos. Order online, or dine indoors or on the patio.

Beacon Hill

Bar del Corso

One of the city’s most indispensable Italian restaurants lives a double life as a neighborhood hub. Both of its identities hinge on Jerry Corso’s pizza—crusts blistered from the wood-fired oven, toppings simple and seasonal. Bar del Corso also supplies the warmest of hospitality, great negronis, and a convivial covered back patio.

Stevie’s Famous

Big slices and beautiful 16-inch pies shingled with curled pepperoni flow from the corner of the bar at the Clock-Out Lounge, with a crust that is clearly the work of dough obsessives. The signature Normie MacDonald, topped with sliced coppa, dollops of burrata, and drizzles of hot honey draws a lot of attention, but creative specials (summer squash or spinach artichoke) deserve at least as much. The pair of side salads and housemade ice cream could hold their own on a white tablecloth, but feel more at home here amid plastic water cups and paper plates.

Bellevue

Resonate Brewery and Pizzeria

Why yes, an aging strip mall in the Newport Hills part of Bellevue is home to a legit pizzeria, where oblong Roman-style pies arrive on a personal sheet pan. Crusts have admirable chew, and toppings update classic parlor combos with high-quality meat. Even better, Resonate brews its own beer, an accessible spectrum from kolsch to imperial coffee stout, plus a gaggle of IPAs. 

Belltown

Good Shape Pizza

When Lupe’s Situ Tacos opened its own location, it seemed unlikely anything else that good existed to fill the void left in the kitchen at the front of Jupiter Bar. But Good Shape found a way, putting out a pizza so crowded with perfectly cupped and crisped pepperoni that we questioned if there was a such a thing as too much pepperoni (that’s a no). Bulbous crusts with oversized polka dots of char hold up to the heavy dose of toppings without losing the pliancy to fold, and the dinner-plate-size pizzas work nicely as a meal for one or bar snacks for a group. The Breakfast for Dinner pie is a must-order for its everything bagel crust and cream cheese layer hiding beneath eggs, bacon, and chives.

Rocco’s

This impressive bar prioritizes pizza and cocktails equally. This means mega-slices to accompany a perfect negroni, but also whole pies that are delicious in their own right, like an unexpectedly legit banh mi pizza.

Serious Pie

Tom Douglas Restaurants’ pandemic recovery plan involved merging two of the restaurateur’s best concepts to replace a legend. The former home of Dahlia Lounge now holds Serious Pie and its oval pizzas—crackling, puffed crusts topped with Northwest-friendly combos like potatoes, rosemary, and pecorino. The other end of the room holds an enlarged Dahlia Bakery pastry counter for all your mochi doughnut and coconut cream pie needs.

Capitol Hill

Bar Cotto

When Ethan Stowell sold his pizzeria on 15th Avenue, the new owner kept the bubbly wood-fired pies, the salumi platters and burrata, and the feel of a neighborhood restaurant on a block usually defined by destination dining. One of the servers looks awfully familiar.

Cornelly

One of the phenoms of Seattle’s naturally leavened pizzeria new guard tops its pies with seasonality: roasted leeks with za’atar, foraged mushrooms and confit garlic. Cornelly’s white and marine-blue dining room nurtures endless creative riffs, in the form of equally precise, portrait-worthy pastas and carefully curated vegetable dishes.

Dino’s Tomato Pie

Brandon Pettit may make cerebrally beautiful thin-crust pies across town at Delancey, but his Olive Way pizza bar (no minors, open till 2am) leans hard into the chef’s Jersey roots: thick-crusted squares that riff on Sicily with bright sauce, first-rate toppings, and a high quotient of char. Pettit’s pizza scholarship surfaces in those caramelized crusts, but Dino’s also does some thin pies, combining tavern vibes with high-quality cheese. Don’t worry if you’re stuck with the kiddos, though: they do offer delivery.

Via Tribunali

A reliable bastion of Neapolitan tradition began as a sibling to fellow Italophile Caffe Vita. Now it’s a pair of locations in the capable hands of Mark McConnell and Cecilia Rikard, forging a new era of invitingly rustic dining rooms, free-flowing barbera, and scrupulous thin-crust pies. 

