HalfSmoke’s New Ghost Kitchen Aims to Introduce a Regional Style of D.C. Pizza

A takeout and delivery operation that opened in Shaw this week is using Detroit-style pizza as a jumping off point to create a brand of uniquely D.C. pizza that’s crispy, crunchy, and soft in the middle. Operating out of Shaw mainstay HalfSmoke, Get Social pizza represents a collaboration between new corporate chef and partner Bart Hosmer and HalfSmoke founder and CEO Andre McCain.

Though elements of Detroit’s regional style of square pan pizza are still recognizable on the menu, McCain says Get Social has workshopped its dough to adopt traits of deep dish, Sicilian, and Neapolitan pies. Putting sauce on top of the cheese, a signature move from the Motor City, will be adjusted based on different flavors of pizza.

“D.C. is a place where millions across the country tend to relocate at one point or another,” McCain says. “What we set out to do is to cherry-pick highlights of the best pizza from the U.S., but also around the world. We deconstructed every aspect, from the cooking process to the toppings. We’re ready to have the same recognition New York and Chicago do.”

Simple go-tos like cheese and pepperoni will obviously be available to order, but Hosmer recommends trying one of his flavors with more unconventional toppings

Get Social [official]

For example, a Don’t Fake the Funk pizza features roasted mushroom, semisoft Italian taleggio cheese, and a crispy rosemary topping that yields a subtle crunch against the thick, focaccia-like dough.

Another recommendation from Hosmer, formerly a senior director of culinary for Marriott International, is an Influencer pizza full of Korean flavors. It piles on short rib braised in a sauce of gochujang, honey, and garlic, to go with pickled onions, cilantro-lime slaw, and tamari-roasted tomatoes.

Hosmer doesn’t want to neglect vegetarians, so he built a Burning Garden pizza that boasts spicy cauliflower, roasted peppers, poached eggs, and a smoked paprika aioli.

Get Social [official]

Hosmer and his team plan on partnering with neighborhood breweries to develop pizza and beer pairings. In the meantime, he recommends pairing pies with champagne or sparkling wine.

“When your mouth is coated with fat from cheese or pepperoni grease, a crisp wash of acidic bubbles cleanses the palate,” Hosmer says.

To celebrate the opening, Get Social will include a free order of cinnamon sugar doughnuts with each pizza purchased through December 18.

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