The Longest I’ve Ever Waited For Pizza
And photos from one of the best hikes I’ve ever taken
It’s World Pizza Day! Greetings from Massachusetts, where I’ll be until the end of March. I’m heading to Washington, D.C. in April for a couple months, and afterwards my schedule is open! Hit me up if you’re on the East Coast and lets get pizza! Do you have any ideas as to where I should go later this year? Planning any big vacations? Let’s talk!
Moto, Seattle, Washington
West Seattle’s Moto, a small pandemic-era Detroit-style pizzeria, skyrocketed in popularity in part due to their great pizzas, but in large part with how difficult it was to even get their pizza.
Moto opened out of a small cottage in January 2021, months before most people were eligible to get their first coronavirus vaccine and before many pandemic-era restrictions in Seattle were lifted. Neighbors working from home were treated to a rare restaurant opening amid closings.
Quickly, Moto reached capacity where people had to put their order in days in advance. It was all advance order takeout, so one couldn’t simply walk up and order a pizza.
How far in advance one needed to order turned from days, to weeks, and then into months. Of course at that point, a pizza that takes three months to get became even more newsworthy, sustaining its rarity and allure. Moto throttled how far in advance you could order a pizza, so fans needed to tune into their Instagram account to find when their next opportunity would be to buy a pie, and then wait for months to eat it.
For me, that time frame was just 46 days. I was in the middle of Wisconsin when I saw a post announcing slots becoming available for the time I’d be in Moto’s area. I quickly texted a friend near Seattle and arranged a day we could plan on meeting up (and if she agreed with my menu choices). I got my order placed within minutes. I’m glad I got in, as it wasn’t long before that month’s pizzas were all claimed.
A month and a half later, I got my taste!
It’s fantastic Detroit-style pizza. Caramelized edges surround a crust with a gentle, fluffy rise with notes of sourdough. It’s a mix of a tomato sauces that apparently react differently with various temperatures. The cheeses are premium and fuse into the crust. It wasn’t fully clear where the cheese ends and the crust begins. The pepperoni had a notably spicy bite that wasn’t overpowering, but certainly poked the sides of the mouth. It’s hearty, but not heavy. Overall, a great balance.
Moto owner Lee Kindell, now running four Moto locations, drove over to join us as we were finishing up and to talk pizza. He asked how it was, and I confidently said it was in the top five of Detroit-style that I’ve had. I pointed to places like Blue Pan in Denver, Wrecktangle in Minneapolis, and my favorite, Paulie Gee’s in Chicago. Moto is in those ranks. I also said I think it’s better than Austin’s Via 313, Brooklyn’s Emmy Squared, and even better than Buddy’s, the pioneer of the style in Detroit.
He wanted to critique his pizza too, and asked if he could see how it looked when it first came out. I handed him my phone, and he started pinching my photos to look at the details. “We can do better,” he told me, and pointed to what he saw were flaws, and how he is having some limitations to how hot he’s able to get his oven at his original West Seattle location (and how he’s solving it). It’s a detail that’s probably just tens of degrees difference just to impact the dough and cheese a little bit differently. It isn’t a noticeable temperature difference once served. Nonetheless, I started seeing his deep attention to detail, as well his ambition to be the one of the world’s best.
He asked me what city I was heading to next, and before I could finish the word “Portland,” he started pulling out his phone to show me photos he took at Portland’s Lovely’s Fifty Fifty just days prior. We started comparing notes about our favorite pizzas around the world. For someone who just started a few years ago, he talked as if he’s been in the pizza business all his life, and had an eagerness to experience pizza from the world’s greats.
Kindell walked through big plans for growth and expansion, including the story of how he got into making pizzas at T-Mobile Park. In short, it was persistent and aggressive networking, and eventually a couple guys turned up for pizza who were the people responsible for procuring vendors at the stadium. Fast forward, he served one of the top dogs with major league baseball during the All-Star game at his location in T-Mobile Park, who apparently loves the pizza. This led us into dreaming about what it takes to get Moto into other stadiums.
We also talked about what cities - some far outside of Seattle - might be a great fit for Moto. In sum, a conversation about his passion for making excellent pizza turned into a big discussion on how to scale a business.
Lee Kindell has a ton of passionate energy, an expansion plan that checks the boxes, and already has experienced investors lined up. When I visited, the whole team felt excited to be there and were proud of the work they were doing. And because the pizza is, indeed, great, I left knowing this is just the beginning for Moto.
Aspen and Loki
My companions in the Seattle area were Aspen and Loki. One of Aspen’s favorite spots was a portable bed that zips up, which was just always left unzipped.
Loki was a bit more skittish, and was usually one part cautious, and one part frightened, until there was enough courage to get pats. Then it was purr city.
Hiking in the North Cascades
While I was in Washington, I was lucky to spend a day with my cousin and her partner to explore the North Cascades. We took the 10.5 km / 6.5 mile Chain Lakes Loop, which was one of the more exhausting but most rewarding hikes I have ever been on.
More photos from that hike, are here.
Dantini, Seattle, Washington
Dantini is tucked in an industrial area connected to Old Log Cabin Distillery, the new name of Batch 206 Distillery. Dantini is one of Seattle’s pop-up pizzerias that served primarily or exclusively takeout through the height of the pandemic, and its popularity has them scaling into having a dine-in space with the distillery.
They’re known for the pizza we ordered: pepperoni with with garlic confit. It’s a fantastic New York style derivative with thick, crispy edges and an amazingly firm but soft crust that holds ingredients like a magnet. My dining companion picked up a slice sideways with the ingredients facing me and the edge facing the table, and the sauce, cheese, garlic, and pepperoni all stayed in place.
Magic aside, those ingredients made for a slightly spicy, garlicky, and almost creamy mix that was hard to quit.
I had a bunch of pizzas in the Seattle area, and Moto and Dantini are now at the top of my list.
What’s your favorite pizza these days? Anything you’re looking forward to in 2024? Let’s catch up!
Yours in cats and pizza,
Aaron
I always enjoy reading about Aaron's travels, the cats he sits, and the pizza he eats. After learning about Moto Pizza in Seattle -- and the plan to expand -- I sincerely hope they build a spot in Minneapolis. (I just hope I won't have to order 46 days in advance; we will see.)
Keep it goin' pal!