12 Absolute Best Pizza Joints In Washington State
There's just nothing like a big pizza pie — it's savory, salty, easy to eat, and endlessly customizable. But the thing I love most about it is that it's communal food; it's the type of thing you order when you're with a group. Pizza is a crowd-pleaser, and for many, it's also deeply nostalgic. From end-of-year elementary school parties to birthday celebrations, some of life's happiest, most celebratory moments include slices of pizza. That's part of what makes it so special.
Washington State's pizza scene embraces that communal spirit, with toppings for every taste, distinctive crusts, and carefully crafted sauces coming together at these beloved gathering places. And speaking as a Washingtonian, there's also a distinctly Pacific Northwest touch to the state's pizza menus – potatoes, rosemary, seafood, stone fruit, pesto, and Washington dairy products are frequent features.
Whether you're in the mood for some shrimp-covered, square-cut pie or potato-topped, herbaceous slices, this pizza aficionado has you covered. I also sought the opinions of fellow locals through online reviews and forums to ensure I didn't miss anything. So, here's a roundup of the best pizza joints in Washington State, based on taste, crust, ingredients, and Pacific Northwest influence.
Village Pizzeria in Langley
Village Pizzeria on Whidbey Island is a cozy eatery perched above the cerulean waters of the Salish Sea. With one of the best vistas in the state, you'll want a window seat at this restaurant. But it's not just the setting that should have you running to this Langley spot. The pizza is among the best I've ever had, making Village Pizzeria well worth the drive from Seattle.
First of all, the slices are as big as my face — each one is about the same size as two or three average-sized slices. In my experience, one could be a meal, so you don't necessarily need to order an entire pie. The cheese, pepperoni, mushroom, and, best of all, the pesto pizza are available by the slice.
If you're getting a whole pie, I still recommend the pesto. The drizzled pesto is so bright, herbaceous, and earthy, adding a fresh contrast to the salty cheese base without overwhelming it. The crust has a great chew, the sauce is smooth, and the creamy mozzarella adds a richness to every bite. Otherwise, the clam and garlic pizza or the Margherita are phenomenal, too.
facebook.com/VillagePizzeriaLangley
(360) 221-3363
106 1st St, Langley, WA 98260
Local Myth Pizza in Chelan
Speaking from experience, Local Myth Pizza is ideal for a post-swim dinner after a day at Lake Chelan, but you don't need to have spent all day in the water to appreciate the perfect pies. This spot has been around since 1997, and it's clear that some serious expertise and experience are at play. I've been visiting Local Myth for decades, and it has never been anything but spectacular.
The sauces, dressings, and breads are all made fresh in-house, and you won't find "jar-lic" here. The dough used to create the delightfully thin crust is also made fresh throughout the day and rolled out by hand for each pie ordered. The Margherita Myth is a must-order — juicy tomato slices, cracked pepper, freshly chopped garlic, mozzarella, sea salt, Parmigiano Reggiano, basil ribbons, Pecorino Romano, extra virgin olive oil, and perfectly sweet tomato sauce come together for what I can only describe as a masterpiece.
(509) 682-2914
122 S Emerson St, Chelan, WA 98816
Serious Pie (Multiple locations)
Serious Pie was the first pizza spot in Seattle I ever ate at. Now, it's not only one of my favorite pizza joints in the Pacific Northwest, but in the entire country, and I still find myself craving it often. The crusts are perfectly charred and blistered, the sauces are silky, and the toppings taste farm-fresh.
The potato pizza — a Washington State icon – is flawless with its thin layer of potato medallions, healthy sprinkling of Pecorino Romano, and rosemary garnish. It's salty, a little earthy, and delightfully complex. Other delicious pizza options that embrace the region's food traditions and local suppliers include roasted pear, Penn Cove clam, roasted golden chanterelle mushroom, and Ferndale Farms mozzarella.
There are multiple Serious Pie locations around the city. The original spot in downtown Seattle has a cozy interior, while the Ballard location boasts Nordic vibes and outdoor seating. However, outdoor dining at the Ballard location is seasonal, so if you want to eat al fresco before the spring, you'll need to visit the Totem Lake location in Kirkland instead.
Multiple locations
Lucky Grouse Pizza and Wine in Winthrop
The seasonal pies at this Winthrop pizza joint beautifully represent Pacific Northwest food traditions. Lucky Grouse embraces heirloom produce and proteins from around the region, making it a special spot if, like me, you adore farm-to-table dining. For example, the honey, watermelon, peaches, and berries are sourced from a family-run farm in Okanogan, the chilis are from Walla Walla, and the flour is from Burlington. Eating here feels like taking an edible tour of Washington State.
