Where to Find the Best Pizza In and Around Arlington

Craving a slice? Luckily, there’s no shortage of outstanding pizza parlors in town. 🍕

Whether you like your pies rectangular or round, thin crust or deep dish, wood-fired or gas-blistered, there are versions and toppings for everyoneeven for those who can’t tolerate gluten. Here are 20 local pizza places that are worthy of a visit.  

A Modo Mio pizza is made in an imported pizza oven from Italy. (Courtesy photo)

A Modo Mio  

This pizzeria—named one of the best in the U.S. by 50 Top Pizza in 2024—is a rebranding of Joe’s Place Pizza and Pasta, which operated in the same space on Langston Boulevard since 1985. Pies are made in a hand-built brick oven from Italy and have been certified as Vera Pizza Napoletana (VPN), an Italian designation of authenticity awarded to pizzerias adhering to strict Neapolitan tradition. Weekday lunch deals are all priced under $13. Try the Bresaola pie layered with salted beef, fresh mozzarella, sliced tomatoes and arugula. // 5555 Langston Blvd., Arlington (Yorktown)

 

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Andy’s Pizza

The thin-crust, New York-style cheese pizza ($4.50/slice) that won gold at the International Pizza Expo in 2001 remains the star at owner Andy Brown’s pizza chainlet, which includes a location at Tysons Galleria and a coming-soon spot in Virginia Square. The dough undergoes a three-day cold ferment, giving it elasticity with a crisp crust. If you suffer from decision paralysis on toppings, you can mix and match eight slices—including pepperoni, mushroom and onion, and white with a roasted garlic cream sauce—to create a custom pie. Watch for creative collaborations with other area businesses; past partners include Michelin-starred Albi, Caruso’s Grocery and RdV Vineyards. // 2001 International Drive, McLean

Foldable New York-style pizza at Ballston Local (Courtesy photo)

Ballston Local

The specialty here is New York-style pizza—thin, crispy and easy to fold. Co-owners Jason Johnston (a former executive chef at MGM National Harbor) and Jonah Troth say the difference is in ingredients such as imported Ciao San Marzano tomatoes and Caputo type OO flour. Dough is made fresh daily and left to ferment three days before baking. The bestselling Godfather ($28) is a white pizza with sausage, pepperoni and banana peppers. The weekend Kegs & Eggs Brunch features the R&R Breakfast Pizza, a white pie topped with bacon, cheddar, scrambled eggs, bagel seasoning and a drizzle of maple syrup ($24). Pair your pie with a pint from the bar’s rotating local beer selection. // 900 N. Glebe Road, Arlington (Ballston)  

Badd Pizza

Owner Joel Salamone, a Buffalo, New York, native, missed the pizza of his hometown so much that ​​he asked Steven Houck, a.k.a. “Stevie Badd,” to share his recipes from a career spent slinging pizzas and wings in western New York. Badd Pizza offers four pie sizes—personal, half, whole and “party,” a 26-by-18-inch monster that’s cut into 30 square pieces. Toppings are generous, including Badd’s coveted cup-and-char pepperoni, chicken tenders, steak and four kinds of peppers (banana, hot cherry, green and jalapeno).  // 346 W. Broad St., Falls Church; 6263 Old Dominion Drive, McLean

Big Tony’s Pizzeria & Dive Bar

Replacing Bronx Pizza in Clarendon, this self-described “dope and lively pizzeria and bar” goes all in on ’80s and ’90s vibes, pumping grunge, hip-hop and pop through the sound system. The décor is by Yvette Irene, who also designed Taco Rock and Bronson Bierhall. Check out a mural by local artist DoobyFaimes and the Instagram wall that features Cookie Monster, the Pink Panther and more characters. Of course, there’s also the pizza, which is New York-style and served by the slice or 20-inch pie. Notable names include the It’s a “Situation,” with a chicken cutlet, penne pasta, vodka a la cream sauce with mozzarella cheese and traditional pizza sauce. // 3100 Clarendon Blvd., Arlington (Clarendon)

 