Chinatown–International District

Humble Pie

Humble Pie’s dreamily vine-twined compound on a stretch of Rainier just south of Little Saigon is almost entirely open air (much of it covered). Picnic tables line up beneath strings of lights, or tuck alongside the chicken coop responsible for any eggs that might adorn your wood-fired pie. But the pizza procured from the no-frills walkup window would be marvelous in any setting, thin but with plenty of spring in the chew, topped with clever blends of organic apples, Beecher’s Flagship cheese, and spiced walnuts, or smoked eggplant with cherry tomatoes and red onions. 

World Pizza

This comfortably worn vegetarian pizza bar fits in surprisingly well in Chinatown, with slices and pies that pair utilitarian crusts with clever topping combos. The signature rosemary-potato-gorgonzola pizza migrated from the original Belltown location, as did the plate-sized chocolate chip cookies.  

Denny Regrade

Willmott’s Ghost

Renee Erickson transplanted Rome’s square pizza culture into Seattle’s roundest landmark—namely a midcentury Jetsons-go-to-Italy glamor den beneath the Amazon Spheres. The menu centers on sturdy rectangular pies with restrained toppings, equal parts classic (pepperoni, margherita) and seasonal (leek with lemon, mozzarella, and black lime). Order a whole pie to divvy up with chic two-toned scissors, or select individual squares from the glass case by the door. Willmott’s Ghost surrounds these pies with a full Ericksonian dinner menu of salads, small plates, and secondi, in a beautiful space that’s also handily open for weekday lunch. The takeout menu even includes frozen pies to heat at home. 

First Hill

Italian Family Pizza

Devotees of curled pepperoni, the type that turn into tiny, crisp-edged cups inside a deck oven, grab your keys and head to First Hill. This family-owned parlor makes colossal 23-inch pies, plus calzones, stromboli, and a personal-size pizza if you can’t hang with the big pies. Equal parts chewy and golden, Italian Family’s creations sport bright tomato sauce and variations that summon visions of New Jersey—meatballs, a white pie, that cupped pepperoni. An updated pizza parlor salad completes the retro vibe, and the housemade cannoli is kind of a big deal. 

Ananas Pizzeria

A crystal chandelier and Tiffany-style lamps highlight the grand neoclassical architecture of the century-old building, but the paper plates on which the anchovy-heavy caesar salad arrives send a signal that nobody takes anything too seriously here. Chef Khampaeng Panyathong and Jenessa Sneva work with Lao flavors at Taurus Ox and Ox Burger, but Ananas is mostly a classic New Yorkish pizza joint, with crisp-bottomed slices and big, tender-crusted pies. Only the Lao pizza hints at Panyathong’s roots: a party pie topped with ground pork prepared as if for khao soi, spiced lardons, red onions, bamboo shoots, and dill.

Fremont

Lupo

This cozy space still bears signs that it used to be a Via Tribunali. But a few years in, new owners have hit their stride in that tiny kitchen with pizzas that combine the best elements of sourdough (tangy, sturdy crusts) and Neapolitan traditions (local, seasonal ingredients, right down to the fresh Samish Bay mozz). The small menu includes a cacio e pepe that’s worth the drive across town. Veggie sides pack just as much intrigue as the pizza, and rich housemade ice cream rivals that signature dish too.

Petoskey’s

This neighborly tavern is an ode to the big games and even bigger cuisine of the Upper Midwest. That includes the thin, square-cut pizza that proliferates in old-school joints from Madison to Mackinac. Midwestern transplants will surely notice the crusts here skew more Neapolitan than the traditional cracker-thin—Petoskey’s Italian wood-fired oven is a souvenir from the space’s previous identity and does better with that type of dough. Fans and apologists of St. Louis-style pizza, take heed—you can sub in actual provel cheese from Imo’s.

Tivoli

Post Alley Pizza and Saint Bread partner Yasuaki Saito has expanded his empire to a large, windowy spot on North 34th Street. The pizza—a little New York, a little bit Naples—comes as whole 16-inch pies or slices. Toppings are classic, but with plenty of twists, like the smoked scamorza on the cheese pie. Saito and chef Jim McGurk’s Midwest roots show up in starters such as black garlic knots and smoked trout dip, and the caesar salad draws devotees for its shower of cheese and pangrattato in place of croutons. The casual vibes of red plastic tumblers and tomato can risers make it easy to stop in for a slice, while the food itself and drink list are absolutely occasion-worthy.

