While the major hubs in the Pacific Northwest don't have a pizza tradition, there are plenty of passionate pizza people that have opened up shop in Seattle and Portland. The pizza landscape has changed dramatically in the last seven years, so much so that Portland and Seattle seem to be leading the charge in the pizza renaissance. And despite not having regional styles steeped in history, pizzerias in the Pacific Northwest are putting their own stamp on Neopartisinal pies through local sourcing, creative toppings, and new approaches, all of which perpetuate the evolution of pizza.
'Flying Squirrel Pizza Company' on Serious Eats
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.
Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Seattle. —The Mgmt. Flying Squirrel Pizza Co. 4920 S. Genesee Street, Seattle WA 98118 (map); 206-721-7620; flyingsquirrelpizza.com Pizza Style: Thin crust Oven Type: Gas The Skinny: Former Starbucks employee follows passion and Seattle gets some great pizza Price: Pies start at $14 One of my favorite things about the current pizza boom that is sweeping the country is hearing stories of self-made pizzaioli opening up neighborhood places that serve up heartfelt and delicious pizzas. On my recent trip to Seattle, I...