Pettit checks pizzas in his custom-built oven; Negroni "taptail;" interior.
First is Dino's, 1524 E. Olive Way, from pizza maven Brandon ("Dino") Pettit of Ballard's Delancey and Essex. Pettit claims that his square pizzas are Sicilian, but frankly, they're more Noo Yawk or Joisey-style. They're pricey for Seattle (mid-$20s) but quite substantial. Squared-off Sicilian is three bucks more. Also: Negroni's on tap. Pettit's backstory: he's a NYC composer who started corresponding with Seattle blogger Mollie Wizenberg (Orangette.com), moved here, married her, gave up music for pizza.
Pizzeria 88's kitchen manager Felipe Martinez Rojo and pizzaiolo Israel Matias; barman Ammon Perea pours a Negroni; lamb pizza
The other, at 416 Broadway E., is called Pizza 88 ("Ottantotto"), its sign all black and pink (the colors of Palermo's soccer team). When owner Corino Bonjrada left Sicily to find his fortune in the US (and he did, opening La Vita รจ Bella in Belltown, Divino Wine Bar in Ballard, and Mondello in Magnolia), his mother, Enza Sorrentino, stayed behind, running a nightclub at 88 via Candelai. Enza eventually came to Seattle as well and operated her own place, Enza Cucina Siciliana, atop Queen Anne for a time. She now runs her son's kitchens. For the pizzera she designed a dough that uses three different types of flour (which is as much as she'll tell you). She also makes the pizzeria's arancini (rice croquettes)
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