Humble Pie is radically charming.

Thick and Sturdy (Deep-Dish, Roman-Style, etc.)

Breezy Town Pizza

Windy City Pie was the best deep dish in town—until it spun off this destination for sourdough-crust pies at the entrance of Beacon Hill’s Clock-Out Lounge. It’s all that crisped cheese goodness, now with a saltier, slightly tangy crust, a style that hovers somewhere between Chicago and Detroit. The Pepperoni Paint Job, with its dual layers of meat, is a great introduction, but the experimental specials, like slices inspired by quiche or everything bagels, are bizarre and wonderful. Longer cook times on these thick pizzas make you especially grateful for online preorders, and owner Dave Lichterman is even testing in-house delivery for nearby neighborhoods (third party delivery gets pizzas even farther). Beacon Hill

Slices come thick and square at Dino’s.

Dino’s Tomato Pie

Brandon Pettit may make cerebrally beautiful thin-crust pies across town at Delancey, but at his Capitol Hill pizza bar, he leans hard into his Jersey roots: Sicilian thick-crusted squares with bright sauce, first-rate toppings (Zoe’s bacon, aged mozzarella, extraordinary Grana Padano), and a high quotient of char. His pizza scholarship still surfaces in those caramelized crusts, and in thinner round-crust pizzas that combine tavern vibes with really good quality cheese. Our heart forever belongs to the garlic knots. Right now Dino’s does takeout orders by phone or on Door Dash, plus third-party delivery. Capitol Hill

Sunny Hill

The former home of gluten-free hangout Lucky Santo is now a decidedly gluten-riffic pizza restaurant where chef Sara Eveland makes limited quantities of eight-by-ten-inch-square, Detroit-style pies, their edges a fortified wall of golden crisp. If these pizzas are already gone, worry not: Sunny Hill also makes lovely thin-crust pies in its wood oven, and unexpectedly beautiful vegetable dishes that remind you chef Jason Stoneburner is a partner here. The restaurant cements its status as a neighborhood go-to with meatballs, roast chicken, and a smash burger for the ages, not to mention exemplary waffle fries and a cookie so fulsome you could serve it like a pie. Ballard/Sunset Hill

Pizza, thick and thin, at Sunny Hill.

West of Chicago Pizza Company

Windy City Pie trained Seattle to order its deep-dish online, then show up for a semi-clandestine handoff. Shawn Millard’s friendly operation in Delridge applies a similar shoestring model to its own tremendous version: cornmeal-crust vessels whose “toppings” lurk beneath a surface of marinara and grated parm. Even Chicago neophytes can taste nostalgia in West of Chicago’s Original pie, layered with pepperoni, Italian sausage, two kinds of cheese, and caramelized onions. West Seattle/Delridge

Willmott’s Ghost

Renee Erickson transplanted Rome’s culture of sturdy, streetside pizza into the undercarriage of the Amazon Spheres—a crescent-shaped space layered with mod light fixtures, plush circular leather booths, and liberal doses of pink that are more Jetsons chic than Campo de Fiori. Right now, the neighborhood might be unexpectedly quiet, but Willmott’s Ghost still puts out its rectangular pies each day, with crusts a beat removed from really good bread and restrained Roman topping combos heavy on seasonal produce. Right now the restaurant is open for takeout, dine in, and does third-party delivery. While pizza is the main event here, the remainder of the menu channels Erickson’s way with seasonal produce and other Northwest ingredients; baker Ben Campbell’s focaccia alone is worth a trip. Denny Regrade/Westlake/Amazonia

Willmott's Ghost finds the beauty in mortadella-topped pizza.

Image: Amber Fouts

Windy City Pie

Owner Dave Lichterman taught us the virtues of the online preorder long before pandemic times; the meticulous halo of crisp cheese makes his Chicago-style pizza worth the advance booking—a pie to convert skeptics who view thicker crusts as inelegant gut bombs. His chill hangout on Phinney is takeout only for now, and popular time slots can book up fast. Lichterman layers flavors with care (candied bacon and brussels sprouts on pizza, why not?), but his combos never overreach. Too much flair might mess with his moisture and salt ratios, not to mention the very specific conditions necessary to turn slices of mozzarella layered around the sides of the pan into a fortifying wall of mahogany burnt cheese. Windy City, like its sibling Breezy Town, is testing out in-house delivery, but also uses a third-party carrier. Phinney Ridge

Thin and/or Foldable (From Hardcore Naples to NYC)

