09/08/2026
π Seattle Pizza Research
Today I want to share My Friend Derekβs pizza place in Washington, recommended by my sister Grace.
Derek has been experimenting with Detroit-style pizza since COVID, and theyβre now serving some seriously tasty pizza in a cozy, open space in Tangletown, Seattle.
Our family was welcomed with open arms. The crew was super friendly and happy to answer all of our questions about the food and drinks.
And they had some of the cheapest beer Iβve seen on a Seattle menu π β a BIG plus considering how expensive eating out has become in Seattle.
What really caught my attention was the open kitchen.
I could watch the dough being portioned into pans for fermentation, while Derek worked the deck oven and carefully watched the pizzas as they baked.
One detail I really appreciated: Derek was paying close attention to the color of the crust and adjusting the bake time accordingly.
That might sound like a small thing, but itβs not.
Good pizza requires paying attention to the pizza in front of you β not simply relying on a timer and a conveyor oven thatβs set to βset and forget.β
π₯ The cheese blend, pepperoni, and vodka sauce were also standouts for me.
Some of the American cheese and pepperoni brands I really like arenβt currently available in Korea.
So now weβre looking into possible alternatives β and talking with food importers to see what we can bring into Korea.
This is exactly why I wanted to spend some time eating pizza in the US before reopening Dough Daddy.
Research. Eat. Take notes. Experiment. Repeat.
More changes are coming.
Stay tuned. ππΊπΈπ°π·
