Feature

10 Amazing DC Pizzas to Try Right Now

By Rina Rapuano  |  October 17, 2016
Credit: Pupatella

While purists may quibble over whether our selection is authentically New York, Neapolitan, Chicagoan, Roman or New Haven enough, there’s no shortage of great pizza in DC these days — especially with all the newcomers on the scene. In fact, local chefs are forging new frontiers in pizza-making, eschewing traditional styles in favor of their own stamp. Here are 10 must-try pizzas from new spots and old favorites alike. 

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  • Credit: Timber Pizza Co.

    The Green Monster at Timber Pizza Co.
    You can’t go wrong with a basic yet perfect Cheese Please pizza at this Petworth pizzeria, which started out as a humble pizza oven attached to a truck that pulled up to local farmer's markets. When you’re ready to branch out, try this pie topped with pesto, fresh mozzarella, feta, zucchini and kale — it's the perfect veggie bridge between summer and fall.
    Price: $15

    809 Upshur St. NW; 202-853-9746

  • Credit: Rina Rapuano

    Fool’s Gold at Little Coco’s
    This new Petworth spot, which is now open for breakfast, spikes its crust with beer, which you can taste right away. The Fool’s Gold pizza, topped with prosciutto, figs, honeycomb and pistachios, mellows out the hoppiness of the crust. Be sure to order a frozen Bellini or one of the other excellent cocktails.
    Price: $15

    3907 14th St. NW; 202-853-9889

  • Credit: Josie Davis

    Sopressata e pera at Pizzeria Vetri
    This autumn special pulls from the flavors of the season, adding earthiness with sliced pears, zing with sopressata and peperoncino, and creaminess with mozzarella, Parmesan and Gorgonzola. As with all the pizzas at Pizzeria Vetri, you can order an individual pie or a larger “metro” size that's meant to be shared. 
    Price: $17–$32

    2221 14th St. NW; 202-794-9057

  • Credit: Laura Hayes

    The Buona at All-Purpose Pizzeria
    Before opening his Shaw restaurant, chef Mike Friedman worked for seven months to perfect his pizza crust, settling on an olive oil–laced dough that’s fermented for three days. The Buona, topped with outstanding tomato sauce, pepperoni, Mozzarella, spicy honey and Grana, is an early favorite.
    Price: $18

    1250 Ninth St. NW; 202-849-6174

  • Credit: Rina Rapuano

    Bianca at Alta Strada
    Even the most loyal members of #teamredsauce will rethink their party platform after trying this exceptional white pie. It's topped with three cheeses — housemade ricotta, mozzarella and fontina — and flecks of red chile flakes, but it’s the sprinkling of fresh rosemary leaves that really makes the Bianca stand out. Chef-owner Michael Schlow says his pies are a blend of his favorite elements of New York, Roman and Neapolitan traditions.
    Price: $15

    465 K St. NW; 202-629-4662

  • Credit: Pupatella

    Margherita DOC at Pupatella
    Pizzaiolo Enzo Algarme isn’t the only Neapolitan import here — the San Marzano tomatoes, the Buffalo mozzarella, the flour for the crust and even the oven all hail from pizza’s motherland. The magically simple margherita DOC is certified by the Associazione Verace Pizza Neapoletana (AVPN), which indicates that it's made in accordance with authentic Neapolitan practices. 
    Price: $13

    5104 Wilson Blvd., Arlington; 571-312-7230

  • Credit: Barbara L. Salisbury

    Shaved mushroom at Stella Barra Pizzeria
    The North Bethesda mini-chain, located at the same address as Pike & Rose, favors custom-made electric ovens for its consistency and ability to better maintain temperature control. This white pizza, topped with shaved mushrooms, melted onions, Gruyère, truffles and herbs, is a comforting umami bomb that’s perfect for fall.
    Price: $15.95

    11825 Grand Park Ave., North Bethesda; 301-770-8609

  • Credit: Pizzeria Orso

    Uovo fritto at Pizzeria Orso
    This Falls Church pizzeria has been knocking it out of the park since chef Bertrand Chemel, who also helms the well-regarded sister restaurant 2941, took over the kitchen and achieved AVPN certification. Try this breakfast-esque take on a pizza, with pecorino, mozzarella, fingerling potatoes, bacon and sunny-side up eggs.
    Price: $12

    400 S. Maple Ave., Falls Church; 703-226-3460

  • Credit: Menomale

    Quattro stagioni at Menomale
    Were you that kid who liked to keep your food groups separate on your plate? Then a traditional quattro stagioni ("four seasons," in Italian) pizza — with each quarter sporting a different topping — features mushrooms, artichokes, black olives and ham is definitely your jam. At Menomale, the well-made pies start with a base of San Marzano tomatoes and fior di latte mozzarella.
    Price: $15

    2711 12th St. NE; 202-248-3946

  • Credit: Wiseguy

    Brooklyn Bridge at Wiseguy New York Pizza
    You can find both New York–style and Neapolitan pizzas at these popular pizzerias in Chinatown and Rosslyn but, frankly, it’s tougher to find New York pizza in DC than it is to find the super-authentic DOC stuff. Embrace your inner godfather and go for the Brooklyn Bridge, topped with tomato sauce, sausage, chile peppers, red onion and two kinds of mozzarella.  
    Price: $25.99

    300 Massachusetts Ave. NW, 202-408-7800; 1735 N. Lynn St., Arlington, 703-358-8880