Bar del Corso

One of the city’s most indispensable Italian restaurants lives a double life as a neighborhood hub. Both these identities hinge on Jerry Corso’s pizza—crusts blistered from the woodfire oven, toppings simple and seasonal. Under normal circumstances, crowds pack this restaurant on Beacon Avenue (not to mention its convivial back patio, now covered for winter). Bar del Corso recently kiboshed its no-reservations policy, but our current state of social distancing means a very few seats in both indoors and out, so tables still fill up fast. Thank goodness for the takeout menu of pizza, suppli al telefono, luminous seasonal salads, and portable versions of the aperitivi-based cocktails that should always kick off a meal here. Beacon Hill

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. But these days excess booze consumption is more likely to happen on the couch, and Mario’s has adapted admirably with third-party delivery and a stepped-up online ordering program at its three locations (call directly for takeout). Mario’s is pie that recalls childhood pizza parlors, 18-inch rounds with pillowy cornicione that come with a satisfying bevy of toppings, from pear and gorgonzola to various multitudes of meats. But it’s hard to beat the massive wedges of pepperoni, sold by the slice for less than $5 apiece. Capitol Hill, Queen Anne, Fremont


Once a weekly pizza popup, Brendan McGill’s Neapolitan pizza restaurant now occupies a handsomely cavernous converted hardware store on Bainbridge’s Winslow Way. Bruciato  serves lunch and dinner for takeout or dine-in; the latter cuts their pies with scissors. Flour, cheese, tomatoes, and technique hew to Naples tradition, but toppings are split between classic restraint (margherita, quattro formaggi) and seasonal flair, like the version topped with dates and prosciutto, or sweet onions, soft-ripened cheese, and wildflower honey. The kitchen stocks a freezer chest up front with take-and-bake lasagna, eggplant parmesan, gelato, and bottled cocktails. Bainbridge Island

Bruciato's badass oven.

Cafe Lago

The Montlake institution founded 30 years ago by Carla Leonardi and Jordi Viladas, spent the intervending decades building 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 (dine in or takeout) offer the sort of toppings you’ll 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: Plain old red onions become transformative when thin and crispy; deep fennel flavors and a delicate grind add nuance to the accompanying sausage. Takeout customers pick up their pies in Vino Olio, the market Leonardi has set up in the restaurant’s northmost bay; you can also grab wine, pesto, cheese, bread, and other Italian staples. Montlake

Central Pizza

Yesler Avenue’s go-to pizza parlor brings the basic pizza of our youth into twenty-first century Seattle with combos like the Kale-Zer Soze, which tops bechamel sauce with bacon, cherry tomatoes, mozzarella, and the city’s favorite fibrous green. The menu devotes an entire section to vegetarian combos, a clue this place caters to customer preferences. Half and half pie orders are A-OK, provided the base sauce is the same, and you can swap in a gluten-free crust on any 12-inch pizza for an extra $6. Right now just a few booths seat dine-in pizza-eaters, but call directly for takeout aplenty (or order third-party delivery online). Central District


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. Though the best thing about Cornuto might be the mezza luna Nutella, a dessert that applies the house’s skills with dough to a calzone-like creation stuffed with the cocoa hazelnut spread and dusted with fruit and powdered sugar. Phinney Ridge


For its first decade of its existence, Ballard’s seminal pizza destination did next to no takeout. Now, Brandon Pettit’s perfectionist pies are only available to go, either in person, by calling the restaurant, or pre-ordering via Tock. While those pies are undoubtedly at their best seconds after they’re peeled from the woodfire oven, the essence of Delancey—those puffy, char-bubbled crusts—lives on even in a cardboard box. While Pettit’s pies honor New York by way of Naples, 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. The pies were enough to vault Delancy into Seattle institution status, even before you throw in the impeccable seasonal salads, wood-fired odes to seasonal produce, and those bittersweet chocolate chip cookies dusted with gray salt. Ballard

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. Local faves like Zoe’s meats and Mama Lil’s adorn the sort of thin-crusted pizza guaranteed to please the crowds. More adventurous pies are up and down (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. A series of tents with open sides let you consume your coppa and kale pie and house ale alfresco well into winter. University Village

Humble Pie

There is perhaps no restaurant in Seattle better suited for Covid times (or even regular Northwest lyfe) than this vine-twined compound of a pizzeria on a stretch of Rainier just south of Little Saigon. Humble Pie is almost entirely open air (much of it covered), with picnic tables lined up beneath strings of lights, or tucked alongside the chicken coop responsible for any eggs that might top 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 combos like organic apples, Beecher’s Flagship cheese, and spiced walnuts, or smoked eggplant with cherry tomatoes and red onions. Chinatown–International District

You know those preschools that are entirely outdoors? Humble Pie is the pizzeria version of that.

Humble Pie on Rainier Avenue balances distinctive topping combos with seasonal salads.