Greenwood

Pizzeria la Rocca

A new arrival in Greenwood makes a great food district even better with delicate pizzas, crisped quickly in a wood oven. Like the rest of the menu, toppings skew steadfastly Italian—a quattro stagioni, salsicia and funghi, prosciutto with arugula. The owners reflect their heritage in the form of a special Romanian wine list.

Interbay

Dantini

Dantini’s light, crisp pies bubble with char and have the flat, thin center typical of vaguely New York-style hand-tossed pies. But owner Garrett Fitzgerald’s pies diverge from anybody else’s when it comes to toppings like cilantro pesto or toasted sesame seeds with mushrooms and frizzled bits of leek. Some pies come with a wedge of lemon to squeeze on top. Even better is that they come fresh from the oven right next door to Holy Mountain Brewery.

Kenmore

Stoup Kenmore

At the Stoup taproom, Jason Stoneburner turns his pizza prowess (Sunny Hill, Stoneburner) toward local flour, coaxing memorable combos like the What Comes Around, a white pie topped with dinosaur kale and shiitake mushrooms. The family-friendly taproom with an excellent covered patio also offers an eccentric assortment of snacks and shared plates, along with soft serve ice cream as cup, cone, float, or sundae.

Kirkland

Deru Market

This place does everything well, from meatloaf to layer cake. But pizza makes up a significant portion of the menu—delicate California-esque pies topped with fennel sausage and kale, apple and arugula, or a no-holds-barred onslaught of bacon, potato confit, fresh mozzarella, and ample drizzles of rosemary cream.

Madison Park

The Independent Pizzeria

Serious dough technicians hide behind the lace curtains at this neighborly wedge of a pizzeria. Here, crusts are light but sturdy, with edges that bubble and puff and blister in the oven. Seasonal combos feel specific to the Indie: greens, provolone, and garlic; or cremini mushrooms and sage atop fontina. The Independent might not be much for fanfare, but its pies are among the best in the city, full stop. It’s also still takeout only and sells out daily, so plan ahead and schedule your order early.

Montlake

Cafe Lago

Over the past three decades, this institution built a rightful reputation for the city’s best lasagna. But the wood-fired pies deserve their own recognition—crusts more delicate than chewy, with a gentle crackle at first bite. A half dozen pizzas offer toppings you might find at any number of careful Italian-leaning spots around the city, but here the combinations work very much in concert, their elements as thoroughly considered as any plated dish: Red onions become transformative when thin and crispy; deep fennel flavors and a delicate grind add nuance to the accompanying sausage.

Phinney Ridge

Cornuto

This Phinney Ridge spot, now in the care of brothers Andrew and Giancarlo Martino, doles out certified pizze napoletane. The crusts are slightly thicker than tradition—the better to support toppings like salame piccante, prosciutto di Parma, and smoked mozzarella, or an egg-crowned carbonara pie. A traditional wood-fired brick oven commands the tiny dining room, and the space hides an impressive back patio. Save room for the mezza luna Nutella, a calzone-like creation stuffed with the cocoa hazelnut spread and dusted with fruit and powdered sugar. 

Windy City Pie

Dave Lichterman is Seattle’s deep-dish equivalent of that moment in Pleasantville when the black-and-white film bursts into full color. Windy City’s founder left tech to apply his meticulous brain to a caliber of Chicago-style pizza this town had never seen: a marvel of Maillard reaction and sog mitigation. This guy did preorders and sidewalk handoffs long before the pandemic. But now his pies—the original, tavern-style, and his Detroit-style version designed for the late Breezy Town—anchor a low-key bar on Phinney Ridge, where topping combos make liberal use of sport peppers, roasted garlic, and candied bacon.

Portage Bay

Johnny Mo’s

New York and Chicago pizzas share equal billing at a neighborhood parlor by the University Bridge that feels built for Little League afterparties. The deep-dish side of the menu spans 11 combos, from a sausage-topped Ditka homage to pineapple with pepperoni. The lineup of New York–style pies is downright massive, and comes in 14- and 18-inch versions (plus a gluten-free crust option). You can also order for takeout, or delivery.

Queen Anne

The Masonry

Chemistry, yeast, quality ingredients: at their core, the making of great pizza and the making of great beer have lots in common. This underheralded pizzeria near Climate Pledge Arena forms an intersection of sorts between the two. Thin crusts underpin smart blends like prosciutto with whipped ricotta and balsamic. Owner Matt Storm is a vegetarian turned vegan; plant-focused eaters have a host of great options here, but only if they’re adults—no minors allowed here.

