Best Pizza In Seattle
Pizza, for all intents and purposes, may have originated in Italy, but it is for sure one of the favorite foods in the United States. There are so many types of pizza to choose from, ranging from the thickness of the pizza's crust, to the myriad of toppings you could add to it. Seattleites have numerous pizzeria and restaurant options, where they can either order a delicious pizza to go or have a relaxing, sit-down dinner and enjoy a pizza pie made by an executive chef. Check out these Seattle eateries and try some of the Emerald City's very best pizza.
Serious Pie
316 Virginia St.
Seattle, WA 98101
(206) 838-7388
www.tomdouglas.com
Serious Pie is just one of several Seattle restaurants owned by renowned chef and restaurateur Tom Douglas. If there is one thing that Tom Douglas restaurants are known for, it is that each serves some of the best cuisine in the Pacific Northwest. Douglas' Serious Pie is not just a pizzeria, but instead creates pizza masterpieces that can be considered five-star cuisine. Each pizza pie – and they are thick enough to be called pies – is baked at 600 degrees Fahrenheit in a state-of-the-art, stone-encased, applewood oven, so all are cooked to perfection. The toppings you can choose from are well above your average pepperoni, with choices such as Penn Cove clams, Yukon Gold potatoes, buffalo mozzarella, soft-cooked duck eggs, smoked prosciutto, roasted Morel mushrooms and much more.
Bar del Corso
3057 Beacon Ave. S.
Seattle, WA 98144
(206) 395-2069
www.bardelcorso.com
Bar del Corso is a popular pizzeria-restaurant and bar, known for its wood fire-cooked pizzas and its delicious Italian small plates. Bar del Corso uses locally grown ingredients, as well as Italian cheeses, meats and wines. Many of Bar del Corso's pizza toppings are unique to the area and include fava beans, goathorn peppers, salumi, Italian olives, rapini, crimini mushrooms and cheeses like fontina and pecorino. All pizza crusts are the thinner, Neapolitan type and made in-house, as are the restaurant's breads and desserts.
Northlake Tavern And Pizza House
660 N.E. Northlake Way
Seattle, WA 98105
(206) 633-5317
www.northlaketavern.com
In business since 1954, the Northlake Tavern and Pizza House is one of the longest running pizza establishments in all of Seattle. It is located just south of the University District and is a popular pizza joint and hang out for area college students. The difference between Northlake and other pizzerias is that it doesn't skimp on ingredients or quality, but it doesn't charge outrageous prices either. Pizzas are made based on an old-world Italian recipe that's been in the family for years and you can build your own to your specifications, adding ingredients such as barbecued chicken, anchovies, Italian beef sausage, real Canadian bacon, sliced jalapenos, artichoke hearts and more. Since the Northlake Pizza House is also a tavern, it is only open to adults a 21 and older.
Related: Best Brick Oven Pizzas In Seattle
Flying Squirrel Pizza Company
5701 Airport Way S.
Seattle, WA 98108
(206) 397-3540
www.flyingsquirrelpizza.com
Located in Seattle's Seward Park, Flying Squirrel Pizza Company is probably the last name you would ever think of for a pizzeria, but don't worry – there is no squirrel meat used in the making of its delicious pizzas. Choose from some of the pizza fan favorites like the Eartha Kitt which features a ricotta-garlic and spinach base and marinated Portobello mushrooms, or the Surfin' Squirrel with Zoe's ham and fresh pineapple. Local businesses and farms like Zoe's Meats provide all of the locally grown ingredients used to make each of the Flying Squirrel's pizza pies. If you want a gluten-free pizza, it's not a problem, because Flying Squirrel can prepare a personal-size pizza just for you.
Delancey
1415 N.W. 70th St.
Seattle, WA 98117
(206) 838-1960
www.delanceyseattle.com
Delancey of Seattle is another pizzeria that makes its own sausage in-house, plus uses a number of other local ingredients from farms and Zoe's Meats to top its delectable pizzas. Pizza dough is made fresh daily for the crust and it is always salted well to achieve the blistered, crackling look it has once it's been removed from the oven. The Padron pizza is a customer favorite, with its roasted Padron chiles, grana and fresh and aged mozzarella. If you choose to top your pizza with the restaurant's fennel-studded meats, you'll be in for a real treat, as each piece is coated with grana padano cheese, making the pizza and its toppings all the more flavorful.
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Sue Gabel has been writing entertainment and travel-related articles in the greater Puget Sound/Seattle area since 1999. She writes about music, the Seattle scene and more. Her work can be found on Examiner.com.