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Colony Grill

Though there are salad and breakfast options at the Arlington outpost of this Connecticut-based pizzeria, everything here comes on dough. Choose among more than a dozen toppings for its 12-inch “bar pies,” including the signature spicy, pepper-infused hot oil. Got an event to cater? The chainlet now has a 28-foot food truck. // 2800 Clarendon Blvd., Arlington (Clarendon)

Enjoy Crush Pizza by the slice or pie while meandering around Water Park. (Courtesy photo)

Crush Pizza

One of several kiosks that dot National Landing’s Water Park, a Best of Arlington 2024 winner, this pizzeria sells authentic New York-style slices and whole pies. Popular picks include Hot Pepperoni with pickled jalapeños and a drizzle of hot honey and the White Garlic with lemon ricotta and sesame seeds. Get a Greek or Caesar salad to meet your daily veggie requirement, and sip glasses of wine, margaritas, beer and draft root beer. // 1601 Crystal Drive, Arlington (National Landing)

District Pizza Palace

Customize your pie or choose from the affordably priced combos, such as the Yolo with mozzarella, grilled onion and banana peppers and the 3rd Wheel with pickled Fresno chilis, chicken and ranch. Bonus: It’s open until 2 a.m. for when those late-night cravings can’t be ignored. // 2325 S. Eads St., Arlington (National Landing)

 

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The Italian Store

This Arlington go-to offers New York-style pizza by the slice or whole pies pulled hot from its gas-fired ovens, including the Pizza Siciliana, a 20-inch pizza with a padded crust, loaded down with extra mozzarella. Add garlic knots or focaccia, made with the same dough, to feed a crowd. If you’re looking to pick up a full pie, call ahead to avoid a wait. But if you have time, explore the markets in both locations for pasta, cookies, olive oil, fresh cheeses and plenty of wine. The Westover store also has a coffee bar with gelato and a Nutella machine that can fill a hot beverage—or one of their pastries—with warm hazelnut-cocoa goodness. // 3123 Langston Blvd., Arlington (Lyon Village) and 5837 Washington Blvd., Arlington (Westover)

Wood-fired pizza at Fire Works in Courthouse (Courtesy photo)

Fire Works American Pizzeria & Bar

As the name suggests, wood-fired pizzas are the specialty at this pizzeria and bar, which offers 19 signature pizzas. Pies come in 10- and 14-inch sizes and can be made with a gluten-free crust. Check for the pizza of the week, such as the Major Cay with white sauce, shrimp, prosciutto and roasted white onions ($14-21). Stopping in during happy hour? It runs from 3-7 p.m. daily. Add a small plate of cheesy bread ($5) or tempura brussels sprouts ($7). Or come in for a bottomless brunch, which includes mini breakfast pizzas with either eggs and bacon or smoked salmon. All three Fire Works locations—including outposts in Leesburg and Sterling—boast extensive beer menus. // 2350 Clarendon Blvd., Arlington (Courthouse)

At Lost Dog, you can eat a pizza and help with the cafe’s pet rescue mission. (Courtesy photo)

Lost Dog Café

This local mini-chain boasts an impressive pizza menu with clever, dog-related names. Try the popular Rin Tin Tin, a vegetarian pizza topped with portabella mushrooms, spinach, red onions and roasted red peppers on a whole wheat crust or the Pitbull, a spicy pie with pastrami, ham, pepperoni, salami, red onions and jalapeños. Dogs are very welcome to join their owners at the Lost Dog locations with patios. Owners Pam McAlwee and Ross Underwood are also the founders of the nonprofit Lost Dog & Cat Rescue Foundation, and a portion of cafe sales go to pet rescue efforts. // 5876 Washington Blvd., Arlington (Westover); 2920 Columbia Pike, Arlington (Columbia Pike); 1690 Anderson Road, McLean

“Grandma-style” pizza at Old Dominion Pizza (Photo by Liam Sullivan)

Old Dominion Pizza Co.

