Post Alley Pizza

"Let’s say you spend an excessive amount of time daydreaming about Italian sandwiches. Same. In that case, Post Alley Pizza should be your pre-sail destination. This pizzeria bakes homemade sesame-studded hoagie rolls and stuffs them with finocchiona salami, spicy coppa, ham, provolone, red onion shavings, and a tart slaw. The crackly bread soaks up the liquid while still remaining dry on the outside, made even better with a side of “hoagie jazz” (a garlicky, melty anchovy spread with calabrian chiles). Yeah, some red wine vinaigrette-soaked chicory strands are probably going to slide out onto the deck, but that’s what your friend’s dog is there for." - aimee rizzo, kayla sager riley

"Let’s say you spend an excessive amount of time daydreaming about Italian sandwiches. Same. In that case, Post Alley Pizza should be your first choice. This pizzeria bakes homemade sesame-studded hoagie rolls and stuffs them with finocchiona salami, spicy coppa, ham, provolone, red onion shavings, and a tart chicory slaw. The crackly bread soaks up the liquid while still remaining dry on the outside, made even better with a side of “hoagie jazz” (a garlicky, melty anchovy spread with calabrian chiles)." - aimee rizzo, kayla sager riley

"There’s tons of food all over Pike Place, but not actually that much pizza — and definitely no pizza quite like this. Getting to Post Alley Pizza from the market involves walking a couple of blocks and probably down some stairs, depending on where you are, but it’s worth it. These charred-but-foldable slices are among the best in the city thanks to the flavorful, somewhat spicy sauce and seasonal toppings. If the sandwiches are available — they come and go — do yourself a favor and get one with plenty of jazz sauce." - Harry Cheadle

"Whether it’s pizza dough or fresh hoagie rolls, Post Alley Pizza knows how to handle bread. Its Italian Hoagie with jazz sauce is a lunchtime treat that will set you back $18, but it’s utterly worth it. The jazz sauce is really what gives this sandwich an edge, a spicy-tangy-savory spread made with Calabrian chilis, anchovies, Castelvetrano olives, pickled red onion, roasted garlic, and hot honey. We recommend ALWAYS getting the jazz sauce and no mayo (it doesn’t need it). And we know the pizza smell here will be intoxicating, but their hoagies are not to be missed… so perhaps get both? Sometimes on Fridays, Post Alley will do special hoagie drops, like a French onion soup beef melt. Note that this tiny pizzeria offers next to no seating so be prepared to grab your lunch from the pickup window and go elsewhere." - Eater Staff, Harry Cheadle, Zoe Kahn

"A few years back this Pike Place Market–adjacent hole-in-the-wall was a footnote on the pizza scene. But under new ownership it focused on local, high-quality ingredients and really dialed in the dough recipe. The result is a triumph of details: a charred, tangy crust, a richly savory sauce, seasonal toppings that can range from cherry tomatoes to broccoli rabe." - Jade Yamazaki Stewart, Meg van Huygen, Harry Cheadle