W.When most people think of a string of infinite numbers, they probably think of pi, but given the sheer number of excellent pizzerias that have opened in Seattle over the past decade, you might actually think of cakes – like pizzerias, where The up pie served is so delicious it’s impossible to choose between them.
Fortunately, you don’t have to. You can create your own pizza quest and try them all and eat pizza every day for the foreseeable future, or you can check out our list of the best Seattle pizzerias below to narrow it down.
A NY style slice spot with two locations
Opened by Mark Fuller, Seattle’s beloved roast chicken supplier, these very good cake places in West Seattle and the U District are made of red vinyl and neon that serves as the backdrop for a long list of often ironically named red sauce pizzas (the bomb as sausage with cherry bomb paprika, Swiss chard & ricotta) or white (The Jabroni with pesto, artichokes, feta & rocket). Oh, and if that’s not enough, they have juicy slushies, ice cream sandwiches, and more. Windy City PiePhinney Ridge
Seattle’s best Chicago style pizza
After a pause where the thick, tasty cakes are served behind a counter at Batch206 in Interbay, Windy City finally has its own location serving 12-inch cakes with a caramelized, cheesy crust. But you are welcome to build your own. The professional prefers one of their specialties such as the meatza with pepperoni, sausage and candied bacon or the mamma mia with meatballs and peppers.Cotto barCapitol Hill
New owner, same great pizza
The cutest of Ethan Stowell’s myriad pizzerias is now owned by a longtime Via Tribunali veterinarian who still makes superb cakes, including a Hawaiian version called Tropicale that contains ham-cotto, pineapple, Calabrian chilli, mozzarella, pecorino, and other products, tomato as well as more classic options like margherita, hot peppers, etc. Madison Park
Tiny beach spot with epic Neapolitan cakes
The cakes here, with their perfectly charred crust and artfully composed toppings, are almost too attractive to eat, but look beyond that and satisfy your appetite with something like their ham, grana, fiore di latte number that has a crispy, summery feel to it the pile of rockets they put on it. Given the indie’s beachfront location, it’s the perfect choice for coastal dining.Ashley Rodriguez / Dinos Tomato PieCapitol Hill
Don’t miss the square cakes and Jersey style liquor
Opened by the minds behind Delancey (and gifted with a hilariously ’90s-inspired retro website), this trapezoidal bar / pizza on olive has traditional round cakes, but you’ll want to go for the square-cut pieces of New Jersey-inspired thick Sicilian style crust as there are only so many pieces available per day.DelanceyBallard
The gourmet’s favorite artisanal pizzeria
Delancey is included in part because we don’t want the ardent fans of this place to come after us, but mostly because this Ballard Pizzeria is home to some pretty amazing tasting (and looking) pizzas. Pro tip: get the bacon and onion cake, followed by some of the D.
Roman pizza and alcohol from the best chef on Bainbridge Island
This recently opened (and excitedly received) pizza / liquor destination from famous Bainbridge chef Brendan McGill hurls square Roman-style pizza that sells cut-to-size and is topped with mostly classic combinations, including a margherita with pomodoro, mozzarella, and basil Grana Padano and the carbonara with guanciale, onion, potato, black pepper and egg yolk.Big Mario’sCapitol Hill
Authentic NY style slice spot that also sells 40s
This nighttime destination is one of the only New York style slice spots and definitely the only place you can subconsciously ironically sip cheap beer (PBR, 40 year old English, etc). Multiple places
Famous festival pizzas whenever you want
What began as a mobile pizza company making cakes at farmers markets and festivals has grown into a major pizza destination on the eastern edge of Ballard, as well as a location in Wedgewood, where the Neapolitan-style wood-burning offerings include the skill of molé with salami from Salumi, Beechers Flagship, fresh mozzarella, spring onions and roasted garlic on a spicy red sauce.Bradley Foster / ThrillistFirst hill
New York cake with one of Seattle’s best sauces
The hand-thrown pizza at this charmingly cheesy counter (now on Pill Hill) is made to order from a sparse list of classic toppings (hot peppers, sausage, anchovies, mushrooms, etc.) and cooks one for the first time around the same time that Roger Bannister first cooked one in 1954 Could run a mile, but probably just because the guy never ate pizza
Pizza with oysters from Seattle’s AND Super Chef
Super Chef Tom Douglas perfected SP’s slightly sweet, almost pastry crust at his corner bakery and it’s so good that almost anything would taste fantastic. But you should spend your mussels on the cake, which is topped with diced, freshly shelled mussels from Penn Cove, one of Puget Sound’s premier clam suppliers. Seriously, this pizza can’t and shouldn’t be overlooked.Jenny JimenezWhite center
Pizza that makes the trip to the White Center worthwhile
Located in a block full of specialty grocery stores, tattoo parlors, and dirt vendors, this humble, cafeteria-style takeout place uses hand-mixed batter and largely local ingredients to make RAT-City’s best pizzas, including one made with Italian sausage from Mondo & Sons. fresh garlic and Mama Lil’s paprika, which is called The Favorite … and probably everyone’s favorite as that’s the name. West Seattle
VPN-certified wooden cake in the Admiral
From a man who helped found places like Via Tribunali, this narrow 40-seater with a dark wooden bar takes Neapolitan pizza traditions more seriously than most other places, as evidenced by the red-tiled wood-burning stove, which was handmade in Naples and 2,500 weighs lbs, or how heavy you’ll be after eating so many of their deliciously simple cakes, highlighted by two different margherita pizzas, a four-cheese, and a pancetta with mushrooms and onions – all topped with a perfectly flowing roast can egg.Primo Pizza SalonFirst hill
Historic place that is almost always happy hour
This underrated place in the former lobby of a (still) beautiful old-time hotel serves a wide variety of classic cakes, like the Italian fennel sausage with peppers and mushrooms or a ham cake that gets a mess. Rocket, cherry tomatoes, and oil pile up when it comes out of the oven. International District
Vegetarian pizza that you will really enjoy
Fifteen years after it closed, this grunge-era Belltown foothold envisioned itself as a snug, wood-heavy Chinatown pizzeria with 20 seats and tons of details from the old space, including vintage signage. They also have an assortment of cakes that do something almost impossible: forget they are vegetarian. We are not kidding. Just try the vegetarian hot peppers and see what we mean.
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Bradley Foster is a former thrillist editor whose favorite pizza (Primo) is a little too far away that he usually only gets Pagliacci.