clock menu more-arrow no yes mobile
Three square pizzas on cooling racks over sheet pans
Sunny Hill’s Detroit-style pizza
Kristopher Shinn

13 Seattle Spots Serving Perfect Pizza

Here are the places that have transformed Seattle into a bona fide pizza town

View as Map
Sunny Hill’s Detroit-style pizza
| Kristopher Shinn

Seattle hasn’t always been a great pizza city, but in the last few years, local pizzaiolos have been baking perfectly crafted pies from diverse pizza traditions, taking the scene to the next level. During the pandemic, pizza pop-ups flourished, and reliable (but historically unexceptional) standbys like Post Alley Pizza leveled up and changed owners. Now Seattleites can find pizza in countless styles, from thin-crust pizza with naturally leavened dough to delightfully greasy New York-style slices to Detroit-style square pies layered with creative toppings.

As usual, this list is not ranked; it’s organized geographically, west to east. To suggest a restaurant to add to the list, email seattle@eater.com.

For all the latest Seattle dining intel, subscribe to Eater Seattle’s newsletter.

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Sunny Hill Seattle

Copy Link

In early 2020, this welcoming Sunset Hill pizzeria started making its indelible mark on the scene, focused on both Detroit-style square and 12-inch round pies served from a Wood Stone hearth oven. Options include the Lord General, made with fennel sausage, soppressata, green olives, and pecorino, and the War Child, which features mushrooms, leeks, and truffle cheese.

Three square pizza pies on cooling racks over sheet pans
Sunny Hill’s Detroit-style square pies are some of the best in the city.
Kristopher Shinn

The pizzas here are in such high demand there’s currently a months-long waiting list for preorders at both the West Seattle and Edmonds locations (a Belltown location is opening any day now). The crust is thick and crispy, and the toppings often include Filipino ingredients. The sweet-savory combo of pork belly and calamansi lime sauce on the Mr. Pig is not to be missed, even if you have to plan your entire summer around it.

A square pizza with red sauce in an X across it. Harry Cheadle

Delancey

Copy Link

This Ballard neighborhood stalwart has been holding it down with its long-fermented dough and wood-fired oven for 14 years and is still incredibly reliable. You can order take-out (though not online), but the better option is to eat here. That way not only do you get the pies fresh out of the oven but you can have a cocktail and order a Jersey salad — whatever is in the “Italian” dressing, we’d take a bath in it if we could.

Dantini Pizza

Copy Link

Tucked inside a enclosed parking strip along surging Elliott Avenue, Dantini is easy to miss—just remember that it shares a building with splashy Batch 206 Distillery and you’ll spot it. This pizzeria has a following so devoted that reservations are often required just to place a takeout order. It’s worth it, though, to snag a taste of their dazzling White Pie, with lemon and black pepper on a creamy ricotta base. Don’t miss anything with their signature caramelized garlic confit, either; it’s on the Red Pie with pepperoni and mozz, or you can build your own pie and add it as a topping.

Proletariat Pizza

Copy Link

White Center’s casual, kid-friendly pizzeria serves creative pizzas like the ham and egg pie (made with prosciutto, soft egg, and arugula), and a potato pizza (topped with thinly-sliced potato, gorgonzola, and chives). Gluten-free crusts are available for an extra $5.

This Fremont restaurant stands out for its sourdough pizzas, baked in a wood-fired oven covered in red tile behind the service counter. The menu offers classic pizzas like marinara, pepperoni, and margherita, as well as a cacio e pepe pie and a burrata soppressata pizza with hot honey and Calabrian chili pepper.

Stevie's Famous

Copy Link

One might think it’s redundant to include Lupo AND Stevie’s on the same list, since they’re both owned by self-described pizza dorks Shane Abbott and Justin Harcus and since both menus revolve around a naturally fermented sourdough crust. But the two spots are decidedly different. The duo opened Stevie’s Famous in late 2022, featuring casual 80s vibes, vintage arcade games, and crispy-as-hell New York-style pizza, a firm departure from the candlelit Neapolitan pies at Lupo’s. Crowd faves are the Normie MacDonald, with coppa, burrata, and hot honey, and the classic pep, with both pepperoni cups and nuggets.  

