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Two diners sit at a table with pizzas all around, an other Italian dishes.
Grab a pie or two at Mioposto Pizzeria.
Mioposto Pizzeria

The Best Pizza in Seattle

Here are the places that have transformed Seattle into a bona fide pizza town

by Eater Staff Updated
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Grab a pie or two at Mioposto Pizzeria.
| Mioposto Pizzeria
by Eater Staff Updated

Seattle hasn’t always been a great pizza city, but in the last few years, local pizzaiolos have been baking perfectly crafted pies from diverse pizza traditions, taking the scene to the next level. Pizza pop-ups flourished during the pandemic lockdown era, and reliable (but historically unexceptional) standbys like Post Alley Pizza leveled up and changed owners. Now Seattleites can find pizza in countless styles, from thin-crust pizza with naturally leavened dough to delightfully greasy New York-style slices to Detroit-style square pies layered with creative toppings.

As usual, this list is not ranked; it’s organized geographically, from west to east. To suggest a restaurant to add to the list, email [email protected].

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Sunny Hill

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In early 2020, this welcoming Sunset Hill pizzeria started making its indelible mark on the scene, focused on both Detroit-style square and 12-inch round pies served from a Wood Stone hearth oven. The menu rotates seasonally, but recent hits include the Arcade 28, made with pepperoni and pickled serrano peppers, and the Triple Lindy, with potatoes, prosciutto, and smoked scarmorza.

3127 NW 85th St, Seattle, WA 98117
(206) 659-0355
(206) 659-0355
Three square pizza pies on cooling racks over sheet pans
Sunny Hill’s Detroit-style square pies are some of the best in the city.
Kristopher Shinn

Also featured in:

Moto

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Moto became famous for its months-long waiting list for preorders. But the West Seattle pizzeria expanded into Belltown and Edmonds and is finally making enough to keep up with the rapacious demand. You can get a Moto pizza the same day you order it now, or even walk in and get a pizza. So, see what all the fuss is about — the crust is thick and crispy, and the toppings often include Filipino ingredients. The sweet-savory combo of pork belly and calamansi lime sauce on the Mr. Pig is not to be missed.

4526 42nd Avenue Southwest, WA 98116
(206) 420-8880
(206) 420-8880
A square pizza with red sauce in an X across it. Harry Cheadle

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Delancey

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This Ballard neighborhood stalwart has been holding it down with long-fermented dough and a wood-fired oven for 14 years and is still incredibly reliable. You can order take-out (though not online), but eating here is better. That way, not only do you get the pies fresh out of the oven, but you can have a cocktail and order a Jersey salad — whatever is in the “Italian” dressing, we’d take a bath in it if we could.

1415 NW 70th St (at 14th Ave NW), Seattle, WA 98117
(206) 838-1960
(206) 838-1960

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Proletariat Pizza

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White Center’s casual, kid-friendly pizzeria serves creative pizzas such as ham and egg pie (made with prosciutto and soft egg) and a potato pizza (topped with thinly sliced potato, gorgonzola, and chives).

9622 16th Ave SW (btw 98th & Roxbury), Seattle, WA 98106
(206) 432-9765
(206) 432-9765

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Lupo

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This Fremont restaurant stands out for its sourdough pizzas baked in a wood-fired oven covered in red tile behind the service counter. The menu offers classic pizzas, including marinara, pepperoni, and Margherita, as well as a cacio e pepe pie and a burrata soppressata pizza with hot honey and Calabrian chili pepper.

4303 Fremont Ave N, Seattle, WA 98103
(206) 547-2144
(206) 547-2144
A pair of pizzas sit on plates on a table crowded with glasses, candles, and a menu. Lupo

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Tivoli

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When the owners of Post Alley Pizza and Saint Bread teamed up to launch this Fremont pizzeria, it was obviously going to be great, and it is. The crust has a delightful not-quite-sourdough-y tang; the toppings rotate seasonally, and there’s this nicely spicy “hoagie jazz” sauce you need to try and a wine bar in the back — do you live here now?

730 N 34th St, Seattle, WA 98103
A pizza that has meat toppings on one half and broccoli on the other.
A half and half pie at Tivoli.
Harry Cheadle

Stevie's Famous

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The owners of Lupo opened Stevie’s Famous in late 2022, featuring casual 80s vibes, vintage arcade games, and crispy-as-hell New York-style pizza, a firm departure from the candlelit Neapolitan pies at Lupo’s. The crowd fave is the Normie MacDonald, with coppa, burrata, and hot honey. In 2024, Stevie’s opened a second location inside Beacon Hill’s Clock-Out Lounge.

