Is there good pizza in Seattle?

I've moved to Seattle within the last year and am looking for some decent pizza - where to go? I feel like I've tried a million places with no luck! I'm looking for a thin, crispy good pizza AND a place with great Chicago style, deep dish pizza....any suggestions? I moved here from Phoenix and the only thing I'm missing is a place called Oregano's (check it out if you're ever in Phoenix). Please help! We're going thru withdrawal! Thanks for your suggestions....

[Smokie]

Having lived on pizza for 20 years in NY, my favorite out here is Pagliacci's.

[allisonw]

Someone upthread said:

"Are you talking about New York Pizza Place on 5th?"

I used to go to NYPP when they were below First on maybe Seneca...are they somewhere else now? I really liked their pie. Is this the same people????

I have to also say "Abruzzi RIP", I loved their pie even if they were surly.

[seattledebs]

Are you thinking of Post Alley Pizza? It's located where you describe the old location of NYPP being. I still haven't checked out NYPP; it's up on 5th near Northgate, I believe, and I've heard good things.

[equinoise]

http://www.chowhound.com/topics/10783

-----
A New York Pizza Place
8310 5th Ave NE, Seattle, WA 98115

[allisonw]

Thanks Equinoise. I had not heard of Post Alley Pizza before discovering this forum yesterday. The last time I was in the old NYPP space it was Mae Phim, very cheap greasy Thai food. So maybe it's PAP now, though from the descriptyions I'd thought it wascloser to the Market. The space I am thinkinbg of is under the onramp to the Viaduct. Like most natives, I don't know the street name of anything, sorry.

I will try NYPP but will keep simple, 1 topping sorta deal.

[RAF CHEF]

A little humour here
Is good and pizza iin the same sentance an incongruous statement?
Find a prewar Enlish French cookbook look up Canap'e Derby and go for it! You will be in Cheese heaven?

[terrier]

Post Alley Pizza is at Post Ave & Seneca St, under the Seneca off-ramp from the viaduct. It's across the alley from "El Malecon" (formerly a Las Margaritas). I think PAP is acceptable street pizza, about the same as I get from the workaday pizzeria in my old neighborhood in Brooklyn, or from half the places called "Ray's" in Manhattan (the other half of the "Ray's" in NYC are typically much, much worse). That's not to say it's great - but it's acceptable for street pizza.

Mae Phim is on Columbia street in the shadow of the Columbia st. on-ramp to the viaduct. Around the corner from Fado. Never knew it used to be a pizza spot...

Two different spaces.

[ACleverGuy]

Without a doubt, this Brooklyn-born boy thinks Pagliacci is the shiznit. You can be as adventurous as you want with their "Primo" combinations (be sure to ask what their seasonal pies are) ... I often get a plain cheese and enjoy the sheer simplicity of it.

You won't quite have a "dining experience" as it's pretty much just a pizza joint that sells slices too.

But their location in Bellevue Square is not a bad dine-in location. I'm lucky there's one in my neighborhood where they deliver!

[eternalX]

They are remodeling their QA location now. Looks like it'll be a lot nicer than before, though not upscale or anything.

[Smokie]

Plain cheese is the only way. Whoever came up with that California garbage should rot in H E double tooth picks.

[bartb]

Not exactly in Seattle, but not far -- surprisingly good pizza at Bella Luna in Suquamish, in a charming little place right on the water. Uli's sausages are featured on several of them.

[chicagoex]

As a former Chicagoan (14 years) the most authentic "stuffed pizza" I've found in Seattle is Delfino's in University Village. It's got the same look, consistency, and feel as Giordano's stuffed pizza.

Or you could try here: http://www.giordanos.com/shop/home.ph...

[sandradeen]

I actually like the pizza at Romio's. It is Greek style, but I love the spiciness of their sauce. For a nice addition, try the garlic crust.

[famished]

I'm surprised that noone has mentioned the pizzas that come from the wood-fired oven at Filiberto's...

[bergeo]

For the fans of super cheesy pizzas I'd reccomend Varlamos Pizzeria just east of the U-Village. Their calzones are huge and similarly cheesy and on Mondays are a steal for $6 with a salad. For more EC style pizza I like A New York Pizza Place or Talarico's huge slices in West Seattle.

