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A pizza on a steel circular tray — The namesake pizza from Alfreda in Dupont.

The Best Pizza Places in D.C.

Where to find wood-fired Neapolitan pizza, New York slices, Detroit-style squares, and free-form Roman pies

by Tierney Plumb and Emily Venezky Updated Sep 4, 2024, 5:35pm EDT

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The namesake pizza from Alfreda in Dupont.

| John Rorapaugh for LeadingDC

by Tierney Plumb and Emily Venezky Updated Sep 4, 2024, 5:35pm EDT

With a handful of exceptions, Americanized pizza has never quite been D.C.’s strong suit. While a few places — most notably Andy’s Pizza, Wiseguy, and Slice Joint — contest the perception that Washington is weak when it comes to New York-style slices, the District is more of a stronghold for Neapolitan pizzas that showcase imported ingredients and fitfully fermented doughs.

While 2 Amys is the OG, Menomale and Pupatella both compete for the title of best Neapolitan pizza in D.C. The can’t-miss pies at Inferno Pizza Napoletana, puffy to the point of near weightlessness, are special enough to warrant a drive to Darnestown, Maryland. D.C.’s pizza scene has been buoyed by the pandemic-induced push for takeout and comfort food as seen in June, a wildly popular pan pizza pop-up that plans to open its own space.

D.C.’s pizza boom continues with the recent arrival of Sicilian-style slices from Gemini x Happy Ice Cream in Dupont. Brand-new pie places to watch include AP Pizza Shop in Bethesda, Parachute Pizza and J&J Pizza in Union Market, and Bennie’s Pizza in Columbia, Md. Sadly, Falls Church stalwart Pizzeria Orso suddenly closed in February and Via Roma in Camp Springs shuttered last fall.

Here are 20-plus tried-and-true pizza places around D.C.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Inferno Pizzeria Napoletana

Former fine-dining chef Tony Conte produces destination-worthy pizza topped with items like in-season creamed corn and lemon ricotta at this strip mall hideaway outside of Gaithersburg. Open for dine-in at 5 p.m., Wednesday to Saturday, until the dough runs out. Carryout orders can be placed via phone starting at 4 p.m. with scheduled pickups from 4:30 p.m. to 5:15 p.m.

12207 Darnestown Rd, Darnestown, MD 20878

Inferno Pizzeria Napoletana founder and chef Tony Conte

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J&J

Grazie Nonna chef Julian Addison recently expanded his NYC-style pizza place across state lines with a new locale inside Crooked Run Fermentation’s brewery in Virginia. Union Market-born J&J sells classic pies and creative pizzas, like kale, cream, and caramelized onions on the Cream of the Crop.

22455 Davis Drive, Sterling, Virginia 20164

Two pizzas are being picked up by hands on a wooden table, surrounded by Caesar salad, mozzarella sticks, chicken wings, and pints of beers — Enjoy signature New York pies and sides while sipping on Crooked Run brews.

M&N's Pizza

This Bethesda pizza shop made Yelp’s Top 100 U.S. Restaurants last year for its creative “whacky” pies that include Korean, Indian, Thai, Chinese, and even Mexican-leaning toppings. The shop is also famous for the fried dough pizzas, which are best covered in a curry with fresh diced aromatics on top. Spicy masala fries and honey pillows, a fried dough dessert covered in honey and cinnamon, complete the perfect order at the neighborhood spot.

7750 Old Georgetown Rd, Bethesda, MD 20814

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Little Beast Cafe & Bistro

Chevy Chase’s cute neighborhood stalwart sends out all sorts of reliable brick-oven pies. The Works is covered in sausage, pepperoni, bacon, caramelized onions, and an array of vegetables. Feeling hungrier? Little Beast also has a strong showing of thick, Detroit-style pies, all available for dine-in, takeout, and delivery.

5600 Connecticut Ave NW, Washington, DC 20015

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Comet Ping Pong

The long-running, upper Northwest neighborhood pizza parlor has made a name for itself with a pepperoni and jalapeno “hottie,” a mushroom and bacon “smoky,” and a lamb sausage-packed “Ca-lamb-ity J’s.” The lemony chickpea salad has a following in its own right, and the house ranch is the perfect dip for pizza crusts. There’s a convenient carryout tent with picnic tables, a bar, and fire pits in the parking lot out back, and the dining room is back to operating on a first-come, first-served basis.

5037 Connecticut Ave NW, Washington, DC 20008

A row of pies on a table. — A parade of pies at Comet Ping Pong.

