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.

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

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.

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.

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.

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

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.

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.

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.

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

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.