[lisaf]

I grew up here and don't see what this whole obsession with New York style pizza is about. I tried the pizza at Cafe Lago last night and didn't really like it. The crust is paper thin, sort of like a tortilla. And it's not cheap, $17-18.50 for a medium size. I'll take my Pagliacci's any day thank you.

Obviously taste in pizza is very subjective.

[devildoll]

I lived in Seattle for 2 years and was unable to find any decent pizza despite my lack of trying. I agree that Via Tribunali is okay and Hot Mama's at least offers decent, inexpensive pizza (something that is rare in Seattle). However, if you really want good pizza, you'll have to get on a plane and head somewhere else.

[Peteandem]

Nothing beats the pizza at Fremont Classic Trattoria. Two garlic caesars, a 9-inch wild mushroom pizza and half-carafe of wine is just the perfect affordable dinner for two (about $32).

[gastros]

First of all, shame on you. I too moved here from Phoenix, but would never characterize Oregano's as having "good pizza". If you want good pizza in Phoenix, go to Classic Italian Pizza on Baseline, or Pizzeria Bianco downtown.

For "good pizza" in Seattle, I have two recommendations for you: Tutta Bella (2 locations: Columbia City & Wallingford) and Serious Pie (Tom Douglas).

[malarkey]

LOL I was going to say... Phoenix, and you DIDN'T mention Pizzeria Bianco?! uh, Peter Reinhart named it *best* pizza in America, and he did a fair amount of research for his book 'American Pie.'

Also, nice to see Serious Pie mentioned here. I think it rocks, and I would name it and Cafe Lago as the top restaurant pizzas in Seattle.

[TacoBusHound]

Nice posts and lots of exploring to do!

Via Tribunali blows everyone away with a pie that I haven't tasted since I was in Naples 15 year ago. Bufalo Mozzerella and basil getting cozy on a bed of fruity, sun ripened tomato sauce. Supported by a foundation of crusty, slightly brick oven charred, pizza dough that tasted better as you worked your way towards the heel.

The textures and tastes of the crunch, smoke, cheese and garden of the pizza, coupled with a nice glass of chianti (bartender choice), make this the best bite of pizza in Seattle.

[ethanlowry]

Jeez, I was already dying to go. Now I'm just suffering.

[fooddawg]

Via Tribunali is quite nice though I could do without the wait and sometimes attitude. That being said I'm happy to hear that there's one opening up in my 'hood (Queen Anne) at 4th Ave W and Galer (sign in the window). On a side note Gordito's on QA Ave is closing soon and rumor has it that a Jaks Grill or a Tom Douglas joint are in the running for the space though there were rumors at one time of Via Tribunali going in there instead but the space is HUGE.

[TacoBusHound]

Wow...Sad to see Gordito's leaving already...it took them forever to open. Also a QA'er and not sure if the hood is ready for a Tom Douglas restaurant and parking may be a challenge for a Jak's. Incredible news on the Via Tribunali although that makes how many pizza places up here? Looks like Firefly (Lumette) closed and is being redone...do you know what is going on with that space?

[fooddawg]

Agree on the parking situation up there, it's already a challenge. The Firefly/Lumette space is being taken over by the prolific folks that own La Vita e Bella (belltown), Mondello (Magnolia), Divino (Ballard), and I believe one more on Mercer Island. I've been to La Vita and loved it(the pizza is wonderful). Went to Divino and not that impressed so I hope it's more of the former and not the latter. On a side note rumor has it that Crow has entered the fray over the Gordito's spot. Wonder if it's a second location for them or are they looking to bail from the lower QA location?

[malarkey]

I would be really surprised to see a Tom Douglas place up on QA, as it would be his first foray away from downtown. Where did you hear that fooddawg??

