Whether you like your pies rectangular or round, thin crust or deep dish, wood-fired or gas-blistered, there are versions and toppings for everyone—even for folks who can’t tolerate gluten. Pay a visit to these pizzerias when the craving strikes.
A Modo Mio
This pizzeria—named one of the best in the U.S. by 50 Top Pizza and best in Virginia by Food & Wine—is a rebranding of Joe’s Place Pizza and Pasta, which operated in the same space on Langston Boulevard for 35 years. Pies by Neapolitan pizzaiolo Antonio Biglietto are made in an imported, hand-built brick oven and are certified as Vera Pizza Napoletana, an Italian designation of authenticity awarded to pizzerias adhering to strict Neapolitan tradition. Check for weekly specials, and definitely try the Arlington pie layered with fior di latte cheese, tomato sauce, spicy salami, bell peppers, sausage, kalamata olives and parmesan. 5555 Langston Blvd., Arlington (Yorktown)
Andy’s Pizza
The thin-crust, New York-style cheese pizza that won gold at the International Pizza Expo in 2021 remains the star at owner Andy Brown’s local pizza chainlet. 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, burrata margherita, carnivore, and buffalo crispy chicken—to create a custom pie. 901 N. Pollard St., Arlington (Ballston), and 2001 International Drive, McLean (Tysons Galleria)
Ballston Local
The specialty here is New York-style ‘za—thin, crispy and easy to fold—sold by the slice, or as whole pies. Dough is made fresh daily and left to ferment three days before baking. Try bestsellers like the Carne (sausage, soprasetta and meatballs), Veg (mushrooms, red peppers, tomatoes, onion and broccoli) or Crispy Chicken Ranch (white sauce, chicken, bacon, tomatoes, ranch and Old Bay). The weekend Kegs & Eggs Brunch features an R&R Breakfast Pizza, a white pie topped with bacon, cheddar, scrambled eggs, bagel seasoning and a drizzle of maple syrup. 900 N. Glebe Road, Arlington (Ballston)
Badd Pizza
After moving to the DMV from Buffalo, restaurateur Joel Salamone missed his hometown pizza 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. Toppings are generous and include Badd’s coveted cup-and-char pepperoni, as well as 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
From Mike Cordero, the chef who brought us Carbonara, this “retro-style pizzeria and dive bar” goes all in on ’80s and ’90s vibes, pumping grunge, hip-hop and pop through the sound system. Try not to breakdance as you sink your teeth into the foldable New York-style slices. Get a kick from the Hot Honey Slice, or fill up on the Chicken Carbonara, topped with chicken, bacon, red onion, mozzarella and alfredo sauce. 3100 Clarendon Blvd., Arlington (Clarendon)
Colony Grill
Nearly everything at the Arlington outpost of this Connecticut-based pizzeria comes on dough—including salad. Choose among more than a dozen toppings for the 12-inch “bar pie,” including the restaurant’s signature pepper-infused hot oil. For your daily serving of veggies, go for the Signature Salad Pizza topped with mixed greens, cherry tomatoes, cucumbers and carrots. 2800 Clarendon Blvd., Arlington (Clarendon)
Costiera Pizzeria Napoletana
Hit this new Falls Church eatery for a taste of Italy’s southern coast, where pizza was first invented. The Neapolitan options include the Melanzane (eggplant) and a Bolognese pie topped with housemade ragu and fontina cheese. Neither one of those striking your fancy? There are 19 other toppers to choose from, including anchovies, arugula, pesto, gorgonzola, bufala mozzarella and a variety of cured meats. 1106 W. Broad St., Falls Church
District Pizza Palace
Customize your pie or choose among the craveable creations with fun names, such as the Yolo Beefy (beef sausage, mozzarella, banana peppers, mushrooms and garlic drizzle) and the Chessus Crust (alfredo sauce, mozzarella, olives, mushrooms, grilled onions and basil pesto). Bonus: This pie shop is open until 2 a.m. for when those late-night cravings can’t be ignored. 2325 S. Eads St., Arlington (National Landing)
Fire Works American Pizzeria & Bar
