pizza

Located in the Audobon neighborhood, Flying Goat is known for its artisan pizzas with a charred crust. 

Pizza is a staple favorite go-to meal. Spokane’s food scene puts pizza high up on its list. Here are some go-to spots that are a must when just having one slice or an entire pie. 

Wooden City Spokane: 

821 W. Riverside Ave.

Spokane, WA 9920 

Hours: Sunday-Thursday 4-9:30 p.m., Friday-      Saturday 4-10 p.m. 

While the infamous Wooden City is not just a pizza joint, they do it well. Located in the heart of downtown Spokane, Wooden City’s freshly made dough and wood burning fire oven is what differentiates their pizza from the rest. 

Owner Jon Green emphasized the process of their dough making process.

“I’ve had some experience with some bread, and I reached out to some friends who worked in pizza places, and I compiled a big list of different styles of pizza and their recipes," Green said. "I was then able to create a dough for us that I really liked."

The time and energy that goes into making these pizzas is what gives Wooden City that extra something to their pizzas. 

Executive Chef Payton Johnson stands by the pizza oven to crank out about 60 pizzas a night; constantly rotating the pizzas to give them an even crust and perfect char from their wood-fire oven. Cooking at 900 degrees, each of their pizzas are handmade right in front of the guest’s eyes as their busy kitchen is directly in front of them as they walk in.

With only six pizzas to choose from, favorites include their pepperoni pizza, bacon pesto pizza and sausage and mushroom pizza. Reservations are highly recommended, but most weeknight spots are easy to grab if you are looking for a quick bite at the bar or at a high-top table. 

Flying Goat/Republic Pi: 

3318 W. Northwest Blvd.

Spokane, WA 99205

Hours: Sunday-Thursday 11 a.m.-9 p.m., Friday-      Saturday 11 a.m.-10 p.m.

Flying Goat is located in the Audubon neighborhood. Owner Jonathan Sweatt owns another pizza joint on the South Hill, Republic Pi (611 Manito Shopping Center E. 30th). Both locations share the same exact menu with great appetizers, pizzas and locally supplied beer. 

Each of their artisan pizzas is made with their homemade dough, in house sauces, freshly grated cheese, local ingredients and artisan meats. Flying Goat Co. emphasizes the char on their pizza. Their dough allows the pizza to hold steady — giving a nice crunch to the crust. 

The Flying Goat group emphasizes their core value of community — collaborating with local artists and members of the community to decorate the interior and posterior of the restaurant. 

Along with incredible pizza, Flying Goat offers locally crafted beers that are carefully paired with their pizzas. Some local favorite pizzas include the South Hill — a red sauce base, fresh mozzarella, prosciutto, shaved pecorino and arugula tossed in truffle oil. Along with the Waikiki — red sauce based, house cheese blend, back bacon, coppa, caramelized pineapple and roasted jalapeños — their own signature take on the traditional Hawaiian pizza. 

Flying Goat, Republic Pi and Iron Brewery are all local favorites.

Versalia Pizza: 

1333 W. Summit Pkwy.

Spokane, WA 99201

Hours: Monday-Sunday 11a.m.-9 p.m. 

Versalia Pizza, which originated from a mobile wood-fire pizza oven at Liberty Lake Farmers Market in 2009, has staple ultra-thin crust artisan pizzas. Since 2014, Versalia opened its doors in the Kendall Yards district, producing one of Spokane’s favorite pizzas for locals. 

Owners Laura and Seth Carey worked with developers in the Kendall Yards district to turn their mobile cart into a fully functioning kitchen. Their mobile oven can be found at either the Coeur d’Alene Downtown Market or the Liberty Lake Market during spring, summer and fall. 

“As we’ve worked with different employees and ourselves, we’ve come up with some recipes that have really become our staples, like the Pepe Sal, which is a spicier pizza, and the Brussels and Bacon,” Co-owner Laura Carey said. 

The Pepe Sal includes Italian sausage, pepperoni, fresh mushrooms and provolone on crushed red pepper infused savory red sauce and their three-cheese blend pizza. Their Brussels and Bacon pizza, which has brussel sprouts, bacon, Beecher’s flagship aged cheddar cheese, balsamic reduction on garlic olive oil and three-cheese blend, is one of the house favorites that is unique and has bold flavors. 

Be sure to go to Kendall Yards or their Liberty Lake location to grab either a 10- or 16-inch pie, or a single slice to-go. 

DiNardi’s Pizza and Pasta: 

829 E Boone Ave. 

Spokane, WA, 99258

Hours: Tuesday-Saturday 11 a.m.-8 p.m. 

DiNardi’s Pizza is for sure a Gonzaga University favorite. Located right next to Twohy Hall, this practically on-campus pizza joint is making fabulous New York style pizzas. 

DiNardi’s not only has incredible pizza and pasta that are made in-house daily, but they also take Bulldog bucks for GU students. Some favorites on the menu include their Margherita Pie, Buffalo Chicken Pie and Chicken Bacon Ranch Pizza. 

This family-owned restaurant makes pizza from scratch, uses local ingredients and produces family recipes that have been passed down from generation to generation. Besides their pizza, their pasta is a staple on the menu that will make you feel like you are right at home. 

This is a great spot for GU students who are wanting something other than the COG — either grab one slice, have a personal pizza, or an 18-inch pizza to share with friends.

Ava Prunier Herman is a staff writer.