<h1>The Best Pizza in Washington DC: 11 Must Try Pizzerias</h1>

An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables . In Book VII, Aeneas and his men are served a meal that includes round cakes topped with cooked vegetables. If there’s a common element among the pizzas on this list, it’s the perfectionist nature of their creators. Consider Frank Linn, the chef and namesake behind Frankly … Pizza!

Del Ray Pizzeria is easily some of the best pizza in Washington DC, and not just because the President of the United States thought so. If you’re looking for deep dish, this is hands down the place to go, but their hand tossed crust is also phenomenal. Our favorite pizzas are the Al Capone , Barack My World, and The Hills.

She quickly dismantled the 809 and rebuilt it into the Bentley, keeping only the crust, mozzarella and peppers. She replaced the mortadella and prosciutto with cured chorizo and spicy sopressata. She also added tomato sauce, a secondary cheese and even infused Little Red Fox hot sauce into a honey, which glazes the surface of the pie like a wax shine on, well, a Bentley. If Moreira’s pizza misses a taste receptor, I’m not aware of it.

Conte has turned two of my favorite things — bread and garlic — into one of the best pizzas anywhere. This honey of a pizza — a turn of phrase that’s more literal than you might realize — began life as the 809, a meaty pie that borrowed its name from the address for the Petworth pizzeria. The original invention — a white pie with crispy mortadella, prosciutto, mozzarella and Peruvian sweet peppers — “was really gross,” says chef Daniela Moreira. Moreira inherited this mess from Timber’s owners when they hired her to take over the kitchen.

The pizza was named "Ottavia" in homage to the first Roman emperor Octavian Augustus, and was made with a gluten-free base. Raffaele Esposito is often considered to be the father of modern pizza. These spots offer delicious food from around the globe — and won’t break the bank, either. Tim Carman is a food reporter at The Washington Post, where he has worked since 2010. Previously, he served for five years as food editor and columnist at Washington City Paper.

In phrases like pizza bread and pizza bagel, pizza refers to the toppings. Whether it be a nationally recognized charity or the elementary school down the street, all of us need to give back to deserving charities and our local communities. Since 2009, Hungry Howie’s has supported the National Breast Cancer Foundation® through our one-of-a-kind Love, Hope & Pizza campaign. During the month of October, for every pizza sold in a pink box, we make a donation to the National Breast Cancer Foundation®. Together, we’ve raised over $2.5 million for this deserving cause. We do offer gluten free dough, but by advanced reservation only.

This pizza is cooked in a coal fired oven and has a simple crunchy crust, almost like New York Style. The traditional New Haven pizza features littleneck clams, garlic, olive oil, oregano, and pecorino cheese and is a must try! A true East Coast experience and so very unique that it absolutely had to be on our list of the best pizza in Washington DC. One key to great Detroit pizza, says chef Naomi Gallego, is to use Wisconsin brick cheese, which releases oil as it cooks. That oil, in turn, finds its way to the edges of the pan, putting a crispy edge on the focaccia-like pizza. It provides a necessary contrast to the crust’s light and airy interior, a duality that makes Detroit pizza so utterly seductive.

The overhauled pie was named after Bentley’s Vintage Furniture and Collectibles, once located across the street from Timber. The shop is no more, but its name lives on in this superb pizza. Who knew that Washington’s most versatile pizzamaker had spent the first two decades of his career disguised as a lawyer?

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The approach allows you to savor the sweetness and acidity of the sauce, built with two tomatoes, and appreciate the woody perfume of the oregano. The Vace cheese slice is Washington’s iconic pizza. In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or, in traditional style in a wood or coal-fired brick oven.