822 Southwest 152nd Street, WA 98166
(707) 783-8437
(707) 783-8437
A pizza is topped with coppa, burrata, and hot honey. Stevie’s Famous

Post Alley Pizza

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A few years back this Pike Place Market–adjacent hole-in-the-wall was a footnote on the pizza scene. Under new ownership, it focused on local, high-quality ingredients and really dialed in the dough recipe. The result is a triumph of details: a charred, tangy crust, a richly savory sauce, and seasonal toppings ranging from cherry tomatoes to broccoli rabe.

1123 Post Ave (Seneca and Post Alley), Seattle, WA 98101
(206) 382-8475
(206) 382-8475
A pepperoni pie sits on a wooden server. Post Alley Pizza

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Slice Box Pizza

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This SoDo counter is where you go to get a slice. Get full pies here with toppings like artichoke hearts, goat cheese, and fresh walnut pesto, but it’s also a great spot for a fast and affordable lunch. The pepperoni slice belongs in a museum or a dictionary: cheesy, hot, foldable, little pools of oil in the pepperoni. (There’s another Slice Box location in Magnolia.)

1727 1st Ave S (btwn S Massachusetts St & S Holgate St), Seattle, WA 98134
(206) 381-3333
(206) 381-3333
A slice of pepperoni pizza.
A slice at Slice Box.
Harry Cheadle

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Cornelly

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This naturally leavened dough specialist on Capitol Hill sometimes draws lines on Summit Avenue, and it deserves them. What takes things up a notch here is not just the dough but the artful toppings — delightfully crispy pepperoni cups, honey-roasted pineapple on the Hornet Honeypie, and garlic confit sauce on the vegan mushroom pie. Cornelly has small plates and pasta and limited dine-in seating.

601 Summit Ave E #103, Seattle, WA 98102
A pizza with fennel sausage and stracciatella. Cornelly

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Bar Del Corso

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The pizzas at Beacon Hill’s Bar del Corso are lightly priced, wonderfully savory, and consistent. Though these pizzas can stand alone as a full meal, they’re just as lovely as a shared appetizer before taking a deep dive into a menu of inspired Italian fare. The restaurant also has a lovely dining room, with some newer sidewalk seating.

3057 Beacon Ave S (between Stevens St & Hanford St)), Seattle, WA 98144
(206) 395-2069
(206) 395-2069
A Margherita pizza comes out of a wood fired oven. Bar Del Corso

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Mioposto Mt. Baker

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Mioposto has been carrying the banner for wood-fired pizza since 2006, expanding to West Seattle, Ravenna, and Mercer Island along the way. It’s easy to be an evangelist for these pies, which are slightly charred but still soft and topped with exceptional seasonal ingredients. Oh, and they also do a breakfast pizza here?!

3601 South Mcclellan Street, Seattle, Washington 98144
206-760-3400
206-760-3400
Two diners sit at a table with pizzas all around, an other Italian dishes. Mioposto Pizzeria

Also featured in:

The Independent Pizzeria

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This Madison Park favorite is known for its flaky, crispy, thin-crust pizzas. Each dish is a thoughtful concoction of balanced ingredients, like the Norwalk, which consists of sliced prosciutto, dollops of melted mozzarella, grana cheese, and a heap of fresh arugula greens. It’s not easy to score a pie here — it’s only open from 3:30 to 8 p.m. Thursday through Sunday and occasionally sells out. Get here early.

4235 E Madison St (at 43rd Ave E), Seattle, WA 98112
(206) 860-6110
(206) 860-6110
A cheese pie with basil on top sits in a box. The Independent Pizzeria

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Pizzeria Pulcinella

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This Italian restaurant on Rainier Avenue, across the street from the shore of Lake Washington, is known for its dedication to the Neapolitan style; the dough is made with soft wheat from Italy, and the pies are cooked for less than 90 seconds in a scorching hot Italian wood-fired oven. You can’t go wrong with the Margherita, but there are more elaborate options, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

10003 Rainier Ave S (68th Ave S), Seattle, WA 98178
(206) 772-6861
(206) 772-6861
Hands place toppings on a pizza. Pizzeria Pulcinella

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Sunny Hill

3127 NW 85th St, Seattle, WA 98117

In early 2020, this welcoming Sunset Hill pizzeria started making its indelible mark on the scene, focused on both Detroit-style square and 12-inch round pies served from a Wood Stone hearth oven. The menu rotates seasonally, but recent hits include the Arcade 28, made with pepperoni and pickled serrano peppers, and the Triple Lindy, with potatoes, prosciutto, and smoked scarmorza.

