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. The menu rotates seasonally, but recent hits include the Arcade 28, made with pepperoni and pickled serrano peppers, and the Triple Lindy, with potatoes, prosciutto, and smoked scarmorza.
Kristopher Shinn
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Delancey
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This Ballard neighborhood stalwart has been holding it down with long-fermented dough and a wood-fired oven for 14 years and is still incredibly reliable. You can order take-out (though not online), but you really want to dine in here. That way, not only do you get the pies fresh out of the oven, but you can have a cocktail and order a Jersey salad — whatever is in the “Italian” dressing, we’d take a bath in it if we could.
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Spark Pizza
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There’s this group that goes around naming the top 50 pizzerias in the United States, and Spark in Redmond has made the list three years running. That explains why there’s a line on weekends here full of devoted regulars plus newbies wondering what the fuss is about. Spark does Detroit-style pies during the week and New York-esque joints on Sundays, but the classic Neapolitan pies are what got it on that list. The crust is light, airy, and chewy, a great vehicle for the wide range of topping options they have here.
Harry Cheadle
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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, including marinara, pepperoni, and Margherita, as well as a cacio e pepe pie and a burrata soppressata pizza with hot honey and Calabrian chili pepper.
Lupo
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Tivoli
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When the owners of Post Alley Pizza and Saint Bread teamed up to launch this Fremont pizzeria, it was obviously going to be great, and it is. The crust has a delightful not-quite-sourdough-y tang; the toppings rotate seasonally, and there’s this nicely spicy “hoagie jazz” sauce you need to try and a wine bar in the back — do you live here now?
Harry Cheadle
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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. It’s not easy to score a pie here — it’s only open from 3:30 to 8 p.m. Thursday through Sunday and occasionally sells out. Get here early.
The Independent Pizzeria
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Cornelly
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This naturally leavened dough specialist on Capitol Hill sometimes draws lines on Summit Avenue, and it deserves them. What takes things up a notch here is not just the dough but the artful toppings — delightfully crispy pepperoni cups, honey-roasted pineapple on the Hornet Honeypie, and garlic confit sauce on the vegan mushroom pie. Cornelly has small plates and pasta and limited dine-in seating. A new location is expected to open in Queen Anne in late spring 2025.
Cornelly
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Willmott’s Ghost
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This Italian restaurant from Renee Erickson inside the Amazon Spheres isn’t exactly a pizzeria, but the pizza is the best thing on the menu (next to the tiramisu). The pies are thick, almost foccaccia-style, and come with a pair of scissors you use to cut them up. It’s maybe messier than you want to get if you’re an Amazonia on a lunch break, but ideal for those of us who like our pizza to be on the bread-y side.
Eric Tra
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Post Alley Pizza
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A few years back this Pike Place Market–adjacent hole-in-the-wall was a footnote on the pizza scene. Under new ownership, it focused on local, high-quality ingredients and really dialed in the dough recipe. The result is a triumph of details: a charred, tangy crust, a richly savory sauce, and seasonal toppings ranging from cherry tomatoes to broccoli rabe.
Post Alley Pizza
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Slice Box Pizza
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This SoDo counter is where you go to get a slice. Get full pies here with toppings like artichoke hearts, goat cheese, and fresh walnut pesto, but it’s also a great spot for a fast and affordable lunch. The pepperoni slice belongs in a museum or a dictionary: cheesy, hot, foldable, little pools of oil in the pepperoni. (There’s another Slice Box location in Magnolia.)
Harry Cheadle
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Mioposto Mt. Baker
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Mioposto has been carrying the banner for wood-fired pizza since 2006, expanding to West Seattle, Ravenna, and Mercer Island along the way. It’s easy to be an evangelist for these pies, which are slightly charred but still soft and topped with exceptional seasonal ingredients. Oh, and they also do a breakfast pizza here?!
Mioposto Pizzeria
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Bar Del Corso
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The pizzas 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 taking a deep dive into a menu of inspired Italian fare. The restaurant also has a lovely dining room, with some newer sidewalk seating.
Bar Del Corso
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MOTO
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Moto became famous a few years ago for its months-long waiting list for preorders. But the West Seattle pizzeria expanded into Belltown and Edmonds and is finally making enough to keep up with the rapacious demand. You can get a Moto pizza the same day you order it now, or even walk in and get a pizza. So, see what all the fuss is about — the crust is thick and crispy, and the toppings often include Filipino ingredients. The sweet-savory combo of pork belly and calamansi lime sauce on the Mr. Pig is not to be missed.
Harry Cheadle
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Pizzeria Pulcinella
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This Italian restaurant on Rainier Avenue, 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 Margherita, but there are more elaborate options, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.
Pizzeria Pulcinella
Stevie’s Famous
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The owners of Lupo 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. The crowd fave is the Normie MacDonald, with coppa, burrata, and hot honey. In 2024, Stevie’s opened a second location inside Beacon Hill’s Clock-Out Lounge.
Stevie’s Famous
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Your Next Favorite Slice Is at This Burien Pizzeria From Seattle Standout Lupo
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