[fooddawg]

The restaurant going into the Lumette space will be called: Sorrentino Trattoria & Pizzeria. So, yet another new pizzeria coming to Queen Anne along with Via Tribunali on Galer Street. My sources on the Gordito's space are solid. One source is a Seattle restaurant owner and the other is in commercial real estate.
As of last week Jak's, Tom Douglas, and possibly Crow had expressed interest. Who knows, maybe Tom will open another Serious Pie and add to the pizza glut up here! btw does anyone know what's going into the Banjara (Boston St.) or Perche'no (lower Queen Anne) spaces?

[SandraV]

Whoa. Banjara is closing? I was just there for lunch aweek ago yesterday and I drive by every day.

I can't gripe about the pizza from Via Tribunali or La Vita e Bella in any way, shape or form but we do have a glut of pizza up on QA. Well, that and crummy Italian. Not sad to see Lumette go.

[malarkey]

oh I wasn't doubting the information... just curious. I also was unaware of Banjara going away. (Shows you how much I pay attention when its the end of the school quarter).

Can't wait to see who wins the Gorditos space!

[fooddawg]

malarkey,

Me, too! Wasn't a huge QA Gordito's fan (did like the one in Greenwood) but the owners seem nice and and I suspect they'll be alright since they still own the space as well as the building. Wondering what Olympia Pizza (top of the hillclimb-any good?) is thinking about the new pizzerias coming in? Also surprised about Banjara and didn't believe it 'til I drove by and saw the windows papered over. Don't see a permit in place, could they just be repainting?

[TacoBusHound]

Now if we could only rid ourselves of Vincenzo's. Also, a great space is the Curves/Dry Cleaner that has been for lease for quite a while now. It has a small amount of parking included and could make a very cool destination bar/restaurant.

Portage was a nice addition, but the failure fumes of that space probably will eventually take over. We could use a small plates (a la Lark) on the hill. Bricco does an admirable job with limited kitchen space.

[tbilisi]

Olympia Pizza is a classic QA standby -- not the current Neapolitan trend, but the rich Greek version: chewy crust, oregano in the sauce. Got hooked on this style in college and it's still a favorite.

[Lauren]

You all are surprised that Banjara closed and I'm surprised that Perche'no closed! The last I heard they were going to keep it open and run both the QA and Stone Way locations........

[keleiope]

Old School Pizza - 108 Franklin Street Northeast,Olympia Wa ....Rocks.....The guy who owns it is from New Jersey and the pizza there is the closest we have found to NY style hand tossed pizza. You can buy it buy the slice or the pie. A large cheese pizza 18" is 12 bucks which is very hard to beat these days. And don't expect fancy schmancy.

[thorsen]

Northlake Tavern used to be better, seems it changed hands and is now a bit dissapointing compared to the past. There is a place in Issaquah that is really great. Sorry I can't remember the name.

[SEVS]

I am quite partial to the Logger's Special at the Northlake Tavern, but I don't know where that falls in the spectrum between Chiago and NY.

[gck]

There's a new place in the Crossroads shopping center in Bellevue called Pizzeria Guido that's pretty good.
http://www.yelp.com/biz/zBWAwV0Oz-TQa...

[wwahl]

We got burned there. Not the type of pizza we were looking for (ultra thin with limited toppings). The atmosphere was less than inspiring.

[jlbs]

i'm no expert but i really enjoy the pizzas at hi-life in ballard (a chow foods establishment). the crust is nice and thin and slightly chewy but not soggy. the sauce is simple. and the best part is you can get them for $3 during happy hour!!

[jlbs]

ok i amend my statement slightly: i had a pizza at hi-life on friday night and the dough and sauce were totally different. tasteless and not exciting at all. i'm hoping that this was a fluke..

[flams53]

No one has mentioned it yet, but Zagi's on 24th Ave NW and NW 80th St in Ballard/Crown Hill has a pretty terrific cheese slice (http://www.zagispizza.com/). As a native New Yorker, this is really the only place I elect to eat at. Also, while the slices look huge, they're also really thin, so you'll still want two.

Details: Zagi's biggest flaw is that sometimes, with the crust as thin as it is, the middle can be soggy. However, if you walk in, buy by the slice, and stick to minimal toppings, the reheat all but guarantees a thorough crisp throughout.