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Timber Pizza Company

Former Eater Young Gun Daniela Moreira works wonders with her wood-fired oven in the close quarters of this neighborhood spot in Petworth, producing specialty pies with ingredients like cured chorizo, beef bolognese, roasted sweet potatoes, and kale. The small dining room opens at 5 p.m. Weekend breakfast starting at 8 a.m. brings on wood-fired empanadas and bagels from popular sibling spot Call Your Mother deli. There’s also a Timber offshoot in an airport (DCA) and in Ballston’s Quarter Market food hall, called Turu’s, that sells sturdier pizzas closer to a New York-style pie. Order pickup online. Timber just made its anticipated Annapolis debut this week.

809 Upshur St NW, Washington, D.C. 20011

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2 Amys

Many chefs frequent 2 Amys on their days off, endorsing an unpretentious family restaurant that remains the standard for Neapolitan pizza in the District. The visibly scorched, wood-fired pies have attracted obsessives for 20 years. During the pandemic, 2 Amys owner Peter Pastan installed a second pizza oven in the main dining room to fuel a transition to takeout. But the beloved neighborhood spot near the National Cathedral has welcomed regulars back on-site with indoor and patio dining (walk-ins only). Takeout is still available here. Pastan’s son, Oliver, recently opened an Italian place in Mt. Pleasant called Bar del Monte that also serves wood-fired pizza.

3715 Macomb St NW, Washington, D.C. 20016

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Sonny’s Pizza

These square slices of grandma-style pie on focaccia-like crust are unlike anything else in the city. A pizza garden behind the ’70s rec room style dining room in Park View offers an airy place to drink natural wines and large-format bottles of craft beer. Sonny’s is open Wednesday to Friday at 5 p.m. and weekends starting at noon. Customers can order (free) delivery or takeout. Sister bar No Kisses sits next door.

3120 Georgia Ave NW, Washington, DC 20010

A Wolfie pizza from Sonny’s with mozzarella, pepperoni, onions, and roasted red peppers — A Wolfie pizza from Sonny’s with mozzarella, pepperoni, onions, and roasted red peppers.

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Martha Dear

Near the end of 2020, Tara Smith and Demetri Mechelis opened Martha Dear for takeout only, teasing customers with a panoply of savory smells wafting out of the domed pizza oven inside the lower-level space in Mt. Pleasant. The 12-inch sourdough pizzas, initially available through a limited amount of online preorders, were an instant hit, building a fast following with a uniquely bubbly dough and topping combinations like ‘nduja and peppers. Now the shop has scaled up a bit, batting back the scarcity and opening a patio where customers can eat the pizza while it’s hot, maybe alongside a bottle of Greek wine. Spring for a side of garlic-and-anchovy bagna cauda dip for dunking the crusts.

3110 Mt Pleasant St NW, Washington, DC 20010

A whole pie topped with sausage and peppers, sitting on a steel pan. — Martha Dear’s “Sausage + Peppers” sourdough pizza with tomato, mozzarella, onions, peppers, and ‘nduja sausage.

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Menomale (Multiple locations)

The cozy Neapolitan place in Brookland sources ingredients from the Campania region of Italy and boasts a crust that sets the bar for elasticity in D.C. The dough doubles as the bread for wood-fired panuozzo sandwiches full of Italian cured meats and fresh mayonnaise. It’s open for dine-in and takeout six days a week (closed Tuesdays). A second outpost in NoMa also offers a rectangular Roman-style pizza decorated edge to edge in toppings like bolognese sauce or salami and artichokes. A third location could be coming to Hyattsville, Maryland.

2711 12th St NE, Washington, D.C. 20018

A prosciutto pizza from Menomale

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Slice & Pie

Slice & Pie, just named one the top 50 pizza places in the U.S., is a late-night beacon for pies on 14th Street NW until as late as 3 a.m. on weekends. Its pizzaiolo Giulio Adriani swears by Italian flours to develop the perfect crust, plus sauce made from Italian tomatoes and handmade mozzarella. Pizza by the slice (or whole pie) showcases New York, Sicilian, and Detroit styles. Order pickup online or order sit-down service from its next-door sibling Lucy. Another location is also set to open in the next three months at the Parks at Water Reed.

2221 14th St NW, Washington, DC 20009

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Duccini's

The winner of an informal jumbo slice pizza crawl, Duccini’s is known for having one the best affordable, huge slices of pizza that you can eat after last-call or even sober. With locations in Adams Morgan, Shaw, and Falls Church, Virginia open until 4 or 5 a.m., you can almost always satisfy your cravings for a jumbo slice.

1778 U St NW (at Florida Ave NW), Washington, D.C. 20009

A slice at Duccini’s, dripping with grease.

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Lupo Pizzeria

Lahlou Restaurant Group expanded its Logan Circle reach with the addition of a casual pizzeria next to pasta parlor Lupo Verde. An Italian brick oven set to 700 degrees sends out popular pies like a classic Margherita, spicy pie with salami and Calabrian chiles, or creative carbonara variety with pecorino cream, pork cheek, egg yolk, and black pepper. Squid ink works its way into the dough of another pizza for a natural sea salt taste, finished with calamari, prawns, and mussels.

