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I usually pick 2Amys because it's close to my house, and the lady ended up there this weekend after we discovered that Comet is not open for lunch (boo-urns).

However, though I'm usually quite satisfied with the pizza there, this Saturday's was dissapointing. I decided to get the margherita as usual, but opted for the addition of mushrooms and olives. Though taste-wise, I enjoying it quite a bit, the pizza (which I asked for well-done), was quite soggy in the center just being floppy as a whole. Either I just noticed it this time or something was off.

Still, 2Amys convenience factor can't be beat, nor can the small plates.

There are a few factors that could have contributed to your "soggy", "floppy" pizza.

1) the mushrooms are added raw, if sliced to thick they can give off quite a bit of moisture during the cooking time..The longer the cook time ( well done, 4-5 minutes?) the more moisture will be released.

2) Perhaps the olives were not drained sufficiently. This would be evident if you saw brown liquid on top of the pizza.

3) improper draining of buffalo mozzarella. Unlikely

4) improper draining of tomato. Also unlikely

5) dough stretched too thin in the center. Was the Cornicione larger than usual?

6) Oven air temp vs. floor temp. If the oven was improperly brought up to temperature, the floor could be cold, resulting in an underdone bottom.

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Cornicione seemed roughly the same as usual, and I attributed it, at the time, to the possibilty of the olives and mushrooms being added this time. I had kind of a raging hunger headache at the time though, so I was just relieved to see the pizza in front of me, and didn't pay attention to issues such as thick-sliced mushrooms and improperly drained olives.

Whatever the case, I feel like it was an anomaly, and I'm going to get a regular margherita next time and use it as a control.

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Comet Ping Pong's smoked mozz, smoked mushroom, smoked bacon pizza toppings superb, satisfying, the crust texture was good but no flavor. The pepperoni, peppers and sausage was so hot that I could taste nothing but red pepper.

I went to Comet Ping Pong a week and a half ago for the first time and it was damn good. The dough, I thought, was very flavorful. And contrary to many previous posters' bad experiences, the crust was not overcooked except for a burnt spot the size of a thumbnail. Otherwise my crust had its signature crispiness except for the very center 2 inches which flopped easily into my mouth. And the pepperoni, peppers, and sausage WERE very spicy, but I had expected it b/c it advertises as much in the name. For the first few bites, I just kept telling myself that CPP's was just "different" than 2 Amy's, but by the end I wasn't sure if I really meant "better." Two Amy's has always been my favorite, but each bite of my Comet Ping Pong pie made me at least want to return to see if I should reconsider. My main reservation, though, is that if you take this board's collective history, inconsistency has proven to be CPP's major weakness. Should I pull a George Costanza and go out on a high note?

Pax,

Brian

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I don't know what you have to smoke to think that Bebo's pizza doesn't suck, but please send me some. I'd rather have Domino's.
I'm going to pretend that you didn't say the D word. Which pizzas did you try? I didn't think it sucked, but Comet is much better.
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Was RD manning the oven? :blink:

No, but I'm not sure even the maestro himself could have saves this. I guess it wasn't so much sucky as just bland. I had the funghi and proscuiotto, my daughter had a Margharita. The crust was OK, the cheese was OK, the sauce was OK. I almost fell asleep while eating it.

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No, but I'm not sure even the maestro himself could have saves this. I guess it wasn't so much sucky as just bland. I had the funghi and proscuiotto, my daughter had a Margharita. The crust was OK, the cheese was OK, the sauce was OK. I almost fell asleep while eating it.

My husband and I ate at Bebo on Halloween Eve. We wanted to try the pizzas since I've read mixed reviews here about it. I had the Rolli di Prosciutto Ripieni and my husband had the Prosciutto e Funghi. I thought that the pizzas were amazing. The crusts were perfectly crisp and the toppings came together beautifully. We sat at the bar and the bartender (we didn't get his name, only that he was from Serbia)was friendly, efficient and gave us just enough attention to make a perfect evening. Chef Donna was not manning the pizza oven. I thought the pizza cook did a great job (and we told him so) and we definitely will go back for more pizza.

