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D.C. pie standby All-Purpose has locations in Shaw and Navy Yard.
All-Purpose

The Essential Pizza Restaurants in D.C.

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

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D.C. pie standby All-Purpose has locations in Shaw and Navy Yard.
| All-Purpose

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 relative newcomer 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.

A slew of exciting new pizza places entered the fold this year, with area debuts from Slice & Pie and Lucy on 14th Street NW, New Haven-style import Frank Pepe in Bethesda and Alexandria, The Little Grand off H Street NE, Roman-style In Bocca al Lupo in Glover Park, Booey & Peel in Dupont Circle, and ghost kitchen TBD Pizza in Bethesda. D.C.’s dearly missed Della Barba will debut its new Capitol Hill digs later this summer.

Here are 22 tried-and-true pizza destinations around D.C.

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Inferno Pizzeria Napoletana

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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 takeout and dine-in at 5 p.m., Wednesday to Saturday, until the dough runs out.     

Inferno Pizzeria Napoletana founder and chef Tony Conte
Scott Suchman/For Inferno Pizzeria Napoletana

Comet Ping Pong

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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 clam-packed “Yalie.” 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.

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

Timber Pizza Company

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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. The Timber family added an offshoot in Ballston’s Quarter Market food hall, called Turu’s, that sells sturdier pizzas closer to a New York-style pie. Order pickup online.

Farrah Skeiky/Dimsum Media

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.

Sonny’s Pizza

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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 reopened next-door last summer.

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.
Sonny’s

Martha Dear

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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.

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.
Rey Lopez/Eater DC

Menomale (Multiple locations)

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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 year-old outpost in NoMa also offers a rectangular Roman-style pizza decorated edge to edge in toppings like bolognese sauce or salami and artichokes.

A prosciutto pizza from Menomale
A prosciutto pizza from Menomale
Scott Suchman/For the Washington Post

Andy's Pizza (Multiple locations)

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A 72-hour cold fermentation provides a hint of tang for the envelope-thin crust on this New York-style slice shop that quickly expanded since its debut in Tysons gallery. Andy’s can now be found at a pizza stand in Shaw, at Atlas Brew Works in Navy Yard, inside a NoMa apartment building, and now, at the top of Adams Morgan’s nightlife corridor. The company sells 18-inch pies and individual slices in classic flavors and specials like a popular white pie with mozzarella, provolone, roasted cremini mushrooms, and caramelized onions. One fun wrinkle at Andy’s is the ability to order a whole pizza with a different flavor on every slice. Order takeout or delivery online.

A pepperoni pie from Andy’s Pizza.
A pepperoni pie from Andy’s Pizza.
Andy’s Pizza

Lupo Pizzeria

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Lahlou Restaurant Group expanded its Logan Circle reach last summer 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. Chef Juan Olivera adds squid ink to the dough of another pizza for a natural sea salt taste, finished with calamari, prawns, and mussels.

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.
Rey Lopez/For Lupo Pizzeria

Pupatella

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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 a second en route to Capitol Hill. Order online for pickup, with dine-in available indoors and across its patio.

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

Red Light

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The first Detroit-style pizza to arrive in D.C. was the deep dish at this bar right in the thick of the nightlife strip on a lower section of 14th Street NW. Call for pickup or use Caviar and GrubHub for delivery to stock up on hefty slices. Wood-fired pies from sister spot Little Beast are worth a trip up to Chevy Chase.

Detroit original pepperoni pizza at Red Light
Detroit original pepperoni pizza at Red Light
Laura Chase de Formigny for The Washington Post via Getty Images

Stellina Pizzeria (Multiple locations)

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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 recently added a Mt. Vernon Triangle outpost and has a Northern Virginia location in the Village at Shirlington, too.

A pizza with a puffy crust from Stellina
A pizza with a puffy crust from Stellina
Rey Lopez/For Stellina

All-Purpose (Multiple locations)

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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 AP Pizza Shop is coming to Bethesda in 2022. 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.

Pizzas at All-Purpose Capitol Riverfront are complemented by six different dipping sauces.
Pizzas at All-Purpose Capitol Riverfront.
Rey Lopez/Eater D.C.

Pizzeria Paradiso (Multiple locations)

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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. On Thursday, July 21, its Dupont location bids farewell to D.C.’s 3 Stars Brewing with a tap takeover of its best-known beers. And on Sunday, July 24, Paradiso’s annual Christmas in July event is back with wintery brews and festive holiday decor.

Il Canale

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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.

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

Wiseguy NY Pizza (Multiple locations)

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Some pizza aficionados argue that this is the closest thing D.C. can get to a true New York-style pizzeria. The local chain serves thin slices, potent garlic knots, chicken rolls, and even Sicilian pies. Wiseguy has four locations and counting (Chinatown, Navy Yard, Rosslyn, and Pentagon City). The beloved brand was just snapped up by Thompson Hospitality and will likely balloon in size soon.

About eight separate slices of piza topped with basil, pepperoni, and varying toppings.
Assorted offerings at Wiseguy Pizza.
Wiseguy Pizza

Ballston Local

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Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams last spring. 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 clam-topped New Haven option.

A pie from Ballston Local.
A New York-style pizza from Ballston Local.
Rey Lopez/Eater DC

Pizzeria Orso

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Under the direction of 2941's executive chef Bertrand Chemel, Pizzeria Orso continues to supply Falls Church diners with gourmet brick-oven pies. The neighborhood eatery is known for its generous specials, salads, and unique pies like the Uovo Fritto, featuring fingerling potatoes, bacon and eggs. Order carryout or delivery online, 4 p.m. to 9 p.m., Tuesday to Friday, and starting at noon on weekends.

