Ah, the beloved pizza pie, arguably one of the best comfort foods no matter the season, and when in Walla Walla, no matter the wine pairing. There’s no shortage of mom-and-pop pizzerias – here are a few locals’ favorites. Mangiare!
Big Cheese is a Walla Walla institution, founded by Bill and Ilene Hepler and run by three generations of family for over 33 years. They haven’t changed their winning family recipes since. Their expansive menu includes a whopping five different crust types, and the dough and marinara sauce are made fresh daily. Though cheese and pepperoni are staples – you can grab slices through the drive-through window all day – their garlic chicken is a winner using their famous garlic ranch sauce as its base. The sauce is as renowned as their pies and customers can’t get enough it, buying it by the container full for dipping (or drinking, the family quips). Check out the Porky Pig with a zingy barbeque sauce, the Greek finished off with pepperoncini, the supreme, or the Mexican for a change of pace. Big Cheese is known just as much for their fundraising – they’ve given back over $350,000 to the community – as they are for cranking out tasty pies (and garlic ranch, of course). If you dine in, the interior has gone through a remodel – take in a good ‘ol arcade game while you wait. Note this is the only locally-owned pizza place offering delivery.
499 N Wilbur Ave, Walla Walla / 509-525-4422 / Sunday – Thursday, 11am – 10pm / Saturday, 11am – 11pm
Owners George and Tammy Arias knew the type of pizza they wanted when they opened Papi’s, named after George’s father Jose. They describe it as American style thin crust which they couldn’t find in town. They turned to Chef James Anderson to perfect the labor-intensive low hydration dough for them – soft on the inside and delightfully crunchy on the outside. Anderson has a culinary prowess with a resume dotted with some of the most lauded restaurants in Walla Walla. He helped open Whitehouse Crawford and 26 Brix before working at TMACS; most recently the catering director for Walla Walla Community College. The one-big-family atmosphere draws locals for the classic carnivore pie to satisfy the most discriminating meat-centric lover, but don’t miss some of the out-of-the-box offerings: the Lederhosen with a savory mustard and polish sausage base, the Spicy Samoan – Hawaiian style but with jalapenos, and bell peppers for added kick, and the most unusual lemon bliss with thinly sliced lemons, grilled chicken, arugula, goat cheese crumbles, and toasted pine nuts, finished with a drizzle of honey. Soak in the views of the Blues while enjoying your pie with a glass of wine or craft beer.
2555 E Isaacs Ave, Walla Walla / 509-876-2380 / Sunday – Thursday, 4pm – 9pm / Friday & Saturday, 4pm – 10pm
Sweet Basil owners John and Stephanie Bowen opened Sweet Basil over 19 years ago after falling in love with Walla Walla, where they realized their dream of bringing true New York style pizza to downtown – the pizzeria sits enviably smack in the middle of the bustling Walawála Plaza. John started making pizza in high school at his mom and uncle’s popular pizza joint in Central California and he uses the family sauce and dough recipes adding his own twist. Watch the dough being expertly tossed – a must for thin crust pizza when baked; it’s soft enough to be folded and eaten like a taco like a true New Yorker. Sweet Basil is known for its slices offering eight varieties a day. The biggest seller is the Luau – the tangy barbecue sauce sourced from a small producer in Oregon (yes, it’s a secret). Other favorites include the Thai, baked potato, and chicken pesto, or try the newest – the pickle or the spicy pepperoni drizzled with hot honey. John and Stephanie pride themselves in using local produce and meats – sausage from Blue Valley Meats, produce from Edwards Farms, and Castoldi onions to name a few. Local wines and craft beers are available.
5 S 1st Ave, Walla Walla / 509-529-1950 / Monday – Saturday, 11am – 9pm