The Independent Pizzeria

Ostensibly, this lace-curtained little wedge of a pizzeria is a quiet neighborhood spot, keeping focus on its Madison Park regulars rather than chasing broader acclaim. But founder Tom Siegel and Joe Heffernan—who came on as an apprentice via Craigslist and now co-owns, and co-runs, the show—are serious dough technicians. Here, crusts are delicate but sturdy, with edges that bubble and puff and blister in the oven. Toppings balance classic and seasonal, as so many places do, but the combos here feel specific to the Indie: greens, provolone, and garlic; or crimini mushrooms and sage atop fontina. Heffernan, Siegel, and fellow owner Tora B. Hennessey (much of the same team behind Capitol Hill’s lovely Dacha Diner) might not be much for fanfare, but their pies are among the best in the city, full stop. The Independent now runs takeout orders through Tock, which makes it easier folks outside the neighborhood to experience the pizza magic. Madison Park

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 duo of pizzerias in Fremont and Queen Anne forms an intersection of sorts between pizza and beer, pairing wood-fired pies with an ungodly great beer list that often looks far beyond the Northwest. The Masonry’s thin crusts can display admirable restraint (as in a pitch-perfect margherita) or go to town on smart combos 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. This year, Storm also started a brewery project, Fast Fashion, with peripatetic brewer Brian Strumke, also the guy behind Stillwater; anyone lucky enough to snag limited releases can pick them up at the Fremont location of the Masonry. But if you’re here for the pizza, diners can reserve a seat on the big covered patio, or order takeout online or via phone at either Masonry location. Fremont, Lower Queen Anne


Four locations around town remain thoroughly, lovingly focused on their respective neighborhoods, 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. Right now they do curbside takeout and deliver via third-party apps. Mercer Island, Mount Baker, Ravenna, West Seattle/Admiral


This neighborly tavern in Fremont is an ode to the big games and even bigger cuisine of the upper Midwest. Homesick Wisconsinites order bottles of Leinenkugel, Minnesota Vikings and Michigan paraphernalia cover the walls; in the Before Times, five large TVs would show constant sports and the occasional rom com (even those are usually at least set in Chicago). Right now a huge menu of hoagies fuels lunch takeout, but evenings are reserved for the sort of thin, square-cut pizza that proliferates in old-school joints from Madison to Mackinac, and as far south as St. Louis. 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. Still, everything’s made with way more care than you might expect from a spot drenched in NFL memorabilia. Petoskey’s does dine-in and online ordering during dinner (and third-party delivery); fans and apologists of St. Louis’s penchant for provel on pizza, take heed—you can order it here. Fremont

Pizzeria 22

West Seattle’s home to an impressive breadth of pizza these days, but this little spot on Admiral stays true to Neapolitan traditions. Owner Cary Kemp trained in Naples and came up at Seattle’s Via Tribunali—no surprise his own restaurant furthers his commitment to ultra-thin crusts topped with fresh mozzarella, prosciutto, pesto, or a score of other combos. Kemp does cast authenticity aside to do a gluten-free crust, not to mention the wood-fired s’mores on the dessert menu. Since Covid, he's gone even more rogue, in the best possible way, with wood-fired buffalo wings. Overall, though, Ventidue is the sort of understated, top-flight pizzeria we all wish to have in our own neighborhoods—especially now that a series of tents out front screen diners from wind and rain. Even better, Kemp and his daughter run free deliveries within West Seattle on Friday and Saturday nights. West Seattle/Admiral

Proletariat Pizza

Deeply rooted in its White Center environs, Proletariat’s pizza is still 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. White Center

Tutta Bella Neapolitan

In 2004, Joe Fugere founded the original Tutta Bella in the heart of Columbia City, its Neapolitan pies the first in the region to earn a rigorous VPN certification from the official governing body of pizza in Naples. Now the company spans five locations from Wallingford to Issaquah, plus two in-store “grocerants” that dispense freshly fi red 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—you can get those pies delivered, alongside a cocktail. Each 10- or 13-inch pizza applies fresh mozzarella with proper restraint, but applies other toppings (Italian sausage, caramelized onions, and mushrooms, or a white pie with smoked mozzarella and pistachio puree) with a generous hand. The lineup of starters, salads, and a handful of pasta dishes offers a ton of non-pizza options. Various locations


Everything (Great) In-Between

Flying Squirrel Pizza Co.