This pizzeria in the Lee Heights Shops turns out traditional New York-style round pies in two sizes, plus rectangular “grandma-style” pies, all named after local high school and college mascots. Celebrate your local team with The Knight (a nod to Bishop O’Connell), topped with brussels sprouts, garlic, roasted mushrooms and caramelized onions ($13-20) or The General (Washington-Liberty) made with tomato sauce, mozzarella, Italian sausage, pepperoni, soppressata and peppers. ($14-21). Get any pizza by the slice or with a gluten-free cauliflower crust. // 4514 Cherry Hill Road, Arlington (Langston Boulevard)

Pie-tanza keeps its menu steady for the regulars. (Courtesy photo)

Pie-tanza

Craving the comfort of something familiar? The menu rarely changes at this family-friendly spot in Arlington’s Yorktown neighborhood, says co-owner Karen Waltman. “We have our regulars who are very loyal to their favorites.” Pie-tanza makes thin-crust, Neapolitan-style pizza, mixing and stretching the dough by hand before cooking it in a wood-fire oven. Available in 10- and 14-inch sizes, pizzas range from traditional cheese to Pine Nut Pesto and Sweet Tomato and Quattro Carne with Italian link sausage, pepperoni, browned ham and crushed meatball. The restaurant has a lengthy kids menu—with most items under $8—and also offers gluten-free crusts, pasta and sauces. // 2503 N. Harrison St., Arlington (Yorktown)

Thin-crust Neapolitan pies at Pupatella (Courtesy photo)

Pupatella

Some argue that Pupatella is the birthplace of the modern pizza craze in Arlington. Owners Anastasiya and Enzo Algarme (he’s originally from Naples, Italy) started the company as a food truck in 2007 and in 2010 opened their first brick-and-mortar shop in Bluemont, making VPN-certified pies in an oven that fires up to 1,000 degrees. Today, there are 10 locations in Virginia, including two in Arlington. Last year, the Best of Arlington winnerreceived props from 50 Top Pizza, an Italian ranking of the world’s best pizzerias. Menus vary slightly by location, but each offers red and white pies. Some signature combos include the Diavola with hot salami and fresh mozzarella and Onion Tart with caramelized onions, gruyere, bacon and Italian cream. // 5104 Wilson Blvd., Arlington (Bluemont); 1621 S. Walter Reed Drive, Arlington; 2980 District Ave., Fairfax (Mosaic District)

Rocco’s Italian Restaurant

This McLean pizzeria has been owned and operated by the Juliano family for nearly 50 years. Two types of pizza—New York and Chicago-style deep dish—are the calling cards of the casual restaurant with ample indoor and patio seating for large groups. The original sauce recipe, developed by matriarch Mary Juliano, is rich with Italian spices and sold by the quart. The Seafood Pizza features sautéed fresh clams, calamari, mussels, shrimp and scallops ($21.95-$35.95; add $1 for deep dish). Diners can add a caviar garnish for an additional $11.95. Gluten-free cauliflower crust is available, but only for 10-inch pies. // 1357 Chain Bridge Road, McLean   

Nighthawk Pizza (Courtesy photo)

Nighthawk Brewery & Pizza

There’s plenty of room to spread out inside and out at this 10,000-square-foot pizza and beer temple that opened in Westpost in 2022. You can order two kinds of pies—“super-thick” Detroit-style squares or hand-tossed thin-crust—and select from more than a dozen signature creations. For instance, there’s the Smoke ’Em if You Got ’Em, with piquillo pepper sauce, fresh mozzarella and scamorza, smokes cherry tomatoes and potatoes. New York-style slices are $5 during weekday happy hours, and beer (root beer, too) is brewed on site by Aslin Beer Co. Chef and co-owner Johnny Spero earned a Michelin star for his Georgetown fine dining restaurant, Reverie. // 1201 S. Joyce St., Arlington (Westpost)

Stracci Pizza

Chef Tom Cardarelli, formerly of Vermillion in Alexandria, started Stracci Pizza out of a parking lot trailer in Del Ray in 2021. Now the operation is a full-fledged restaurant specializing in rectangular, Roman-style pizzas made with an airy and crisp sourdough crust, many of them topped with cream-soaked stracciatella cheese made in house. Stracci runs weekly pie specials Tuesday-Thursday, with fancy toppings such as roasted peaches, black truffle or bone marrow. If you have a group of eight or more, the three-course family-style menu includes five starters, a selection of pizzas and sweets for $37 per person. This year, Cardarelli plans to expand the compact kitchen and indoor dining room. // 106 Hume Ave., Alexandria (Del Ray)

