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Counter Culture: Sourdough Willy’s
This Kingston pizzeria with a 129-year-old sourdough starter has earned a spot on the world stage.
Sourdough Willy’s in Kingston isn’t just a great local pizza joint anymore—it’s officially home to one of the best pizzas on the planet. Seattle magazine first highlighted this unassuming spot last year as our editorial pick for Best Pizza in the region.
Now, chef and owner Will Grant, who opened Sourdough Willy’s in 2020 and also runs That’s A Some Pizza on Bainbridge Island, has gone global, becoming the first American ever to win the 2025 Premio Follie Lifetime Achievement Award at the Pizza World Cup in Rome.
Every pie at Sourdough Willy’s starts with a 129-year-old sourdough starter—a living foundation that gives each bite its unmistakable flavor and texture. The magic continues from there, whether you’re craving classic, creative, or somewhere in between.
For me, a perfect weekend starts at the Kingston ferry terminal. I grab the kids, walk onto the ferry, and make the short and scenic crossing. By the time we stroll up to Sourdough Willy’s, I’m already thinking about my favorite: The New Yorker—a Sicilian-style pizza (think Detroit style, but thinner) loaded with pepperoni, Italian sausage, ricotta dollops, basil, pizza sauce, and a drizzle of Mike’s Hot Honey that’s nothing short of addictive.
I’ve never had a bad pizza here, but the New Yorker keeps me coming back—world-class pizza waiting just across the Sound.
About Counter Culture
Brandon Ferguson is a CFO by trade but a foodie at heart. He has a passion for small, humble restaurants that rarely make it onto the radar of mainstream food critics or glossy dining guides. Join him as he discovers warmth, tradition, and authenticity along with great food.
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