We still miss the original location in Seward Park, but the pizza hangout has expanded its particular brand of stellar pies and old-school mixtape cassettes to locations in Maple Leaf and Georgetown. The pizza menu, come to think of it, resembles a good mix tape, balancing better-than-average classics (say, pepperoni with a sprinkling of fresh chopped garlic) with pies topped with pulled pork and cotija and cilantro, or bacon with caramelized onions and blue cheese. A pie topped with blue cheese, chopped spinach, and slices of herbed, lemony roasted potato suggests what might happen if you topped a pizza with really excellent French fries. Whether it’s the classic menu or the companion list of “fan favorite” pies with music-driven names, all traffic in quality toppings, from sterling purveyors like Hempler’s and Mama Lil’s. Pies come in personal and 16-inch sizes, and you can get the smaller version with a gluten-free crust. Both locations are currently open for takeout. Georgetown, Maple Leaf

Italian Family Pizza

Devotees of curled pepperoni, the type that turns 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 pizzas, 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 toppings 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. Order online for pickup. First Hill

Moon Pizza

Neapolitan, New York, deep-dish: Our pizza nomenclature sadly lacks a term for the style of pie Marie Rutherford and brothers Kit and Jesse Schumann conjure at Moon Pizza, the pizzeria-within-a-bakeshop held every Monday at the Schumanns’ Sea Wolf Bakers on Stone Way. The crust is 100 percent sourdough, made with rye and other high-extraction (read: whole grain) flour from Cairnspring Mill. What you get in that box, though, is a slightly more seasoned version of the uncomplicated pizza of your youth—sturdy, cheesy, and greasy in the best possible way. Rutherford, previously chef de cuisine at the Whale Wins, then Willmott’s Ghost, fashions each week’s duo of pies. A white pie might bring together aioli, leeks, apple, pear, tarragon, and nutmeg. One recent red pie sported eggplant, winter squash, picholine olives, and a generous sprinkle of sesame seeds. A preorder link goes live each Thursday on the Sea Wolf website; you can reserve one or two pies for pickup on Monday. Fremont/Wallingford

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 bready and serviceable, and best as 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 like 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 have been a godsend in Covid times. Damn near ubiquitous

Serious Pie/Serious Takeout

Tom Douglas’s superb pizza restaurant was the first (and so far only) of his Before Times restaurants to reopen, and has anchored the menu at the Serious Takeout program the restaurateur runs out of his commissary kitchen in Ballard. Rustic, personal-size crusts sport a blistery crackle, satisfying chew. Not to mention toppings that make smart decisions with seasonal Northwest produce—like smoked eggplant with winter squash, red onions, and Calabrian chilis. The Yukon Gold potato pie with rosemary belongs in some sort of Seattle pizza hall of fame (Douglas famously likes to add guanciale). Another pie displays an experimental purple (read: antioxidant-packed) tomato developed by Dan Barber’s Row 7 seed company and grown at Douglas’s Prosser Farm. Ballard, Belltown


In 2016, John Sundstrom turned Lark’s original home on 12th Ave into a casual pizza tavern, serving the James Beard­–winning chef’s own interpretation of pizza: sturdy wood-fired crusts somehow both chewy and crunchy, topped with cool seasonal combos like basil-mint pesto with sausage and feta, or roasted mushrooms with lardo. Pies sport boxing-themed monikers and come with salads (argula, apple and blue cheese, or a verdant chop) that filter Lark’s Northwest elegance through the lens of a pizza parlor. A gluten-free crust and online ordering broaden the appeal even further—so do the soft serve, the zeppole doughnuts, and Sundstrom’s wife JM Enos’s signature salted chocolate chip cookie. Capitol Hill/Central District

South Town Pie's pastrami pizza—and yes, that's "everything" seasoning on the crust. 

South Town Pie

If you thought the complex magic of “everything” seasoning was only for bagels, you haven’t met the crunchy edges of a pastrami pizza, piping hot from the vintage deck oven inside South Town Pie. At this ebullient South Park joint, a classic deli sandwich comes in the form of a thin-crust pie: gruyere fondue instead of sauce, with caramelized onions, cubes of pastrami meat, and sweet crinkle-cut coins of dill pickles. Daily slices include a “unicorn” special, a gonzo combo of veggies. Other house combos (artichoke pesto, an “albino” pie of roast chicken and gruyere fondue) pack similar levels of swagger, and cheesy garlic bread comes with a beer cheese sidecar, for some cheese-on-cheese dipping action. Right now, South Town serves its clever cocktails to-go in Capri Sun–esque bags, and a tented patio shows football to customers beneath the glow of heat lamps. South Park

Supreme inserts terrific pizza into a neo dive bar.


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. Supreme’s 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. One of the best sports bits of Ma‘ono’s famed fried chicken, kimchi, and slices of American cheese. They all come on a crust that hints at Fuller’s culinary cred; that finesse bobs up again in seemingly retro side dishes like wings, a Caesar, and the cult favorite garlic knots. The University Ave location remains closed, but the original on California Ave does pickup and delivery (and online ordering). West Seattle

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. Right now, World Pizza does dine-in and takeout Tuesday through Saturday from 3–7, and opens for lunch on Fridays. Chinatown–International District


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