Best Pizza In Arlington Va


Hardly any points, save for legislative issues and sports, motivate the sorts of contentions that pizza does. Transfers from New York depend on collapsing a flimsy hull cut fifty; Midwest locals demand that thicker style pies loaded down with cheddar are the best approach; and for changes over who’ve found Neapolitan-style, there’s much of the time no way but forward. Luckily, the Arlington region offers apparently vast choices from pizza aces who treat their specialty in a serious way.

The following are a few pizza places we’ve considered deserving of a visit. Give them a taste. And afterward quarrel over it.

Fire Works American Pizzeria and Bar

Adaptability is the situation at Fire Works, which likewise has areas in Leesburg and Sterling. Sans gluten covering? Check. Half mushrooms and olives, half pepperoni? Of course. A decent proposal, by and by, is the veggie lover Harvester with pesto, smoked mozzarella, red onions, mushrooms, artichokes and marinated tomatoes ($14 for a 10-inch pie, $21 for a 16-inch). The pesto gives it such profundity that routine carnivores won’t actually miss the hotdog or pepperoni. Meat and vegetables here are privately obtained, and the batter is produced using a levain (like sourdough) starter. Arlington (Courthouse)

Andy’s Pizza

A straightforward cut of cheddar pizza at Andy’s Pizza has an incredible family. In 2001, proprietor Andy Brown entered his New York-style cheddar pizza ($3.99 for a cut) — a similar one sold at Andy’s Pizza areas all through the area — into a rivalry at the International Pizza Expo in Las Vegas, and beat down 90 contenders for the gold decoration. Not a mozzarella cheddar pizza idealist? Attempt a pie with garnishes, for example, burrata or whipped ricotta, or even melty vegetarian cheddar from D.C. organization Vertage. There is one proviso to encountering Andy’s honor winning pizza: Brown says to eat in or do — not conveyance — for the nearest experience to the International Pizza Expo.

Badd Pizza

Fixings are heaped high on Badd Pizza’s pies, and the most significant of all is the cup-and-singe style pepperoni; when cooked, the bits of pepperoni twist up to shape little stove kissed cups loaded up with oil. Badd Pizza proprietor Joel Salamone, a Buffalo local, missed the pizza of his old neighborhood such a lot of that he asked Steven Houck, a.k.a. “Stevie Badd,” to share his recipes from a lifelong spent throwing pizzas and wings in Western New York. Normally, a request for firm chicken wings ($14.99 for 10) is an easy decision to add to your pizza request.

The Italian Store pizza in arlington

The Italian Store’s New York-style pizza in Arlington. (Photograph civility of The Italian Store)

The Italian Store

This Arlington go-to offers New York-style pizza with a turn — less sauce, cheddar and oil, which refutes the need to overlay cuts in half to keep the fixings from sneaking off. Sit down at a high-top table to watch pizzas emerge from the gas-terminated stove while you ponder adding a sack of imported pasta or salami from the on location market to your request. A decent wagered is the Nino’s Pizza with white garlic sauce, ricotta, mozzarella and spinach ($22.99 for a 16-inch pie, $24.99 for a 20-inch pie). Mike Tramonte, The Italian Store’s head of activities (his father, Robert, is the proprietor), says workers “crush and extract all the dampness from the spinach, so when it concocts, it’s great and crunchy

Province Grill

Province Grill’s name is deluding, since the main food thing you can arrange at this accommodating bar in Arlington is pizza — a 12-inch pie, cut into six cuts, with the fixings of your decision (we suggest the mark “hot oil” besting). Indeed, even plate of mixed greens and breakfast come served on a pizza outside here. The primary Colony Grill opened in an Irish worker area in Stamford, Connecticut almost a long time back, and the pies here, which drop from a Great Depression-period recipe, are whippet-slight, with a similarly prudent covering of sauce and cheddar.

Lost Dog Cafe pizza in arlington

The Irish Setter, a white pizza on entire wheat batter, at Lost Dog Café ($17.95 for a 12-inch pie, $21.95 for a 16-inch). (Photograph politeness of Lost Dog Café)

Lost Dog Café

Notable for its sandwiches and mixed greens, this neighborhood establishment flaunts an amazing pizza menu, also. Contributions support the canine accommodating café’s name: There’s the suitably named Pit Bull Pie, whose fixings incorporate pepperoni, salami and pastrami finished off with lively sauce and jalapeños ($17.95 for a 12-inch pie, $21.95 for a 16-inch); and the Mountain Cur, a meat-darling’s fantasy with pepperoni, hotdog, ham and bacon covered with mozzarella cheddar and the strange (yet it thoroughly works) expansion of pulled pork ($17.95 for a 12-inch pie, $21.95 for a 16-inch). Workers make new batter day to day, and servers deal with clients like lifelong companions.

Stellina Pizzeria

The Village at Shirlington is currently home to a part of D.C. most loved Stellina Pizzeria, the brainchild of two Italians. Co-proprietors Matteo Venini and Antonio Matarazzo thought of the idea of 12-inch “neo-Neapolitan” pizzas that riff on customary styles, producing a pie with a somewhat crunchier outside and enlivened fixings. Think: Cacio and pepe pizza directing the popular pasta dish ($16), or the “Affumicata,” covered with smoked pecorino crema, figs, smoked mozzarella, smoked cherry tomatoes, mozzarella and spot ($17). Stellina is opening up two new areas this year — one in Mount Vernon in D.C. this spring, and one more in Tysons this fall.

Old Dominion pizza in arlington

Grandmother style pizza at Old Dominion. (Photograph by Liam Sullivan)

Old Dominion Pizza Co.