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I love pizza but can't keep up with all the new joints that are now dishing out gourment pies and the old standbys that are now a shadow of their former selves. Please help me out by ranking your top 5 pizzas int the DC metro area and provide a brief description of the type of pizza (Neapolitan, NY, Chicago, etc.)

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For me:

Washington Deli (20th & K) - NY (family is from Long Island or Queens...I forget) style, great by the slice. Always packed during lunch.

2 Amys - Always order mine extra crispy, never had an issue with the "soupiness" others complain about sometimes. The Etna or the Putenesca (sp?) are my go tos.

Radius - Great cheese pie but also outside the box pizzas. In particular their "Fall (now Pumpkin)" Pizza is unbelievable (pumpkin base, feta/ricotta cheeses, red onions).

Vace - Sauce on top of the cheese. Nice crisp but not too thin crust. My go to carry-out (helps that it is up the street).

Church Street Pizza (Vienna) - NY Style pizza, reminds me of what I was able to consistently get growing up in Eastern, PA/Jersey

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In rough but negotiable order:

Pete's -- Genuine totally freakin' authentic New Haven that's better than Sally's

Vace -- strangely compelling pizza with the cheese on the bottom

Comet -- expensive hipster Neo Haven-style

Moroni Brothers -- finest Salvadoran-Italian restaurant in the universe. Wood-fired yuppie authentico pies.

ETA: Pizzeria Matematico - a failure in every regard but my own. :angry:

Edited by DonRocks
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The Italian Store - New Yawk style.

Pizza Tradizionale - "Thin crust, fresh dough, Italian Store pizza sauce and the finest whole-milk mozzarella."

16 inch version, not the 20 inch (dough cannot hold the cheese as well).

DSC_0204-188x110.jpg

I like the 2 Amys Margherita as well.

I like my pizza plain - no toppings. No foo-foo pizzas for me.

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Radius - New York Style, but it's all about the creative pies (Like Dave mentioned). Fall Pizza is awesome, as is the newer Winter Pizza (Celery root puree instead of sauce, parsnips, feta, and toasted pine nuts)

2 Amys - Closest I've ever had to what comes out of the brick oven in my back yard.

Other than that, I've yet to try any of the other worthwhile Pizza places that have been mentioned here. I will note that Churchkey makes some damn good flat breads, though it's a stretch to include them here.

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I love pizza but can't keep up with all the new joints that are now dishing out gourment pies and the old standbys that are now a shadow of their former selves. Please help me out by ranking your top 5 pizzas int the DC metro area and provide a brief description of the type of pizza (Neapolitan, NY, Chicago, etc.)

7th Hill Pizza, my friend - not a bad flavor in the lot of em.

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I like the Staven @ Pete's, according to one of the owners it is named after East Haven which is considered an Italian neighborhood and thus it is comprised of hot ingredients including pepperoni, sausage, garlic & roasted onions.

runner ups include 2 Amy's when prepared extra cooked (otherwise I think it gets soggy too fast), Moroni & Brother and Comet. I'm okay with Vace, especially considering the price, but haven't been blown away, my preferred pie here is pepperoni, onion, mushroom & garlic.

Many say Red Rocks makes a good pie but I have not had enough experience to comment.

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In rough but negotiable order:

Pete's -- Genuine totally freakin' authentic New Haven that's better than Sally's

Vace -- strangely compelling pizza with the cheese on the bottom

Comet -- expensive hipster Neo Haven-style

Moroni Brothers -- finest Salvadoran-Italian restaurant in the universe. Wood-fired yuppie authentico pies.

ETA: Pizzeria Matematico - a failure in every regard but my own. :angry:

Eh, wanted clear gap between the Fab Four and the second tier, didn't feel like flipping two coins between 2A, RR, Coppie's and Radius for the final spot on the podium.

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1) Papa John's as long as it is driven by the man himself in his bitchin' Camero (or was that a Firebird) jammin’ some Billy Squire as he pulls around the corner to my house with a craptastic pie.