1908 14th St NW, Washington, DC 20009

Carbonara pizza with pecorino cream, pork cheek, egg yolk, and a liberal sprinkling of black pepper. — Lupo Pizzeria’s carbonara pizza comes topped with pecorino cream, pork cheek, egg yolk, and a liberal sprinkling of black pepper.

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Pupatella

Pupatella may have humble roots — it started out as a food cart in neighboring Ballston a decade ago — but its reputation as a source for certified Neapolitan pizza has only grown since. The Northern Virginia-based company now has a D.C. location in Dupont Circle with another in Capitol Hill. Order online for pickup, with dine-in available indoors and across its patio.

1801 18th St NW, Washington, DC 20009

A chef putting a pizza in a domed oven. — Pupatella owner Enzo Algarme and his latest 6-ton pizza oven in Dupont Circle.

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Alfreda

Renowned chef Russell Blue Smith, a Wolfgang Puck protege who spent years at the Source and Cut, breaks out of the fine dining world with a personal pizza project to call his own. Smith pays extra attention to the dough, relying on a sourdough starter to provide a subtle sweetness to his New York-style crust. Straightforward pies include red tomato, white cheese, plain (gluten-free), and seasonal pies.

2016 P Street Northwest, Washington, District of Columbia 20036

Alfreda’s 12-inch pies take a trip through a brick oven.

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Boogy and Peel

Rose’s Luxury alum Rachael Jennings broke out of the fine-dining world with a “bastardized Neapolitan” pizza place for Dupont. One pie takes tips from McD’s Big Mac, while another cold cut and fontina-topped pizza mimics the taste of the popular G-Man Italian sub at Capitol Hill’s Mangialardo. The eatery’s playful spirit is evident in everything from her pizzeria’s name (Boogy is a tribute to her beloved dog), a 30-seat dining room with bright blue tones and neon signage and squiggles, and the names of the pizzas (one of the pies is her friend’s Instagram handle). Happy hour is everyday from 4:30 p.m. to 6:30 p.m. and all day on Thursdays.

1 Dupont Cir NW, Washington, D.C. 20036

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The Best Places to Dine in Dupont Circle

Stellina Pizzeria (Multiple locations)

Italian owners Antonio Matarazzo and Matteo Venini brought this bright, counter-service place to the Union Market neighborhood in April 2019. Venini’s hit neo-Neapolitan pies — boosted by high-hydration dough and a 48-hour fermentation — include a cacio e pepe variety with pecorino Romano, buffalo mozzarella, and toasted black pepper. Its patio is open on a first-come, first-served basis, along with takeout, delivery, and indoor/outdoor seating from Tuesdays to Sundays. Stellina added a Mt. Vernon Triangle outpost and has a Northern Virginia location in the Village at Shirlington, too.

399 Morse St NE, Washington, DC 20002

A pizza with a puffy crust from Stellina

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All-Purpose (Multiple locations)

Flavors from chef Mike Friedman’s New Jersey childhood take on new life on deck oven-baked crusts topped with ingredients spanning from hen-of-the-woods mushrooms to ‘nduja and capicola bacon. The original can be found in Shaw, and its waterfront sibling is in Navy Yard. A casual offshoot called AP Pizza Shop brought deck-oven pies to Bethesda earlier this year. Start with the baked eggplant Parm, and save half of your pizza for later. Open at 5 p.m. for takeout in Shaw and Navy Yard, delivery via DoorDash and Caviar, and on-site dining, with weekend brunch now available at both.

1250 9th St NW, Washington, D.C. 20001

Pizzas at All-Purpose Capitol Riverfront are complemented by six different dipping sauces. — Pizzas at All-Purpose Capitol Riverfront.

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Pizzeria Paradiso (Multiple locations)

This local haven for wood-fired pizzas and craft beer, founded by chef Ruth Gresser in 1991, offers a long list of 9- or 12-inch pies for indoor/outdoor dining and takeout or delivery. In addition to Georgetown and Dupont Circle, Pizzeria Paradiso boasts outposts sit in Spring Valley and Hyattsville, Maryland.

3282 M St NW, Washington, D.C. 20007

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Il Canale

This Georgetown restaurant and celebrity favorite serves Neapolitan pizza certified by the Associazione Verace Pizza Napolentana. The requirements include using a wood-burning dome oven that reaches a temperature of around 900 degrees, hand-formed dough, "00" wheat flour, Italian tomatoes, and certified buffalo mozzarella. Order takeout or delivery here, or book a seat for lunch and dinner daily.

1065 31st St NW, Washington, DC 20007

A man smelling a pizza. — Il Canale’s iconic pies are still going strong.

