I think the problem is that there aren't local pockets of decent pizza on the west coast - there are random single-location or tiny-local-chain entities that make exceedingly good pizza that isn't like the pizza in NY or Chicago.
Three excellent examples: Northlake Tavern, Seattle, WA
Northlake is a fratboy paradise a few blocks from the UW campus. The pizza here isn't distinguished by the crust (crunchy without being crispy, not malt-y enough for my taste) or the cheese (a very good whole milk mozz. it is, but it's kinda sparingly applied), but rather the meat toppings. The "meat lovers" is a pig on bread. The pepperoni is thick cut (each slice is the thickness of two Susan B Anthony coins), the italian sausage is coarse-ground and spiced to perfection, the canadian bacon is sizzling porky goodness. If you like toppings-driven pizza, this is a don't miss. It's 21 and over, and I think they allow smoking since it's all tavern. Pagliacci Pizza - Seattle and Environs, WA
Purists will cluck disapprovingly, but this is great pizza, and it's amazing that it's primarily delivery. The crust is crackly-chewy goodness, the cheese is real, and the sauce is forgivable. What makes Pagliacci great is that the toppings are imaginative, fresh and generously applied. Ricotta, pears, asparagus, crimini, lamb and more all make seasonal appearances on the various pies. They've got a website at www.pagliacci.com
, and I cannot recommend them enough.
Dugan's Pizza - Ocean Shores, WA
This was an inspired discovery - either I was exceptionally hungry, or this was some of the best pizza I've had in the west - it even had well-rendered bacon on it. The crust was made with a flour milled in Central Oregon (Pendleton Flour Mills Power Flour, for those who might wonder) that is high-protein and tends to be very "wheat-y". I can't recall the cheese. The sauce was thick and tangy, and not oversweetened, which, in some sort of crime against humanity, seems to be the child-pleasing trend of pizza parlors these days.
Not to get off on a rant here, but I'm sorely tempted to believe that the vast majority of ingredients in pizza parlors has gotten markedly blander over the last 30 years in a shameless attempt to pander to the youngest elements of the family. I recall not being fond of the spiciness of Pietro's (a local chain that went to rat dung in the 80s) as a small child, and getting the supreme treat of a McDonald's cheeseburger to bring back to the pizza parlor after the parentals ordered something suited to their tastes. Am I sufferring from flavor amnesia here, or is it really true that pizza, more than anything else in the fast food milieu, has become pap to shove in the screaming faces of bratty six year olds?