Finding the best pizza in Snohomish County depends on what makes the perfect pie for you.
Around here, diners can chase foldable New York slices, thick Sicilian squares, inventive sourdough creations and cheese-heavy Greek-style pizzas—all without crossing the county line.
These five restaurants stood out through recurring praise in customer reviews and online food discussions. Some earned near-universal approval. Others inspired spirited debate, which is often more interesting anyway.
Taste is personal, so consider this a snapshot of the local conversation rather than an official ranking. Bring an appetite—and perhaps a friend willing to trade slices.
1. Brooklyn Bros. Pizzeria
For diners chasing East Coast pizza in the Pacific Northwest, Brooklyn Bros. Pizzeria remains the strongest consensus pick.
Its New York-style pies have large, thin and flexible crusts with crisp edges, making each slice ready for the classic fold. The Sicilian version goes in another direction: thick, square and airy, with a fluffy interior and caramelized cheese around the edges.
One commenter summed up the enthusiasm clearly: “Nothing beats Brooklyn Bros in my book.” Another praised the square pies, writing, “Sicilian style is bomb.”
The story
Don and Vicky Evola founded Brooklyn Bros. in June 2006. The original restaurant opened in a restored historic brick building in downtown Everett.
Instead of immediately chasing expansion, the owners spent the following year refining production, defining kitchen roles and creating a structure the business could carry into new locations.
Brooklyn Bros. later expanded into Mukilteo and Mill Creek while building a loyal following across Snohomish County.
The dough recipe alone took eight years to perfect. Today, dough and sauces are prepared fresh at a central Everett commissary and delivered to the restaurants in a vehicle known as the “Dough Mobile.”
The vibe
Brooklyn Bros. channels an old-school New York slice shop without turning the experience into a theme-park version of the city.
Black-and-white bridge photographs, subway tiles and retro neon signs give the dining rooms a nostalgic urban look. The atmosphere stays casual, energetic and family-friendly, whether customers stop in for a quick counter-service lunch or settle in for dinner.
The Mill Creek Town Center location adds an outdoor patio and full-service bar, while the Everett flagship offers a historic downtown setting near the arena.
Customer favorites
The Bowery Pie brings together pepperoni, Italian sausage, red onions and roasted garlic. The Hudson combines a white-sauce base with sweet Italian sausage, roasted red peppers, ricotta and garlic.
The Mulberry takes a more traditional route with pepperoni, mushrooms, black olives and green peppers. Limited First Friday creations have included the Bomba, made with spicy soppressata, pecorino and Mike’s Hot Honey.
Calzones, Caprese salads, fried cannoli and seasonal spumoni gelato round out the menu.
Why people keep coming back
Brooklyn Bros. earns repeat business by staying focused on recognizable East Coast pizza traditions.
Imported San Marzano tomatoes and whole-milk mozzarella help give its pies their signature character, while the choice between New York and Sicilian crusts offers two very different experiences.
The most consistent praise centers on authenticity. As one commenter put it, Brooklyn Bros. is “close to East Coast type pizza.” For local transplants missing a foldable slice—or anyone who simply appreciates one—that matters.
Check out their menu and hours
2. MOTO Pizza
MOTO Pizza is the unconventional choice on this list, and that is exactly the point.
The Edmonds restaurant calls its specialty “Odd Pizza,” blending ideas from Detroit, New York, Roman and Filipino cooking. Its rectangular pies have thick, airy interiors and intensely crisp, caramelized cheese edges.
The praise may appear less frequently than it does for some older restaurants, but it arrives with unusual force. One commenter declared that MOTO and Niles Peacock “blow ANYTHING on the article or the comments away.”
The story
Founder Lee Kindell entered the pizza business after the COVID-19 pandemic cost him his Backpackers Hostels business virtually overnight. He turned years of hosting pizza nights into a new commercial concept with partner Nancy Gambin.
They opened the first MOTO in 2021 inside a tiny, 500-square-foot West Seattle cottage reminiscent of the house from the Disney movie Up. The pizzas went viral even as a major bridge closure made West Seattle more difficult to reach.
Demand quickly exceeded the restaurant’s capacity. Preorder windows filled months in advance, and the wait reportedly stretched as long as a year.
MOTO opened its downtown Edmonds storefront in 2023, giving Snohomish County diners easier access to the phenomenon.
The vibe
The Edmonds shop occupies a restored historic space at 414 Main St. Its old-school soda-fountain layout meets colorful pop art, graffiti, car-inspired décor and bold branded packaging.