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The Little Grand

All Souls, Shaw’s corner industry hangout for alcohol (but no food) since 2013 switches things up at its cozy Atlas District sibling with the addition of sourdough-based pizza. The partners tapped NYC vet pizzaiolo Bobby Hellen to help construct New York-ish”-style round and square “Sicilian-ish” pies. There’s also a familiar list of local beers, eclectic wines, and classic cocktails like a Manhattan, daiquiri, Negroni, and martini.

808 7th St NE (at H St NE), Washington, D.C. 20002

Pies at Little Grand.

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Tonari

Chef Katsuya Fukushima, behind the Daikaya Group restaurants, operates the only wafu Italian spot in the city dishing out Italian pizzas, pastas, and appetizers made with Japanese ingredients. The pizza at Tonari takes an even crazier spin on that fusion, serving Detroit-style pizza with brick cheese on top of a three-day-proofed crust made out of Hokkaido wheat flour. These thick, square pie flavors change seasonally, but the mentaiko & corn, unagi (barbecue eel), and Japanese Philly are current favorites. Don’t miss out half-off pizzas at happy hour Tuesday through Friday from 5 to 7 p.m.

707 6th St NW, Washington, D.C. 20001

The beloved mentaiko and corn pizza, with corn and corn puree covered in brick cheese and a drizzle of mentaiko-filled mayo.

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Della Barba Pizza

D.C.’s dearly missed Della Barba, which got its start out of an Ivy City kitchen in 2018, found a home to call its own on Capitol Hill in fall 2022. Owner and head chef Joey Barber honors four kinds of regional styles—Detroit, Chicago, New York, and Sicilian—under one roof. Opt for takeout, delivery, or dine-in service.

1382 East Capitol St NE, Washington, DC 20003

Della Barba offers an array of regional pizza styles.

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La Casina DC

Angela and her husband Fabrizio Costantini brought a slice of their native Rome to Eastern Market in 2021 with the opening of a Roman pinsa place. The menu specializes in cloud-like “pinsa” — a pizza that’s curiously crispy on the outside but super soft in the center. Favorites include its ultra-fresh Margherita built with mozzarella Fior di Latte, extra virgin olive oil, and fresh basil or a white La Porchetta pie jazzed up with truffle oil. Don’t sleep on starters like its Italian artichoke “bouquet” and cacio e pepe-flavored arancini.

327 7th St SE, Washington, D.C. 20003

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Ballston Local

Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams in 2021. The counter service-style neighborhood restaurant focuses on what Johnston describes as “Brooklyn-style” pizza that he forms with Caputo flour and Grande Italian cheese before baking in a deck oven at 600 degrees. Slices start at $4 by the slice, and whole pies are $19. An array of pizza flavors includes cacio y pepe and a three meat-topped pork store special.

900 N Glebe Rd, Arlington, VA 22203

A pie from Ballston Local. — A New York-style pizza from Ballston Local.

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The Best Restaurants in Arlington’s Ballston Neighborhood

Slice Joint

This pizza stand inside the Roost food hall in Capitol Hill provides an all-too-convenient meal for fellow vendors who swear by the New York-style pieces that spill over the edges of white paper plates. Owner Rachel Marie, who spent four years at Roberta’s in Brooklyn before partnering with Neighborhood Restaurant Group to open the original Slice Joint in New York, brings joy to plain cheese purists first but has plenty of other tricks in store. There are white pies, spicy pepperoni square pies, and creative specials like eggplant Parm pizza. Open daily at 11 a.m.

1401 Pennsylvania Ave. SE, Washington, DC 20003

A full pizza with people removing slices. — Plain cheese slices from Slice Joint at the Roost food hall

Side Door Pizza

A small side door at Scarlet Oak in Navy Yard explains the name behind the ghost kitchen inside that’s been going strong since it’s fall 2020 debut. Neighborhood regulars flock to the mini takeout operation to pick up Detroit-style pizzas baked with Wisconsin brick and mozzarella cheeses and finished with a double racing stripe of zesty pizza sauce. There’s cheese, pepperoni, and a “Fahgettaboudit” option that piles on homemade Italian sausage, roasted peppers, and grilled onions. Co-owner Brian Schram was inspired to bring Detroit-style pies to Navy Yard after a visit to underground L.A. hotspot Dough Daddy while quarantining out West.

909 New Jersey Ave SE, Washington, DC 20003

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Stracci Pizza

Tom Cardarelli, the former chef at Vermillion in Old Town, was working on a plan to open his own place when the pandemic began. Instead, he and his wife, Annalisa, opened a Roman-style pizza trailer named after the straciatella cheese he makes by soaking freshly pulled mozzarella in cream. Stracci then took over a coffee and wine bar in Del Ray, finding a long-term parking spot while adding outdoor seating and an indoor bar for craft beers, Italian wines, and apertivos. Order pickup online.

