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. Normally customers have to get in line before it opens to reserve a spot, but right now it’s open for takeout only. Inferno takes orders by phone starting at 2 p.m. Wednesday to Saturday for pickups that start at 4:30 p.m.

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.

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 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. During the COVID-19 crisis, Timber is offering a limited menu online for pickups. The small dining room opens at 5 p.m. Weekend breakfast bring on wood-fired empanadas and bagels from popular sibling spot Call Your Mother deli.

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.

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.

The Mess Hall restaurant incubator in Edgewood is home to one of the most intriguing mash-ups on the D.C. food scene: Motown Square’s tibs pizza. Chef Paulos Belay, a native Detroiter with Ethiopian roots, tops a rich, extra-crunchy square crust with Wisconsin brick cheese, mozzarella, and generous cubes of grass-fed beef. Slivers of bright green jalapeno and a thick, crimson-colored sauce studded with berbere spices make the spicy pie a scorcher. More typical flavors include an “OG,” with crushed tomatoes and basil, and “Belle Isle” barbecue chicken option. Order takeout or delivery here Thursday through Saturday.

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 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, and at a new setup inside a NoMa apartment building. 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.

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. Order online for pickup, with dine-in available indoors and across its patio.

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.

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 has a Northern Virginia location in the Village at Shirlington, too.

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.

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.

We the Pizza was Top Chef alum Spike Mendelsohn's second restaurant to debut in D.C. Pizza-makers can be seen stretching dough and piling on toppings through the storefront window down the block from Mendelshon’s burger joint, Good Stuff Eatery, in Capitol Hill. We the Pizza has since expanded to Arlington. Pie options range from spicy Buffalo chicken to a medley of Mediterranean toppings. Order online for pickup or delivery in Ballston, Crystal City, and Capitol Hill, with a new express outpost on U Street NW.

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.

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 Sunday.

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.

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.

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 only 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 Sunday, 11:30 a.m. to 9 p.m., for takeout or dine-in.