That playful energy suits a restaurant built around experimentation. Its downtown location in the Edmonds Creative District also makes it an easy stop during a waterfront or arts-district outing.
Customers can pair their pizza with a rotating selection of artisanal soft-serve ice cream.
Customer favorites
Mr. Pig piles Filipino-style pork belly, spicy pork sausage, chimichurri and calamansi lime sauce onto one pie.
The Crab, described in the provided notes as a World Championship-winning pizza, combines Dungeness crab, dill and lemon with Wisconsin cheese. Clam Chowdah features clams, smoked bacon, caramelized onions, a chowder base and black garlic chili oil crunch.
KISSD offers crispy pepperoni, spicy sausage and house-made kimchi ranch for dipping. The black garlic cheesy bread gives vegetarian diners another popular option.
Why people keep coming back
MOTO gives customers flavors they are unlikely to find at a conventional neighborhood pizza shop. Its pies balance a spongy, airy center with crisp cheese edges, while globally influenced toppings turn each order into an experience.
Kindell developed the crust around what he calls “FATTT”: flavor, appearance, taste, texture and temperature. The kitchen also combines craft with technology, using a high-heat electric oven and a pizza robot that portions cheese and pepperoni.
This is pizza for diners who want surprise along with dinner.
Check out their menu and hours
3. Niles Peacock Kitchen & Bar
At Niles Peacock Kitchen & Bar, the pizza and cocktails share top billing.
The Edmonds restaurant serves long-fermented sourdough pies alongside carefully constructed drinks, creating a true dinner destination rather than a traditional slice shop. Its national competition success gives it credibility well beyond the local restaurant conversation.
One commenter wrote, “Niles Peacock won best pizza in America at the Nationals this year and is going to the World’s in Italy.” Another placed the restaurant beside MOTO as one of the county’s elite pizza destinations.
The story
Owner Niles Peacock was born on a tobacco farm in Kyoto, Japan. He is the son of jazz bassist Gary Peacock and oil painter Nancy Peacock.
Peacock studied fashion design in New York City and bartended to pay his bills. Mixology became a career of its own, bringing him recognition as “Best Bartender in Western Washington” and attention from the James Beard Foundation. His fashion background remains visible in the suits he tailors for himself.
Pizza entered the picture with help from friend and mentor Will Grant of Sourdough Willy’s in Kingston. Grant gave Peacock a portion of his prized sourdough starter, which became the foundation of the restaurant’s signature crust.
Peacock later won the Grand Prize at the Galbani Professionale U.S. Pizza Cup Championship and Best Non-Traditional Pizza in the Northwest at the International Pizza Expo.
The vibe
Located at 178 Sunset Ave. S near the Edmonds waterfront, the restaurant has a moody, contemporary lounge atmosphere with a touch of steampunk style.
Deep seating and dramatic design give it an upscale evening feel. Expressive paintings by Peacock’s mother bring color and a personal, gallery-like quality to the space.
As a dinner-only restaurant, it works especially well for date nights, drinks before a waterfront walk or a solo meal at the counter.
Customer favorites
My Hot Date pairs a garlic-roasted olive oil base with mozzarella, gorgonzola, Medjool dates and balsamic glaze. The combination helped make it a multiple-award-winning pizza.
The Italian Job layers mozzarella, gorgonzola, organic arugula, prosciutto and Parmesan over a white-sauce base. More Cowbell goes heavier with bacon, Italian sausage and scratch-made meatballs.
Kraut Pleaser takes inspiration from a Reuben, combining Thousand Island dressing, pastrami, sauerkraut and scallions.
The cocktail menu receives equal attention, with custom drinks from Peacock and nonalcoholic choices such as the Black Cherry Lovely mocktail.
Why people keep coming back
The sourdough crust undergoes a three-to-five-day cold proof, producing a chewy, airy and golden base. The kitchen uses that crust to support bold combinations of sweet, salty and savory ingredients.
Niles Peacock stands apart because the drinks, food, design and personal history feel connected. It is a pizza restaurant, cocktail bar and intimate art space rolled into one.
Check out their menu and hours
4. Cristiano’s Pizza Etc.
Cristiano’s Pizza Etc. represents the hearty, generous side of Snohomish County pizza.
The Marysville restaurant favors crisp-bottomed crusts, fluffy edges and substantial layers of meat, vegetables and browned mozzarella. It also lives up to the “Etc.” in its name with a broad menu of Italian-American comfort food.