Rainier Beach

Pizzeria Pulcinella

The quiet southernmost reaches of Rainier Avenue, across from the lakeshore, seems an unlikely outpost for exacting Neapolitan pizza. However a gleaming Valoriani wood-fired oven speaks to Pulcinella’s legitimacy. Pies sport thin, blistered crusts and toppings like smoked mozzarella, rapini, and sausage, or chicken and rosemary-sparked cream sauce.

SoDo

Nine Pies Pizzeria

When the bachelorette parties at the San Juan Seltzer garden and the Washington oenophiles tasting at Sleight of Hand or Latta need a break, they turn to the pizzeria tucked in the heart of the SoDo Urbanworks complex. Credible New York–style pies, a few slices, even calzones emanate from a full-service restaurant that adjoins the Nine Hats Wines tasting room. Both offer the full menu and patio tables with umbrellas when weather allows.

SliceBox Pizza

A location in the stadiums’ shadow, not to mention a Sonics-worthy green-and-gold paint job: Yes, this walkup pizza counter caters to sports fans, but also workers on lunch hour and anybody else who appreciates crisp New York–style pizza, marvelously executed and free of fuss. A double-decker glass case holds maybe 10 pies by the slice, a mix of crunchy Sicilian-inspired squares and classic rounds. You can also order whole pies and salads for takeaway.

South Park

South Town Pie

Jackson Pollack has nothing on the birria pie (or the barbecue chicken, the pastrami, or even the veggie combo). This ebullient South Park hangout takes big flavor swings, re-invents outmoded menu options, and has a definite maximalist philosophy when it comes to toppings. Half-and-half pizzas help with decision-making. They also have offerings by the slice, and lunchtime hours. Sub sandwiches and starters have similar swagger, like cheesy garlic bread with a beer cheese sidecar, for some cheese-on-cheese dipping action.

Waterfront

Post Alley Pizza

A decades-old slice shop tucked behind a parking garage recently acquired serious culinary bona fides—and new owners with connections to Saint Bread and Tivoli. Post Alley didn’t get fancier, exactly, but now local grains power an 18-inch crust that could hold its own in the sort of restaurant with wine lists and a bread program. On top, just enough cheese and toppings like bacon and onion, peperoncini and coppa. Maybe just a slice of pepperoni, curled into perfect cups.

University District

Elemental Pizza

Sure, the University Village address guarantees a family-friendly vibe, but in the kitchen, old-school pizza tossers prep fire-bubbled pies with genuine ambition. Don’t knock the baked potato–themed version until you try it, but vegetarians have some solid options, and the kitchen does gluten-free crust and even a vegan cheese. As the U Village location indicates, it’s deeply child-friendly.

West Seattle

Pizzeria 22

A legit Neapolitan-style pizzeria with the credentials to prove it. This Admiral District spot opened in 2011 and has been sating the neighborhood with hot pies topped with the likes of buffalo milk mozzarella and sweet Italian sausage, or cherry tomatoes, arugula, and prosciutto di Parma. Also: calzones! Something wholly American though: wood-fired s’mores with melted chocolate and marshmallows bubbly and golden brown from the oven’s flames.

Talarico’s Pizzeria

How to even explain this particularly West Seattle phenomenon? Part sports bar, part untz-untz boomer cocktail lounge. And yet every inch a family-friendly pizzeria that specializes in enormous New York–style slices roughly the size of a small suitcase, and as neatly foldable as anything you might pack inside. Whole pies run a whopping 28 inches, and the roster of non-pizza options (Italian and wedge salads, chicken parm, meatballs, garlic bread) is similarly oversize. Sure, this place has the sprawl of a Cheesecake Factory, and serves bucket-size cocktails with names like Junction Juice, but great-quality toppings and a thin, yet still nicely chewy crust plant Talarico’s firmly in “beloved local institution” territory.

West of Chicago Pizza Company

The cornmeal-speckled Chicago pizza remains a rarity in this town, but Shawn Millard serves textbook-perfect rounds to customers lucky enough to snag one. Toppings like meatballs and ricotta, or Italian sausage with broccoli and roasted garlic lurk beneath that placid marinara surface (gotta love a pizzeria that lists the depth, as well as the diameter of its pies online). Beyond the deep-dish, Millard’s menu features other Chicago favorites, including cracker-crust tavern pies and a The Bear–inspired Italian beef sandwich.

