#6 from Flying Squirrel Pizza Co.
At Flying Squirrel Pizza Co. in the Seward Park neighborhood of Seattle, owner Bill Coury spits in the face of carb-counters (figuratively, of course) with his popular #6, a New York–style pie topped with chive oil, Maytag blue cheese, spinach, garlic, mozzarella, and lemon-herb roasted potatoes. Think of blue cheese potato gratin you can eat with your handsand you're on the right track. But it makes for a rather light, balanced pie, and no one topping overwhelms another.
Apizza Scholls' Amore
Ed Levine called Apizza Scholls one of the top five pizzerias in America and considers owner and pizzaiolo Brian Spangler to be worthy of inclusion in the Pizzaiolo Hall of Fame. The Amore, tops the crunchy, yet tender crust of the Neapolitan-American pie with delicious spicy capicollo (from Venetian Meat & Salami). It's our favorite pie that comes from their electric oven.
Penn Cove Clam and Pancetta at Serious Pie
Good bread is the heart of good pizza and Serious Pie puts out some of the airiest around, but without sacrificing crisp or chew. Of the seriously delicious pies they create, it is the classic clams casino combo of the Penn Cove clam topped pizza that really speaks to us. In lieu of run-of-the-meal bacon, this version gets topped with peppery house cured pancetta, along with lemon thyme, and a generous glug of olive oil.
Wild Nettle Pizza from Lovely's Fifty-Fifty
Lovely's Fifty-Fifty's artisan-style pizzas rank among the best in Portland. The crusts are browned without excessive char and sport an excellent pillowy cornicone. They'e almost reminiscent of a good ciabatta. When in season, the pie to get is the wild nettle, pancetta, Fontina, and Taleggio pie. The crackly, crunchy, and not too salty, strips of pancetta harmonize perfectly with the nettles. Add to that the earthy creaminess of Fontina and nutty tang of Taleggio, and you have one hell of a seasonal pie.
Gladstone Street Pizza's Margherita
Shifting their focus from a coffee shop that makes pizza to a full blown pizzeria was a smart move that pushed Gladstone Street into a top-tier Portland pizzeria. Their Margherita is both a delicate and savory affair. The crust is airy and thin, with a balanced ratio of crisp to chew. Pleasant development allows for a structurally sound yet light end crust. California tomatoes compose the uncooked sauce, and creamy mozzarella and sharp Pecorino Romano finish the pie along with strewn ribbons of basil chiffonade.
Fennel Sausage, Onion, and Calabrian Chili Pizza at Ken's Artisan Pizza
The lines at Ken's are a testament to the pies. The flavorful, crisp, and chewy crust is topped with a tangy swath of orange-red sauce that has a little heat from chile flakes and some added savoriness from fennel seeds. Of the sausage, onion, and Calabrian chili pizza, Adam Kuban says, "With the strong Margherita base topped with excellent sausage and fiery chiles, how could you not love this thing?"
Housemade Sausage at Delancey
Adam Lindsley has said that, "Brandon Pettit's dedication and craft ranks among that of the greatest pizzaioli in the country." While the Seattle weather can effect the crust's textural consistency, it is always consistently well-salted, yeasty, and complex. One of the best ways to top the crackling, blistered crust is with Delancey's housemade sausage. Each chunk of fennel-studded pork gets coated in grated Grana Padano. (When available, the Padron, topped with roasted pardon peppers, aged and fresh mozzarella, and Grana Padano makes for a real rival.)
The Independent's Stevedore
This relatively new addition to the Seattle pizza scene creates pizzas that are somewhere between NY-style and Neapolitan. Just shy of a quarter of an inch thick, the crackling crisp crusts, dusted with semolina, boast an airy hole structure and good chew. The pie not to be missed is the Stevedore, which gets topped with garlicky Genoa salami, thinly sliced red onion, and spicy Mama Lil's goathorn peppers. Balancing out the sweetness of the red onions, owner Tom Siegel tops this pie with a semi-sharp provolone. In the words of Adam Lindsley, "this cheese and Cheetos trigger the same casomormphins in my brain."