106 Hume Ave, Alexandria, VA 22301

The namesake Stracci pizza has fresh stracciatella cheese, tomato, basil, and olive oil

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Inferno Pizzeria Napoletana

12207 Darnestown Rd, Darnestown, MD 20878

Former fine-dining chef Tony Conte produces destination-worthy pizza topped with items like in-season creamed corn and lemon ricotta at this strip mall hideaway outside of Gaithersburg. Open for dine-in at 5 p.m., Wednesday to Saturday, until the dough runs out. Carryout orders can be placed via phone starting at 4 p.m. with scheduled pickups from 4:30 p.m. to 5:15 p.m.

12207 Darnestown Rd, Darnestown, MD 20878

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Inferno Pizzeria Napoletana founder and chef Tony Conte

J&J

22455 Davis Drive, Sterling, Virginia 20164

Grazie Nonna chef Julian Addison recently expanded his NYC-style pizza place across state lines with a new locale inside Crooked Run Fermentation’s brewery in Virginia. Union Market-born J&J sells classic pies and creative pizzas, like kale, cream, and caramelized onions on the Cream of the Crop.

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22455 Davis Drive, Sterling, Virginia 20164

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Two pizzas are being picked up by hands on a wooden table, surrounded by Caesar salad, mozzarella sticks, chicken wings, and pints of beers — Enjoy signature New York pies and sides while sipping on Crooked Run brews.

M&N's Pizza

7750 Old Georgetown Rd, Bethesda, MD 20814

This Bethesda pizza shop made Yelp’s Top 100 U.S. Restaurants last year for its creative “whacky” pies that include Korean, Indian, Thai, Chinese, and even Mexican-leaning toppings. The shop is also famous for the fried dough pizzas, which are best covered in a curry with fresh diced aromatics on top. Spicy masala fries and honey pillows, a fried dough dessert covered in honey and cinnamon, complete the perfect order at the neighborhood spot.

7750 Old Georgetown Rd, Bethesda, MD 20814

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Little Beast Cafe & Bistro

5600 Connecticut Ave NW, Washington, DC 20015

Chevy Chase’s cute neighborhood stalwart sends out all sorts of reliable brick-oven pies. The Works is covered in sausage, pepperoni, bacon, caramelized onions, and an array of vegetables. Feeling hungrier? Little Beast also has a strong showing of thick, Detroit-style pies, all available for dine-in, takeout, and delivery.

5600 Connecticut Ave NW, Washington, DC 20015

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Comet Ping Pong

5037 Connecticut Ave NW, Washington, DC 20008

The long-running, upper Northwest neighborhood pizza parlor has made a name for itself with a pepperoni and jalapeno “hottie,” a mushroom and bacon “smoky,” and a lamb sausage-packed “Ca-lamb-ity J’s.” The lemony chickpea salad has a following in its own right, and the house ranch is the perfect dip for pizza crusts. There’s a convenient carryout tent with picnic tables, a bar, and fire pits in the parking lot out back, and the dining room is back to operating on a first-come, first-served basis.

5037 Connecticut Ave NW, Washington, DC 20008

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A row of pies on a table. — A parade of pies at Comet Ping Pong.

Timber Pizza Company

809 Upshur St NW, Washington, D.C. 20011

Former Eater Young Gun Daniela Moreira works wonders with her wood-fired oven in the close quarters of this neighborhood spot in Petworth, producing specialty pies with ingredients like cured chorizo, beef bolognese, roasted sweet potatoes, and kale. The small dining room opens at 5 p.m. Weekend breakfast starting at 8 a.m. brings on wood-fired empanadas and bagels from popular sibling spot Call Your Mother deli. There’s also a Timber offshoot in an airport (DCA) and in Ballston’s Quarter Market food hall, called Turu’s, that sells sturdier pizzas closer to a New York-style pie. Order pickup online. Timber just made its anticipated Annapolis debut this week.

809 Upshur St NW, Washington, D.C. 20011

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2 Amys

3715 Macomb St NW, Washington, D.C. 20016

Many chefs frequent 2 Amys on their days off, endorsing an unpretentious family restaurant that remains the standard for Neapolitan pizza in the District. The visibly scorched, wood-fired pies have attracted obsessives for 20 years. During the pandemic, 2 Amys owner Peter Pastan installed a second pizza oven in the main dining room to fuel a transition to takeout. But the beloved neighborhood spot near the National Cathedral has welcomed regulars back on-site with indoor and patio dining (walk-ins only). Takeout is still available here. Pastan’s son, Oliver, recently opened an Italian place in Mt. Pleasant called Bar del Monte that also serves wood-fired pizza.

