Pizza is arguably America’s most varied and beloved dish, one whose devotees are some of the most opinionated, and yet it remains one of the most accessible foods there is. Today, there’s better pizza, more knowledge about it, and interest in it everywhere. That accessibility and loyalty makes for some tremendously spirited debate.
Considering the passion pizza inspires, responsibly declaring America’s Best Pizza can be challenging. But The Daily Meal doesn't shy away from the challenge. For our third-annual pizza ranking, we again sought the nation's best pies and slices, considering more places than ever in our quest for the best. We researched and added 275 more pizzas and recruited a group of 30 more experts to weigh in than for our 2013 list. Some 700 pizza spots were considered by 78 panelists, comprising The Daily Meal’s in-house pizza experts and city editors, American chefs, restaurant critics, bloggers, writers, and pizza authorities. We compiled the data, and although there could only be one winner, we found plenty of seriously good pizza being made across America, including in Seattle.
You’d expect no less than pizza greatness from Seattle star chef and James Beard Award-winner Tom Douglas, and at his three Serious Pie spots in Seattle, that’s exactly what you get. These are thin-crust, cornicione-centric oblong pizzas about a foot long and imbued with serious soul. Consider the pizza mission statement that greets you when visiting their website: “Serious Pie: a pizzeria with a bread baker's soul, serves up pies with blistered crusts, light textured but with just enough structure and bite. Our attentiveness to each pizza in the 600°F stone-encased applewood burning oven preserves the character of housemade charcuterie and artisan cheeses from around the world.” The menu features seven pizzas, including pies with Yukon gold potato, soft-cooked free-range eggs, clams, and burrata, but you’ll want to try the sweet fennel sausage, roasted pepper, and provolone pie that was voted #56 on our list of the 101 best in the country.
Serious Pie beat out local competitors Delancy (#74) and Via Tribunali(#86) to score the highest of any pizzeria in the city on our compilation which means that, according to our panel of experts, they are the proud home of the best pizza in Seattle.
The 10 Best Pizza Hut Pizzas, Ranked From Good to Great
It's 2 am, and you're stuck in the library. You're tired and starving from cramming for midterms. You want something that'll fill you up, and something that'll be with you during this difficult time. The answer? Pizza Hut. This beloved pizza chain doesn't get the respect and recognition that it deserves, so I compiled a list of the best Pizza Hut pizzas. Next time you're craving pizza, make the right choice and go for Pizza Hut.
Just moved into the area and was looking for some where nice to get pizza or pasta. Got a Toms Special Pizza based on previous reviews and was utterly blown away.. its incredible and I highly recommend. Very unique and not like any pizza I have have before but in a very good way! Dough, toppings were utterly amazing.
This was my first time eating here while visiting Seattle. Absolutely loved it! Their pizza is layered just right and tastes amazing. Something as simple as a meat lovers pizza tastes great. Looking forward to visiting again. Highly recommend!
This place is fantastic! The food is Amazing. Wonderful atmosphere. Our Server was so informative on all the great things on their menue. Karl goes above and beyond. A must go to place to enjoy your night.
Seattle Restaurants (and Bars) with Covered, Heated, and Tented Patios
I ndoor dining is inching back into the picture, but if we’re going to get out of the house, connect with friends, or support restaurants in ways other than takeout, many of us are still doing it outside. Here is our guide to tented tables and covered patios around the city. Please consider this a living document to be updated as necessary.
Jump to Your Neighborhood:
Outdoor heaters and covered tables at David Orozco’s steakhouse sh ield you fr om the elements while you peruse a menu of uncommon cuts of beef and loaded baked potatoes . Reserve a 90-minute slot online .
It's the sort of bar everyone wishes they had down the street from their house, right down to the garden patio filled with benches and heaters and foliage—and rain protection.
Ballard Pizza Co.
Ethan Stowell’s relaxed family-friendly pizza spot has a few individual-party tents on Ballard Ave. You can order your pies and beer right from the table via QR code.
The cute little fenced-in streatery on Ballard Avenue is now tented and ready to roll into rainy months (and happy hour runs 4–8).