Assuming you like an unassuming neighborhood restaurant that sells pizza in Arlington by the cut and pies named after nearby secondary school sports groups, Old Dominion conveys. This shop turns out conventional New York-style ‘za, as well as rectangular “grandmother style” pies. The last option are prepared in a one-inch skillet with olive oil and cornmeal for an outside layer that is marginally thicker and crunchier yet “not quite as weighty and thick as Sicilian style,” as per co-proprietor John Rodas, who opened the shop in January 2019 with culinary specialist Charles Smith. For a sweet-salt-hot kick, attempt The Patriot, with pepperoni, oregano and Mike’s Hot Honey ($14 for a 12-inch pie, $18 for a 16-inch pie, and $16 for a grandmother style pie or a cauliflower outside). Sans gluten cauliflower covering is additionally accessible.

Stracci Pizza

A pizza trailer transformed into an undeniable café for gourmet expert Tom Cardarelli, who began Stracci Pizza out of a parking area in Del Ray in 2021. His rectangular, Roman-style pizzas are made with a breezy and fresh sourdough outside, and finished off with cream-doused stracciatella cheddar made in house. Obviously, the area embraced Stracci Pizza, which has since added comfortable indoor feasting in the structure neighboring its trailer. Pizzas finished off with artichokes or Sicilian anchovies are the headliner, however there are additionally starters like chicken liver mousse ($7), and pastries, for example, olive oil cake with fennel dust and whipped cream ($8).

pie-tanza pizza in arlington

Eusebio Nolasco has been making Pie-tanza’s mixture by hand for almost 17 years. (Photograph by Adam Freedman)


Co-proprietor Ed McKee has pondered the best pie: “It isn’t uncooked and gooey and over-burden with cheddar; it’s more in balance, so there’s not a lot of anything on it.” His kitchen likewise cooks its slight outside pizzas uniquely in contrast to the standard. Every pie goes before the fire toward the start, so it quickly begins to brown; then, at that point, it’s moved to the rear of the stove to complete the process of cooking, to ensure that the covering won’t consume without a second to spare. “We felt it was gentler on the mixture,” McKee says. There’s a consistency to the primary fascination here, he adds, considering that similar representative, Eusebio Nolasco, has been making the batter manually — not with a blender — for anywhere close to 17 years. Faithful devotees make want more of contributions, for example, the balsamic-sprinkled goat cheddar and arugula pie with prosciutto and pear ($13.99).

Turu’s by Timber Pizza

Wood Pizza Co. in D.C’s. Petworth area generally had a lot of cool focuses and basic raves (track down it on the latest rundown of Michelin Bib Gourmand eateries). In 2019, the group behind Timber Pizza set up a wood-terminated broiler in Ballston Quarter Market for a side project called Turu’s. The pies at the Ballston food lobby are still “Neopolitan-ish,” yet with a New York contort — and they are undeniably bigger than the pies served at the first area, thus the “enormous pies, huge energies” slogan. The compact menu highlights get over from the two areas, for example, the pesto-slathered Green Monster with kale and zucchini ($12). Pineapple pizza fans will make a straight shot to the La Chula, finished off with jalapeno, chicken hotdog and a zesty apple shower notwithstanding pineapple ($13).

Pizza shop Orso

This isn’t your experience growing up takeout joint. When you plunk down, a server brings an entertain bouche of piccolo fritto — a little piece of softly broiled pizza mixture showered with olive oil and sprinkled with ocean salt, Parmesan and chives. Unique fine art and sculptural lights inspire the tasteful hints of Pizzeria Orso’s sister café, the exquisite 2941, whose culinary specialist, Bertrand Chemel, has placed a similar consideration into the food here. The pizza is VPN (Vera Pizza Napoletana)- affirmed, an Italian government-perceived assignment for eateries that stick to the conventional Neapolitan strategy and utilize explicit fixings, like genuine bison mozzarella and San Marzano tomatoes. Pizzas like the exemplary Margherita ($14) — with entire basil leaves, as opposed to thin strips, to confer more flavor — are cooked in an Italian wood-terminated stove made of volcanic stone from Mount Vesuvius.

Pupatella pizza in arlington

Spinach, broiled pepper, pine nuts and feta at Pupatella. (Photograph by Liam Sullivan)


When you take a seat at this Arlington pizza number one, you’ll be compensated with VPN-confirmed pies that are the genuine article. (Proprietor Enzo Algarme was brought up in Naples.) Pupatella’s stove warms up to somewhere in the range of 800 and 1,000 degrees, and the pizzas have an impeccably roasted — however not consumed — hull that stays delicate and chewy inside. Request a work of art, like the ham and mushroom pie ($13); the funghi loan a gritty supplement to the delicate, pungent ham, and the mozzarella is rich, never soaked. The children’s pizza, called the Bimbi ($10.95), is enough for two little people to share. Pupatella’s has made significant progress since its modest starting points as a food truck; there are currently two areas in Arlington and a station in Reston. Moreover, the pizza joint extended to D.C. in 2020 with a Dupont shop.

Wiseguy Pizza

Nuri Erol began this nearby chain with an objective of making up for what he saw as shortfall in D.C. for foldable, NYC-style cuts. The fixings at Wiseguy, in any case, go far past the normal cut of cheddar or pepperoni. Simply take a gander at the menu, where coffee shops can pick between chicken paneer with masala and a mix of mozzarella and paneer cheddar ($26.49); Korean fresh chicken with sesame aioli ($26.49); and a Nashville hot chicken dabbed with farm sauce and cabbage ($26.49). That large number of pizzas cook in 550-degree stoves straightforwardly on stone, so the batter gets chewy and gently burned.

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