Seattle Pizzerias You Need to Visit Today

Seattle is one of the most iconic cities in the US, with its picturesque skyline featuring the famous Seattle Space Needle and the beautiful Pacific Ocean as a backdrop. Grunge, Nirvana, and coffee shop culture are just a few unique home-grown phenomena representing Seattle’s edgy and innovative vibe. Seattle is a great place to tour on foot, with dozens of grand works of graffiti, a beautiful waterfront boardwalk around downtown, and one of the best farmers markets in the world, Pike Place.

You can bet that Seattle’s west coast bounty of fresh fish and produce underlies a food scene that is equally as fresh, and when combined with Seattle’s unique creativity, makes for a fun, new, and exciting dining experience. Seattle pizza restaurants aptly portray the alternative and innovative spirit of this west coast gem. I spent my last trip to Seattle figuring out where to get pizza in Seattle and found a long list of winners. Read on to explore my list of the best pizza in Seattle for a mouthwatering and enticing tour of Seattle’s diverse array of pizzerias.


1415 NW 70th St, Seattle, WA 98117
Phone: 206-838-1960
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Located in the Whittier Heights neighborhood, Delancey offers Neapolitan-style wood-fired pizzas using a proprietary fermented dough made with local Washington-grown wheat. All their ingredients, from meat to produce, are locally sourced and sustainable. They also have a great list of local brews and imported wines.Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. I highly recommend their wood-fired cauliflower with fennel, preserved lemon, and pickled pepper relish to start. Their pies are light, airy, and crispy with simple topping combinations as is standard for Neapolitan pizzas. I recommend the crimini mushroom pie with crimini mushrooms, fresh mozzarella, thyme, and olive oil. 

Bar Del Corso

3057 Beacon Ave S, Seattle, WA 98144,
Phone: 206-395-2069
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Bar del Corso is a Beacon Hill pizzeria, a neighborhood Italian restaurant created and sustained by the neighborhood. After touring Italy and working in fine dining in Washington DC, Beacon Hill beckoned the owners back to their native Seattle, where they threw various neighborhood fundraising parties to open Bar Del Corso. Bar Del Corso continues to give back to the community with plenty of fundraising pizza parties and an all-around welcoming “when you’re here, you’re family” atmosphere.Bar Del Corso is a Neapolitan pizzeria and salumeria, serving small Italian plates, wine, cocktails, and house-made bread and sweets. I recommend starting with some Baccala Fritters made with whipped salt cod and potato. As for the pizza, I tried the delectably spicy Corno di Capra pizza with house-made sausage, fresh mozzarella, goat horn peppers, garlic, and Grana Padano.

Serious Pie

2001 4th Ave, Seattle, WA 98121
Phone: 206-838-7388
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Located in the heart of downtown Seattle, Serious Pie is a wood-fired pizzeria using farm-to-table local Washington ingredients to make the freshest seasonal pizzas around. They also have a unique dough-making process that involves a multiple-day rising process that bubbles beautifully for a few minutes in the 600-degree oven heat. Not only do they have a seasonally rotating food menu, but they also have a rotating beer tap menu and more than 60 imported beer selections.Their small list of specialty pizzas has some of the most unique topping combinations I’ve seen. I recommend the Yukon gold potato, pecorino romano, and rosemary pizza or the seafood pizza with Penn cove clams, chili flakes, pancetta, lemon, thyme, and parmesan.   

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The Independent Pizzeria

4235 E Madison St, Seattle, WA 98112
Phone: 206-860-6110
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The Independent Pizzeria has been a Seattle favorite since they opened their doors in 2010, serving thin-crust craft pizza, salads, antipasti, and craft beer to wide acclaim. They’ve been featured in local newspapers like the Seattle Times and the Seattle Weekly as having the best pizza in Seattle. Epicurious magazine included Independent Pizzeria as one of the top 10 pizzas in the U.S. back in 2013. Their house-made focaccia is a delicious, dense delight that juxtaposes the thin crust pizza they’re famous for. I recommend the Farmer pizza with grana, fresh mozzarella, a soft egg, and spec.

Bambino’s Pizzeria

401 Cedar St, Seattle, WA 98121
Phone: 206-269-2222
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Located between the Olympic Sculpture Park and the Space Needle, Bambino’s Pizzeria serves classic Italian pizza and calzones, not to mention an extensive menu of craft beers served from large wood barrels. The interior of Bambino’s is industrial chic with exposed brick walls, black-and-white photographs of Seattle’s urbanity, and extensive beer barrels placed between tables. Bambino’s is a lively and fun environment to enjoy a brew and tasty Neapolitan pizza and calzones. I recommend trying their calzones since so few pizzerias specialize in calzoni. My favorites are the Claudio with roasted eggplant and ricotta and the Benedetto with spicy Calabrese sausage and spicy peppers. They also have an authentic gelato bar with decadent flavors like fig caramel and Tiramisu.

