The flour wizards at Temple Pastries also have a pizza-and-wine dinner service, and, surprising absolutely nobody, it’s all very good. Pies are massive, Roman-style rectangles that provide ample crunch, with pockets of airiness. You’ll find topping combinations like mortadella with bright pesto and straciatella, or Seattle’s finest vodka sauce with globs of stretchy mozzarella. Just remember that you’re still inside the shell of a bakery, which means laid-back digs—and a post-pizza tiramisu for the books.

Good Shape Pizza

This is the more formal spot owned by the same team, and while the menu has a lot of hits, you’re here for the sausage pie. As tempting as pasta is at this classic Montlake spot, don’t overlook the humble margherita. There’s a squishy softness to the dough, but the undercarriage is still nice and snappy, especially in parts that aren’t being weighed down by creamy mozzarella mounds.

Extra Pepperoni

• Despite the name of this slice spot, Post Alley Pizza is not located in the market—so don’t go looking for it along the wall of other people’s used gum wads.
• The love of pizza is universal, and opinions about what creates the perfect pie are never-ending.
• This formerly mobile operation is permanently stationed at Jupiter Bar in Belltown.
• The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of crackly dough bubbles, while the thin layer of tomato sauce complements toasty mounds of fresh mozzarella.
• Toppings are great, but it’s just as important to recognize the power of a stupendous cheese pie.

We have a number coinberry review of different options to choose from in order to best fit your party needs, and we’ll work with you on any special requests (that’s the fun part). The love of pizza is universal, and opinions about what creates the perfect pie are never-ending. With this in mind, we set out to study all of the “elements” that go into making pizza special —with a focus on the bold, smoky flavors of wood fired pizza that bring people together. We couldn’t find a company that allowed for powder days and charging the Gorge, so we started our own. Turns out when you organize a beer and pizza company around ripping Cascade powder turns and riding Columbia swell with your friend, you end up creating something special and uniquely Northwest.

Ballard Beer Box

This Queen Anne slice counter serves some upstanding New York-style citizens that happen to be less than $5 a slice. With abundant semolina-dusted crunch, an even sauce distribution, and bruleed cheese, we’d demolish at least two for lunch. But you’re here for the burrata version, dolloped with stracciatella, torn basil, and glugs of good olive oil. You might have to wait up to 20 minutes for pies to bake, but for a neighborhood with slim pizza pickings, Swing’s an asset. Toppings are great, but it’s just as important to recognize the power of a stupendous cheese pie.

That was 1993 and we are still as stoked as the day we started. Aimee holds a degree in screenwriting, a WSET certification, and the opinion that whatever marinara can do, vodka sauce can do better. Register for the Pagliacci email newsletter, and we’ll deliver the hottest pizza news straight to your inbox.

Any slice or salad you order through the Pagliacci app or website will be ready in ten minutes. Our new Ice Cream Sandwich is a collaboration by two giants of the Seattle sweet world. Cascioppo developed meatballs from an old family recipe for Pagliacci.

Serious Pie

Much like Dunkin Donuts and fracking, super thick Sicilian square pizza isn’t really a thing here—except at Slice Box. It’s a little spot in Sodo where you have to eat in a quiet, carpeted room filled with posters advertising gardening supplies. But when it comes to the pepperoni square, it’s so good we’d even eat it in a closet with the lights turned off.

The Best Takeout Spots In Seattle

And while there used to be a multi-month waitlist to get a box, same-day and next-day orders are typically available—or you could check out the T-Mobile Park outpost. The deep dish is solid, too, but make no mistake—the tavern pie is the one you want. But at Windy City Pie, a Chicago deep dish-style spot in Phinney Ridge, the long wait is part of the deal. In exchange for some money and 40 minutes of your time, you get a thick pie with caramelized edges, flavorful red sauce, and mozzarella cheese that flows like volcanic lava. We all know that bacon is great on pizza, but the candied bacon crumbles at Windy City Pie is the kind of topping you’d want on your popcorn at the movies. Despite the name of this slice spot, Post Alley Pizza is not located in the market—so don’t go looking for it along the wall of other people’s used gum wads.

A.K. Pizza

A dusting of parmesan caked into charred crust bits takes on Cheez-It properties, which is a great bonus. While this Burien restaurant is casual, the pizza here is anything but. It all starts with the sourdough crust, which sharply crackles on the front end while giving way to a light and airy chew. If nothing else, make sure the Normie Macdonald hits your table.

This formerly mobile operation is permanently stationed at Jupiter Bar in Belltown. Their small pies covered in char bubbles are both crisp and foldable at the same time—a true achievement in pizza-making. Between the simplicity of their tomato sauce, the fusing of mozzarella, pecorino, and provolone, and hints of chili flake and dried oregano shaken on top, it all works together to become the best cheese pie in Seattle. Tom Douglas’ serious pie, a pizzeria with a bread baker’s soul is located in downtown seattle, ballard, and totem lake. We’re here to serve up delicious salads, sandwiches, and our famous pizzas with blistered crusts, light textured but with just enough structure and bite. Our attentiveness to each pizza in the 600-degree stone-encased apple wood-burning oven preserves the character of house-made charcuterie and artisan cheeses from around the world.

It’s the best of the bunch, topped with thinly sliced coppa, lots of hot honey, and dollops of cold burrata that rocket this already stunning slice to another level. And those who don’t want to head to Burien can now find Stevie’s on Beacon Hill. Now you can bring Elemental Pizza to corporate events, parties, weddings, or even right to your house with our Mobile Pizza Oven!

• And those who don’t want to head to Burien can now find Stevie’s on Beacon Hill.
• Get any white pie that contains enough sticky mozzarella to cancel school if it were a layer of snow, or the Hornet Honey pizza involving crispy pepperoni cups and spiced pineapple.
• Maybe you’ll see local celebrity John Requa at one of them.

This spot works really well if you’re downtown and in need of a quick lunch slice you can trust, or you need a few reliable New York-style pies for a birthday party. The pizzas at Bar Del Corso, the always-packed Beacon Hill restaurant, are so good you might think you were somehow transported to Southern Italy. The Neapolitan pizzas here are thoroughly charred with excellent toppings, our two favorites being the buffalo mozzarella margherita and their white pie with sausage and pickled goathorn peppers. Seattle is known for pizza just like it’s known for being the birthplace of John Requa, the screenwriter who wrote Bad Santa. Maybe you’ll see local celebrity John Requa at one of them.