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Three square pizzas on cooling racks over sheet pans
Sunny Hill’s Detroit-style pizza
Kristopher Shinn

Where to Find Exceptional Pizza in Seattle

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

by Jade Yamazaki Stewart and Meg van Huygen Updated
View as Map
Sunny Hill’s Detroit-style pizza
| Kristopher Shinn
by Jade Yamazaki Stewart and Meg van Huygen Updated

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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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.

3127 NW 85th St, Seattle, WA 98117
(206) 659-0355
(206) 659-0355
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

Also featured in:

Moto

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The thick slices at this pizzeria are in such high demand there’s currently a months-long waiting list for preorders at both the West Seattle and Edmonds locations. Owner Lee Kindell uses an 18th-century wood trough oven to bake the pies, which gives his 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, even if you have to plan your entire spring around it.

4526 42nd Ave SW, Seattle, WA 98116
(206) 420-8880
(206) 420-8880

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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.

1415 NW 70th St, Seattle, WA 98117
(206) 838-1960
(206) 838-1960

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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.

9622-A 16th Ave SW, Seattle, WA 98106
(206) 432-9765
(206) 432-9765

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Lupo

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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.

4303 Fremont Ave N, Seattle, WA 98103
(206) 547-2144
(206) 547-2144

Also featured in:

Post Alley Pizza

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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, 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.

1123 Post Ave, Seattle, WA 98101
(206) 382-8475
(206) 382-8475

Also featured in:

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 Avenue. 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.

601 Summit Ave E #103, Seattle, WA 98102

Blotto

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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.

1830 12th Ave, Seattle, WA 98122
(206) 403-1809
(206) 403-1809
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

Also featured in:

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.

926 12th Ave, Seattle, WA 98122
(206) 323-5278
(206) 323-5278

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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.

3057 Beacon Ave S, Seattle, WA 98144
(206) 395-2069
(206) 395-2069

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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.

4864 Beacon Ave S, Seattle, WA 98108
(312) 884-9527
(312) 884-9527

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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.

4235 E Madison St, Seattle, WA 98112
(206) 860-6110
(206) 860-6110

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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.

10003 Rainier Ave S, Seattle, WA 98178
(206) 772-6861
(206) 772-6861

Also featured in:

Veraci Pizza Wedgwood

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One of the first Seattle spots to do the thin-crust Neapolitan wood-fired thing, Veraci has maintained their game over the years, often relying on PNW producers to top their pizzas. This is where you go when you want wafer-thin crust and plenty of char. Everyone digs the Seattle Summer—that’s roasted peppers, roasted garlic, spinach, and Beecher’s Flagship cheese—and the Mole, starring green onions, mozzarella, more Beecher’s Flagship, and mole salami from iconic Pioneer Square delicatessen Salumi, which includes cocoa powder, cinnamon, chipotle, ancho peppers, and celery juice powder. Veraci also makes their own gelato in-house, and their simple, crisp, lemony Caesar is the stuff of legends. 

7320 35th Ave NE, Seattle, WA 98115
(206) 452-5013
(206) 452-5013

Dantini Pizza

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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. The three-year-old pizzeria has a fiercely devout following, so much 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.

1417 Elliott Ave W, Seattle, WA 98119
(206) 420-9912
(206) 420-9912

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Stevie's Famous

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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.  

822 SW 152nd St, Burien, WA 98166
(707) 783-8437
(707) 783-8437

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Sunny Hill Seattle

3127 NW 85th St, Seattle, WA 98117

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.

3127 NW 85th St, Seattle, WA 98117
(206) 659-0355
(206) 659-0355
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

4526 42nd Ave SW, Seattle, WA 98116

The thick slices at this pizzeria are in such high demand there’s currently a months-long waiting list for preorders at both the West Seattle and Edmonds locations. Owner Lee Kindell uses an 18th-century wood trough oven to bake the pies, which gives his 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, even if you have to plan your entire spring around it.

4526 42nd Ave SW, Seattle, WA 98116
(206) 420-8880
(206) 420-8880

Delancey

1415 NW 70th St, Seattle, WA 98117

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.

1415 NW 70th St, Seattle, WA 98117
(206) 838-1960
(206) 838-1960

Proletariat Pizza

9622-A 16th Ave SW, Seattle, WA 98106

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.

9622-A 16th Ave SW, Seattle, WA 98106
(206) 432-9765
(206) 432-9765

Lupo

4303 Fremont Ave N, Seattle, WA 98103

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.

4303 Fremont Ave N, Seattle, WA 98103
(206) 547-2144
(206) 547-2144

Post Alley Pizza

1123 Post Ave, Seattle, WA 98101

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, 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.

1123 Post Ave, Seattle, WA 98101
(206) 382-8475
(206) 382-8475

Cornelly

601 Summit Ave E #103, Seattle, WA 98102

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. 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.

601 Summit Ave E #103, Seattle, WA 98102

Blotto

1830 12th Ave, Seattle, WA 98122

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.

1830 12th Ave, Seattle, WA 98122
(206) 403-1809
(206) 403-1809
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

926 12th Ave, Seattle, WA 98122

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.

926 12th Ave, Seattle, WA 98122
(206) 323-5278
(206) 323-5278

Bar Del Corso

3057 Beacon Ave S, Seattle, WA 98144

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.

3057 Beacon Ave S, Seattle, WA 98144
(206) 395-2069
(206) 395-2069

Breezy Town Pizza

4864 Beacon Ave S, Seattle, WA 98108

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.

4864 Beacon Ave S, Seattle, WA 98108
(312) 884-9527
(312) 884-9527

The Independent Pizzeria

4235 E Madison St, Seattle, WA 98112

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.

4235 E Madison St, Seattle, WA 98112
(206) 860-6110
(206) 860-6110

Pizzeria Pulcinella

10003 Rainier Ave S, Seattle, WA 98178

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.

10003 Rainier Ave S, Seattle, WA 98178
(206) 772-6861
(206) 772-6861

Veraci Pizza Wedgwood

7320 35th Ave NE, Seattle, WA 98115

One of the first Seattle spots to do the thin-crust Neapolitan wood-fired thing, Veraci has maintained their game over the years, often relying on PNW producers to top their pizzas. This is where you go when you want wafer-thin crust and plenty of char. Everyone digs the Seattle Summer—that’s roasted peppers, roasted garlic, spinach, and Beecher’s Flagship cheese—and the Mole, starring green onions, mozzarella, more Beecher’s Flagship, and mole salami from iconic Pioneer Square delicatessen Salumi, which includes cocoa powder, cinnamon, chipotle, ancho peppers, and celery juice powder. Veraci also makes their own gelato in-house, and their simple, crisp, lemony Caesar is the stuff of legends. 

7320 35th Ave NE, Seattle, WA 98115
(206) 452-5013
(206) 452-5013

Dantini Pizza

1417 Elliott Ave W, Seattle, WA 98119

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. The three-year-old pizzeria has a fiercely devout following, so much 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.

1417 Elliott Ave W, Seattle, WA 98119
(206) 420-9912
(206) 420-9912

Related Maps

Stevie's Famous

822 SW 152nd St, Burien, WA 98166

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.  

822 SW 152nd St, Burien, WA 98166
(707) 783-8437
(707) 783-8437

Related Maps