The iconic New Haven-style pizza parlor out of Connecticut opened its first-ever D.C. area outpost at Bethesda’s Westfield Montgomery Mall last month. Founded nearly 100 years ago, the cult chain maintains a devoted New England following for its chewy, coal-fired pies with a thin, oblong crust and charred finish. A second area location is en route to Alexandria.

Maryland’s secretive new pizza project specializes in hefty, Detroit-style pies cooked in a rectangular steel pan and finished with homemade tomato sauce, fresh pesto, hot honey, and imported Parmesan. Popular picks include “The Roni Boi” topped with pepperoni cups and “The Woodlands” with all types of thyme-roasted mushrooms. Open Thursday through Sunday for takeout and delivery. Another Underground Pizza sits in Baltimore.

The New York-style hitmaker blows Adams Morgan jumbo slices out of the water with a fresh new outpost at the top of the neighborhood’s nightlife strip. Best-selling options include its pepperoni pies and a white pizza with mushroom and onion (drizzling Mike’s Hot Honey on top is recommended). A pizza dough undergoes a 72-hour cold ferment, producing a crisp crust and a slightly sour flavor on stone deck ovens. Andy’s fifth location introduces a bottled cocktail program with colorful spritzes and creations from top bartenders. Open for dine-in or order online.

A hot pink pizza pad popped in February at a prominent D.C. corner next to Tin Shop’s sister bar Franklin Hall. Italian-born pizzaiolo Guilio Adriani sends out three kinds of styles (New York, upside-down Sicilian, and Detroit) by the slice, square, or whole pie. Adriani’s two-day fermented dough builds six types of New York-style pies, like a Hawaiian or mushroom and truffle oil-infused variety. Adriani consults on pizza projects around the world — most recently for Cake Boss star Buddy Valastro’s new Venetian Las Vegas restaurant — and he met the Tin Shop team while teaching a master class at nearby Pizza University. Daily hours are noon to 1 a.m. during the week and until 3 a.m. on weekends (midnight on Sundays) for takeout on pizza, meatball subs, garlic knots, dessert, beer, wine, and cocktails.

Arlington’s lively new hangout for thin-crust pies and equally crushable, low-ABV beers comes from Reverie chef Johnny Spero, Arlington bar owner Scott Parker, and Northern Virginia brewery Aslin Beer Company. Crispy, Chicago-style tavern pies ($16-$24) are with whole milk mozzarella, pecorino romano, and smoked tomato sauce. Spero’s named favorite on the menu is a white sauce little neck clam pie with basil, roasted garlic, and fontina.