At Stellina, personal pies with unusual toppings are the main offering. (Courtesy photo)

Stellina Pizzeria

Stellina Pizzeria, the brainchild of Italian co-owners Matteo Venini and Antonio Matarazzo, showcases 12-inch “neo-Neapolitan” pizzas that riff on traditional styles. Their pies have a slightly crunchier crust and inspired toppings such as pistachios, Calabrian peppers and guanciale cured pork. Both gluten-free crust and dairy-free cheese are available at the locations that are popping up throughout the area. Grab a Cacio & Pepe pie (cacio di Roma, pecorino Romano, mozzarella and toasted black pepper) in Shirlington, Rosslyn or Tysons Corner’s Capital One Center. // 2800 S. Randolph St., Arlington (Shirlington); 1700 N. Moore St., Arlington (Rosslyn); 1610 Capital One Drive, Tysons

Branch out beyond classic cheese at Wiseguy Pizza. (Courtesy photo)

Wiseguy Pizza

Nuri Erol started this local chain to fill what he saw as a void in D.C. for foldable, New York-style slices. But the toppings at Wiseguy go way beyond cheese and pepperoni. The adventurous menu includes creative fusions such as paneer tikka with masala and a combination of mozzarella and paneer cheese ($28.99), chicken parmesan with ricotta and mozzarella ($28.99), and Whitestone with garlic, ricotta, mozzarella, parmesan and oregano. ($28.99). Pies cook in 550-degree ovens directly on stone, so the dough gets chewy and lightly charred. Vegan and gluten-free cauliflower crusts are on the menu. // 1735 N. Lynn St., Arlington (Rosslyn) and 710 12th St. S., Arlington (National Landing)

Troy’s Italian Kitchen

When Palak Vaidya and her husband-chef, Neel (both vegetarians) took over Troy’s Italian Kitchen in 2019, they bumped up the menu’s meatless repertoire. The tiny restaurant in Lyon Park now offers vegan pasta, pizza and wings alongside its carnivorous options. The colorful vegan “chicken” tikka masala pizza, for example, is made with a coconut milk-based sauce, vegan cheese, a plant-based “chicken” protein, green pepper and red onions ($12.99-$21.99). The best-selling Elote white pizza is sauced with garlic butter, topped with fire-roasted corn, onions and poblanos and finished with tajin seasoning, chipotle mayo and cotija cheese ($12.99-$21.99). Troy’s offers clear guidelines as to which menu items can be made gluten-free, vegan or vegetarian, and which options contains common allergens such as eggs, soy, nuts and milk. // 2710, Washington Blvd., Arlington (Lyon Park)

Timber Pizza Co.

Timber Pizza Co. spun off its Arlington outpost (formerly known as Turu’s by Timber) in Ballston Quarter in 2019. The wood-fired pies include Pretty in Pepperoni with provolone and two types of mozzarella and The Julia with provolone, mozzarella blend, pea shoot drizzle, sugar snap peas, pea shoot salad with honey lemon dressing, sesame seeds and edible flowers. Prefer to eat something folded and filled? Pork or cauliflower-stuffed empanadas are also popular. // 4238 Wilson Blvd., Arlington (Ballston)

We, The Pizza

Spike Mendelsohn’s pizza chain now boasts Arlington locations in National Landing and Ballston serving pizza by the slice, create-your-own whole pies (including gluten-free options) and 17 signature pies, including the Greek Pie with mozzarella, feta, tomatoes, red onion, kalamata olives and Spike’s Kefalonian olive oil ($22-$25). The Ballston spot is the only area location that serves homemade gelato shakes for $6, including flavors such as stracciatella chocolate chip and cherry almond amaretto. Both Arlington locations offer party packages featuring pizzas, soda, wings and salad that feed anywhere from four to 25 guests. // 4201 Wilson Blvd., Arlington (Ballston) and 2100 Crystal Drive, Arlington (National Landing)

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