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Readers' Choice: Seattle's Best Pizza

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[Photo: Queen Margherita]

Pizza Week 2014 wouldn't be complete without sharing picks from Eater readers. A few weeks back we asked you where to find the best pies in Seattle. Recommendations include laid-back and fancy pizzerias all over town. Here, in no particular order, find readers' choice for the city's finest pizzas.


· All Pizza Week 2014 Coverage on Eater [-ESEA-]

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Note: Restaurants on this map are listed geographically.

Serious Pie

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Tom Douglas nailed the crust from the get-go when he opened his first Serious Pie on Virginia in 2007. The dough-a happy union of chew, char, and crunch-gets even mightier with toppings like house-made mortadella, nettle pesto, and pistachios. A second Westlake location is perpetually stuffed with the Amazon crowd.

[Photo Credit]

The Independent Pizzeria

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Crisp New York and Neapolitan hybrid crust from Syracuse, NY-native Tom Siegal. Madison Park beach sits across the street for pizza picnics.

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Via Tribunali

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After opening its first store in Capitol Hill in 2004, Via Tribunali’s Neapolitan pies started popping up at locations in Queen Anne, Georgetown, and (for a time) inside the Crocodile; the pizza chain also operates stores in Portland and on the Lower East Side. Owned by Caffe Vita founder Mike McConnell, Via Tribunali imports tomatoes from Naples and uses locally-sourced ingredients in pies baked at a white-hot 1,000 degrees.

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Tutta Bella Neapolitan Pizzeria

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The Northwest’s first pizzeria to nab Neapolitan certification, Tutta Bella opened its doors in Columbia City a decade back. Owner Joe Fugere now operates five perpetually kid-filled spots serving pies topped with simple, fresh ingredients with chewy, charry crust.

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Delancey

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Brandon Pettit and Molly Wizenberg’s Delancey serves bubbling NY-style pizzas from a super hot wood-fired oven. Every ingredient that can be is locally-sourced and made in-house, with dough that’s been fermented two days before you take a bite. Beyond-spectacular cocktails are supplied to the 40-seat dining room by attached sister bar Essex.

Pagliacci Pizza

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Opening its first store on the Ave. more than three decades back, local chain Pagliacci keeps getting better. Several stores have had facelifts in recent years, all packaging is recyclable or compostable, and the shop’s Madison Valley location is LEED-certified. Pie is served whole or by the slice, and while combos aren’t breaking new ground, Pagliacci's toothsome crust and solid topping list satisfy.

[Photo Credit]

Brooklyn Brothers Pizza

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More than worth the drive to up to Everett, this eight-year-old pizza shop serves thin crust pies using quality ingredients, including a 16″x16″ square Sicilian that feeds a large family. A second Brooklyn Bros. location opened last year in Mukilteo.

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Bar Del Corso

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Crowds descend upon his Beacon Hill storefront for wood-fired Neapolitan-style pies and "cucina" with a Northwest seasonal flare.

Flying Squirrel Pizza Co.

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House-stuffed sausage, daily-made sauce and dough, and organic veggies form perfect pies at former Visqueen bassist Bill Coury’s Flying Squirrel. Coury names his pizzas after bands, which adds kitsch (and appeal). Order the seasonal Mo Le Tengo with a pint of IPA and you’re set.

[Photo Credit]

Queen Margherita

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A neighborhood spot serving Neapolitan-style pizza, Magnolia's family-friendly Queen Margherita uses imported toppings, like speck, cotto, and San Marzano tomatoes from Italy.

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Bambinos Pizzeria

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Brick oven pizza and calzones in an unfussy Belltown space. Also, fresh salads and a solid beer list.

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Rocco's

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Superb ingredients, a fun bar setting, and a great escape from the rest of Belltown are the name of the game at this slim stop. Open till 2 a.m.

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The Masonry

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Lower Queen Anne's The Masonry brings wood-fired pies to a bustling space on Roy St. Plus, dozens of beers and ciders.