3715 Macomb St NW, Washington, D.C. 20016

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Sonny’s Pizza

3120 Georgia Ave NW, Washington, DC 20010

These square slices of grandma-style pie on focaccia-like crust are unlike anything else in the city. A pizza garden behind the ’70s rec room style dining room in Park View offers an airy place to drink natural wines and large-format bottles of craft beer. Sonny’s is open Wednesday to Friday at 5 p.m. and weekends starting at noon. Customers can order (free) delivery or takeout. Sister bar No Kisses sits next door.

3120 Georgia Ave NW, Washington, DC 20010

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A Wolfie pizza from Sonny’s with mozzarella, pepperoni, onions, and roasted red peppers — A Wolfie pizza from Sonny’s with mozzarella, pepperoni, onions, and roasted red peppers.

Martha Dear

3110 Mt Pleasant St NW, Washington, DC 20010

Near the end of 2020, Tara Smith and Demetri Mechelis opened Martha Dear for takeout only, teasing customers with a panoply of savory smells wafting out of the domed pizza oven inside the lower-level space in Mt. Pleasant. The 12-inch sourdough pizzas, initially available through a limited amount of online preorders, were an instant hit, building a fast following with a uniquely bubbly dough and topping combinations like ‘nduja and peppers. Now the shop has scaled up a bit, batting back the scarcity and opening a patio where customers can eat the pizza while it’s hot, maybe alongside a bottle of Greek wine. Spring for a side of garlic-and-anchovy bagna cauda dip for dunking the crusts.

3110 Mt Pleasant St NW, Washington, DC 20010

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A whole pie topped with sausage and peppers, sitting on a steel pan. — Martha Dear’s “Sausage + Peppers” sourdough pizza with tomato, mozzarella, onions, peppers, and ‘nduja sausage.

Menomale (Multiple locations)

2711 12th St NE, Washington, D.C. 20018

The cozy Neapolitan place in Brookland sources ingredients from the Campania region of Italy and boasts a crust that sets the bar for elasticity in D.C. The dough doubles as the bread for wood-fired panuozzo sandwiches full of Italian cured meats and fresh mayonnaise. It’s open for dine-in and takeout six days a week (closed Tuesdays). A second outpost in NoMa also offers a rectangular Roman-style pizza decorated edge to edge in toppings like bolognese sauce or salami and artichokes. A third location could be coming to Hyattsville, Maryland.

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2711 12th St NE, Washington, D.C. 20018

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A prosciutto pizza from Menomale

Slice & Pie

2221 14th St NW, Washington, DC 20009

Slice & Pie, just named one the top 50 pizza places in the U.S., is a late-night beacon for pies on 14th Street NW until as late as 3 a.m. on weekends. Its pizzaiolo Giulio Adriani swears by Italian flours to develop the perfect crust, plus sauce made from Italian tomatoes and handmade mozzarella. Pizza by the slice (or whole pie) showcases New York, Sicilian, and Detroit styles. Order pickup online or order sit-down service from its next-door sibling Lucy. Another location is also set to open in the next three months at the Parks at Water Reed.

2221 14th St NW, Washington, DC 20009

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Duccini's

1778 U St NW (at Florida Ave NW), Washington, D.C. 20009

The winner of an informal jumbo slice pizza crawl, Duccini’s is known for having one the best affordable, huge slices of pizza that you can eat after last-call or even sober. With locations in Adams Morgan, Shaw, and Falls Church, Virginia open until 4 or 5 a.m., you can almost always satisfy your cravings for a jumbo slice.

1778 U St NW (at Florida Ave NW), Washington, D.C. 20009

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A slice at Duccini’s, dripping with grease.

Lupo Pizzeria

1908 14th St NW, Washington, DC 20009

Lahlou Restaurant Group expanded its Logan Circle reach with the addition of a casual pizzeria next to pasta parlor Lupo Verde. An Italian brick oven set to 700 degrees sends out popular pies like a classic Margherita, spicy pie with salami and Calabrian chiles, or creative carbonara variety with pecorino cream, pork cheek, egg yolk, and black pepper. Squid ink works its way into the dough of another pizza for a natural sea salt taste, finished with calamari, prawns, and mussels.

1908 14th St NW, Washington, DC 20009

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Carbonara pizza with pecorino cream, pork cheek, egg yolk, and a liberal sprinkling of black pepper. — Lupo Pizzeria’s carbonara pizza comes topped with pecorino cream, pork cheek, egg yolk, and a liberal sprinkling of black pepper.

Pupatella

1801 18th St NW, Washington, DC 20009

Pupatella may have humble roots — it started out as a food cart in neighboring Ballston a decade ago — but its reputation as a source for certified Neapolitan pizza has only grown since. The Northern Virginia-based company now has a D.C. location in Dupont Circle with another in Capitol Hill. Order online for pickup, with dine-in available indoors and across its patio.

