Jump to content

Best Thin-Crust Pizza in DC


holtgrewe
 Share

Recommended Posts

Where can we find THE BEST thin-crust pizza (with beer or wine available) in DC?

At Moroni and Brothers, in Petworth. http://www.donrockwell.com/index.php?showtopic=9467

Failing that (and I warn you, much as I love my neighborhood, we are not "tourist-ready"), I understand that Red Rocks is currently making decent pizza again. http://www.donrockwell.com/index.php?showtopic=5212

Failing both of those, Paradiso (Go to the one in Georgetowm, for the beer and the larger dining area.)

Link to comment
Share on other sites

I'm with Joe H on this one. I also enjoy Vace's pies, but I don't know how you will handle the beer/wine requirement. Of the big three (2 Amys, Comet, and Paradiso), I prefer Comet, but it can be hit or miss.

I prefer Two Amy's - Didn't like comet but only tried it once

Link to comment
Share on other sites

I also enjoy Vace's pies, but I don't know how you will handle the beer/wine requirement.

Get takeout at Vace in Cleveland Park, take it up the block to Aroma, eat it at the bar with beer (the wine is WEAK).

Link to comment
Share on other sites

Try the pizza at Pines of Rome in Bethesda. The crust is thin and crispy. Toppings are good - the tomatoes are more like whole, canned rather than a tomato sauce, which I like. They also have a delicious white pizza. No beer on tap, but plenty by the bottle. Their house wine comes in a water glass filled to the brim! There are other (better) options by the bottle. This is a very popular neighborhood restaurant that's been around forever!

Link to comment
Share on other sites

At Moroni and Brothers, in Petworth. http://www.donrockwell.com/index.php?showtopic=9467

Failing that (and I warn you, much as I love my neighborhood, we are not "tourist-ready"), I understand that Red Rocks is currently making decent pizza again. http://www.donrockwell.com/index.php?showtopic=5212

Failing both of those, Paradiso (Go to the one in Georgetowm, for the beer and the larger dining area.)

Don't know about the first two, but Paradiso is not what I would consider thin-crust pizza. The beer selection is the best reason to go.

Link to comment
Share on other sites

At Moroni and Brothers, in Petworth. http://www.donrockwell.com/index.php?showtopic=9467

Failing that (and I warn you, much as I love my neighborhood, we are not "tourist-ready"), I understand that Red Rocks is currently making decent pizza again. http://www.donrockwell.com/index.php?showtopic=5212

Failing both of those, Paradiso (Go to the one in Georgetowm, for the beer and the larger dining area.)

I've spoken highly of Moroni in the past, but both service and pie can be wildly uneven. One plus -- you can almost always get a seat.

Link to comment
Share on other sites

There is nothing in the D. C. area that even approaches the crust of Pizzaria Mozza in L. A. Having said this, I have a friend who insists that Mozza is second to Pizzaria Bianco in Phoenix which I'll start standing in line at in early May...

In January I had Two Amy's within 18 hours of Mozza and while Two Amy's has excellent toppings the crust paled to Nancy Silverton's extraordinary pie. I would honestly put her's on par with Da Michele in Naples or La Fogata in Rimini.

Can someone explain to me why her crust is so good? I sat at the pizza bar and watched it made, watched the Umbrian olive oil brushed on it before baking. But I did not see the flour used, nor do I know the significance of CA water or if they even used bottled water. I also do not know what kind of wood they burned in the oven. But this was a GREAT pie. As chauvinistic as I am to the D. C. area I am honest in admitting our failure to have a pie in league with this.

Link to comment
Share on other sites

Rumor has it the dough is shipped in from Nancy's Bakery. No idea what the flour used is.

I have seen pictures of Mozza's pies and, honestly, cannot see how they could be compared to Da Michele in any way, (well, they are both pizza, I guess.)

Funny, because Mozza is not held in high regard by most die hard pizzaiuli or most of the die hard pizza lovers that I know.

Link to comment
Share on other sites

Mozza and Da Michele have entirely different crusts. I am only talking about the respective excellence of each; I thought both were outstanding pies in their own way. On slice today: http://slice.seriouseats.com/archives/2009...-la-review.html A post of mine from January 25th on here, post #84: http://www.donrockwell.com/index.php?showt...50&start=50 . If/when you have Mozza's pie you may feel differently but I suspect that you'll agree it is a great crust.

Link to comment
Share on other sites

This makes me curious on asking: what do you look for in a pizza to consider it the "best?"
Crust: Nice crunch on the outside. Very chewy on the inside. A slight smokiness from the wood. All the qualities of good bread.

Topping: Fresh, quality ingredients. We're not talking tons of prep here: nothing is being transformed, so I just want the flavor of whatever is on the pizza to speak for itself.

Link to comment
Share on other sites

Italian Store in Arlington for take out! Ask for it well done, not burnt! Get a Milano sub while you're there and take it home, throw it in a convection oven and.....YUMMILICOUS!

Sorry, got carried away.....Faccia Luna in Arlington! Mama Lucia in MD....Original Ledo's is awesome, too! Vace in DC....enough with the woodfired grills....do you trust pizza that cooks in 90 seconds? I didn't think so!

The secret to good crust is either "hard" water or soda (fizzie) water. I grew up in pizza shops and no one does it quite right anymore...it's a shame!

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

×
×
  • Create New...