The whole menu is worth exploring, but don't miss the mushroom-topped pies like the Funghi: it gleams with sautéed king oyster and cremini mushrooms, a bath of olive oil, scamorza, caramelized onions, herbs, and Parmigiano-Reggiano. Or go for one of the herbaceous veggie-based pies like the basil pesto and shaved fennel pizza adorned with fior di latte mozzarella, Pecorino Romano, cherry tomatoes, and finocchiona. Anything you order will be built atop a crust that's spongy in the best way.
(509) 239-0436
18381 State Rte 20, Winthrop, WA 98862
Village Pizza in Anacortes
If you love a cozy pizzeria with plenty of old-school charm, Village Pizza in Anacortes needs to be on your radar. This was my local pizzeria growing up, but that's not the reason it's on this list — it genuinely serves fantastic pies. With over 50 years of history and walls adorned with old black-and-white photos of the waterfront, nostalgia is certainly part of the draw, but it's the caramelized crusts, savory toppings, and bubbly cheese that make the pizza worth coming for.
The vegetarian pies are particularly impressive, but there isn't a bad pizza on the menu. There's also the option to build-your-own pizza with a large list of toppings available — my go-to is shrimp, pineapple, jalapeños, red onions, and green peppers for the perfect mix of sweet and savory.
But whatever pizza you order, just be sure to ask for a side of the "Village Ranch." This house dressing is some of the best I've ever had anywhere. It's thick and super creamy, but still runny enough to drizzle, and tangy and cooling in a way that perfectly balances the saltiness of each slice.
(360) 293-7847
807 Commercial Ave, Anacortes, WA 98221
Moto (Multiple locations)
Moto started as a home-based, pandemic-era pizza experiment but has since grown into a true Washington establishment. It's even earned itself a game-day spot inside Seattle's T-Mobile Park stadium. The Detroit-style pies boast a delicious, buttery-yet-crispy golden-brown crust that makes the ideal vessel for a generous pile of toppings.
And these aren't your everyday toppings. The restaurant prides itself on offering unusual pizzas, such as beef adobo, so expect the unexpected. Sauces are drizzled over the colorful ingredients, while the edges of the caramelized square crust curl up around it all, making every pie look as distinctive as the flavors heaped atop it.
And don't overlook the seafood pizzas — the spicy shrimp is my favorite, with pineapple and calamansi lime sauce adding a little sweetness and tang to the salt and spice of the cheese, chives, chili oil, and yellow pepper sauce. It's got tons of depth, texture, and umami. The Dungeness crab pizza is another star, with a thick blanket of crab meat, dill, and thyme smothered in butter and lemon juice. Plant-based diners have plenty of options, too, such as the mouthwatering vegan pepperoni and hot honey pie.
Multiple locations
Bakery San Juan in Friday Harbor
Established in 2008, Bakery San Juan in the island town of Friday Harbor serves the kind of pizza that feels right at home on a summer day by the water. The chewy, blistered crust and vibrant toppings come together to make the sort of pie that's perfect for a beach picnic.
For example, there's the light-yet-hearty Arugula e Limone pizza, with its balanced medley of mozzarella, asiago, and tomato sauce topped with fresh arugula, Pecorino Romano, ground black pepper, and lemon juice. Or the fragrant, earthy Funghi e Cipolla with sautéed crimini mushrooms and onions, green garlic, and asiago. The goat-cheese-topped pizzas, like the Caprino Fresco, are also worth trying, with the creamy, tangy cheese wonderfully complementing herbaceous greens and bright red peppers. The pizzeria sells its sourdough pizzas both whole and by the slice, and you can also get them as "take-and-bakes" to cook at home.
(360) 378-5810
775 Mullis St, Friday Harbor, WA 98250
Fiamma Pizza in Bellingham
Bellingham is arguably one of the best American college towns for food, and Fiamma Pizza is a big part of the reason why. It's been around since 1998, and I've been eating there since I was a kid — a lot has changed throughout the years, but the quality is as high as ever.
While the pies used to be wood-fired, the restaurant now uses an electric oven, which gives the crusts a toastier, more blistered finish. Fiamma Pizza's menu features a sizeable selection of pre-made or custom options to choose from, and celebrates some of the state's most recognizable ingredients, like smoked salmon, potatoes, Cascadian mushrooms, and shrimp. The seasonal specials are also worth keeping an eye out for, as they typically feature the freshest produce in the region. And the sauces, from the pesto to the marinara, are carefully matched to the toppings, adding another layer of flavor to each pie.
I suggest coming with a group so you can sample a range of pizzas, and asking your server for recommendations if you're stuck on what to order. You should also get a side of the super dill-forward house-made ranch to dip your crusts in.