1801 18th St NW, Washington, DC 20009

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A chef putting a pizza in a domed oven. — Pupatella owner Enzo Algarme and his latest 6-ton pizza oven in Dupont Circle.

Alfreda

2016 P Street Northwest, Washington, District of Columbia 20036

Renowned chef Russell Blue Smith, a Wolfgang Puck protege who spent years at the Source and Cut, breaks out of the fine dining world with a personal pizza project to call his own. Smith pays extra attention to the dough, relying on a sourdough starter to provide a subtle sweetness to his New York-style crust. Straightforward pies include red tomato, white cheese, plain (gluten-free), and seasonal pies.

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2016 P Street Northwest, Washington, District of Columbia 20036

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Alfreda’s 12-inch pies take a trip through a brick oven.

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Boogy and Peel

1 Dupont Cir NW, Washington, D.C. 20036

Rose’s Luxury alum Rachael Jennings broke out of the fine-dining world with a “bastardized Neapolitan” pizza place for Dupont. One pie takes tips from McD’s Big Mac, while another cold cut and fontina-topped pizza mimics the taste of the popular G-Man Italian sub at Capitol Hill’s Mangialardo. The eatery’s playful spirit is evident in everything from her pizzeria’s name (Boogy is a tribute to her beloved dog), a 30-seat dining room with bright blue tones and neon signage and squiggles, and the names of the pizzas (one of the pies is her friend’s Instagram handle). Happy hour is everyday from 4:30 p.m. to 6:30 p.m. and all day on Thursdays.

1 Dupont Cir NW, Washington, D.C. 20036

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Stellina Pizzeria (Multiple locations)

399 Morse St NE, Washington, DC 20002

Italian owners Antonio Matarazzo and Matteo Venini brought this bright, counter-service place to the Union Market neighborhood in April 2019. Venini’s hit neo-Neapolitan pies — boosted by high-hydration dough and a 48-hour fermentation — include a cacio e pepe variety with pecorino Romano, buffalo mozzarella, and toasted black pepper. Its patio is open on a first-come, first-served basis, along with takeout, delivery, and indoor/outdoor seating from Tuesdays to Sundays. Stellina added a Mt. Vernon Triangle outpost and has a Northern Virginia location in the Village at Shirlington, too.

399 Morse St NE, Washington, DC 20002

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A pizza with a puffy crust from Stellina

All-Purpose (Multiple locations)

1250 9th St NW, Washington, D.C. 20001

Flavors from chef Mike Friedman’s New Jersey childhood take on new life on deck oven-baked crusts topped with ingredients spanning from hen-of-the-woods mushrooms to ‘nduja and capicola bacon. The original can be found in Shaw, and its waterfront sibling is in Navy Yard. A casual offshoot called AP Pizza Shop brought deck-oven pies to Bethesda earlier this year. Start with the baked eggplant Parm, and save half of your pizza for later. Open at 5 p.m. for takeout in Shaw and Navy Yard, delivery via DoorDash and Caviar, and on-site dining, with weekend brunch now available at both.

1250 9th St NW, Washington, D.C. 20001

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Pizzas at All-Purpose Capitol Riverfront are complemented by six different dipping sauces. — Pizzas at All-Purpose Capitol Riverfront.

Pizzeria Paradiso (Multiple locations)

3282 M St NW, Washington, D.C. 20007

This local haven for wood-fired pizzas and craft beer, founded by chef Ruth Gresser in 1991, offers a long list of 9- or 12-inch pies for indoor/outdoor dining and takeout or delivery. In addition to Georgetown and Dupont Circle, Pizzeria Paradiso boasts outposts sit in Spring Valley and Hyattsville, Maryland.

3282 M St NW, Washington, D.C. 20007

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Il Canale

1065 31st St NW, Washington, DC 20007

This Georgetown restaurant and celebrity favorite serves Neapolitan pizza certified by the Associazione Verace Pizza Napolentana. The requirements include using a wood-burning dome oven that reaches a temperature of around 900 degrees, hand-formed dough, "00" wheat flour, Italian tomatoes, and certified buffalo mozzarella. Order takeout or delivery here, or book a seat for lunch and dinner daily.

1065 31st St NW, Washington, DC 20007

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A man smelling a pizza. — Il Canale’s iconic pies are still going strong.

The Little Grand

808 7th St NE (at H St NE), Washington, D.C. 20002

All Souls, Shaw’s corner industry hangout for alcohol (but no food) since 2013 switches things up at its cozy Atlas District sibling with the addition of sourdough-based pizza. The partners tapped NYC vet pizzaiolo Bobby Hellen to help construct New York-ish”-style round and square “Sicilian-ish” pies. There’s also a familiar list of local beers, eclectic wines, and classic cocktails like a Manhattan, daiquiri, Negroni, and martini.

808 7th St NE (at H St NE), Washington, D.C. 20002

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Pies at Little Grand.