Dino’s Tomato Pie

1524 E Olive Way, Seattle, WA 98122,
Phone: 206-403-1742
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Owned and run by a Seattle native couple who was tired of driving far and wide to pick up their favorite pizza, they decided to create the kind of pizza and pizzeria they were looking for. Dino’s Tomato Pie is an adult-only booze bar and pizzeria that is open until 2 am. They make two kinds of pizza: round NY-style and square Sicilian-style. Their full bar serves excellent cocktails and has negronis on tap. You can get the same specialty pizzas made as a round or Sicilian pizza. I’m a sucker for thick-crusted square pan pizza, so I recommend the Sicilian pizza. Try the Hot Salami 22 with tomato sauce, fresh and aged mozzarella, spicy salami, and onions.

Pizzeria Pulcinella

10003 Rainier Ave S, Seattle, WA 98178
Phone: 206-772-6861
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According to Neapolitans, Pulcinella is a character from a 17th-century Comedia and a symbol of the city itself. Pizzeria Pulcinella strives to symbolize Neapolitan pizza, with every ingredient from the wheat for the dough to the tomatoes and olive oil for the sauce and garnish coming directly from Naples. Their brick wood-fired oven and rustic-chic interior will likely transport you to the old country.Their pizza is as authentic as it gets, and their vast menu of Antipasti and Appetizers is equally authentic. I recommend starting with the wood oven steamed small clams with olive oil, garlic, wine, and spices. I recommend either the Tre Formaggie Salami pizza with ricotta parmesan, mozzarella, and salami or the Mario with cream sauce, mozzarella and rosemary chicken.

Windy City Pie

5918 Phinney Ave N, Seattle, WA 98103
Phone: 206-486-4743
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You must be thinking, Chicago is the Windy City, not Seattle. You’re right! Chicago is also home to its unique style of pizza that owners at Windy City further divide into three categories, drawing from all three to create a fantastic Chicago-style pizza that will surely excite the palates of Seattleites and Chicagoans alike. Chicago’s deep-dish pies have sweeter, spongier crusts with bubbly cheesy edges and a hefty helping of sauce, toppings, and cheese that are applied in a different order than your average pizza.I recommend starting with one of their delicious salads, my favorite being the Pear of Thieves with spiced roasted pear, chevre goat cheese, pickled fennel, red onion, candied pecan, and spring mix with a balsamic vinaigrette. As for the main attraction, I recommend their house favorite, the Sweet Pete, with red sauce, mozzarella, pineapple, house sausage, candied bacon, and hot giardiniera.  

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Humble Pie

525 Rainier Ave S, Seattle, WA 98144
Phone: 206-329-5133
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If you want an authentic farm-to-table, sustainable pizza, come to Humble Pie, where they grow most of their ingredients on-site and have an impressive compost/recycling waste ratio of 30:1. They also have a cute outdoor patio area with a wood and tin-roof enclosure and a yard where you can find free-range chickens running around. At least, you’ll know where those fried eggs on your pizzas are coming from!Humble Pie takes full advantage of Washington’s famous apple bounty, so I highly recommend trying the Apple Walnut or Apple Bacon pizzas using local fuji apples. My favorite pizza at Humble Pie is the Prosciutto, Egg, and Arugula pizza. 

Breezy Town Pizza

4864 Beacon Ave S, Seattle, WA 98108
Phone: 312-884-9527
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If the name is a little too close to Windy City Pie, it’s only because Breezy Town Pizza is the newest Windy City sister restaurant that combines the Chicago and Detroit-style pizzas into one amazing Breezy Town pie. They use a sourdough crust in a deep-dish pan with the same bubbly browned cheese edge that’s Windy City Pie’s signature. Breezy Town has created a unique combination of flavors, textures, and techniques that will win your heart and stomach. They have a vegan pie with vegan cheese and vegan meat for non-meat and dairy eaters. My favorite pizza is their (Smells Like) Florentine Spirit with white sauce, Wisconsin Brick and Mozzarella, spinach, red bell pepper, rosemary chicken sausage, and fresh basil.