2) Pizza Hut ‘wheel o’ dough’ topped with industrial cheese and non-existent sauce

3) 7-11 ready in 60 seconds pie

4) Vocelli's Pittsburgh style wet cardboard

5) Domino’s I guess if one can consider any of the previous 4 pizza, then this fits the definition as well.

Honorable mention: Palisades ode to frozen pizza

Now for my actual list

1) Two Amy’s

2) Red Rocks – I would say that 1 and 2 are basically a tie for me. I think that both make quality pizzas

3) Café Pizzoilo – great neighborhood pizza joint

4) Italian Store – Only had it by the slice, but always hits the spot

5) The original Ledo’s – it is obvious from a previous thread that you either love it or you don’t, I am in the former category

Honorable mention: Continental Pizza and The Broiler – two of the last outposts of a once prevalent local style of pizza.

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Mine would be:

Two Amy's

Red Rocks

Matchbox

The Vermont at Liberty Tavern

And the Revolution pie minus mushrooms plus pepperoni at American Flatbread

I haven't tried Cafe Pizziola yet though or Pietanza.

*As a note I am not a NY style type of person as can be seen by my list.

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I love Lost Dog/Gourmet Pizza Deli, with locations in North and South Arlington (North is the original one -- it's on Washington Blvd. near Patrick Henry Drive; the South location is on Columbia Pike near Fillmore, almost directly across the street from the Cinema & Drafthouse). I like the bready, chewy crust -- it has a nice yeasty flavor, and I prefer my crust slightly thicker and chewier than thin style pizza. The sauce and toppings are great -- they have really tasty bacon and sausage. My only quibble is that they count anchovies as a double topping.

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Comet Ping Pong (with tomato sauce)

2 Amys (ask for well done if you don't like a liquidy pizza)

Mia's in Bethesda (a bit bland, so load up on a lot of toppings)

Tommy Marcos' Ledo Restaurant in Adelphi, MD (favorite thick pepperoni slices in the area)

Vicino in Silver Spring (white pizza with cheese, from the old AV Ristorante's recipe)

Want to try Vace. Is it good in Bethesda?

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We used to eat at Faccia Luna a couple times a month, but then Clarendon exploded and the wait got unmanageable. Had a 18 year old vegetarian visiting to look at GW undergraduate and she decided on a drive down the corridor that it looked like fun. She liked her pasta, but really liked the white pizza I got. It was as I remembered - excellent.

Favorites, well....

Faccia Luna - but the parking and wait still are a problem.

Lost Dog - great neighborhood pizza.

The Cart that is often parked across from the Ballston metro has amazing pizza for a cart

Cafe Piazzolla in Rosslyn - very good pizza

Pie Tanza - only eat in. It's so thin that it is inevitably cold by the time you get to the car, let alone home.

Decent and better than the chains for takeout - Two Chefs on Wilson.

Missing Gepettos in Georgetown as well.

Long distance - Brothers Pizza in the Maurertown(Shenandoah Valley). Excellent pizza. Ciro's a close second.

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All are considered for "at their best."

1950's: Original Ledo's followed by Leonie's, Anna Maria's and Pop's on Henderson

1960's: Luigi's on 19th street which is still there but I haven't had their pizza in 30 years. Maggie's had great fifty cent pizza.

1970's: Geppetto's on M street. No idea if Bethesda is the same or as good. Also, a slice at the original Italia on Colesville at Fenton and Crozet Pizza which is about ten miles west of Charlottesville and worth the drive. Add a couple of VA wineries and a great day trip!

1980's: Pizzario Paradiso on P street( was disappointed in the last one five years ago)

1990's: Coppi's on U street (haven't had one in ten years)

2000's: American Flatbread in Ashburn (haven't been in two years) Bebo had great pizza when Roberto was at the oven; Pizzaria Mozza in L. A. has the best crust on earth. Two pies there and then two at Two Amy's within 24 hours made me realize just how much better Mozza was.