Tonari

707 6th St NW, Washington, D.C. 20001

Chef Katsuya Fukushima, behind the Daikaya Group restaurants, operates the only wafu Italian spot in the city dishing out Italian pizzas, pastas, and appetizers made with Japanese ingredients. The pizza at Tonari takes an even crazier spin on that fusion, serving Detroit-style pizza with brick cheese on top of a three-day-proofed crust made out of Hokkaido wheat flour. These thick, square pie flavors change seasonally, but the mentaiko & corn, unagi (barbecue eel), and Japanese Philly are current favorites. Don’t miss out half-off pizzas at happy hour Tuesday through Friday from 5 to 7 p.m.

707 6th St NW, Washington, D.C. 20001

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The beloved mentaiko and corn pizza, with corn and corn puree covered in brick cheese and a drizzle of mentaiko-filled mayo.

Della Barba Pizza

1382 East Capitol St NE, Washington, DC 20003

D.C.’s dearly missed Della Barba, which got its start out of an Ivy City kitchen in 2018, found a home to call its own on Capitol Hill in fall 2022. Owner and head chef Joey Barber honors four kinds of regional styles—Detroit, Chicago, New York, and Sicilian—under one roof. Opt for takeout, delivery, or dine-in service.

1382 East Capitol St NE, Washington, DC 20003

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Della Barba offers an array of regional pizza styles.

La Casina DC

327 7th St SE, Washington, D.C. 20003

Angela and her husband Fabrizio Costantini brought a slice of their native Rome to Eastern Market in 2021 with the opening of a Roman pinsa place. The menu specializes in cloud-like “pinsa” — a pizza that’s curiously crispy on the outside but super soft in the center. Favorites include its ultra-fresh Margherita built with mozzarella Fior di Latte, extra virgin olive oil, and fresh basil or a white La Porchetta pie jazzed up with truffle oil. Don’t sleep on starters like its Italian artichoke “bouquet” and cacio e pepe-flavored arancini.

327 7th St SE, Washington, D.C. 20003

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Ballston Local

900 N Glebe Rd, Arlington, VA 22203

Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams in 2021. The counter service-style neighborhood restaurant focuses on what Johnston describes as “Brooklyn-style” pizza that he forms with Caputo flour and Grande Italian cheese before baking in a deck oven at 600 degrees. Slices start at $4 by the slice, and whole pies are $19. An array of pizza flavors includes cacio y pepe and a three meat-topped pork store special.

900 N Glebe Rd, Arlington, VA 22203

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A pie from Ballston Local. — A New York-style pizza from Ballston Local.

Slice Joint

1401 Pennsylvania Ave. SE, Washington, DC 20003

This pizza stand inside the Roost food hall in Capitol Hill provides an all-too-convenient meal for fellow vendors who swear by the New York-style pieces that spill over the edges of white paper plates. Owner Rachel Marie, who spent four years at Roberta’s in Brooklyn before partnering with Neighborhood Restaurant Group to open the original Slice Joint in New York, brings joy to plain cheese purists first but has plenty of other tricks in store. There are white pies, spicy pepperoni square pies, and creative specials like eggplant Parm pizza. Open daily at 11 a.m.

1401 Pennsylvania Ave. SE, Washington, DC 20003

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A full pizza with people removing slices. — Plain cheese slices from Slice Joint at the Roost food hall

Side Door Pizza

909 New Jersey Ave SE, Washington, DC 20003

A small side door at Scarlet Oak in Navy Yard explains the name behind the ghost kitchen inside that’s been going strong since it’s fall 2020 debut. Neighborhood regulars flock to the mini takeout operation to pick up Detroit-style pizzas baked with Wisconsin brick and mozzarella cheeses and finished with a double racing stripe of zesty pizza sauce. There’s cheese, pepperoni, and a “Fahgettaboudit” option that piles on homemade Italian sausage, roasted peppers, and grilled onions. Co-owner Brian Schram was inspired to bring Detroit-style pies to Navy Yard after a visit to underground L.A. hotspot Dough Daddy while quarantining out West.

909 New Jersey Ave SE, Washington, DC 20003

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Stracci Pizza

106 Hume Ave, Alexandria, VA 22301

Tom Cardarelli, the former chef at Vermillion in Old Town, was working on a plan to open his own place when the pandemic began. Instead, he and his wife, Annalisa, opened a Roman-style pizza trailer named after the straciatella cheese he makes by soaking freshly pulled mozzarella in cream. Stracci then took over a coffee and wine bar in Del Ray, finding a long-term parking spot while adding outdoor seating and an indoor bar for craft beers, Italian wines, and apertivos. Order pickup online.

106 Hume Ave, Alexandria, VA 22301

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The namesake Stracci pizza has fresh stracciatella cheese, tomato, basil, and olive oil

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