On a different note, Wallingford Pizza House on NE 45th St in Wallingford makes a delicious deep dish pie (http://www.seattleweekly.com/food/031...). I recommend the "Garlic van Goat", but be sure to ask for sauce on that too.

[Griselda]

Old School Pizzeria in Olympia is worth a visit, too. Great on road trips 'twixt PDX and Seattle.

All Purpose Pizza is pretty tasty but may not hit the spot for those loyal to Chicago or New York style pies.

[lara]

I lived on the east coast for 7 years and knew that pizza would be one of the things I would truly miss upon moving home. I have, however, always liked the Calzones from Pete's Pizza. There's one on top of Queen Anne. The Roosevelt location closed???

[billjriv]

Bison Creek Pizza in Burien has good pizza its well above average but not like what you get in those little mom and pop Itallian joints.They got a great lunch all you can eat,you get soup,salad and pizza for $5.99-$6.99 depending on the day of the week.

Ive heard Filbertos in Burien is supposed to be top quality real Itallian,ive never ate there anyone that has please reply and let me know.I guess its been there forever.-Thanks Bill

[bookmonkey]

Bison Creek is pretty good, but for real Chicago style out here, you have to make your own. I'm from Chicago and I have a great recipe if you are interested—[e-mail]

[Jennieb]

Pagliacci's for delivery...south philly is so delish. Piecora's is good as well. Tried another good place on Capital Hill one night but can't remember the name. Too many glasses of wine that night.

[rockdoggydog]

Are you talking about New York Pizza Place on 5th?

[wwahl]

Each year Urs and I spend two months in Lugano, just north of the Italian border. The pizza folks in Seattle are not making the same product. Over there they come crispy, thin, and without pounds of stuff on top. If you dribble some sauce picanti (hot) on top it is special.
Ciao!
Bill

[PikeOuttaPlace]

Pagliacci is the best, Piecora's is marginal at best.

[seattledebs]

Thanks for the tip! I may try to make my own. It does seem worthy of giving up, and yet there is pleasure in fruitless (or pizzaless) searching; to hope that one day, maybe, one pizza joint will come close. In the meanwhile it's fun to try.

Pizza Brava on the Ave used to come close to NY pizza (except the dough didn't have enough flavor, for one thing) but they changed ownership recently and I could tell even before tasting it wasn't the same anymore. But I'm one of several NYers that found that place by nose - it smelled right, even from outside.

I heard rumor of a place in Northgate that was supposed to be good, but haven't found it.

I enjoy eating Piecora's even if it isn't quite right.

Otherwise, I hear there's good NY pizza if you head to SeaTac and travel about 5-6 hours... east I believe.

[ejmatl]

I've lived in the PNW for six years now and have come to this conclusion: If you want *real* NY style pizza, learn how to make your own. There's nothing between Portland and Vancouver that even comes close (IMHO). Visit the pizza maniac to get a recipe for a very basic and authentic sauce. Visit allrecipes to get the recipe for crust from someone named Jay. Visit target and pick up a cheapo coated 16" pizza pan. And if you want to get fancy, line the back of your oven with a few bricks (old are better - but new will do) - spritz them down with water once the oven is hot - then let pizza magic happen.

Oh, and if you don't happen to have a board large enough to roll the dough out on, visit any office supply store and pick up a self-healing cutting mat ('needs less flour coating than wood or marble anyway - and is very inexpensive).

Over the course of my time here, I've spent *way* too much money searching for true NY pizza. With just a little bit of effort on my part, I can have what I grew up with.

eileen

[ira]

On Langley, Whidbey Island is Village Pizza, owned by a guy from Brooklyn, and really very good...In fact they have white pizza and white clam pizza there, that you don't often see in these parts.

[barleywino]

Thanks for suggesting Pizza Place. Tried their stuffed pizza. As you say, this place would not last a month in Chicago, but for around here, it gives a taste of what's out there.