Post Alley Pizza

Copy Link

This low-lit pizza den near the gum wall is easy to overlook (literally, since it’s tucked into Post Alley). But after a recent menu revamp and ownership change, with improved doughs and higher quality ingredients has made this low-key Seattle standby one of the best pizzerias in town. Try the sausage and pistachio pesto pie with hot honey or keep it classic with the pepperoni, made with Ezzo pepperoni that curls up to make cups covered in grease.

Cornelly

Copy Link

One of the newer entries into Seattle’s pizza scene is this naturally leavened dough specialist on Capitol Hill, whose pies have drawn lines on Summit Avenue. The pizzas live up to the hype, especially the one with delightfully crispy pepperoni cups.

After building a strong following for its naturally leavened sourdough pies as a pop-up, Blotto has set down more permanent roots on Capitol Hill with a cozy restaurant and corner market. While the menu changes often, it’s hard to go wrong with the simple cheese pie, with aged mozzarella and just the right amount of grease. For something different, try the pizza made with nduja (spicy, funky, spreadable sausage from Calabria) and kale. It’s best to get there on the early side before the shop sells out.

A full pizza pie at Blotto covered in tomato sauce against a bright green flowered placemat
Blotto is one of the more exciting new entries on the Seattle pizza scene.
Kyle Johnson

Bar Del Corso

Copy Link

The pizza at Beacon Hill’s Bar del Corso are lightly priced, wonderfully savory, and consistent. Though these pizzas can stand alone as a full meal, they're just as lovely as a shared appetizer before a deep-dive into a menu of inspired Italian fare. The restaurant also has a lovely dining room, with some newer sidewalk seating as well.

The Independent Pizzeria

Copy Link

This Madison Park favorite is known for its flaky, crispy thin crust pizzas. Each dish is a thoughtful concoction of balanced ingredients, like the Norwalk, which consists of sliced prosciutto, dollops of melted mozzarella, grana cheese, and a heap of fresh arugula greens. It’s not easy to score a pie here — it’s only open from 3:30 to 8 p.m. Thursday through Sunday, and online ordering for takeout pizzas is sometimes turned off (the safer bet is to call the phone number).

Pizzeria Pulcinella

Copy Link

This Italian restaurant on Rainier Avenue, right across the street from the shore of Lake Washington, is known for its dedication to the Neapolitan style; the dough is made with soft wheat from Italy, and the pies are cooked for less than 90 seconds in a scorching hot Italian wood-fired oven. You can’t go wrong with the margherita, but there are more elaborate options too, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

Sunny Hill Seattle

In early 2020, this welcoming Sunset Hill pizzeria started making its indelible mark on the scene, focused on both Detroit-style square and 12-inch round pies served from a Wood Stone hearth oven. Options include the Lord General, made with fennel sausage, soppressata, green olives, and pecorino, and the War Child, which features mushrooms, leeks, and truffle cheese.

Three square pizza pies on cooling racks over sheet pans
Sunny Hill’s Detroit-style square pies are some of the best in the city.
Kristopher Shinn

Moto

The pizzas here are in such high demand there’s currently a months-long waiting list for preorders at both the West Seattle and Edmonds locations (a Belltown location is opening any day now). The crust is thick and crispy, and the toppings often include Filipino ingredients. The sweet-savory combo of pork belly and calamansi lime sauce on the Mr. Pig is not to be missed, even if you have to plan your entire summer around it.

A square pizza with red sauce in an X across it. Harry Cheadle

Delancey

This Ballard neighborhood stalwart has been holding it down with its long-fermented dough and wood-fired oven for 14 years and is still incredibly reliable. You can order take-out (though not online), but the better option is to eat here. That way not only do you get the pies fresh out of the oven but you can have a cocktail and order a Jersey salad — whatever is in the “Italian” dressing, we’d take a bath in it if we could.

