The 12 Best Pizza Spots in Seattle, Washington

This “pizzeria con cucina” (pizzeria with kitchen) boasts wood-fired pizza, from traditional Margherita to Corno Di Capra with house-made sausage, and small Italian dishes, such as meatballs or mussels. The restaurant does not leave one detail overlooked, complete with local and seasonal produce, a chef (and general manager) who has worked in a Michelin-rated Italian restaurant, bread and desserts made in-house, and salumi, cheese, and wines of the Italian persuasion.

Delancey was born out of need—a need for New York- and New Jersey-style pizza that Seattle was missing. The recipe for the dough alone was played with, improved, and fine-tuned for two years before the restaurant even opened. It includes a two-day fermentation process that leaves the end product thin, but strong, unbending under the weight of its toppings. From the décor to the ingredients lies the same theme of simple, yet top-notch.

Flying Squirrel Pizza Co. (FSPC) is a neighborhood pizza place in every sense of the word. The owner remodeled the first location in Seward Park himself and since then has expanded to Maple Leaf and Georgetown. Embracing the local scene, FSPC works with regional companies such as Zoe’s Meats and Stumptown Coffee. Flying Squirrel Pizza Co.: “good pizza, good music, good people.”

Italian Family Pizza is your typical Italian-American joint with New York-style pizza—except it’s in Seattle. Other than their pizza, the restaurant offers Italian staples such as homemade lasagna and cannoli. It’s family-owned, simple, well-done, and you get a lot of bang for your buck. Unpretentious and comfortable, check out Italian Family Pizza on First Hill.

Pagliacci, which is Italian for “clowns,” was opened on The Ave in 1979 by a family of Italians. It was all about making good pizza; they didn’t even get a sign for their restaurant for over a year. Since then, the pizzeria has expanded into a restaurant chain with delivery and 19 locations in Seattle alone. A note to anyone who speaks Italian: Seattleites butcher the pronunciation, as Americans tend to do. So, the Italian pah-yli-ah-chee (where the y is pronounced as in “you”) becomes pah-glee-ah-chee.

This “pizzeria with a bread baker’s soul” is the real deal. It all starts with the dough, hand-crafted over several days. With ingredients taking advantage of the region’s bountiful produce or being made in-house (hello, charcuterie), pies are cooked in a 600°F stone-encased applewood-burning oven built nearby in Bellingham. Check out the communal seating in Serious Pie’s main dining room for seriously delicious pizza.

The Independent Pizzeria offers some of the best prices for craft pizza and beer on the water in Madison Park. It’s on the “shmancier” side, yet still cozy. Some of their quality ingredients include house-made bread, Castelvetrano olives, Cypress Grove chèvre, and clams from a sustainable fishery. They limit to-go orders to “ensure the best possible experience” for guests dining in. The Independent Pizzeria is an experience—and one you don’t want to miss.

This 21-and-up establishment does Neapolitan-style pizza and offers happy hour from 2 pm to 5 pm. Famous for their meatballs, The Masonry believes in fresh ingredients, allowing seasonal inspiration in the menu. With a second location in Fremont, The Masonry is “bringing the best of draft beer and wood-fired pizza to Seattle.”

Tutta Bella was the first pizzeria in the Northwest to achieve certification from the Associazione Verace Pizza Napoletana. The community-minded pizzeria opened at its flagship location in Columbia City in 2004, offering Neapolitan pizza and cuisine, a full bar, a café, and a private loft with a capacity of 50 people. It has since grown into five restaurants, including two others in Seattle (South Lake Union and Wallingford).

Originally a “traveling wood-fired pizza company,” the Seattle-based Veraci Pizza has grown over the past decade into two brick-and-mortar spaces in Seattle (Ballard and Wedgwood). All dough is handmade in a mixing bowl (as opposed to an electric mixer), and pizzas are cooked for a minute and a half in their 1,000°F clay ovens. They also cater!

Basking in the pizza-making traditions of Naples, Via Tribunali is about as authentic as it gets—in the U.S. or otherwise. Their authentic wood-burning brick oven was assembled by a Neapolitan craftsman, using bricks made from the ashes of Mt. Vesuvius (think Pompeii), so it comes as no surprise that they are part of the Associazione Verace Pizza Napoletana. Since they first opened in 2004, they have expanded to an additional three locations in Seattle: Georgetown, Fremont, and Queen Anne.