[mrnelso]

Stellar Pizza and Ale on Georgetown.
It's a little scarey there, suppose, but they do what they advertise.
Pizza and Ale.
I seriously take the point that Seattle is not exactly a pizza town, though there is plenty of palatable pie here (Delfino's, Pagliacci on a good day, deLaurenti's).
Went to Stellar the first time a few days ago. Some pretty good pizzas, and great combintions not ordinary found. We had the Corson Classic (a combo style and quite goood), a good pie with potatoes whose name I forget.
Tutta Bella can be good, though you may want to ask special for a not soggy middle. There, we like the pizza ensalata. They call one Solerno and it is basically Caprese on a warm crust. A repeatable experience for us. Tribunale is a great scene place, with good food, but even more susceptible to sog. Stylin' Oh baby.

[eternalX]

I love Stellar. The 4 cheese and Corson are my favs and their selection of beer is good too. I don't know why you think it is scary..because the waitress wears fishnet stockings? Everybody doesn't have to wear a Microsoft polo and a pair of levi's ya know...

[Jack Burg]

Go to the University Farmer's Market on Saturday betweem 10 and 2 and look for Rolling Fire, a character who makes great pizzas in his trailer on site. Thin crusts are his specialty.

[seattlefoodie82]

They are at the Fremont Market on Sundays as well

[caraely]

I do like Tutta Bella in Columbia City, but it's much better on-site (as opposed to take out). Waits are l-o-n-g but a little-known trick is that you can call ahead to have your name put on the waiting list (they don't take reservations). Another new Neopolitan pizza spot is Mio Posto in Mt Baker. I've heard it's better than Tutta Bella.

Tutta Bella is not crispy, though, as an earlier poster mentioned. I still like it because it's thin and the sauce is great.

[hungrymom]

Personally, my favorite pizza in the state is in Ballard at Madame K's. Try the Artie Parmie if you love artichoke dip as much as I do. It's incredibly rich and yummy. Great atmosphere, all pies are excellent, but save room for the dessert! She serves up the chocolate orgasm and you do not want to miss it.

[terrier]

For Chicago style, get on a plane to Oakland and visit Zachary's.

The closest to NY street pizza I've found is Post Alley pizza on Seneca and Post Ave (west of 1st ave, below the viaduct offramp). Only open M-W 11-6, Th-F 11-8, Saturday occasionally.

[hertzdonut]

Why no love for Pagliacci?
Go to the u-district Pag's and get a quattro primo slice, they usually have it on saturday.
My NYC friends love it.

[terrier]

Can't stand Pag's thick, bready crust which seems to be the predominant Seattle style - all the local chains are the same.

De gustibus non disputandum est, but the crust should be <1/4" thick in my book unless you're going Chicago style.

[hertzdonut]

I recommended the u-district pagliacci because they make it with a very thin crust usually, save for the puffy part at the outside crust. Methinks it's a lot thinner and more tasty than the other pagliaccis, but what do I know, right?

[eternalX]

I love Pag's, but it's better by the slice.

[janedoe67]

I love Zachary's (best Chicago style pizza outside of Chicago), in fact I just had it two days ago...mmmm. But...I grew up in Chicago and I find Del Finos to be very very good though I haven't been there in a while.

[terrier]

Post Alley Pizza is sponsoring a block party on Saturday (9/9/06) in Post Alley between Seneca and Spring. Pizza eating contest! Live Music! Should be a good pizza time.

[Cornichon]

I went to this, expecting something wonderful. Filmed the "pizza-eating contest" portion of the event, even. It was wretched.

[bookmonkey]

Zachary's is not authentic Chicago Style. Get on a plane to San Francisco and there's a place in San Mateo called Windy City Pizza—the owner and cook is a Chicago native and it's real Chicago style. Yum!

[dagrassroots]

La Medusa in columbia city has good pizza. Also on 28th and Jackson their is a relativly new place called All Purpose Pizza which has sourdough crust pizza which I really enjoy.

[MsMaryMc]

The closest thing I've found in these parts to decent Chicago-style pizza is a joint called The Pizza Place in North Bend, up I-90 toward Snoqualmie Pass. They claim they got their crust recipe from one of the famous Chicago pizza places, on the condition that they'd keep it a secret and take it far away. It's not Lou Malnati's or Giordano's, but compated to the rest of what passes for Chicago-style around Seattle, it's pretty good.

