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.

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.

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). 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.

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.

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.

Hot Mama’s isn’t just for late-night snacking, although its Capitol Hill location has certainly established itself as among the best in the biz at that. Inspired by New York, made in Seattle, this pizza is great, cheap, and makes for a satisfying slice any time of day.

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.

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.

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.

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.