Pizza Party: Your guide to the Inlander's pizza issue

click to enlarge YOUNG KWAK PHOTO
Young Kwak photo

Name a dish more universally beloved than pizza.

Besides burgers, maybe, there's not much else that rises to the same level of ubiquity. A dish borne from the resourcefulness of impoverished Italians who topped their focaccia bread with tomatoes, pizza has since become a vehicle of cultural and culinary fusion.

For the Inlander's Pizza Issue, we set out to make sense of the expansive pizza offerings across the Inland Northwest. In the pages to come, find some lighthearted pieces about pre-made frozen varieties, and the pizza-ish flatbread. We also offer an overview of the main regional pizza styles, where to find a great deal on slices, and some of our own favorite pies on menus around the region.

It's pretty impressive how many unique pizza creations are available to local diners these days, from standard delivery fare to fancier, wood-fired versions. So, tell us: What's your fave? Drop us a line at


Pie + Pints Pop-up @ Lumberbeard Brewing

Fridays, 5-7 p.m. Continues through Oct. 29
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About The Author

Chey Scott

Chey Scott is the Inlander's food and listings editor. She compiles the weekly events calendar for the print and online editions of the Inlander, manages and edits the food section, and also writes about local arts and culture. Chey (pronounced Shay) is a lifelong Spokanite and a graduate of Washington State University...