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1. 2Amy's - back after a couple down years, go when it's not busy, ask for 'well done' and get at least one pork product on your pizza.

2. Red Rocks - Almost never discussed around these parts anymore. If you don't like the extra thin crust that can tend towards the soggy in the middle, this is the place for you.

3. Sette Osteria - Everything else at this restaurant (including the wines by the glass) is pretty crummy, but whoever the pizzaiolo is knows what they are doing. Fantastic crust and porcine ingredients

4. Pete's Apizza - Great delivery option for residents of Columbia Heights and Logan Circle. Perfect crust for me here, with some char but not so thin that you get a soggy middle. A bit overpriced for what you get but still well worth the visit. Like Sette, though, I have found pretty much everything else here outside of the pizza (except for the beer) to be disappointing.

5. Comet Ping Pong - Major slippage over the last year. I like charred crust as much as the next guy, but with the dearth of ingredients that comes on these pizzas, burnt bread is all you will taste at times when biting into this pie. Almost no reason to go here anymore unless I am in the mood for ping pong and cans of PBR.

Honorable Mentions

Posto - Not going to knock your socks off but is good enough in a pinch. Another case of this (and the wine by the glass) being the only thing worth ordering at the restaurant, as everything else I have tried here has been massively disappointing.

Liberty Tavern - I'm not as impressed with these pies as everyone else on the board seems to be, but they are well worth eating if in the Clarendon area.

Coppi's Organic - Only been 3 times but left impressed. Only reason this is not in the top 5 is because it is absurdly expensive and toppings aren't that great.

American Flatbread - Really love this crust but they could do much better in the way of sauce/lubrication for their pies. I have had one too many dry pies here due to the lack of tomato sauce underneath or no sauce at all. Personal preference, though, I do think the crust and ambiance of the Clarendon location are very nice.

Notes - I have never been to Radius or Mia's, but have heard both are fantastic. Also, I mentioned this a couple years ago, and it's probably not particularly relevant to this thread, but the best pizza crust that I have had in DC was at Vidalia when RJ was doing a mushroom flatbread a couple years back. If you are ever in at the bar and he has this, order without hesitation, you will be pleased.

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Also, I mentioned this a couple years ago, and it's probably not particularly relevant to this thread, but the best pizza crust that I have had in DC was at Vidalia when RJ was doing a mushroom flatbread a couple years back. If you are ever in at the bar and he has this, order without hesitation, you will be pleased.

Several years ago Palena had a pizza as part of a tomato dish that was as good, if not better than any pizza I have ever eaten.

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Several years ago Palena had a pizza as part of a tomato dish that was as good, if not better than any pizza I have ever eaten.

Frank Ruta could serve shit-on-a-shingle* and it would be as good, if not better than, anything you've ever eaten.

*now how would that be for a trendy, comfort-food dish? heh.

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Eh, wanted clear gap between the Fab Four and the second tier, didn't feel like flipping two coins between 2A, RR, Coppie's and Radius for the final spot on the podium.

I agree that Vace's is strangely compelling, as you say. And always goes on my list.

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shit-on-a-shingle*

*now how would that be for a trendy, comfort-food dish? heh.

Of all of the horrible trends I have had to suffer through, I could go for something creamed and served on toast (in my father's Navy days it meant some strange tomato based ground beef concoction that he still loves - I don't get it).

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Now that I've tried Il Canale's pizza, I need to revise my list. IMHO, Il Canale's pizza is a close second to 2 Amy's. And on a bad day at Two Amy's (when the pizza is too soupy), it would be #1 on my list. In fact, I actually think Il Canale's crust is better than 2 Amy's, but they could be more generous with the cheese and toppings. Il Canale's pizza reminds me of Luzzo's pizza (Neapolitan style pizza) in NYC, which I've found to be consistently excellent.

1) Two Amy's (love the margherita)

2) Il Canale

3) Pizzeria Paradiso (the Atomica!)

4) Sette Osteria (forgot to mention it the first time I posted)

5) Vace

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