From dollar slices to gourmet versions in the finest restaurants, pizza is ubiquitous in the city, but where to head for the absolute best pizza Washington, DC is offering? The answer: all over. From Capitol Hill to Georgetown, the best Italian restaurants in DC are hawking all kinds of pizza-pie fabulousness, from thick and sinful to paper thin and super-traditional, For the best pizza in Washington, DC, look no further than the list below.
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Best pizza in Washington, DC
Though you’re likely to eat your face off at 2 Amys, consider grabbing a snack beforehand: The secret is out on this Cleveland Park restaurant, and wait times can stretch over an hour. But the Neapolitan pies, which meet Italy’s precise Denominazione di Origine Controllata (DOC) standards, are worth it. 2 Amys tends to draw a family crowd, so anticipate a seat next to a marinara-flinging toddler. Otherwise, enjoy pies like the puttanesca (tomato sauce, rapini, mozzarella, sliced garlic, anchovy and hot pepper) and stellar calzones distraction free.
The owners of 2 Amys and Garden District joined forces to open this sun-filled, high-ceilinged eatery. The 42-seat space radiates warmth (from the oak-fueled fire in the corner) and aromas of freshly milled flour (from the large hand-crank grain mill at the back of the restaurant). A charcuterie plate of house-cured meats pairs well with specialty cocktails crafted with house-made vermouth. With fluffy-yet-flat crust, a slight char, and fresh toppings, the pizzas here are easily the best in the neighborhood.
Before you’re handed a menu and led to your table, you’ll be greeted by a fiery host at this hidden treasure in Brookland: a gigantic, 900-degree wood-burning oven. Ettore Rusciano, an Italian pizzaiolo who owns the restaurant with his wife, Mariya, mans the behemoth, churning out Neapolitan-style pies with blistery crusts. Opt for the Chef’s Special, a harmonious blend of mozzarella, cherry tomatoes, arugula, prosciutto di parma, grana padano and olive oil.
Good quality, wood-oven pizza that keeps locals coming back for more. Expect to wait for a table, even at the larger Georgetown location. The salad of white beans and tuna, plus the antipasti plate of salami and Italian cheeses, are worth considering if pizza is not your thing. But do try the effervescent lemonade.
You heard the cashier right: He just asked what kind of a-BEETS you’d like. The word describes the type of Neapolitan-style pizza you’ll find around New Haven, Connecticut. It’s characterized by a thin, crispy crust and mozzarella-less toppings (though Pete’s will throw some on if you ask for it). The star of the show is New England favorite New Haven, topped with clams, garlic, oregano, olive oil and pecorino romano.
If you close your eyes while eating a Wiseguy slice and imagine blaring taxi horns, you’d swear you were in the Big Apple. Wiseguy draws a mixed crowd in the wee hours for its garlic knots, white pizza and the grandpa pie—a square-shaped piece of ’za made with a slightly thicker crust that takes up to an hour to bake. It’s topped with homemade marinara, mozzarella, Parmigiano-Reggiano, garlic olive oil and fresh basil.
Every pizza pie arrives with a side of scissors at this 14th Street hot spot. No, you’re not here to do arts and crafts: Executive chef Jonathan Copeland does this to ensure the crust is crispy and crunchy by the time it arrives at your table, and not surrounded by sauce. (If you can get a seat, that is—though luckily this joint takes reservations.) Pizza toppings are plucked straight from the Italian countryside, including grana padano, nostralina olives and pecorino romano. If you’re looking for the real deal, you’ve found it.
Since 1976, Vace has served as the District’s go-to Italian deli. Need hand-stuffed ravioli? Fresh pasta? Oil-packed tuna? Done, done and done. But perhaps their most popular item is their pizzas, which may look a little funny for the uninitiated. Rather than sprinkling cheese on top of the marinara sauce, it’s presented as a thick, melty layer below. The reasoned for this? They just felt like it, says owner Diana Calcagno says. Who are we to judge?
Graffiato still packs a punch and draws huge crowds. Order a local brew or a draft Prosecco, and then try the Jersey Shore pizza—wood-fired dough teeming with crispy calamari, tomato, provolone, and a chili-flake sauce—and you’ll understand why. The salty-crispy-sweet notes in the maple-charred Brussels sprouts will play with your taste buds, too, as will the tender gnocchi arranged with braised pork and drizzled with a creamy burrata sauce.
What started as a small pizza joint on H Street in 2012 has since grown to more than 10 storefronts across the DC area. The only thing faster than &pizza’s expansion is the speed at which it cooks its pies. The oblong gems, which are prepared assembly line-style before your eyes, take just over two minutes to crisp up in a scorching conveyor belt oven. With three different crust options, eight sauces, three cheeses and too many toppings to count—not to mention the eight signature pies—&pizza adds up to happy customers.