Dantini Pizza - Review - Interbay - Seattle - The Infatuation

"Ordering pizza for the toppings alone would be a pretty silly thing to do. Nobody’s peeling bell peppers off of a veggie slice to make fajitas. But at Dantini, a takeout pop-up pizzeria that operates out of Batch 206 Distillery in Interbay, their pepperoni pie comes with a sweet, caramelized, almost-creamy confit garlic that makes for a good enough excuse on its own to order a stack of pizzas. You could really just harvest the cloves, snack on them, and call it a day. Thankfully, incredible garlic candy aside, everything else about the New York-style pies at Dantini is great, too. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of charred, crackly dough bubbles. There’s a thin layer of tomato sauce that doesn’t overpower the toasty globs of fresh mozzarella. And the combination of the smoky cured meat working with those roasted cloves of gold makes the pepperoni pie the best one in the house—though the ricotta cream pizza with lemon and black pepper is a close second. Food Rundown Pepperoni + Caramelized Garlic Much like the Waiting For Guffman cast’s performance of “This Bulging River,” this delicious pie has no faults. Every element is excellent—the crunchy pepperoni edges, blend of fresh and shredded mozzarella cheese, and a crisp, bubbly crust with some great crackle and chew. But the most significant part about this pizza is something you only get a couple bites of per slice—the phenomenal caramelized garlic confit. It’s sweet, buttery, and not bitter at all. photo credit: Erin Lodi White Pie Despite this white pie being covered in housemade ricotta cream and mozzarella, it’s still pretty light. With fresh lemon, kick of black pepper, and snipped chives, this tasty pizza stands out from the other white ones in town. If you’re ordering two pies, be sure to get one pepperoni and one of these. photo credit: Erin Lodi" - Aimee Rizzo