(360) 647-0060
200 E Chestnut St, Bellingham, WA 98225
The Carlson Block in Wilkeson
If you're ever in the vicinity of Mount Rainier, make a point of stopping at The Carlson Block in Wilkeson. Housed in a building dating to 1910, the pizzeria has plenty of historic character, while its wood-fired pizzas have earned a reputation as some of the best in the state. In fact, it's hard to find a better place to eat in the area surrounding the national park. So next time "the mountain is out" and you're heading up to see it up close, come hungry and stop here first.
Handmade is the name of the game here, as The Carlson Block crafts its own pizza dough and mozzarella. Its wild-yeast sourdough produces a deeply flavorful crust that puffs up in the oven while developing a satisfying char. That flavorful, well-charred crust sets the tone for a menu that's anything but bland.
The roasted vegetable pizza is a must-order pie, layered with sweet tomato sauce and house-made mozzarella, then topped with zucchini, roasted onions, and yellow squash. The vegetables are finished with garlic, thyme, and a healthy dose of olive oil, creating a pie that's fragrant, slightly peppery, and colorful without feeling overly heavy.
(360) 761-7593
531 Church St, Wilkeson, WA 98396
Terramar Brewstillery in Edison
Set in the tiny town of Edison, Terramar Brewstillery is an underrated gem. I believe it's one of the best restaurants in Skagit Valley thanks to the fact it serves some of the finest pizzas in Washington State.
Like all great pies, the crust here has a fantastic chew, but its flavor is equally noteworthy. It's made with a sourdough ferment started with Skagit Valley flour, which gives the crust a distinctive depth and tang. It does especially well with the Margherita, where the hearty crust provides a satisfying contrast to the delicate tomato slices, creamy Ferndale Farms mozzarella, zingy garlic, sweet tomato sauce, and vibrant basil. The mushroom-loaded Forager and the Pizza by the Sea, topped with pesto and Coho salmon, are also superb options, with plenty of savory umami. Get an outdoor table, order some local cider, and tuck into a few piping-hot slices of fresh 'za.
(360) 399-6222
5712 Gilkey Ave, Bow, WA 98232
Swing in Seattle
I recently stumbled upon Swing in and just had to follow my nose inside. The New York-style slices at this Queen Anne bodega blew my mind with their thin, bubbly crust, velvety sauce, and perfectly portioned toppings. I'm just upset I didn't know about this neighborhood spot sooner, as it could easily run with the top pizzerias in Seattle.
If you want something contemporary yet comforting, get the burrata and ask for a drizzle of hot honey. The mozzarella, rich olive oil, thin layer of tomato sauce, nutty Parmesan, and dollops of burrata come together for a savory, creamy bite, with the fresh basil and hot honey adding brightness and heat. It's a combination that's rich without becoming overwhelming.
For something a little more unexpected, be sure to check out the specials. On my last visit, I had a slice with sweet and hot peppers, sunflower seeds, red onions, mushrooms, and black olives, served with a blizzard of shredded Parmesan on top. It's my new favorite, and my one complaint is that it's not available every time. And be sure to dunk your crusts in Swing's homemade buttermilk ranch dressing, which may just be the best in the city.
(206) 586-1749
223 W Galer St Ste A, Seattle, WA 98119
Mioposto (Multiple locations)
Possibly one of the best Italian restaurants in Seattle, Mioposto is the go-to pizza joint for Seattle locals. The whole menu is worth experiencing, but it's the pizza cooked over an open flame that really shines. The crust is perfectly charred and blistered, the fresh toppings are tasty and carefully balanced, and the pies are a marriage of Italian tradition and Pacific Northwest flavors.
Try the roasted potato pizza — the spuds pair particularly well with the salty Fontina cheese and the umami-rich caramelized onions, while the thyme and chili flakes add a herbaceous and spicy touch. A base of white truffle and olive oil rounds everything out without overpowering the other ingredients. Other pizzas worth ordering at Mioposto include the classic Margherita, La Calabria with pepperoni, ricotta, and homemade Calabrian honey, and The Mushroom Hunter, which features a medley of portobello, cremini, and oyster mushrooms. And if you have a hankering for pizza first thing in the morning, try out the breakfast pizza with pancetta and runny eggs, and dip your crusts in the yolk for an unctuous, savory bite.
Multiple locations
Methodology
For this story, I drew on my personal experiences with Washington State pizza joints. I'm a longtime local and a lifelong pizza enthusiast, so I've spent years eating my way through the region's pizzerias and developing some strong opinions on what makes a great pie. To make sure I didn't overlook any worthy spots, I also consulted online reviews and forums, including Yelp, Reddit, Google Reviews, and TripAdvisor, as well as social media, to see what other locals had to say.
When assessing the pizza joints featured in this story, I looked for consistently great pizza, a well-made crust with plenty of char and chew without becoming hard or stiff, and a strong selection of high-quality toppings. I also gave special consideration to spots that celebrate Pacific Northwest culture through regional ingredients, such as seafood, potatoes, and locally sourced produce.