The Independent Pizzeria is a small, family-owned operation in Madison Park built around a single idea: New York-born owner Tom Siegel taught himself to make pizza and developed his "Indie Dough" recipe at home before opening the pizzeria with his wife, Tora B. Hennessey, in April 2010. It remains a pickup-only spot — no dine-in seating, just pizza made to order and carried out.
Every pizza here comes in one size, roughly 11 to 12 inches, about the size of a large dinner plate. The crust runs thin and blistered, with a cheese-to-sauce balance that regulars point to as the shop's calling card. The clam pie is a rarity for Seattle — salty, creamy, and finished with a lemon wedge — and toppings across the menu run generous.
Seattle Met has named The Independent Pizzeria among the city's best pizzerias, and it's built a reputation as a Madison Park fixture: a local gem regulars return to for reliable, affordable pizza in a cozy, unpretentious setup.
Every pizza here comes in one size, roughly 11 to 12 inches, about the size of a large dinner plate. The crust runs thin and blistered, with a cheese-to-sauce balance that regulars point to as the shop's calling card. The clam pie is a rarity for Seattle — salty, creamy, and finished with a lemon wedge — and toppings across the menu run generous.
Seattle Met has named The Independent Pizzeria among the city's best pizzerias, and it's built a reputation as a Madison Park fixture: a local gem regulars return to for reliable, affordable pizza in a cozy, unpretentious setup.