Ces 25 joueurs africains qui ont gagné la Ligue des champions

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Get any white pie that contains enough sticky mozzarella to cancel school if it were a layer of snow, or the Hornet Honey pizza involving crispy pepperoni cups and spiced pineapple. This pop-up's reputation for making great Detroit-style pies holds up at its new Tangletown counter restaurant. Here, they serve the same quality rectangle pies as before with a perfectly salted crust, gooey cheese, and thick tomato sauce. Only now, you can eat that pizza right out of the oven while enjoying glasses of natural wine, cider, and beer.

A dusting of parmesan caked into charred crust bits takes on Cheez-It properties, which is a great bonus. While this Burien restaurant is casual, the pizza here is anything but. It all starts with the sourdough crust, which sharply crackles on the front end while giving way to a light and airy chew. If nothing else, make sure the Normie Macdonald hits your table.

  • Incredible garlic candy aside, everything else about the New York-style pies at Dantini is great.
  • The Neapolitan pizzas here are thoroughly charred with excellent toppings, our two favorites being the buffalo mozzarella margherita and their white pie with sausage and pickled goathorn peppers.
  • This formerly mobile operation is permanently stationed at Jupiter Bar in Belltown.
  • It’s the best of the bunch, topped with thinly sliced coppa, lots of hot honey, and dollops of cold burrata that rocket this already stunning slice to another level.

Seasonal Beer: No Boat Brewing

This spot works really well if you’re downtown and in need of a quick lunch slice you can trust, or you need a few reliable New York-style pies for a birthday party. The pizzas at Bar Del Corso, the always-packed Beacon Hill restaurant, are so good you might think you were somehow transported to Southern Italy. The Neapolitan pizzas here are thoroughly charred with excellent toppings, our two favorites being the buffalo mozzarella margherita and their white pie with sausage and pickled goathorn peppers. Seattle is known for pizza just like it’s known for being the birthplace of John Requa, the screenwriter who wrote Bad Santa. Maybe you’ll see local celebrity John Requa at one of them.

This pizzeria that operates out of Batch 206 Distillery in Interbay has a terrific pepperoni pie with a sweet, caramelized, almost-creamy confit garlic. You could really just harvest the cloves, snack on them, and call it a day. Incredible garlic candy aside, everything else about the New York-style pies at Dantini is great. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of crackly dough bubbles, while the thin layer of tomato sauce complements toasty mounds of fresh mozzarella.

Serious Pie

Much like Dunkin Donuts and fracking, super thick Sicilian square pizza isn’t really a thing here—except at Slice Box. It’s a little spot in Sodo where you have to eat in a quiet, carpeted room filled with posters advertising gardening supplies. But when it comes to the pepperoni square, it’s so good we’d even eat it in a closet with coinberry review the lights turned off.

The Best Italian Restaurants In Seattle

The crust is buttery, the cheese is stretchy, and the pepperoni edges are perfectly burnt (in a good way). Oxbow may be a bagel shop, but the lunchtime slice operation is its finest asset. A scientifically precise crust crunches throughout the bottom but has a lovely, inflated curve around the back edge. And toppings are smart, like pepperoni that crackles like fried bacon, or crumbled sausage and corn brightened by scallion, cotija, and herby chimichurri. If someone zapped the round pizzas at Dino’s with a shrink ray, you would get the same pie from Delancey.

And let it be known that the thinner, round version of the same pie also hits just right. The crust is thin, crackly, and doesn't flail around like a car dealership’s inflatable dancer, and the tangy tomato sauce is a sweet complement to crisp-edged pepperoni cups. And the seasonal slices rock too—like a white pie with spicy 'nduja and potato hunks that manage to have the crunchy skin and buttery inside of home fries. Give it a squeeze of lemon and dunk the crust in calabrian chili crisp for best results. It’s all excellent, down to every last crunch of pepperoni edge and frizzled cheese laced along the crust’s hulking walls.

This Queen Anne slice counter serves some upstanding New York-style citizens that happen to be less than $5 a slice. With abundant semolina-dusted crunch, an even sauce distribution, and bruleed cheese, we'd demolish at least two for lunch. But you're here for the burrata version, dolloped with stracciatella, torn basil, and glugs of good olive oil. You might have to wait up to 20 minutes for pies to bake, but for a neighborhood with slim pizza pickings, Swing’s an asset. Toppings are great, but it’s just as important to recognize the power of a stupendous cheese pie.

  • Between the simplicity of their tomato sauce, the fusing of mozzarella, pecorino, and provolone, and hints of chili flake and dried oregano shaken on top, it all works together to become the best cheese pie in Seattle.
  • Dino's is our favorite pizzeria for dine-in by a mile, especially when you're in the mood for copious amounts of garlic knots and vodka sauce.
  • We have a number of different options to choose from in order to best fit your party needs, and we’ll work with you on any special requests (that’s the fun part).
  • We’re here to serve up delicious salads, sandwiches, and our famous pizzas with blistered crusts, light textured but with just enough structure and bite.
  • It’s a little spot in Sodo where you have to eat in a quiet, carpeted room filled with posters advertising gardening supplies.
  • It’s all excellent, down to every last crunch of pepperoni edge and frizzled cheese laced along the crust’s hulking walls.

A.K. Pizza

The pepperoni pie the best choice, but the ricotta cream pizza with lemon and black pepper is a close second. This small Italian spot on Capitol Hill succeeds in all matters related to flour, but we're not here to discuss their (excellent) fresh pasta. They also serve pizzas with toppings that lay nearly twice as thick as the charred, crunchy crust. Even still, the sauce, cheese, and other odds and ends don't compromise the integrity of the bottom.

The flour wizards at Temple Pastries also have a pizza-and-wine dinner service, and, surprising absolutely nobody, it’s all very good. Pies are massive, Roman-style rectangles that provide ample crunch, with pockets of airiness. You’ll find topping combinations like mortadella with bright pesto and straciatella, or Seattle’s finest vodka sauce with globs of stretchy mozzarella. Just remember that you’re still inside the shell of a bakery, which means laid-back digs—and a post-pizza tiramisu for the books.

Seattle

The menu is limited at the moment, but you can never go wrong ordering their smoky pepperoni cups as a topping. Dino's is our favorite pizzeria for dine-in by a mile, especially when you're in the mood for copious amounts of garlic knots and vodka sauce. This square Jersey-style pizza is topped with sweet vodka sauce, fresh mozzarella, ricotta cheese, and basil. The crust is thick and crunchy, and the whole bottom is so charred that it’s almost black in some parts, which (to be clear) is exactly how you want it.

And while there used to be a multi-month waitlist to get a box, same-day and next-day orders are typically available—or you could check out the T-Mobile Park outpost. The deep dish is solid, too, but make no mistake—the tavern pie is the one you want. But at Windy City Pie, a Chicago deep dish-style spot in Phinney Ridge, the long wait is part of the deal. In exchange for some money and 40 minutes of your time, you get a thick pie with caramelized edges, flavorful red sauce, and mozzarella cheese that flows like volcanic lava. We all know that bacon is great on pizza, but the candied bacon crumbles at Windy City Pie is the kind of topping you’d want on your popcorn at the movies. Despite the name of this slice spot, Post Alley Pizza is not located in the market—so don’t go looking for it along the wall of other people’s used gum wads.