The Best Pizza Near Captain Whidbey, by the Record

A pizza spot in two stacks: a casual counter downstairs and an adults-only dining room up top, both turning out wildly creative pies built on heirloom Red Russian wheat milled by nearby sixth-generation farmers. The meat pizza somehow reads as a vegetable dish, with kale, squash, and Moroccan-spiced toum doing the heavy lifting and bacon playing backup. Upstairs pastas are quietly serious. The soundtrack on any given night might go from '90s hip-hop to something resembling the Inspector Gadget theme.

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Detroit-style pizza with a self-described tagline of "pretty good pizza," which is either very honest or very good marketing. The ultra-thick, crispy-edged pies come from a pandemic pop-up that grew into a permanent spot, and the narrow space flows out to a sidewalk parklet. The drinks menu is almost entirely under ten dollars, with wine notes like "kissing a guy with a mustache." The New York Times named it among Seattle's 25 best restaurants right now.

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The caesar comes buried under a snowfall of cheese and pankogratto instead of croutons, which tells you everything about how Tivoli works. It's a slice shop and full-pie pizzeria in Fremont that wanders comfortably between New York and Naples without apologizing to either. The pies skew classic-ish, the sandwiches on sesame focaccia could pass at a proper bistro, and the black garlic knots are just there being excellent about it. Ranked #10 on 50 Top Pizza Slice USA.

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Slightly oval pies, sliced into four and built on a crispy, well-balanced crust, are the whole philosophy here. Serious Pie is a wood-warmed pizza restaurant in Seattle's financial district, comfortable enough for a working lunch and relaxed enough for an evening with friends. Private rooms handle the business-event crowd without making the main room feel corporate. The wine list pulls its weight.

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A cocktail bar beside the oven is the first signal that PizzBurgh is doing something a bit different. This Messina pizzeria runs through the full format card, red, white, fried, pala, padellino, and the big wheel-shaped ruota di carro, all built on high-hydration doughs with long fermentation times that keep things soft without going slack. The outdoor terrace fills up quickly, and 50 Top Pizza lists it among Italy's excellent pizzerias.

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