The Best Pizza in Seattle

The wood-fired oven does the talking here, blistering crusts until they're charred and chewy in all the right spots. Bar Del Corso is a pizza shop on Beacon Avenue that keeps quietly outrunning that label, with fried risotto balls, grilled octopus, and aperitivo-forward cocktails filling out a short menu. The back patio is easy to miss, the waits are not. The New York Times has put it on their Seattle list, and the James Beard Foundation named it a hospitality semifinalist.

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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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Delancey is a wood-fired pizzeria in Ballard where the pies come out charred and the room runs on tea candles and the smell of the oven. You can sit down for natural Austrian bubbles and a mountain of romaine salad and call it dinner, though ordering a pizza seems to be the point. It works for a date or a family table, and the chef was a James Beard semifinalist for Best Chef: Northwest and Pacific.

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The dough at this contemporary Messina pizzeria goes through a long fermentation that gives each base a noticeably different aroma from the standard Neapolitan crowd. The "Specials" menu is where the kitchen makes its argument, and the fried appetizers lean artisanal rather than afterthought. The wine list tilts local. Three r's in the name, which either signals confidence or a typo that stuck, and the room seems to lean toward the former.

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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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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.

1. 50 Top Pizza 50 Top Pizza USA Excellent Pizzerias

A Redmond pizza shop doing something genuinely tricky: making a Neapolitan-leaning crust that doesn't alienate the kid who just wants pepperoni. The dough is airy and light, and the menu ranges from classics to specials to a Sunday-only New York style, a range designed so that nobody at the table has to negotiate. Named among 50 Top Pizza USA's excellent pizzerias, it draws the kind of crowd where everyone finds something and nobody feels like they compromised.

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A sourdough pizza shop in a coal-mining hamlet so small that downtown is basically a dive bar, a coffee shop, and this place. The chef makes only so much crust each day, so on summer weekends the kitchen sells out within 90 minutes of opening, and the line forms knowing full well it might not matter. A brussels sprouts and bacon pie has been on the menu since day one and shows no signs of leaving.

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The owner built this wood-fired pizza spot himself from recycled materials, made the stools, maintains a chicken coop out back, and processes rainwater on site. If that sounds like a lot, the thin-crusted, springy pizzas are doing their part too. Mostly outdoor seating means summer is the sweet spot, but the boutique brews, rotating ciders, and the easy International District energy make a case for showing up in a jacket anyway.

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The pizza here is long, rectangular, and crust-heavy enough that it reads more like an open-faced sandwich than a pie, which tells you something about the kitchen's priorities. Sacro Bosco is an Italian-leaning dinner spot sharing space with Temple Pastries, and chef Christina Wood brings an almost artistic fussiness to a small, seasonal menu. The housemade ricotta alone has been called one of Seattle's best bites this year, and looking at the plate, you'd believe it.

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Arcade games and sticker vending machines frame the room at this slice joint in the Beacon Hill area, where the team behind Fremont's Lupo traded sourdough pies for New York-style foldable slices. The crust is the work of serious dough people, and the housemade ice cream could survive a white-tablecloth setting but seems happier alongside paper plates and plastic tumblers. Salads, too, punch above the room's decor.

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Arcade games and sticker vending machines line the walls of this East Coast-style slice joint in Olde Burien, which is exactly the vibe the team behind Fremont's Lupo was going for. The crust is the work of dough obsessives, foldable and crisp in the New York tradition. Side salads and housemade ice cream are better than the paper plates and plastic tumblers would suggest, but nobody seems to mind.

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