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A circular pie on a tiled table. — D.C. pie standby All-Purpose in Shaw and Navy Yard will open a casual offshoot in Bethesda this year.

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

by Eater Staff Updated Jul 5, 2023, 3:19pm EDT

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D.C. pie standby All-Purpose in Shaw and Navy Yard will open a casual offshoot in Bethesda this year.

| All-Purpose

by Eater Staff Updated Jul 5, 2023, 3:19pm 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.

Here are 25 tried-and-true pizza destinations around D.C.

—Updated by Tierney Plumb

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

12207 Darnestown Rd, Darnestown, MD 20878

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Inferno Pizzeria Napoletana founder and chef Tony Conte

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Little Beast Cafe & Bistro

Chevy Chase’s cute neighborhood stalwart sends out all sorts of reliable brick-oven pies. Creative toppings include a duck confit variety built with butternut puree, caramelized onion, squash, mozzarella, kale, and truffle honey. 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 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.

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.

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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. 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.

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.

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

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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.

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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

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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.

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12 Standout Restaurants for Contactless Ordering Around D.C.

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.

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

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A prosciutto pizza from Menomale

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In Bocca al Lupo

Hospitality duo Massimo and Carolyn Papetti, the owners of Chevy Chase’s mod Italian-American favorite I’m Eddie Cano and pint-sized Italian Bar next door, broke into pizza last summer with the opening of In Bocca al Lupo in Glover Park. Set to an Italian soccer-themed backdrop, the playful neighborhood addition centers around round Roman-style pies that sport crispy, cracker-thin crusts. Massimo enlisted his cousin Fulvio de Rosa — a pizzaioli maestro from Salerno, Italy — to man the kitchen.

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2400 Wisconsin Ave NW 1st Floor, Washington, DC 20007

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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.

2221 14th St NW, Washington, DC 20009

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7 Exciting New Pizza Places to Try Around D.C.

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 in sizable new Shaw digs, at Atlas Brew Works in Navy Yard, inside a NoMa apartment building, the top of Adams Morgan’s nightlife corridor, and Alexandria. 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.

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2016 9th St NW, Washington, DC 20001

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A pepperoni pie from Andy’s Pizza.

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27 D.C. Area Pizza Shops Still Open for Takeout and Delivery

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

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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.

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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 en route to 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.

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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

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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 AP Pizza Shop will bring Bethesda deck-oven pies this fall. 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.

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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.

European Market Kitchen & Cafe

The Palisades is home to this hidden European destination for imported retail goods, wines, art, and pizza. Owner Daniel Rossi’s pandemic-born project sends out crispy Neapolitan pies topped with everything from baby clams to pesto to figs. The Diavola (Calabrian chili pepper, salami, fresh mozzarella, and roasted peppers) is not to miss. Swing by six days a week from 11 a.m. to 9 p.m. (and Sundays from 10 a.m to 3 p.m.).

4418 MacArthur Blvd NW, Washington, DC 20007

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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

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

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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 last fall. 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.

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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 clam-topped New Haven option.

900 N Glebe Rd, Arlington, VA 22203

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

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Where to Eat and Drink Around Ballston

Pizzeria Orso

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.

400 S Maple Ave, Falls Church, VA 22046

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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

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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

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.

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

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

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Where to Eat in Alexandria’s Del Ray Neighborhood

VIA ROMA

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.

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4531 Telfair Blvd #110, Camp Springs, MD 20746

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

12207 Darnestown Rd, Darnestown, MD 20878

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Inferno Pizzeria Napoletana founder and chef Tony Conte

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. Creative toppings include a duck confit variety built with butternut puree, caramelized onion, squash, mozzarella, kale, and truffle honey. 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 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.

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. 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.

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.

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 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.

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

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A prosciutto pizza from Menomale

In Bocca al Lupo

2400 Wisconsin Ave NW 1st Floor, Washington, DC 20007

Hospitality duo Massimo and Carolyn Papetti, the owners of Chevy Chase’s mod Italian-American favorite I’m Eddie Cano and pint-sized Italian Bar next door, broke into pizza last summer with the opening of In Bocca al Lupo in Glover Park. Set to an Italian soccer-themed backdrop, the playful neighborhood addition centers around round Roman-style pies that sport crispy, cracker-thin crusts. Massimo enlisted his cousin Fulvio de Rosa — a pizzaioli maestro from Salerno, Italy — to man the kitchen.

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2400 Wisconsin Ave NW 1st Floor, Washington, DC 20007

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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.

2221 14th St NW, Washington, DC 20009

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Andy's Pizza (Multiple locations)

2016 9th St NW, Washington, DC 20001

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 in sizable new Shaw digs, at Atlas Brew Works in Navy Yard, inside a NoMa apartment building, the top of Adams Morgan’s nightlife corridor, and Alexandria. 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.

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2016 9th St NW, Washington, DC 20001

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A pepperoni pie from Andy’s Pizza.

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 en route to 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.

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 AP Pizza Shop will bring Bethesda deck-oven pies this fall. 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.

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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.

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European Market Kitchen & Cafe

4418 MacArthur Blvd NW, Washington, DC 20007

The Palisades is home to this hidden European destination for imported retail goods, wines, art, and pizza. Owner Daniel Rossi’s pandemic-born project sends out crispy Neapolitan pies topped with everything from baby clams to pesto to figs. The Diavola (Calabrian chili pepper, salami, fresh mozzarella, and roasted peppers) is not to miss. Swing by six days a week from 11 a.m. to 9 p.m. (and Sundays from 10 a.m to 3 p.m.).

4418 MacArthur Blvd NW, Washington, DC 20007

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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.

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 last fall. 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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