Dantini Pizza

Tucked inside a enclosed parking strip along surging Elliott Avenue, Dantini is easy to miss—just remember that it shares a building with splashy Batch 206 Distillery and you’ll spot it. This pizzeria has a following so devoted that reservations are often required just to place a takeout order. It’s worth it, though, to snag a taste of their dazzling White Pie, with lemon and black pepper on a creamy ricotta base. Don’t miss anything with their signature caramelized garlic confit, either; it’s on the Red Pie with pepperoni and mozz, or you can build your own pie and add it as a topping.

Proletariat Pizza

White Center’s casual, kid-friendly pizzeria serves creative pizzas like the ham and egg pie (made with prosciutto, soft egg, and arugula), and a potato pizza (topped with thinly-sliced potato, gorgonzola, and chives). Gluten-free crusts are available for an extra $5.

Lupo

This Fremont restaurant stands out for its sourdough pizzas, baked in a wood-fired oven covered in red tile behind the service counter. The menu offers classic pizzas like marinara, pepperoni, and margherita, as well as a cacio e pepe pie and a burrata soppressata pizza with hot honey and Calabrian chili pepper.

Stevie's Famous

One might think it’s redundant to include Lupo AND Stevie’s on the same list, since they’re both owned by self-described pizza dorks Shane Abbott and Justin Harcus and since both menus revolve around a naturally fermented sourdough crust. But the two spots are decidedly different. The duo opened Stevie’s Famous in late 2022, featuring casual 80s vibes, vintage arcade games, and crispy-as-hell New York-style pizza, a firm departure from the candlelit Neapolitan pies at Lupo’s. Crowd faves are the Normie MacDonald, with coppa, burrata, and hot honey, and the classic pep, with both pepperoni cups and nuggets.  

Post Alley Pizza

This low-lit pizza den near the gum wall is easy to overlook (literally, since it’s tucked into Post Alley). But after a recent menu revamp and ownership change, with improved doughs and higher quality ingredients has made this low-key Seattle standby one of the best pizzerias in town. Try the sausage and pistachio pesto pie with hot honey or keep it classic with the pepperoni, made with Ezzo pepperoni that curls up to make cups covered in grease.

Cornelly

One of the newer entries into Seattle’s pizza scene is this naturally leavened dough specialist on Capitol Hill, whose pies have drawn lines on Summit Avenue. The pizzas live up to the hype, especially the one with delightfully crispy pepperoni cups.

Blotto

After building a strong following for its naturally leavened sourdough pies as a pop-up, Blotto has set down more permanent roots on Capitol Hill with a cozy restaurant and corner market. While the menu changes often, it’s hard to go wrong with the simple cheese pie, with aged mozzarella and just the right amount of grease. For something different, try the pizza made with nduja (spicy, funky, spreadable sausage from Calabria) and kale. It’s best to get there on the early side before the shop sells out.

A full pizza pie at Blotto covered in tomato sauce against a bright green flowered placemat
Blotto is one of the more exciting new entries on the Seattle pizza scene.
Kyle Johnson

Bar Del Corso

The pizza at Beacon Hill’s Bar del Corso are lightly priced, wonderfully savory, and consistent. Though these pizzas can stand alone as a full meal, they're just as lovely as a shared appetizer before a deep-dive into a menu of inspired Italian fare. The restaurant also has a lovely dining room, with some newer sidewalk seating as well.

The Independent Pizzeria

This Madison Park favorite is known for its flaky, crispy thin crust pizzas. Each dish is a thoughtful concoction of balanced ingredients, like the Norwalk, which consists of sliced prosciutto, dollops of melted mozzarella, grana cheese, and a heap of fresh arugula greens. It’s not easy to score a pie here — it’s only open from 3:30 to 8 p.m. Thursday through Sunday, and online ordering for takeout pizzas is sometimes turned off (the safer bet is to call the phone number).

Pizzeria Pulcinella

This Italian restaurant on Rainier Avenue, right across the street from the shore of Lake Washington, is known for its dedication to the Neapolitan style; the dough is made with soft wheat from Italy, and the pies are cooked for less than 90 seconds in a scorching hot Italian wood-fired oven. You can’t go wrong with the margherita, but there are more elaborate options too, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

Related Maps