Cornuto Pizzeria is the most recent pie-centric addition to Seattle's Phinney Ridge neighborhood: a second-cousin of local microchains Via Tribunali and Caffe Vita. With the high heat of the boutique oven, and the respect given to the ingredients, it's a no-brainer that the pies at Cornuto would be great. More

Despite enduring one of the worst dining experiences in recent memory, it's easy for me to recommend Pritty Boys Family Pizzeria. Embrace a quadruple-threat of meats with The Craver, a sausage/pepperoni/Candian bacon/beef bacon wonder that'll leave you smiling, even while the restaurant becomes overrun with hyperactive preschoolers. More

Sometimes you wish you could like the food you've been served more than you actually do. This unfortunately was the case for me at a longtime Seattle institute, Filiberto's Cucina Italiana, at least until a little do-it-yourself action with a side dish saved the day. More

Who can resist a hefty Sicilian slice topped with salami, pepperoni, and sausage? It's nothing fancy, just salty, oily meats resting on a thin layer of herbaceous tomato sauce and mozzarella. The meats do everything they're supposed to do: the pepperoni brings the mild spiciness, the salami brings the sodium and grease, and the hunks of sausage bring the characteristic porkiness (sans fennel, unfortunately). Standard stuff, but a perfect cap to a night of drinking (which is what this neighborhood is really for.) More

Like the Midwest pies it's emulating, the crust is thin, tender, and flaky. I usually pass on pizza taken to such excess, but The Ballard Bridge pie won me over from the first bite. It's loaded with pepperoni, Italian sausage, and ground beef tucked under a gooey layer of mozzarella, then topped with black olives and white onions. More

Potatoes on pizza: way or no way? At Flying Squirrel Pizza Co. in 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. Here's how to make this delicious pizza at home. More

The news cycled quickly through the Slice ranks: Bill Pustari, owner of venerated New Haven pizzeria Modern Apizza, just opened a concession stand at Seattle's Safeco Field. For a Seattleite like myself, 3,000 miles from Connecticut, the only natural reaction to such an announcement is to emit the high-pitched squeal usually reserved for prepubescent girls upon acquisition of backstage passes at a Justin Bieber concert. More

Hear the word pizza and breakfast is rarely the first meal that comes to mind. The combination of tomato sauce, salty cheese, and cured meats just seems to lend itself to a lunch- or dinnertime item, but slap an egg on it, and suddenly it's completely acceptable breakfast material. Since Mioposto Caffe e Pizzeria seems to focus just as heavily on its coffee as its Italian eats, it was smart decision for them to offer something the locals could devour while sipping their lattes on rainy Seattle mornings, and their spicy breakfast pizza fits the bill admirably. More

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