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.

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.

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.

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.

An orange couch that used to sit in the Space Needle’s lobby can now be found at World Pizza. Random keepsakes from the pie shop’s original grunge-era Belltown location are on displayed on the wall, too. Go to Aaron Crosleycone and Adam Cone’s I.D. pie shop for nostalgia, come back for whole pies (16” only) and pints of Manny’s for four dollars. The entire menu is vegetarian (yep, that’s field roast pepperoni) with a mondo slice of cheese ringing in at well under three bucks.

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.

When Piecora’s opened in Capitol Hill 32 years ago, there was no other place like it in the neighborhood. The New York-style pizza shop still has the vinyl booths, checkered tablecloths, and red plastic tumblers. And its Sweet Italian with sausage, garlic, and sweet fried peppers is arguably one of the best old-school pies in the city.

Good sober and great after a few cocktails, Hot Mama’s has been filling stomachs of the young and hungry after hours for almost two decades. Slices are so big that ends hang off plates. Size isn’t everything, but those in search of the cheap, hot, and gooey will find happiness (before heartburn) here.