Locals repeatedly bring Cristiano’s into conversations about the county’s best pizza. “Was happy to see Cristiano’s made the cut,” one commenter wrote. “Delish!”
The story
Cristiano’s opened in 1998 as a modest, family-run restaurant in a small space off State Avenue.
For nearly three decades, it has resisted unnecessary expansion and dramatic reinvention. Instead, the restaurant has maintained its scratch recipes, large portions and neighborhood pricing.
That consistency made Cristiano’s part of many Marysville family traditions. According to the provided notes, local diners regularly describe celebrating birthdays, school achievements and other milestones there across generations.
The vibe
The dining room is cozy, uncomplicated and nostalgic. Cristiano’s feels like a familiar neighborhood restaurant, untouched by passing design trends.
Warm, patient service adds to the sense of community. Regular customers are often treated like extended family, while the intimate room keeps the experience lively during busy periods.
The restaurant accepts diners on a first-come, first-served basis, so weekend dinner crowds may find locals waiting outside for tables.
Customer favorites
The salad-and-pizza combination earns especially strong praise for its value. It includes a large bowl of greens with house-made Caesar dressing, accompanied by fresh breadsticks.
The garlic chicken pizza has a savory garlic base, seasoned chicken and plenty of cheese. The Works delivers a heavier combination of pepperoni, sausage and vegetables.
Beyond pizza, customers frequently order baked spaghetti, chicken Parmesan and other red-sauce standards. Tiramisu and cheesecake provide rich finishes.
Why people keep coming back
Cristiano’s delivers the kind of meal that leaves little chance of anyone going home hungry. Generous toppings, large portions and familiar flavors shape its identity.
The restaurant’s longevity also matters. People return because they know what to expect—and because the setting carries memories that stretch far beyond a single meal.
Check out their menu and hours
5. Sparta’s Pizza & Pasta
No restaurant on this list generates more disagreement than Sparta’s Pizza & Pasta.
Supporters praise its thick Greek-style crust, heavy cheese and remarkable consistency. Critics call it overpriced or overrated.
Yet Sparta’s has operated for nearly half a century, and inspired more conversation than almost any competing pizza place.
That makes it impossible to ignore.
The story
Sparta’s began along Highway 99 in Lynnwood in 1978. A Greek immigrant family founded the restaurant using regional recipes, creating one of the area’s earliest dedicated pizza parlors.
The founding family later transferred ownership to Stan Geddes, who preserved the restaurant’s recipes, suppliers and community-centered identity. Leadership eventually passed to Stan’s son, Matt, continuing a three-generation family legacy.
Sparta’s now serves customers in Lynnwood, Bothell and Mill Creek.
The vibe
Each location offers relaxed, old-school neighborhood comfort. Booths, warm lighting and an unfussy dining room make Sparta’s well suited to group meals.
The Bothell location adds a fireplace, while the Mill Creek restaurant works well for both takeout and casual lunches.
Dinner can bring a lively mix of sports teams, birthday groups, couples and multigenerational families. Long-serving employees reinforce the familiar atmosphere; some staff members and managers have reportedly worked with Sparta’s for more than 20 years.
Customer favorites
The Sparta’s Special hides pepperoni, Canadian bacon, Italian sausage, mushrooms, black olives and green peppers beneath a thick blanket of Danish mozzarella.
Baked spaghettini is another signature, combining delicate pasta with meat or tomato sauce before baking it under bubbling cheese. The Half and Half lets diners split a platter between meat-sauce ravioli and baked spaghettini.
Customers also praise the dinner salad, particularly with creamy feta Greek dressing or chunky blue cheese dressing. Lunch specials pair a mini pizza with a side salad.
Why people keep coming back
Sparta’s prepares its pizzas in the Greek tradition. The kitchen layers toppings beneath the cheese, trapping moisture as the pie bakes and allowing the ingredients to mingle beneath a deeply browned surface.
Its fans value that rich, substantial style. “Their pizza is the best,” one supporter wrote, calling it “a perfect blend of pizza.” Another described it as “very consistently good.”
After almost five decades, generating that much passion may be an accomplishment of its own.
Check out their menu and hours
Which Pizza Place Belongs on Your List?
Snohomish County offers far more than five worthy pizza stops, and every neighborhood has its fiercely defended favorite.
Which restaurant would you add—and what pie should first-time visitors order?