Brimmer and Heeltap
The charming back garden at this destinationworthy neighborhood restaurant has a covered section with heaters mounted above. By day, the space is available to customers at Red Arrow Coffee, the espresso shop that Brimmer owner Jen Doak opened this summer in the back garden's studio space.
Chester Gerl’s stellar Mexican restaurant made a whole video about the safety protocols in its tented seating area. Which also happens to be lovely.
Stunning tortillas with heirloom corn anchor the menu at Gracia.
The Italian restaurant turned its sizable garden into a sprawling tent situation, made cozy with curtains, carpets, plants, artwork, string lights, and a stack of blue blankets to keep you warm.
Picolinos keeps air circulating in its decor-laden tent setup.
The beautiful space formerly known as Bastille now feels like a patio village, thanks to a covered structure out front, and the side patio, where customers fire up their laptops and linger over the all-day café menu.
Tents within tents: Beneath a monster-size rain canopy, the brewery has erected two-walled “beer pods” to keep drinkers protected from wind and separated from other parties. A pair of firepits and blankets (for sale) stave off the cold. Even cooler: a private heated greenhouse space that holds up to five people, available by reservation only.
The Walrus and the Carpenter
The oyster bar that stunned a city 10 years ago is now Camp Walrus, a cheerful series of tents in the rear parking lot that takes reservations on OpenTable (enter the back way, via Shilshole). Sea Creatures Restaurant Group says the tents will be up at least through February.
Bar Del Corso
A pergola and roof over the charming back patio keeps you dry space heaters keep you warm. Jerry Corso’s Italian menu keeps you coming back.
The small front garden has a sturdy shelter all set up, an improvement upon the previous tent Melissa Miranda’s memorably Filipino restaurant can also supply you with a fleece blanket (fully washed between uses).
This neighborly bar serves h ousemade soups and sauces a ccompany brunch food, burgers, and even vegetarian and vegan options along with an abundance of cocktails . Outdoor seating gives you a chance to experience the unique street sign tables, too. Reserve one here .
Another covered patio —with firepits— perfect for a happy hour of the original brews on tap (11 to be exact, and one cider) .
520 Bar and Grill
For when you want a happy hour that feels like a Hallmark holiday film, this spacious tent is already decked for Christmas, with garlands, trees, and white-light reindeer.
The terrace was charming in the Before Times. Even more so now that it’s covered, heated, and serving beautiful Italian food seven days a week. Reservations encouraged.
A corridor-style tent setup befitting the downtown Bellevue address—linens on the tables, foliage, and a surprisingly elegant alfresco vibe.
Diners of all ages can sit on the covered patio—provided they like sushi. No reservations, but heaters are on the way.
This under-the-radar Italian cafe on First Avenue is now decidedly on the neighborhood's radar thanks to an atmospheric pair of front patios, covered and warmed via string lights and space heaters. A TV protected from the elements even shows Seahawks games.
This under heralded Thai spot with an expansive c overed outdoor seating area offers warmth , vibrant and colorful decor, and, of course, street food.
A curbside tent on 12th Avenue buffers brunchers and mezcal drinkers from the elements.
Per usual, Eric and Sophie Banh’s Vietnamese restaurant wins on style points with a newly constructed covered outdoor space that looks legit attractive and has six infrared heaters. It seats 36 in two- and four-tops and serves the full menu from 10am to 10pm. Reservations recommended during happy hour.
Last fall, Linda Derschang shut the restaurant temporarily to regroup, and also build a properly sturdy (and covered) outdoor space. Her seminal all day cafe returned March 4 with a handsome pair of structures out front, low walls, and the same considered aesthetics you’ll find inside. The patio opens daily at 9am for coffee and breakfast bowls and serves well into the wine-fueled evening.
Oddfellows’ new vine-twined pergola setup adds a rare breakfast and lunch patio option to Capitol Hill.
The high-tech brewery offers a daily rate for anyone who wants to use its ample space as a remote office, as well as a courtyard with some tented seats and, quite often, a food truck. Request these seats specifically when you make a mandatory reservation.
A parklet turned tented patio on 10th Avenue seats five tables on a first come, first served basis for margaritas, chicken tinga tacos, and enchiladas suizas, which you can order via contactless QR code. All ages (and dogs) welcome up to groups of six. The setup has two hanging electric heaters, but dressing warmly is still a good idea.
