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Pizza at Alta Strada
Pizza at Alta Strada
Michelle Goldchain

The Hottest New Pizzas in D.C.

Try these new pies in and around Washington.

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Pizza at Alta Strada
| Michelle Goldchain

It's pretty hard to get tired of pizza. Fortunately, local restaurateurs are always opening new places or coming up with new pies to keep things interesting.

Here are several new additions to the scene this year. Featured here are new restaurants and pizza spots with new chefs. This map features a couple of chains, but it's worth noting Rockville recently got its own Mellow Mushroom, and a few more &pizza and Matchbox locations opened this year. Chain pizzeria Naked Pizza also rebranded as NKD (though lost a location along the way) and unveiled a more contemporary look along with some menu changes.

This list also highlights several different styles. The wood-fired Neapolitan trend doesn't show any signs of waning, but D.C. now has more options for St. Louis-Style, New Jersey, Chicago deep-dish, and even Sicilian.

Plus, even more pizza is on the horizon. Little Coco's (Jackie Greenbaum's new Italian restaurant), Casolare (Michael Schlow's fourth D.C. area restaurant), and the second Lupo Verde in Palisades should all have it on their menus when they open later this summer.

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All Purpose

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The collaboration between two teams (Red Hen and Boundary Stone) features pizzas made in old school deck ovens. They're topped with such items pepperoni and honey and mushrooms, truffles, and tallegio. There's also salumi, charcuterie, antipasti, and bruschetta.

Alta Strada

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Chef Michael Zentner oversees the kitchen at Michael Schlow's new Italian trattoria. The thin-crust pizzas are a cross between the styles of New York, Rome, and Naples topped with items like prosciutto and arugula or broccoli rabe and sausage. The menu also offers antipasti, fresh pastas, and entrees.

Michelle Goldchain

Ardeo + Bardeo

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Kelly Bunkers is the new chef at Ardeo+Bardeo. He recently added a ramps pizza with soppressata, potatoes, morels, ramps, and ricotta. Also find toppings like wild mushrooms with goat cheese or speck with burrata and basil.

Argia's

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The longtime Italian restaurant recently got a new chef in Steven Benincasa. There's a classic Margherita or order toppings like grilled vegetables, chicken, prosciutto and arugula, or a slew of Italian meats like sliced meatballs, pancetta, Italian sausage, and pepperoni.

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Bozzelli's Italian Deli

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This Virginia-based pizzeria and deli opened an outpost in D.C. this year. Toppings include cheese, pepperoni, and mushrooms, but there's also a St. Louis-style pie with a cracker-thin crust topped with a custom cheese blend and sliced into squares.

Declaration

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The team behind Lincoln and Teddy & The Bully Bar now salute Thomas Jefferson with Declaration. There are 13 different pizzas, each representing one of the original colonies. Maryland's comes with mushrooms, egg, Idiazabal cheese, and truffle while the Virginia pie is topped with Smithfield ham, arugula, lemon, olive oil, oven roasted tomatoes, and fresh mozzarella.

Inferno Pizzeria Napoletana

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Gaitherburg got a new pizza place thanks to chef and owner Tony Conte, formerly of Jean Georges in New York and the Oval Room. The glowing, wood-burning oven turns out lightly singed Neapolitan pizzas topped with prosciutto and arugula, egg with shaved truffles and roasted potatoes with onions, or smoked mozzarella and rosemary. There are also seasonal salads and simple desserts often highlighting homemade soft serve ice cream.

Official

Lena's Wood-Fire Pizza & Tap

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Find a variety of pies at this pizzeria by Alexandria Restaurant Partners. The menu features toppings ranging from New England clam to sausage and peppers. Plus try appetizers like a giant meatball and polenta fries, panini, pastas and salad. There's even Nutella pizza for dessert.

Mod Pizza

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This Seattle-based chain now has two locations (Vienna and Silver Spring) in the region. The fast-casual style pizzas feed one or two and come topped with barbecue chicken and blue cheese, artichokes and garlic, mushrooms and sausage, and more.

Pi Pizzeria

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The Midwest is well-represented at Pi Pizzeria, which serves both thin St. Louis-style pizza along with Chicago deep dish. There's now a Bethesda location in addition to the store in D.C. Try the Cubano with ham, cheese, and mustard instead of red sauce. The Meat-ing House pie also comes topped with pastrami, sauerkraut, and Swiss cheese.

