Our guide to help you find your favorite pie

Young Kwak
South Perry’s prosciuto pizza is finished with fresh arugula and cherry tomatoes.

Bennidito's Pizza The 20-plus pizzas on Bennidito's menu feature thick, hand-tossed crust that's soft and "bready" around the rim with a thin and crisp center, making it a "best of both worlds" type of pie. Choices go way beyond just plain cheese pizza — like the Maui Wowie, the Saxon or Boogie Fever. Get some of their famous Beer Buddies to go along with your pint of Bennidito's craft beer and do some high-quality carbo loading.  1426 S. Lincoln St., Spokane • Wash. • 455-7411 | 1909 E. Sprague Ave., 290-5018

The Boiler Room Located in the mixed-use Cedar Crossing development, the Boiler Room serves up a menu of wood-fired craft pizza served piping hot on long wooden boards. Try the "Fireball," topped with Italian sausage, pepperoni, pancetta, peppers, chili flakes and Sriracha hot sauce.  6501 N. Cedar St., Spokane • Wash. • 863-9213

Fire Artisan Pizza With a classy, welcoming ambience, Fire Artisan Pizza serves the same fresh pizza in Spokane as it does at its sister restaurant in Coeur d'Alene. Each pizza — ranging from margherita to one loaded with sausage, pepperoni, salami and bacon — is cooked quickly in a sweltering brick oven, hence the name Fire. 816 W. Sprague Ave., Spokane • Wash. • 413-1856 | 517 E. Sherman Ave., Coeur d'Alene • Idaho • 208-676-1743

The Flying Goat The artisanal pizza movement arrived in the Inland Northwest some time ago, but the folks at the Flying Goat were one of the first on the scene when they opened in 2010. This neighborhood hotspot in northwest Spokane is always bustling, no matter the season. Those warm summer nights on the patio as the sun sinks low in the sky, enjoying a crisp, slightly charred-crust pie topped with fresh and flavorful ingredients — like house-cured meats — are the blissful moments that keep the Goat's devotees coming back for more.  3318 W. Northwest Blvd., Spokane • Wash. • 327-8277

McClain's Pizzeria The pizza dough at McClain's is made fresh daily, then topped with specially seasoned marinara sauce and Galbani mozzarella cheese from Italy. The restaurant continues to add new pizzas and wraps, but the Roslyn pizza — Canadian bacon, cashews, minced garlic and artichoke hearts — remains a favorite.  10208 N. Division St., Spokane • Wash. • 828-4288

Monterey Café Once a month, Monterey Café hosts Give Back Wednesdays, a night dedicated entirely to one local nonprofit. The restaurant/bar whips up some grub and hosts a silent auction featuring gift baskets jammed with goodies donated by other local businesses. Just one more reason to love this place, with its great slices, cheap drinks and talented karaoke singers. 9 N. Washington St., Spokane • Wash. • 868-0284

Pacific Avenue Pizza Come to Pacific Avenue Pizza, purveyors of the best (and only) New York-style pizza in Browne's Addition, for the food. Linger longer for the drinks: Follow them on Facebook for news of rotating deals.  2001 W. Pacific Ave., Spokane • Wash. • 624-0236

The Park Inn This South Hill institution continues to charm customers with stiff drinks and tasty food, including what we would argue are the cheesiest pizzas you can find in the Inland Northwest. This old-school approach seems to be working — the P.I. is consistently packed with health-care workers, neighborhood regulars, beer lovers and impromptu class reunions. 107 W. 9th St., Spokane • Wash. • 747-4425

Pete's Pizza Since 1972, it's been all about the calzones at Pete's Pizza. No wonder it's a right of passage for Gonzaga students to make their way to this Spokane institution that remains fairly untouched by time. The calzones live up to hype, thanks to their homemade pizza dough blanketed in a sweet, slightly spicy marinara sauce and piled with fresh ingredients. 2328 W. Northwest Blvd., Spokane • Wash. • 326-1900 | 821 E. Sharp Ave., Spokane • Wash. • 487-9795

Republic Pi When its owners opened Republic Pi, a sister restaurant to the Flying Goat and Downriver Grill, they wanted to make the pizzas different, but not too different. They spent a lot of time perfecting the dough to combine the Neapolitan style with New World. The new pies include the Republic, a puttanesca pizza with fried calamari, and a vegan pie called the Naturalist, spread with green garbanzos and topped with roasted peppers, smoked onions, carrots, mushrooms and Brussels sprouts. Spokane brews help wash it all down. 611 E. 30th Ave., Spokane • Wash. • 624-3202

South Perry Pizza South Perry Pizza was instrumental in the transformation of the South Perry District into a vibrant destination a few years ago. From the minimalist interior to a menu that covers the basics, simplicity is their mantra. And it works. Classic thin-crust pies such as the house pizza ($14) — which features pepperoni, mushrooms, sausage and caramelized onions — satisfy the traditionalists, while the mascarpone-based prosciutto pizza ($14) is more reminiscent of its European counterparts. 1011 S. Perry St., Spokane • Wash. • 290-6047      

Veraci After crafting their pizzas from a food cart for so long, Veraci finally took up residence in Kendall Yards in summer 2014. Now Veraci's menu extends beyond the artisan-style pizzas it's known for, offering a lineup of traditional Italian appetizers — caprese, a foccacia platter, antipasti — and several salads. Housemade tiramisu and cheesecake round out any meal. The restaurant's bar is stocked with local and regional craft beers and wine, and the patio has killer views of the Spokane River.  1333 W. Summit Pkwy., Spokane • Wash. • 389-0029

Zentropa Pizzeria and Pub Choose from about 16 thin-crust pizzas or opt for a sandwich like the BLT or the mushroom-dressed meatball, served on a bun made from this very same housemade, chewy, warm pizza dough. Salads are also available, as are some gigantic calzones. But don't miss out on the "wedgies" — wedges of pizza dough topped with garlic butter and cheese.  122 College Ave., Cheney • Wash. • 235-4338

  • or