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A Margherita pizza on a wooden pizza peel in front of a wood-fired oven.
The Margherita pizza at Boca Argentine Bakery and Pizzeria.
Suzi Pratt/Eater Seattle

Where to Find Exceptional Pizza in Seattle

With Neapolitan pizza, Chicago-style pies, New York-style slices, and more

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The Margherita pizza at Boca Argentine Bakery and Pizzeria.
| Suzi Pratt/Eater Seattle

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 improved recipes to serve doughs with complex flavors and higher-quality toppings. Now, local shops offer 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, and more, with some of the standouts listed here.

(Though there is a robust pizza pop-up scene, this list sticks to fixed locations.)

As usual, this list is not ranked; it’s organized geographically. Restaurants’ hours and service levels change constantly these days, so it’s best to call ahead to confirm details. To suggest a restaurant to add to the list, email seattle@eater.com.

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Note: Restaurants on this map are listed geographically.

Bruciato

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Bainbridge Island chef Brendan McGill (of Hitchcock fame) owns this popular neighborhood pizzeria. The well-crafted pies are made through a three-day fermentation process and topped with cured meats and seasonal toppings like figs, but are also great in more basic versions. There’s also beer, wine, and some stellar cocktails.

Sunny Hill Seattle

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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 Death By Stereo, pizza topped with confit garlic, Nardello peppers, sprouted broccoli, and stracchino 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 thick slices at this West Seattle pizzeria are in such high demand, there’s currently a months-long waiting list for preorders, although there are a handful of limited pies available for walk-ins (chances are better for early arrivals). Luckily, second location is coming to Belltown in August or September 2022 one of the most anticipated restaurant openings for summer 2022. Owner Lee Kindell uses an 18th century wood trough oven to bake the pies, which gives its creations an airy crust, and includes Filipino ingredients as toppings. The sweet-savory combo of pork belly and calamansi lime sauce in the MrPig pizza is not to be missed.

Delancey

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Ballard’s venerable pizza destination is known for its long-fermented dough and use of locally sourced ingredients. It recently added online preordering for pickup, along with wine, liquor, and beer to-go as well. Sibling restaurant Dino’s Tomato Pie is also an excellent option for those on Capitol Hill looking for New York-style slices.

Proletariat Pizza

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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. Finish off the meal with homemade tiramisu.

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.

Serious Pie Downtown

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Tom Douglas’s pizza restaurant, with outposts in Ballard and Totem Lake, focuses on blistery personal-sized pies with a nice sweetness and chew. Try the clam-topped pie with pancetta, lemon thyme, and chili flakes, or the roasted oyster mushroom pizza with crimini mushrooms and truffle cheese.

Post Alley Pizza

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This low-lit pizza den near the gum wall near Pike Place Market is easy to overlook (literally, since it’s tucked into Post Alley). But after a recent menu revamp, 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

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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 Ave E. The pizzas live up to the hype, especially the one with delightfully crispy pepperoni cups. Mushroom fans might want to try Where the Wild Things Are, a pie made with foraged black trumpet hedgehog mushrooms, or Red Funghi, made with maitake mushroooms.

Boca Argentine Bakery and Pizzeria

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Boca Restobar and Grill owner Marco Casas-Beaux just introduced something new to Seattle’s pizza scene: fugazetta, or Argentine pizza. The cheesy pies, somewhere between and a Neapolitan and Chicago deep-dish pizza, are made with a careful blend of flours and a natural fermentation. The restaurant is also serving Neapolitan pies with classic flavors like Margherita and plenty of wine, beer, and classic Italian cocktails to go around.

A white-sauce pizza covered in cheese on a white plate.
The fugazetta (Argentine pizza) at Boca Argentine Bakery and Pizzeria.
Suzi Pratt/Eater Seattle

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

Southpaw

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James Beard award-winning chef John Sundstrom’s pies sit somewhere between Neapolitan- and New York-style with local grains, long fermentation, and enough chewiness to support bold toppings right to the edge. The pizzas have boxing-themed names, like the Ten Count, made with Mexican-style chorizo, green onion, and Padron peppers, and the Featherweight, made with smoked mozzarella, roasted garlic, and white sauce.

Bar Del Corso

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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.