Slice Joint

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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.

Plain cheese slices from Slice Joint at the Roost food hall
Plain cheese slices from Slice Joint at the Roost food hall
Rey Lopez/Eater D.C.

Side Door Pizza

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A small side door at Scarlet Oak in Navy Yard explains the name behind the ghost kitchen inside that’s been going strong since at 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.

Stracci Pizza

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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.

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

VIA ROMA

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While it’s a trek out to Camp Springs, year-old Via Roma is worth the trip to sample its cloud-like “pinsa” pizza that’s curiously crispy on the outside but super soft in the center. Its Naples native owner/operator Biagio Cepollaro claims his is the first DMV restaurant that specializes in the three-day dough. A namesake white pie features roasted peppers, artichokes, zucchini, cherry tomato, and fontina and pecorino cheeses, or go the opposite route with a meaty red pie topped with pepperoni, ham, sausage, and salami. Open Tuesday to Saturday, 11:30 a.m. to 9 p.m., and starting at 2 p.m. on Sunday, for takeout or dine-in. D.C. got its own Roman pinsa place last fall with the opening of La Casina in Eastern Market.

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 takeout and dine-in at 5 p.m., Wednesday to Saturday, until the dough runs out.     

Inferno Pizzeria Napoletana founder and chef Tony Conte
Scott Suchman/For Inferno Pizzeria Napoletana

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 clam-packed “Yalie.” 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.

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

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. The Timber family added an offshoot in Ballston’s Quarter Market food hall, called Turu’s, that sells sturdier pizzas closer to a New York-style pie. Order pickup online.

Farrah Skeiky/Dimsum Media

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.

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 reopened next-door last summer.

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.
Sonny’s

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.

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.
Rey Lopez/Eater DC

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 year-old outpost in NoMa also offers a rectangular Roman-style pizza decorated edge to edge in toppings like bolognese sauce or salami and artichokes.

A prosciutto pizza from Menomale
A prosciutto pizza from Menomale
Scott Suchman/For the Washington Post

Andy's Pizza (Multiple locations)

A 72-hour cold fermentation provides a hint of tang for the envelope-thin crust on this New York-style slice shop that quickly expanded since its debut in Tysons gallery. Andy’s can now be found at a pizza stand in Shaw, at Atlas Brew Works in Navy Yard, inside a NoMa apartment building, and now, at the top of Adams Morgan’s nightlife corridor. The company sells 18-inch pies and individual slices in classic flavors and specials like a popular white pie with mozzarella, provolone, roasted cremini mushrooms, and caramelized onions. One fun wrinkle at Andy’s is the ability to order a whole pizza with a different flavor on every slice. Order takeout or delivery online.

A pepperoni pie from Andy’s Pizza.
A pepperoni pie from Andy’s Pizza.
Andy’s Pizza

Lupo Pizzeria

Lahlou Restaurant Group expanded its Logan Circle reach last summer 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. Chef Juan Olivera adds squid ink to the dough of another pizza for a natural sea salt taste, finished with calamari, prawns, and mussels.

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.
Rey Lopez/For Lupo Pizzeria

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 a second en route to Capitol Hill. Order online for pickup, with dine-in available indoors and across its patio.

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

Red Light

The first Detroit-style pizza to arrive in D.C. was the deep dish at this bar right in the thick of the nightlife strip on a lower section of 14th Street NW. Call for pickup or use Caviar and GrubHub for delivery to stock up on hefty slices. Wood-fired pies from sister spot Little Beast are worth a trip up to Chevy Chase.

Detroit original pepperoni pizza at Red Light
Detroit original pepperoni pizza at Red Light
Laura Chase de Formigny for The Washington Post via Getty Images

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 recently added a Mt. Vernon Triangle outpost and has a Northern Virginia location in the Village at Shirlington, too.

A pizza with a puffy crust from Stellina
A pizza with a puffy crust from Stellina
Rey Lopez/For Stellina

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 AP Pizza Shop is coming to Bethesda in 2022. 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.

Pizzas at All-Purpose Capitol Riverfront are complemented by six different dipping sauces.
Pizzas at All-Purpose Capitol Riverfront.
Rey Lopez/Eater D.C.

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. On Thursday, July 21, its Dupont location bids farewell to D.C.’s 3 Stars Brewing with a tap takeover of its best-known beers. And on Sunday, July 24, Paradiso’s annual Christmas in July event is back with wintery brews and festive holiday decor.

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.

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

Related Maps

Wiseguy NY Pizza (Multiple locations)

Some pizza aficionados argue that this is the closest thing D.C. can get to a true New York-style pizzeria. The local chain serves thin slices, potent garlic knots, chicken rolls, and even Sicilian pies. Wiseguy has four locations and counting (Chinatown, Navy Yard, Rosslyn, and Pentagon City). The beloved brand was just snapped up by Thompson Hospitality and will likely balloon in size soon.

About eight separate slices of piza topped with basil, pepperoni, and varying toppings.
Assorted offerings at Wiseguy Pizza.
Wiseguy Pizza

Ballston Local

Jason Johnston, the former executive chef at MGM National Harbor, brought Ballston the pizza parlor of his dreams last spring. 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 clam-topped New Haven option.

A pie from Ballston Local.
A New York-style pizza from Ballston Local.
Rey Lopez/Eater DC

Pizzeria Orso