Posts You Might Have Missed: Seattle Pizza, Food Holidays, and More

While I work on some fresh content, I’m resurfacing a few of my favorite posts from the first three months of this site. Consider it the Seattle Food Hound version of a clip show, that sitcom staple in which studios that produced comedies like The Three Stooges, All in the Family, or Cheers stitched together excerpts from earlier episodes to produce something that viewers hadn’t seen before. Here are a few updates to previous posts that you might have missed.

In February, I wrote about how you can travel the world of pizza without leaving the city. Since then, the best pizza I’ve had is Cornelly’s margherita pizza with fennel sausage and maitake mushrooms. Romeo is no longer slinging pies, but a new Seattle pizza popup I have my eye on is Oskar’s Pizza, which regularly appears at local breweries as well as at other locations around town.

With Cinco de Mayo coming up tomorrow, I thought it’d be a good time to revisit my post explaining why it’s not wrong to celebrate other people’s holidays. Just make sure to commemorate the culture surrounding the occasion respectfully – and getting food from a local Mexican restaurant is a good place to start. My post exploring why some people think that Seattle doesn’t have any good Mexican food offers a dozen recommended spots for tacos, burritos, tortas, and more. And since publication, I’ve given an emphatic thumbs-up to both Carmelo’s Tacos and the takeout box at Asadero.

If you need another occasion to celebrate this week, how about National Hoagie Day, National Roast Leg of Lamb Day, or National Coconut Cream Pie Day? My post from March explains where all these food holidays came from, including some that were just invented out of thin air by an enterprising food blogger.

The new season of “Worst Cooks in America” has just started airing on the Food Network, this time starring Cleveland chef Michael Symon as well as Anne Burrell. I continue to find it one of the most entertaining and educational food shows on TV.

If you’re spending more time than usual in the kitchen, it may be worth thinking about how you can eliminate clutter by tossing your useless cooking gadgets. I still haven’t found the right occasion for my battery-operated ice cream cone, but I will admit to using the apple corer and bagel guillotine.

And while you’re already doing some spring cleaning, why not give some thought to how you organize your recipes? While the New York Times reported on a new option last week, the recipe sharing site called Cookpad that’s gained popularity around the world, I’ll keep using my homegrown solution.

Look for some new posts coming soon, including my take on where to eat the best fried chicken in town!

Want to connect on social media? Follow me @seattlefoodhound on Instagram, or @seafoodhound on Twitter.

Margherita pizza with fennel sausage and maitake mushrooms from Cornelly

How to Travel the World (of Pizza) Without Leaving the City

Who makes the best pizza in town? That’s not a question I can settle once and for all. For one thing, there are over 200 restaurants that serve pizza in Seattle, according to Yelp. And I can’t claim to have eaten at more than a few dozen of them. But more importantly, there are at least five or six distinct styles of pizza here. Everyone has their favorite, which might say something more about where people came from or the style they’re most familiar with than which one is objectively best.

But if you’re like me, you’re always looking out for new places to try, hoping to find that perfect pie. Here’s just a small slice of the Seattle pizza scene.

  • For Neapolitan-style pizza, which typically has a soft, thin dough and is baked in a wood-fired oven that produces charred spots on the crust, you can’t go wrong with Delancey in Ballard. Their dough is made with Washington-grown wheat, and they use locally raised meats including Zoe’s pepperoni and bacon. Via Tribunali, with locations in Queen Anne and Capitol Hill, is another top contender. Take a ferry over to Bainbridge to try one of the finest versions, at Bruciato, which uses ingredients imported from Italy and a three-day fermentation process. And I’d still like to try Guerrilla Pizza Kitchen, which is popping up this week at Fair Isle Brewery in Ballard and Fast Penny Spirits in Queen Anne.
  • Jon Stewart famously referred to Chicago deep dish pizza as a casserole, but transplants from the Midwest may take comfort in its deep, thick crust that’s typically baked in an iron skillet and topped with uncooked tomatoes. The best version in town is probably at Windy City Pie in Phinney Ridge, but I’d also like to try West of Chicago Pizza Company in West Seattle.
  • Detroit-style pizza is similar to deep dish in the thickness of its crust, but is baked in a square pan that makes the pie resemble a foccacia with toppings. Sunny Hill in Sunset Hill sells Detroit-style square pizzas, with or without pepperoni, as well as round pies. I’ve also heard good things about Moto in West Seattle.
  • The New York-style thin-crust, foldable slice used to be the prevailing style, but you can still find it at places such as Big Mario’s in lower Queen Anne, Pagliacci, with locations all over the city, and Northlake Tavern in the University District, which was my go-to spot when I first moved to Seattle. Dantini Pizza, a popup that sells pies weekly in Capitol Hill, is high on my list of places to try.
  • Tavern-style pizza has a thin, crispy crust that some disparage as a flatbread with toppings, and is usually cut into small squares. A similar style, St. Louis pizza, is a version of tavern-style pie that uses Provel, a mix of provolone, cheddar, and Swiss cheese. You can find it at Petoskey’s in Fremont, which bills itself as a Midwest sports bar and calls its pizza “Minnesota-style.” (It’s filling a niche once held by the late, great Zayda Buddy’s.)

With all of these options, is there a distinctive Seattle style? I believe there is, characterized by locally sourced ingredients and often naturally fermented dough. Cornelly on Capitol Hill has gotten some rave reviews for its sourdough-based, naturally leavened pies, with both classic and experimental toppings. Flying Squirrel in Maple Leaf and Georgetown uses Salumi meats as well as ingredients like figs, asparagus, and strawberries in its seasonal specials. And I’m eager to try Romeo, which pops up on Mondays at Homer in Beacon Hill and makes use of naturally fermented local grain and seasonal vegetables.

Do you have a favorite style of pizza, or is there one that you can’t stand? I’ve only mentioned a few of the top spots in Seattle, and I’ve probably left out the best place in your neighborhood. Add a comment below and let me know!

What I Ate (on Sunday): Detroit-style pizza with pepperoni, mozzarella, and parmesan

Options for pizza in Seattle include Detroit-style slices from Sunny Hill