The Pizza Wheel Marks the Spot
You know you’ve arrived at the new Ballard Pizza Company when you see the big pizza wheel cutter mounted overhead. Yes, get ready for “whole pies and fat slices.”
Stepping Inside Ballard Pizza Company
Unlike Ethan Stowell’s other restaurants, this one is casual dining. Survey the cases, step up the counter to order, then sit or stand at a table to await your food.
Plenty of Pizza
Precooked pizzas are stacked high on the counter. Slices warm up quite well, though you can order a whole pie if you want the freshest of pizza experiences.
Balls of Dough
Here’s where it all starts. These massive balls of dough ideally proof for 24 hours before becoming culinary canvases.
Tossing and Twirling
Chef Keiji demonstrates his pizza dough tossing and twirling skills.
Still Bubbling from the Oven
Fresh from the oven, Keiji serves up the day’s special pizza: fresh tomato and oil-cured olives.
Whole Pies, Fat Slices, and More
A look at the menu in the lights above the ovens. A separate beverage board offers a selection of local beer, as well as wine by the glass and bottle.
A Healthy Side with the Pizza
In addition to Caesar and garden salads, there’s this Italian chopped salad ($8) that is big enough to share with your pizza-eating partners.
A Long Stretch of Stromboli
Want crust on the top and the bottom? There’s a daily stromboli, which on this day was pancetta and asparagus for $9.
If you like pasta with your pizza, you’ll find both spaghetti and gnocchi on the menu. The spaghetti is fresh and cooked al dente, with a choice of either garlic and anchovy, or tomato sauce.
A Sweet Finish
And if you simply need more cheese in your meal, this ricotta cheesecake with pistachio crust will help deliver your daily dose of calcium.