[etapbeta]

I had good pizza, for those who like it italian style, at Il Fornaio.

I went there twice with my girlfriend and I tried the pizza Vegetariana, the Contadina and the Fradiavola, all of them really good and real (I am Italian). Service is a bit slow, but good, and the restaurant is very nice once you get inside, although it is in a shopping mall, which I don't like. If you stick with the pizza without anything else, your bill will be under 25 bucks for two persons, that I find good for that quality.

Pegasus in Alkai was okay if you like a lot of cheese with no sauce. Costco which requires a membership to get in makes a damn good pizza. It's not a thinner, lighter crust like in NY, but it's very good, cheesy with good sauce, not plain, not spicy w/large slices. You can buy a pie already cooked or one that's made to go for about $9+ for a large one.

Across from the Glass Museum in Tacoma is an independent pizzeria that is very good, almost as good as my home made pizza.

The University District has this pizzeria that was recommended, but by a non Italian, who also never had NY pizza. I don't know if it was called (Pacific?). The slice had 3x the cheese a slice should have which may sound good, but it wasn't, and the sauce was too spicy. It's so heavy, one slice would do you.

Hot Mama's on Broadway has always been pretty good, thin, and crispy. I especially like the spinach with ricotta, and the pesto with feta.
Mmmm.

[seattlefoodie82]

I have to agree, I love Hot Mamas! Its great to grab after going out as well....I don't get there much anymore having moved from the Hill to Fremont. I also really like Romios Pizza as well!

I just had a great thin crust pizza at Cafe Lago last night. They have a wood fired oven so the crust has a nice smoky char to it.

I'm not much for deep dish, unless it's one we make ourselves. For thin and crispy, chain or no chain, Il Fornaio is one of my favorite Italian style pizzas. Thin, but not quite as crispy, can be had at La Vita e Bella in Belltown.

For thin and crispy, Cafe Lago in Montlake is a lot of people's favorite. Via Tribunali is authentic Neapolitan style, which is thin though not crispy (it's very tasty, but if you like more "American" style pizza-heavy sauce/cheese/toppings-it might not do it for you). There is Tutta Bella in Columbia City, which also claims to be authentic Neapolitan, but I haven't tried it yet. Pazzo's on Eastlake is another favorite thin crust. These are pretty well known places so you should be able to read quite a bit about them online if you google.

Tutto Bella has pizza that tastes very good, but texturally it's not everybody's favorite. It is "soft", and according to the signage, on purpose. It's not chewy, and it's not crispy, because it uses an imported Italian flour that makes it come out... soft.

Too bad, if you ask me, who wants a soft pizza?

But, if you are a pizza freak you should try it because it is one of a small number certified by an Italian organization as "authentic Neapolitan" according to their not-so-soft standards.

Full disclosure: These may or may not be acceptable to a bona-fide pizza hound (Phoenix?), as I am a native Seattleite, with no cred at all in this area beyond the Western mountains. Despite numerous much-enjoyed pies of the East, my provenance is here, so please accept with a grain of parmigiano...

Thin - Try Via Tribunali (9xx E Pike).
I have not been able to get to this newly opened shop yet (asap i shall), but the proprietor has gone to a lot of trouble to make his pizzas in a true Italian style, importing his oven and his cooks to do so. I will break the URL here for a decent link > http: //www.thestranger.com/current/chow.html
I have great confidence in Mike and am sure you will enjoy the experience, if it be or not in the NYC style you seek (please report back).

For deep-dish, and here even I fear my PNW heritage will cloud the issue, you might try Delfino's in the U Village. I surely hope more experienced Hounds than I will contribute here, but a couple times a year I go get a deep-dish spinach pizza from them to bake at home. The cheese is bubblin' and the crust is at least dimly like those I remember at Uno, in Chicago...

Have fun and, again, please come back and share your impressions with us dawgs...

eric

I'd second the rec. for Delfino's, and add one for Pegasus on Alki Beach in West Seattle, for deep(er)-dish pizzas; but as good as they are, they still can't compare to Uno (and Due) in Chicago - that IS the ultimate.