3127 NW 85th St, Seattle, WA 98117
(206) 659-0355
(206) 659-0355
Three square pizza pies on cooling racks over sheet pans
Sunny Hill’s Detroit-style square pies are some of the best in the city.
Kristopher Shinn

Moto

4526 42nd Avenue Southwest, WA 98116

Moto became famous for its months-long waiting list for preorders. But the West Seattle pizzeria expanded into Belltown and Edmonds and is finally making enough to keep up with the rapacious demand. You can get a Moto pizza the same day you order it now, or even walk in and get a pizza. So, see what all the fuss is about — the crust is thick and crispy, and the toppings often include Filipino ingredients. The sweet-savory combo of pork belly and calamansi lime sauce on the Mr. Pig is not to be missed.

4526 42nd Avenue Southwest, WA 98116
(206) 420-8880
(206) 420-8880
A square pizza with red sauce in an X across it. Harry Cheadle

Delancey

1415 NW 70th St (at 14th Ave NW), Seattle, WA 98117

This Ballard neighborhood stalwart has been holding it down with long-fermented dough and a wood-fired oven for 14 years and is still incredibly reliable. You can order take-out (though not online), but eating here is better. That way, not only do you get the pies fresh out of the oven, but you can have a cocktail and order a Jersey salad — whatever is in the “Italian” dressing, we’d take a bath in it if we could.

1415 NW 70th St (at 14th Ave NW), Seattle, WA 98117
(206) 838-1960
(206) 838-1960

Proletariat Pizza

9622 16th Ave SW (btw 98th & Roxbury), Seattle, WA 98106

White Center’s casual, kid-friendly pizzeria serves creative pizzas such as ham and egg pie (made with prosciutto and soft egg) and a potato pizza (topped with thinly sliced potato, gorgonzola, and chives).

9622 16th Ave SW (btw 98th & Roxbury), Seattle, WA 98106
(206) 432-9765
(206) 432-9765

Lupo

4303 Fremont Ave N, Seattle, WA 98103

This Fremont restaurant stands out for its sourdough pizzas baked in a wood-fired oven covered in red tile behind the service counter. The menu offers classic pizzas, including marinara, pepperoni, and Margherita, as well as a cacio e pepe pie and a burrata soppressata pizza with hot honey and Calabrian chili pepper.

4303 Fremont Ave N, Seattle, WA 98103
(206) 547-2144
(206) 547-2144
A pair of pizzas sit on plates on a table crowded with glasses, candles, and a menu. Lupo

Tivoli

730 N 34th St, Seattle, WA 98103

When the owners of Post Alley Pizza and Saint Bread teamed up to launch this Fremont pizzeria, it was obviously going to be great, and it is. The crust has a delightful not-quite-sourdough-y tang; the toppings rotate seasonally, and there’s this nicely spicy “hoagie jazz” sauce you need to try and a wine bar in the back — do you live here now?

730 N 34th St, Seattle, WA 98103
A pizza that has meat toppings on one half and broccoli on the other.
A half and half pie at Tivoli.
Harry Cheadle

Stevie's Famous

822 Southwest 152nd Street, WA 98166

The owners of Lupo opened Stevie’s Famous in late 2022, featuring casual 80s vibes, vintage arcade games, and crispy-as-hell New York-style pizza, a firm departure from the candlelit Neapolitan pies at Lupo’s. The crowd fave is the Normie MacDonald, with coppa, burrata, and hot honey. In 2024, Stevie’s opened a second location inside Beacon Hill’s Clock-Out Lounge.

822 Southwest 152nd Street, WA 98166
(707) 783-8437
(707) 783-8437
A pizza is topped with coppa, burrata, and hot honey. Stevie’s Famous

Post Alley Pizza

1123 Post Ave (Seneca and Post Alley), Seattle, WA 98101

A few years back this Pike Place Market–adjacent hole-in-the-wall was a footnote on the pizza scene. Under new ownership, it focused on local, high-quality ingredients and really dialed in the dough recipe. The result is a triumph of details: a charred, tangy crust, a richly savory sauce, and seasonal toppings ranging from cherry tomatoes to broccoli rabe.