White Center

Proletariat Pizza

Deeply rooted in its White Center environs, yet also worth a trip: Medium-foldable crusts—puffed and golden and bursting with deck oven nostalgia—meet deeply natural ingredients (but also Spam). True to its name, this spot on the 16th Avenue strip is customer friendly in the extreme: You can order by the slice, build a half-and-half pie, or swap in a surprisingly great gluten-free crust. Kids can snack on plates of pineapple, cheese, and sliced baguette, and the local beer list is ferociously legit. All that, and toe-curling tiramisu. Order online or dine in.

Various

Big Mario’s

The New York–style pizzeria was designed as a hangover antidote to the post-drinking masses, dispensing enormous foldable slices until 2am. Mario’s is pie that recalls childhood pizza parlors, 14- or 18-inch rounds with pillowy cornicione that come with a satisfying range of toppings, from pear and gorgonzola to a multitude of meats. But it’s hard to beat the massive wedges of pepperoni, sold by the slice starting at $5 apiece.

Mioposto

Despite its four locations, each Mioposto remains lovingly focused on its immediate neighborhood, from the all-day menu of salads, meatballs, and sandwiches to the breakfast favorites (hash, shakshuka, and yes, bacon-and-egg pizza) and coffee served every morning. And of course, the pizza—puffy and flame-blistered, topped with potatoes and fontina and gorgonzola, or sausage, salami, and pepperoni. At dinner, parents order cocktails while kids get their own eight-inch pies. 

Moto

Lee Kindell’s seven-by-nine-inch Detroit-style pies drew waiting lists that rival the one for Seahawks season tickets. High-hydration sourdough yields a crust that will blow your mind, along with a custom cheese blend, including genuine Wisconsin brick. Moto’s toppings are as improbably delightful as its location—lechon kawali with chimichurri, heaps of dungeness with lemon and dill, clam chowder or Harlem-style chopped cheese sandwich fixings. With multiple locations and delivery, the lines have died down, but the deserved hype has not.

Pagliacci Pizza

The go-to in this town since 1979 for delivery pizza, now in neighborhoods from Kirkland to West Seattle, Shoreline to Capitol Hill (see their website for an up-to-date list of locations). Crusts are serviceable platforms for some inspired combos. Classicists like the Agog (roasted garlic, kalamata olives, tomatoes, and goat cheese, along with mushrooms, mozzarella, and fontina) but gourmands prefer to try seasonal specials, like autumn’s inimitable gorgonzola pear pizza. The sophisticated call-in setup (a friendly human greets you by name if you’re in the system) and a user-friendly app became even more cherished in Covid times. 

Supreme

When Ma‘ono chef Mark Fuller decided to open a pizza bar, he channeled the greasy, oversize pies of your hungover dreams, but made them culinary. What it intentionally lacks in proper plates or utensils, or napkins not from a dispenser, it makes up for with gonzo pizzas and fun frozen drinks. The lineup of white- and red-sauced pies start in familiar Americana territory, like the double pep with ample curled-edge pepperoni, and get ever bolder. They all come on a crust rooted in culinary cred, and that finesse bobs up again in seemingly retro side dishes like wings, a caesar, and the cult favorite garlic knots.

Tutta Bella Neapolitan

These Neapolitan pies were the first in the region to earn a rigorous VPN certification from the official governing body of pizza in Naples. Now the company spans seven locations from Wallingford to Issaquah, including two in-store “grocerants” that dispense fresh-fired pizzas and grab-and-go gnocchi, meatballs, and salads at QFCs in Kirkland and University Village. Through it all, Tutta Bella has balanced those uncompromising Italian traditions with American accessibility. 

Zeeks Pizza

Now 20 locations strong, this pizza chain has a rugged feel to it: snow sports lingo, taps of high-hop local beer, and a crust with more personality than you’d expect from a 30-year-old operation. Zeeks offers a dizzying breadth of pies, in various sizes, sauces, and topping configurations (the Buffalo Soldier, essentially a buffalo chicken pizza, has a covert fan base). The company also delivers, provided you live close to one of the restaurants.