About Pizzeria 22
About the owners
Brandi and Daniel are bringing their passion for great food and community to a corner of West Seattle. Both lifelong service industry professionals, they met behind a bar in Pioneer Square and spent over a decade working and managing various Seattle establishments.
With more than 60 years of combined experience, when the opportunity to take the reins of Pizzeria 22 arose, they knew it was the perfect moment to carry forward the simple, delicious concept and warm ambiance established by former owner Cary Kemp. It’s been an honor.
Neopolitan Pizza
If any food deserves poetry, song, and celebration, it’s the Neapolitan pizza. A true masterpiece, it’s soft where it should be, crisp where it counts, and crowned with a proud, puffy crust. At Pizzeria 22, we honor this craft as members of the Verace Pizza Napoletana Association, committed to making pizza as it was always meant to be.
Our dough is hand-kneaded, the ingredients are sourced directly from Naples, and the pizza is baked in a roaring wood-fired oven, emerging fragrant, blistered, and kissed by fire, just as nature intended.
Born in 1730 with the Marinara pizza, followed by the Margherita to honor Queen Margherita di Savoia, Neapolitan pizza quickly became a global icon, carried far and wide by immigrants and merchants.
So, when you enjoy a true Neapolitan pizza, pause for a moment. You’re tasting history, tradition, and a triumph of human ingenuity.
Woodburning
Vesuvius Brick Oven
A pizza can only be called Neapolitan if it undergoes a quick, fiery trial—60 to 90 seconds in a wood-fired brick oven. Ordinary kitchen ovens simply can’t reach the 450°C (842°F) required to create the perfect balance of crisp and chewy crust, with just the right touch of char.
Pizzeria 22 is no ordinary spot, and its oven is no mere appliance. It’s a handcrafted, wood-burning masterpiece, built with the care and precision reserved for fine instruments. Imported from Naples, every brick—made from the ashes of Mt. Vesuvius—and the skilled craftsman who assembled it reflect a deep respect for tradition.
In Italy, a brick oven is an art form, and the one at Pizzeria 22 is a true work of craftsmanship. The Vesuvius bricks, having withstood volcanic fury, now allow the oven to reach temperatures that ordinary bricks could never handle. It’s no wonder this oven stands as a proud icon at Pizzeria 22, a testament to tradition, fire, and the pursuit of the perfect pizza.
From the locals
1
"As for Neapolitan pizza, this might be the best I’ve had in Seattle. Simple crust, simple ingredients, great results. 3 pizzas were enough to feed 5 of us. Pricing was reasonable too! Trust the wood fired pizza."
2
"What a great place for European style pizza right here in West Seattle. One side is cozy and the other is for larger families or parties. Menu offers a nice variety of choices and includes gluten-free options."
3
"Arguably one of the best pizza spots in Seattle. But it's more than pizza, it's culture, it's passion.
Get the Crudo. I will it."