Bar Cotto

1546 15th Ave, Seattle, WA 98122
Phone: 206-838-8081
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Located in the heart of Seattle’s Central District, Bar Cotto is a contemporary Italian restaurant and wine bar with a classy and lively atmosphere in an airy, exposed-wood beam ceilinged restaurant. Wood-fired Neapolitan pizzas are just one course of the three-course menu, including house-made pasta and seasonal small plates. I recommend starting with the Chef’s choice salumi platter with various cured meats served with fresh focaccia and olives. If you’re an anchovy fan, I recommend the A&O pizza with anchovy and taggiasca olive with fresh mint and parsley.

Tutta Bella Neapolitan Pizzeria

Multiple locations
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Tutta Bella Neapolitan Pizzeria is one Seattleites Italian dream come true. The owner quit his job in Seattle and moved to Naples. He worked his way from humble busboy to pizzaiolo, returning to Seattle years later to open the first VPN-recognized authentic Neapolitan pizzeria in Seattle in 2004.Tutta Bella’s menu includes Delicious salads, red and white wood-fired pizzas, and house-made pasta dishes. I recommend the Quattro Stagioni seasonal pizza with ham, mushroom, olives, artichokes, mozzarella, pecorino romano, and basil for the red pizza. My favorite pizza is the white Roberto with pistachio puree, Italian sausage, fresh mozzarella, smoked buffalo mozzarella, and basil.

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Mioposto Pizzeria

Multiple locations
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Meaning “My Place,” Mioposto is a neighborhood traditional Italian pizzeria and kitchen with four locations around Seattle. Whichever location is nearest to you has a beautifully designed bistro-like restaurant distinct to each neighborhood’s personality. One thing they all have in common is their fantastic pizza cooked in an open flame oven built by local craftsmen. Their specialty pizzas are wildly elaborate with locally sourced vegetables, meats, and cheeses. I recommend the Clam Bake pizza with whole roasted local Hood Canal clams, white clam sauce, pancetta, mozzarella, garlic, onion, chili flakes, fresh herbs, and grana. 


2312 2nd Ave, Seattle, WA 98121
Phone: 206-397-4210
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Rocco’s is a specialty bar and pizzeria with the finest-crafted artisanal cocktails and pizzas made with ingredients created in-house or sourced from Seattle companies. They make the dough, sauces, dressings, and cheeses for their pizzas on-site each day. Their specialty pizzas are creative takes on world comfort foods.It was hard to choose just one pizza since they were all so interesting. I ended up narrowing it down to my two favorite pizzas, each one inspired by my favorite comfort foods, Banh Mi and Jalapeno poppers. The Banh Mi pizza has pulled pork, mozzarella, onion, jalapenos, sriracha, hoisin, cilantro, cucumber, garlic, and olive oil. The Jalapeno Face pizza has jalapenos, dolloped cream cheese, bacon, mozzarella, and topped with toasty bread crumbs.

Proletariat Pizza

9622-A 16th Ave SW, Seattle, WA 98106
Phone: 206-432-9765
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Proletariat Pizza is a family-friendly pizza joint in the White Center neighborhood of Seattle, with a photo booth and arcade games in the back to entertain you. While you play the games and take photos, you wait for the giant foldable slices of thin-crust pizza. Proletariat Pizza has consistently been featured in Seattle press and even in the New York Times for its funky atmosphere and great pizzas. The Proletariat also has a great draft beer, wine, and cocktail menu with happy hour deals on the weekends. You can build your own pizza or pick one of their specialty pies. I liked the Favorite with Italian sausage, fresh garlic, and peppers. 

The Masonry

Multiple locations
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The Masonry is a brewpub with at least 14 beers on tap from microbreweries near and far, along with a vast menu of imported and domestic bottles. They offer wood-fired artisanal pizzas to accompany their tasty beers. The pizzas are the most colorful and beautiful creations I have seen, Instagram-worthy material, to say the least. Their small plates are pretty spectacular, and they are famous for their pork and dry-aged beef meatballs in marinara sauce. Their pizzas are works of art. I think I picked the most colorful one in the Romesco pizza with walnut romesco sauce, roasted cauliflower, heirloom cherry tomatoes, roasted zucchini, mint, and olive oil drizzle. 


Multiple locations
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Supreme is a no-frills New York-style pizzeria with two locations in Seattle. They offer pizza by the slice and whole giant New York-style pies with thin crispy bases and a fluffy, chewy crust. They also provide deep-pan Detroit square slices, my personal favorite. They’re a small restaurant with pick-up and delivery services late into the night. Their Detroit Square pizza is my favorite with marinara, aged mozzarella, pepperoni, salami, broken meatball, and bacon. They also make a delicious white pie known as the Jabroni, with pesto, artichokes, feta, and arugula. 

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Written by Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

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