Pizzeria Vetri

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This acclaimed Philly-based pizzeria just opened in D.C. courtesy of chef Marc Vetri. It's known for both rectangular Sicilian pies called pizza al taglio and round Neapolitan-style pizzas. The also serve rotolos— crispy rolls of pizza dough filled with ricotta, mortadella, and topped with pistachio pesto. The bar serves beer, wine, and cocktails.The restaurant has also collaborated with Katsuya Fukushima of Daikaya on a miso honey gelato.

Timber Pizza Company

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This pop-up pizzeria turned brick-and-mortar is now open in Petworth. The wood-fired pies are inspired by the Neapolitan style, but they're not strictly traditional. Also choose from salads, a few small plates, and a small selection of desserts.

This new addition to Bethesda makes New York-style pizza.

Official

All Purpose

The collaboration between two teams (Red Hen and Boundary Stone) features pizzas made in old school deck ovens. They're topped with such items pepperoni and honey and mushrooms, truffles, and tallegio. There's also salumi, charcuterie, antipasti, and bruschetta.

Alta Strada

Chef Michael Zentner oversees the kitchen at Michael Schlow's new Italian trattoria. The thin-crust pizzas are a cross between the styles of New York, Rome, and Naples topped with items like prosciutto and arugula or broccoli rabe and sausage. The menu also offers antipasti, fresh pastas, and entrees.

Michelle Goldchain

Ardeo + Bardeo

Kelly Bunkers is the new chef at Ardeo+Bardeo. He recently added a ramps pizza with soppressata, potatoes, morels, ramps, and ricotta. Also find toppings like wild mushrooms with goat cheese or speck with burrata and basil.

Argia's

The longtime Italian restaurant recently got a new chef in Steven Benincasa. There's a classic Margherita or order toppings like grilled vegetables, chicken, prosciutto and arugula, or a slew of Italian meats like sliced meatballs, pancetta, Italian sausage, and pepperoni.

Official

Bozzelli's Italian Deli

This Virginia-based pizzeria and deli opened an outpost in D.C. this year. Toppings include cheese, pepperoni, and mushrooms, but there's also a St. Louis-style pie with a cracker-thin crust topped with a custom cheese blend and sliced into squares.

Declaration

The team behind Lincoln and Teddy & The Bully Bar now salute Thomas Jefferson with Declaration. There are 13 different pizzas, each representing one of the original colonies. Maryland's comes with mushrooms, egg, Idiazabal cheese, and truffle while the Virginia pie is topped with Smithfield ham, arugula, lemon, olive oil, oven roasted tomatoes, and fresh mozzarella.

Inferno Pizzeria Napoletana

Gaitherburg got a new pizza place thanks to chef and owner Tony Conte, formerly of Jean Georges in New York and the Oval Room. The glowing, wood-burning oven turns out lightly singed Neapolitan pizzas topped with prosciutto and arugula, egg with shaved truffles and roasted potatoes with onions, or smoked mozzarella and rosemary. There are also seasonal salads and simple desserts often highlighting homemade soft serve ice cream.

Official

Lena's Wood-Fire Pizza & Tap

Find a variety of pies at this pizzeria by Alexandria Restaurant Partners. The menu features toppings ranging from New England clam to sausage and peppers. Plus try appetizers like a giant meatball and polenta fries, panini, pastas and salad. There's even Nutella pizza for dessert.

Mod Pizza

This Seattle-based chain now has two locations (Vienna and Silver Spring) in the region. The fast-casual style pizzas feed one or two and come topped with barbecue chicken and blue cheese, artichokes and garlic, mushrooms and sausage, and more.

Pi Pizzeria

The Midwest is well-represented at Pi Pizzeria, which serves both thin St. Louis-style pizza along with Chicago deep dish. There's now a Bethesda location in addition to the store in D.C. Try the Cubano with ham, cheese, and mustard instead of red sauce. The Meat-ing House pie also comes topped with pastrami, sauerkraut, and Swiss cheese.

Pizzeria Vetri

This acclaimed Philly-based pizzeria just opened in D.C. courtesy of chef Marc Vetri. It's known for both rectangular Sicilian pies called pizza al taglio and round Neapolitan-style pizzas. The also serve rotolos— crispy rolls of pizza dough filled with ricotta, mortadella, and topped with pistachio pesto. The bar serves beer, wine, and cocktails.The restaurant has also collaborated with Katsuya Fukushima of Daikaya on a miso honey gelato.

Timber Pizza Company

This pop-up pizzeria turned brick-and-mortar is now open in Petworth. The wood-fired pies are inspired by the Neapolitan style, but they're not strictly traditional. Also choose from salads, a few small plates, and a small selection of desserts.

Vük

This new addition to Bethesda makes New York-style pizza.

Official

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