As the name suggests, wood-fired pizzas are the specialty at this Courthouse pizzeria and bar, which offers 15 signature creations. Pies come in 10- and 14-inch sizes and can be made with a gluten-free crust. Try the Pizzalympics-winning Good for the Seoul, topped with extra-virgin olive oil, bulgogi, roasted garlic and onions, sesame seeds and a sriracha drizzle. Other notably named pies include the Black Sheep (with lamb sausage), Broccoli Cheddar and Green Sea, crowned with pesto and shrimp. 2350 Clarendon Blvd., Arlington (Courthouse)
The Italian Store
This family-owned Arlington go-to offers New York-style pizzas, whole or by the slice, served hot from its gas-fired ovens. The popular Pizza Suprema (16- or 20-inch) features fresh tomatoes, pepperoni, onions, Italian sausage and black olives. 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, or take the time to browse the shelves stocked with imported pasta, cookies, olive oil, artisanal vinegar, 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.(Lyon Village) and 5837 Washington Blvd. (Westover), Arlington
Little Beast
If members of your party are at an impasse over which style of pizza is best, you’ve got two options at this Little City spot. Detroit-style pizzas made with focaccia-like bread and baked in a steel pan have names that pay homage to Motor City. (Try the 6 Mile, loaded with cheese, salami, pepperoni, pickled jalapeños, tomato sauce and spicy honey.) Thin-crust fans, meanwhile, can order from the DC Deck list, featuring 16-inch New York-style pies such as the Basic Boy (mozz and tomato sauce) and the bulkier Beasty Boy (same foundation, plus sausage, mushroom, green pepper and red onions. For grown-ups, the bar program includes six kinds of martinis and seven wines by the glass or bottle. 119 E. Broad St., Falls Church
Lost Dog Café
This local mini-chain boasts an impressive pizza menu with clever, dog-related names. Sink your canines into the Kujo, with pesto, artichoke hearts, garlic chicken, fresh tomatoes and mozzarella; or the Donkey Dog, a vegetarian pizza with whole wheat dough, black bean dip, whole beans, sweet corn, mozzarella, cheddar, shredded lettuce and avocado. Dogs are very welcome to join their owners at Lost Dog locations with patios. Founders Pam McAlwee and Ross Underwood are also the founders of the nonprofit Lost Dog & Cat Rescue Foundation, and a portion of every sale goes to pet rescue efforts. 5876 Washington Blvd., Arlington (Westover) and 1690 Anderson Road, McLean
Nighthawk Brewery & Pizza
There’s plenty of room to spread out, both inside and out, at this 10,000-square-foot pizza and beer temple in Westpost. 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 a ’90s vibe, order The Fresh Prince, made with American cheese, mozzarella, provolone, shaved ribeye, peppers, caramelized onions and a sesame seed crust. Beer and rootbeer are 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)
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 Warrior (a nod to Wakefield), topped with barbecue sauce, mozzarella, smoked mozzarella, grilled chicken and red onion or The Patriot (Yorktown and George Mason University) made with tomato sauce, pepperoni, hot honey and fresh oregano. Get any pizza by the slice or with a gluten-free cauliflower crust. 4514 Cherry Hill Road, Arlington (Langston Boulevard)
pie-tanza
Craving the comfort of something familiar? The menu rarely changes at this family-friendly spot in Arlington’s Yorktown neighborhood, a Best of Arlington 2026 winner for “kid-friendly restaurant.” The experts here make thin-crust 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 a white pie topped with bacon, spinach and asiago. Can’t do wheat? The length menu includes gluten-free crusts and pastas. 2503 N. Harrison St., Arlington (Yorktown)
Pupatella
Owners Anastasiya and Enzo Algarme (he’s originally from Naples, Italy) started their company as a food truck in 2007 and opened their first brick-and-mortar shop three years later in Bluemont, making pies in an oven that fires up to 1,000 degrees. Today, the restaurant that received props from 50 Top Pizza has nearly a dozen locations tossing up red and white pies. Signature combos include the Caivano, with sausage, pepperoni, bacon and smoked mozz; and the Capricciosa, with sauteed mushrooms, marinates artichokes, prosciutto cotto and fresh mozzarella. 5104 Wilson Blvd. (Bluemont) and 1621 S. Walter Reed Drive (Arlington); and 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. Bite into the Pope’s Blessing pizza, made with pepperoni, sausage, mushrooms, meatballs, green peppers, bacon and ham; or the veggie-friendly Baggio, which has mushrooms, tomatoes, onions, green peppers and broccoli. Pie are available in multiple sizes. Gluten-free and cauliflower crust is available, but only for 10-inch pies. 1357 Chain Bridge Road, McLean