1123 Post Ave (Seneca and Post Alley), Seattle, WA 98101
(206) 382-8475
(206) 382-8475
A pepperoni pie sits on a wooden server. Post Alley Pizza

Slice Box Pizza

1727 1st Ave S (btwn S Massachusetts St & S Holgate St), Seattle, WA 98134

This SoDo counter is where you go to get a slice. Get full pies here with toppings like artichoke hearts, goat cheese, and fresh walnut pesto, but it’s also a great spot for a fast and affordable lunch. The pepperoni slice belongs in a museum or a dictionary: cheesy, hot, foldable, little pools of oil in the pepperoni. (There’s another Slice Box location in Magnolia.)

1727 1st Ave S (btwn S Massachusetts St & S Holgate St), Seattle, WA 98134
(206) 381-3333
(206) 381-3333
A slice of pepperoni pizza.
A slice at Slice Box.
Harry Cheadle

Cornelly

601 Summit Ave E #103, Seattle, WA 98102

This naturally leavened dough specialist on Capitol Hill sometimes draws lines on Summit Avenue, and it deserves them. What takes things up a notch here is not just the dough but the artful toppings — delightfully crispy pepperoni cups, honey-roasted pineapple on the Hornet Honeypie, and garlic confit sauce on the vegan mushroom pie. Cornelly has small plates and pasta and limited dine-in seating.

601 Summit Ave E #103, Seattle, WA 98102
A pizza with fennel sausage and stracciatella. Cornelly

Bar Del Corso

3057 Beacon Ave S (between Stevens St & Hanford St)), Seattle, WA 98144

The pizzas at Beacon Hill’s Bar del Corso are lightly priced, wonderfully savory, and consistent. Though these pizzas can stand alone as a full meal, they’re just as lovely as a shared appetizer before taking a deep dive into a menu of inspired Italian fare. The restaurant also has a lovely dining room, with some newer sidewalk seating.

3057 Beacon Ave S (between Stevens St & Hanford St)), Seattle, WA 98144
(206) 395-2069
(206) 395-2069
A Margherita pizza comes out of a wood fired oven. Bar Del Corso

Mioposto Mt. Baker

3601 South Mcclellan Street, Seattle, Washington 98144

Mioposto has been carrying the banner for wood-fired pizza since 2006, expanding to West Seattle, Ravenna, and Mercer Island along the way. It’s easy to be an evangelist for these pies, which are slightly charred but still soft and topped with exceptional seasonal ingredients. Oh, and they also do a breakfast pizza here?!

3601 South Mcclellan Street, Seattle, Washington 98144
206-760-3400
206-760-3400
Two diners sit at a table with pizzas all around, an other Italian dishes. Mioposto Pizzeria

The Independent Pizzeria

4235 E Madison St (at 43rd Ave E), Seattle, WA 98112

This Madison Park favorite is known for its flaky, crispy, thin-crust pizzas. Each dish is a thoughtful concoction of balanced ingredients, like the Norwalk, which consists of sliced prosciutto, dollops of melted mozzarella, grana cheese, and a heap of fresh arugula greens. It’s not easy to score a pie here — it’s only open from 3:30 to 8 p.m. Thursday through Sunday and occasionally sells out. Get here early.

4235 E Madison St (at 43rd Ave E), Seattle, WA 98112
(206) 860-6110
(206) 860-6110
A cheese pie with basil on top sits in a box. The Independent Pizzeria

Pizzeria Pulcinella

10003 Rainier Ave S (68th Ave S), Seattle, WA 98178

This Italian restaurant on Rainier Avenue, across the street from the shore of Lake Washington, is known for its dedication to the Neapolitan style; the dough is made with soft wheat from Italy, and the pies are cooked for less than 90 seconds in a scorching hot Italian wood-fired oven. You can’t go wrong with the Margherita, but there are more elaborate options, like the Giovanni, made with roasted pepper and pesto sauce, sausage, onions, and tomatoes.

10003 Rainier Ave S (68th Ave S), Seattle, WA 98178
(206) 772-6861
(206) 772-6861
Hands place toppings on a pizza. Pizzeria Pulcinella

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