The food writers at the Seatlle Times like the way the new Peel & Press pizzeria takes pizza seriously.

Not in that skimpy, minimalist way, says, but in the lay-it-on-thick way that anyone who’s from the East Coast will appreciate. Food writer Susan Kelleher goes on to describe pizzas arriving hot from the kitchen covered with ribbons of peppers and enough sausage to make a light meal of one slice. Best of all, the stone-baked crust was thin yet chewy, a nice change from the crackerlike crusts pulled from wood-fired ovens around the city.

Peel & Press offers pasta dishes, salads and tasty appetizers like bruschetta.

For more on Seattle's newest high-quality pizza restaurant, read on.

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