Breezy Town Pizza

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One of Seattle’s best Midwestern-style pizzerias is located in the Clockout Lounge in South Seattle (with a Phinney Ridge sibling, Windy City Pie). The pies are known for their caramelized crusts and hearty toppings such as roasted garlic, meatballs, and sport pepper — and one slice can easily make for a whole meal.

The Independent Pizzeria

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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. Pickup is available with online Tock preorders.

Pizzeria Pulcinella

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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 pizza margherita, but there are more elaborate options too, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

Bruciato

Bainbridge Island chef Brendan McGill (of Hitchcock fame) owns this popular neighborhood pizzeria. The well-crafted pies are made through a three-day fermentation process and topped with cured meats and seasonal toppings like figs, but are also great in more basic versions. There’s also beer, wine, and some stellar cocktails.

Sunny Hill Seattle

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

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 Death By Stereo, pizza topped with confit garlic, Nardello peppers, sprouted broccoli, and stracchino 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 thick slices at this West Seattle pizzeria are in such high demand, there’s currently a months-long waiting list for preorders, although there are a handful of limited pies available for walk-ins (chances are better for early arrivals). Luckily, second location is coming to Belltown in August or September 2022 one of the most anticipated restaurant openings for summer 2022. Owner Lee Kindell uses an 18th century wood trough oven to bake the pies, which gives its creations an airy crust, and includes Filipino ingredients as toppings. The sweet-savory combo of pork belly and calamansi lime sauce in the MrPig pizza is not to be missed.

Delancey

Ballard’s venerable pizza destination is known for its long-fermented dough and use of locally sourced ingredients. It recently added online preordering for pickup, along with wine, liquor, and beer to-go as well. Sibling restaurant Dino’s Tomato Pie is also an excellent option for those on Capitol Hill looking for New York-style slices.

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. Finish off the meal with homemade tiramisu.

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.

Serious Pie Downtown

Tom Douglas’s pizza restaurant, with outposts in Ballard and Totem Lake, focuses on blistery personal-sized pies with a nice sweetness and chew. Try the clam-topped pie with pancetta, lemon thyme, and chili flakes, or the roasted oyster mushroom pizza with crimini mushrooms and truffle cheese.

Post Alley Pizza

This low-lit pizza den near the gum wall near Pike Place Market is easy to overlook (literally, since it’s tucked into Post Alley). But after a recent menu revamp, 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 Ave E. The pizzas live up to the hype, especially the one with delightfully crispy pepperoni cups. Mushroom fans might want to try Where the Wild Things Are, a pie made with foraged black trumpet hedgehog mushrooms, or Red Funghi, made with maitake mushroooms.

Boca Argentine Bakery and Pizzeria

A white-sauce pizza covered in cheese on a white plate.
The fugazetta (Argentine pizza) at Boca Argentine Bakery and Pizzeria.
Suzi Pratt/Eater Seattle

Boca Restobar and Grill owner Marco Casas-Beaux just introduced something new to Seattle’s pizza scene: fugazetta, or Argentine pizza. The cheesy pies, somewhere between and a Neapolitan and Chicago deep-dish pizza, are made with a careful blend of flours and a natural fermentation. The restaurant is also serving Neapolitan pies with classic flavors like Margherita and plenty of wine, beer, and classic Italian cocktails to go around.

A white-sauce pizza covered in cheese on a white plate.
The fugazetta (Argentine pizza) at Boca Argentine Bakery and Pizzeria.
Suzi Pratt/Eater Seattle

Blotto

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

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

Southpaw

James Beard award-winning chef John Sundstrom’s pies sit somewhere between Neapolitan- and New York-style with local grains, long fermentation, and enough chewiness to support bold toppings right to the edge. The pizzas have boxing-themed names, like the Ten Count, made with Mexican-style chorizo, green onion, and Padron peppers, and the Featherweight, made with smoked mozzarella, roasted garlic, and white sauce.

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.

Breezy Town Pizza

One of Seattle’s best Midwestern-style pizzerias is located in the Clockout Lounge in South Seattle (with a Phinney Ridge sibling, Windy City Pie). The pies are known for their caramelized crusts and hearty toppings such as roasted garlic, meatballs, and sport pepper — and one slice can easily make for a whole meal.

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. Pickup is available with online Tock preorders.

Related Maps

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 pizza margherita, but there are more elaborate options too, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

Related Maps