Broadway’s haven of self-pour beer and wine has tented its big front patio. Even better: Wandering Goose alum Mike Law is in the kitchen prepping three-course menus, or a more snacky charcuterie and cheese situation. Reserve your table (okay it’s really a barrel) online.
No surprise, the cavernous German-inspired beer hall has gone full biergarten out on the courtyard, with 10 propane heaters (not to mention a firepit) and six outdoor TVs primed for football (or election coverage!). Eight covered tables (and five uncovered) seat groups as large as six.
Ethan Stowell’s house of cacio e pepe and Roman fare on 15 th Avenue packs a half-dozen picnic tables into a light-strung mega-tent. No heaters at the moment, so dress (or drink) accordingly.
The original location at 14th and Union has set up tents around each of its patio tables, for a private-ish experience.
This smashing little Lao restaurant on Madison now has a properly constructed patio shelter that protects a handful of tables. No reservations, but you can get the restaurant's full menu (including drinks. and that burger) out here.
The charming neighborhood spot on Cherry converted an underused corridor next to its building into a covered outdoor living room of sorts, with a couch, chairs, Astroturf, and even the occasional outdoor movie.
Chuck's Hop Shop
The beer shop was an early adopter of the glorious makeshift patio (not to mention the comprehensive online reservation system). Here the entire parking lot is tented and lit (but not heated) with a sort of beer garden vibe meanwhile the side patio has a few walls. The taplist and food truck schedule are online.
Kristi Brown’s new restaurant draws crowds for takeout, but a sizable overhang shelters a handful of outdoor tables around the restaurant’s prime corner perimeter. A firepit table and heaters keep everyone warm.
Reckless Noodle House
More getaway than patio, the covered outdoor space at this superb cocktail and noodle hangout is strung with nets and thick with atmosphere.
So much great beer, and an uber-spacious patio, roughly half of it covered, upon which to drink it (the food menu is also legit). As ever, this spot is 21-plus, with no dogs.
The open-air pizza restaurant mastered outdoor dining long ago. Bonus: The covered portion of its picnic table compound is right next to the chicken coop.
Humble Pie's open-air layout was doing pandemic dining before it was a thing.
Flying Lion Brewing
A rollicking tent in the brewery’s shared parking lot is all about heaters, beer, and amply spaced tables.
A streetside tent offers good airflow, heat, and a bit of shelter, though teriffic Caribbean-toned soul food warms in its own way.
Brunch, dinner, and happy hour all happen on picnic tables beneath a massive tent erected on the parking lot next to this versatile outpost of the Marination empire. You can even place orders sans contact thanks to the magic of QR codes.
Inside this pair of sturdy patios, Tuesdays mean $20 bottomless tacos and $5 tequila, plus a host of Tex-Mex staples like enchiladas and steak fajitas.
Sixth Avenue Plaza
A stretch of Sixth Avenue between Blanchard and Virginia has become an outdoor dining plaza, a three-block stretch of tents and meticulously cleaned tables adorned with fresh flowers. Plan to grab a seat here if you’re eating at the following: Willmott’s Ghost, Marination, Mamnoon Street, Evergreens, Lady Yum, 2120, Potbelly, Joe and the Juice, Casco Antiguo, and the Amazon Go store. The streatery (sorry) is open 8–8 daily, and nearby Amazon garages let you park free on nights and weekends.
Newly reopen, this location near the Spheres added clear barriers around its covered patio for an extra layer of rain and wind protection.
Nana’s Green Tea
So many latte combination s and a safe patio seating to try them on. Get an iced, hot, and even soft serve drink or one of their many matcha pastries.
- 6 pita breads
- 1 (6.5 ounce) can tomato sauce
- 1 (4 ounce) can sliced black olives, drained
- 1 ounce diced pimento peppers, drained
- 2 small tomatoes, thinly sliced
- 4 ounces shredded mozzarella cheese
- 4 ounces blue cheese, crumbled
- 1 pinch dried basil
- 1 pinch dried oregano
- 1 pinch crushed coriander seed
Preheat oven to 425 degrees F (220 degrees C).
Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Deep Dish Chicago Style Pizza
Yield: 4 servings
prep time: 20 minutes
cook time: 45 minutes
total time: 1 hour 5 minutes
Now you don’t have to go all the way to Chicago for a deep dish pizza! The crust is perfectly golden brown, the chunky tomato sauce is completely homemade, and a fresh layer of ooey gooey mozzarella cheese is simply the best combination ever!
- 2 tablespoons olive oil, divided
- 8 ounces Italian sausage, casing removed
- 3 cloves garlic, minced
- 1/3 cup minced sweet onion
- 1 (28-ounce) can whole peeled plum tomatoes with basil, cut into 1-inch pieces
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons cornmeal
- 1 1/4 pounds pizza dough, at room temperature
- 8 ounces whole milk mozzarella, sliced
- 2 tablespoons freshly grated Parmesan
- 1/2 cup fresh basil leaves, chiffonade
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks drain excess fat and set aside.
- Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in tomatoes, Italian seasoning and red pepper flakes, if using season with salt and pepper, to taste. Bring to a boil reduce heat and simmer until thickened, about 10-12 minutes set aside.
- Preheat oven to 450 degrees F. Move oven rack to the lowest position.
- Lightly coat a 10-inch cast iron skillet with remaining 1 tablespoon olive oil sprinkle skillet with cornmeal.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared cast iron skillet, carefully pressing the dough into the bottom and up the sides of the skillet. Top with mozzarella, sausage and tomato mixture in an even layer sprinkle with Parmesan.
- Place into oven and bake until the crust is golden brown, about 20-24 minutes. Let stand 5 minutes.
- Serve immediately, garnished with basil, if desired.
Did you Make This Recipe?
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Tips for using a pizza stone
Here are some tips for making the most of your pizza stone purchase:
If you love kitchen products with multiple functions, select a durable, heat-conducive stone that will also allow you to roast vegetables, finish off the perfect grilled cheese, bake potato chips, and create falafels without deep frying.
Allow your dough to come to room temperature before baking it. Cold dough placed directly on a hot pizza stone may cause the stone to crack from the sudden temperature change.
Most pizza stones don’t require seasoning. For the ones that do, wipe the stone with a wet, soap-free cloth. Then, warm the wet stone in the oven on low heat. When it’s dry, apply a light coat of vegetable oil with an old towel. After applying the oil, bake at 400°F for one hour. Leave it in the oven to cool off.
FROZEN PIZZAS - BAKED OR GRILLED
Let us do the cooking for you. We’ll start with fresh, all-natural ingredients: a savory sauce made from the ripest tomatoes in Modesto, California, buttery crust, and ooey-gooey-cheese — so you can bring the taste of Chicago from our kitchen to yours. We never skimp on flavor, high-quality toppings, or use ingredients you can’t pronounce. Each pizza is finished with fresh mozzarella cheese and all-natural meats and veggies. You get to enjoy a consistent flavor that's good till the last bite — in the comfort of your own home. No need to cook anything from scratch – that’s our job! Oven or Grill? Pick Your Preparation Method.
Who Serves the Best Pizza in Seattle? - Recipes
delancey is an award-winning wood-fired pizza restaurant, serving our own long-fermented dough made from Washington-grown wheat, locally and sustainably raised meats, and the highest quality ingredients we can find. We work with local ranchers and farmers to bring in seasonal vegetables and fruits, and we're proud to feature a carefully chosen selection of great local beers and affordable wines from around the globe. As our staff likes to say, every night's a pizza party.
delancey is and will always be at 1415 NW 70th Street, Seattle. You can call us at 206-838-1960 during business hours. You can email us at [email protected] You can order takeout online via Tock.
We are open Monday – Friday from 5 until 9pm, and Saturday & Sunday from 4:30pm until 9pm.
Find yourself in urgent need of gift certificates and tote bags? You can order gift certificates here, or pick up your fancy pizza tote bags right here.
Family-Owned & Operated
Antonio's Pizza is a family-owned and operated company that takes pride in its service and quality. With 14 locations and growing, we often get questions about franchises. Although we know franchise opportunities can be a great way to grow a company, we want to ensure that every pizza served in each of our locations is handmade exactly to our specifications so we can deliver on our promise of quality. So thank you for your interest, but we do not offer franchise opportunities.