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Bar Cotto

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Adjacent to his Anchovies & Olives, Ethan Stowell’s Bar Cotto opened last year with a pizza-centric menu. Wood-fired pies are fancied up with truffle oil.

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Cornuto Pizzeria

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A small but mighty pizza shop on Greenwood Ave., Cornuto serves wood-fired pie as well as antipasti and gnocchi. Find one of the city’s best happy hours, with free pizza served Sunday through Thursday from 5 to 6 p.m.

[Photo Credit]

Serious Pie

Tom Douglas nailed the crust from the get-go when he opened his first Serious Pie on Virginia in 2007. The dough-a happy union of chew, char, and crunch-gets even mightier with toppings like house-made mortadella, nettle pesto, and pistachios. A second Westlake location is perpetually stuffed with the Amazon crowd.

[Photo Credit]

The Independent Pizzeria

Crisp New York and Neapolitan hybrid crust from Syracuse, NY-native Tom Siegal. Madison Park beach sits across the street for pizza picnics.

[Photo Credit]

Via Tribunali

After opening its first store in Capitol Hill in 2004, Via Tribunali’s Neapolitan pies started popping up at locations in Queen Anne, Georgetown, and (for a time) inside the Crocodile; the pizza chain also operates stores in Portland and on the Lower East Side. Owned by Caffe Vita founder Mike McConnell, Via Tribunali imports tomatoes from Naples and uses locally-sourced ingredients in pies baked at a white-hot 1,000 degrees.

[Photo Credit]

Tutta Bella Neapolitan Pizzeria

The Northwest’s first pizzeria to nab Neapolitan certification, Tutta Bella opened its doors in Columbia City a decade back. Owner Joe Fugere now operates five perpetually kid-filled spots serving pies topped with simple, fresh ingredients with chewy, charry crust.

[Photo Credit]

Delancey

Brandon Pettit and Molly Wizenberg’s Delancey serves bubbling NY-style pizzas from a super hot wood-fired oven. Every ingredient that can be is locally-sourced and made in-house, with dough that’s been fermented two days before you take a bite. Beyond-spectacular cocktails are supplied to the 40-seat dining room by attached sister bar Essex.

Pagliacci Pizza

Opening its first store on the Ave. more than three decades back, local chain Pagliacci keeps getting better. Several stores have had facelifts in recent years, all packaging is recyclable or compostable, and the shop’s Madison Valley location is LEED-certified. Pie is served whole or by the slice, and while combos aren’t breaking new ground, Pagliacci's toothsome crust and solid topping list satisfy.

[Photo Credit]

Brooklyn Brothers Pizza

More than worth the drive to up to Everett, this eight-year-old pizza shop serves thin crust pies using quality ingredients, including a 16″x16″ square Sicilian that feeds a large family. A second Brooklyn Bros. location opened last year in Mukilteo.

[Photo Credit]

Bar Del Corso

Crowds descend upon his Beacon Hill storefront for wood-fired Neapolitan-style pies and "cucina" with a Northwest seasonal flare.

Flying Squirrel Pizza Co.

House-stuffed sausage, daily-made sauce and dough, and organic veggies form perfect pies at former Visqueen bassist Bill Coury’s Flying Squirrel. Coury names his pizzas after bands, which adds kitsch (and appeal). Order the seasonal Mo Le Tengo with a pint of IPA and you’re set.

[Photo Credit]

Queen Margherita

A neighborhood spot serving Neapolitan-style pizza, Magnolia's family-friendly Queen Margherita uses imported toppings, like speck, cotto, and San Marzano tomatoes from Italy.

[Photo Credit]

Bambinos Pizzeria

Brick oven pizza and calzones in an unfussy Belltown space. Also, fresh salads and a solid beer list.

[Photo Credit]

Rocco's

Superb ingredients, a fun bar setting, and a great escape from the rest of Belltown are the name of the game at this slim stop. Open till 2 a.m.

[Photo Credit]

The Masonry

Lower Queen Anne's The Masonry brings wood-fired pies to a bustling space on Roy St. Plus, dozens of beers and ciders.

[Photo Credit]

Bar Cotto