Ravenna Pizza
Get ready to savor the flavors of Rome. This pizzeria specializing in light, crispy Roman-style flatbreads has seven signature options, including the Crystal City Truffle (mushrooms, caramelized onions, mozzarella and truffle oil) and Beef Lovers with ground beef, green peppers and onions. 1500 Wilson Blvd., Arlington (Rosslyn)
Stellina Pizzeria
This pie shop, ranked one of the best in the world by 50 Top Pizza, is the brainchild of Italian co-owners Matteo Venini and Antonio Matarazzo. The focus here is 12-inch “neo-Neapolitan” pizzas that riff on tradition with 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. 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. (Shirlington) and 1700 N. Moore St. (Rosslyn) in Arlington; 1610 Capital One Drive, Tysons
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. Garlic fans may gravitate toward The Erminia, adorned with garlicky spinach, artichokes and fontina cheese. 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. 106 Hume Ave., Alexandria (Del Ray)
Tatiana Pizza
Bring your appetite for New York-style jumbo slices at this Cherrydale newcomer, which opened in late August. In addition to the requisite cheese and pepperoni, this spin-off of a pizzeria that started in Dupont Circle also dishes up variations like Chicken Bacon Ranch, Crab or Vegilicious. Chicken wings, subs, pasta and salads are on the menu, too. 3610 Langston Blvd., Arlington (Cherrydale)
Timber Pizza Co.
Helmed by chef Chef Dani Moreira, the gourmet pie shop that started in D.C.’s Petworth neighborhood specializes in wood-fired creations such as The Pastrami, a white pie with a Dijon sauce base, cheese, sliced pastrami, pepperoncini, shaved Napa cabbage, garlic oil and togarashi. The Jules, with tomato sauce, garlic, red onion, olive oil, Calabrian chili, honey and oregano, is another fan favorite. Prefer to eat something folded and filled? Pork- or sweet potato-stuffed empanadas are a surprise menu addition. 4238 Wilson Blvd., Arlington (Ballston); 8100 Old Dominion Drive, McLean
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 offers vegan pasta, pizza and wings alongside its carnivorous options. The innovative plant-based pizzas include the Big Dill (with vegan bacon and pickles), Elote and La Tropicana (vegan ham and bacon, plus pineapple). Meat eaters can contemplate global options such as Birria, Chicken Tikka Masala and BBQ Chicken. Troy’s offers clear guidelines on which menu items can be made gluten-free, vegan or vegetarian, and which dishes contain allergens such as eggs, soy, nuts and milk. 2710, Washington Blvd., Arlington (Lyon Park)
We, The Pizza
Spike Mendelsohn’s pizza chain has locations in National Landing and Ballston serving pizza by the slice, create-your-own whole pies (including gluten-free options) and signature pies like Bacon Me Crazy (with two types of bacon) and the Forest Shroomin’ Pie (wild forest mushrooms, truffles, mozzarella, thyme, bechamel and parmesan). Bonus: The Ballston outpost serves homemade gelato shakes in flavors such as tiramisu and Strawberry Amore. 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)
Wiseguy Pizza
The toppings on Nuri Erol’s foldable, New York-style slices go well beyond the usual cheese and pepperoni. The adventurous menu includes creative fusions such as Korean chicken, Nashville hot chicken and Paneer Tikka with masala and a combo of mozzarella and paneer cheese. Pies cook in 550-degree ovens directly on stone, so the dough gets chewy and lightly charred. Vegan and gluten-free cauliflower crusts are available for guests with dietary restrictions. 1735 N. Lynn St. (Rosslyn) and 710 12th St. S. (National Landing), Arlington
Zesto Pizza
Founder Tushar Chawda and pizzaiolo Ali Mo use organic flour and sea salt in the dough and San Marzano tomatoes in their sauce. Pick your own toppings or choose one of their house creations, such as a Steak Pizza with sirloin, Butter Chicken with diced chicken tikka, or the Bee Sting topped with pepperoni, mozzarella and honey. 5127 Langston Blvd., Arlington
