Where to Eat the Best Pizza in DC.

Andy's Pizza at 107 North Fayette Street in Old Town Alexandria, Virginia, is a counter built around the New York-style slice. A native New Yorker noted it is one of the few places in the region with that style, and a weekly regular calls it the best pizza they have eaten.

Slices on offer include buffalo, margherita, sausage and pepper, pepperoni, white, and mushroom and onion, and diners praise the crunchy crust and a sauce that suits a pie. A vegan-style margherita is on the menu, and wings come traditional or with Old Bay seasoning. Combo deals pair two slices with a Coke or a glass of wine, which diners call good value.

Practical notes: the shop is mostly slices, with whole pies baked to order, and counter staff are praised for helping new customers order. A pickup line forms on busy nights, and a few diners reported long waits, so allow extra time. Diners eat at tables or carry out.

Timber Pizza Co. at 809 Upshur Street NW in Petworth, Washington, DC, bakes pies in a wood-fired oven, and diners describe a light, fluffy crust with leopard spotting on the bottom that shows a good bake. Regulars say the crust and the range of toppings make the pizza stand out.

The Shirley, with provolone, mozzarella, and pesto and tomato drizzles, is a frequent order, and The Bentley has a following among diners who usually skip carbs. Pepperoni with honey spice, and cheese pies with pineapple, jalapenos, and Peruvian sweet peppers, show how far the toppings go. Salads, empanadas, and desserts round out the menu, and draft beer is poured.

Practical notes: Timber caters weddings and private events with a mobile oven, and event hosts praise the tasting and the coordination. One diner found toppings sparse on a custom pie, and another felt delivery orders arrived below dine-in quality, so ordering direct for pickup is the safer route. Check closing time before arriving late.

Frankly Pizza at 10417 Armory Avenue in Kensington, Maryland, makes wood-fired pizza with a char that diners keep noting. The dough is the most common compliment: crisp and chewy at once, with a sauce balanced between sweet and tart and toppings that come fresh and generous.

The mushroom pizza is the favorite at many tables, and the margherita, a spinach and meatball pie, and the Hot Mess all get orders. The arugula salad is called the standout item on the menu, and homemade sodas, including lemon lime, stand in for fountain drinks. Draft beer and wine are poured, and staff have gone out of their way for guests who avoid pork.

Practical notes: pies are twelve inches, and the staff recommend one per person, though two diners shared one and left full. Reservations are common, the bar overlooks the pizza station, and takeout waits can run long, so call early. Some diners felt rushed by a table time limit, so ask when booking.

Mia's Italian Kitchen at 100 King Street in Old Town Alexandria, Virginia, serves a full Italian menu, and pizza is one part of it. Diners walking down King Street from the Metro toward the waterfront stumble on a crowded room, and several describe a seasonal fall decor that suits the street.

The pizzas arrive as small squares, with a crunchy crust and a light center. Funghi and Tartufo, Di Carne, and prosciutto and fig are named. Pasta draws as many orders: linguine and clams with a lemony sauce, carbonara, lasagna, and chicken parmigiana pasta. Carpaccio, hand-battered zucchini fries with lemon aioli, the giant meatball, and tiramisu fill out tables.

Practical notes: bottomless brunch brings the biggest crowds. The wait can be long, but diners say the bar seats often open right away. Reservations help, the room gets loud, and a few diners had slow service, so allow time.

Andy's Pizza on International Drive in McLean, Virginia, sits inside Tysons Galleria, where it shares the hall with a couple of other eateries. Diners say it is the busiest of them, and the smell of baking pies carries down the corridor.

The crust gets the praise. Diners credit long-fermented dough and compare the result to New York pies, with charring that adds flavor. The Margherita is called a standout, the white pizza gets named often, and the pepperoni special is a common slice. Rows of pies sit on display, so choosing is easy, and slices come out quickly.

Practical notes: the counter is staffed lightly at slow hours, so service can be quick or conversational depending on the time. A few diners found a slice thin or lacking flavor, so ordering a fresh pie helps. A whole pie takes longer than a slice, and the mall setting means free time to walk around.

&pizza at 1005 E Street NW in Washington, DC, is a custom pizza shop run like an assembly line. Diners order at kiosks, pick toppings, sauces, and cheeses, and watch the pie move down the line. The crust is thin and crisp, and diners say the wait is shorter than at many fast food counters.

Vegan and gluten-free diners find real options here, including vegan garlic knots and a custom pizza with plant-based toppings. The Maverick pie and garlic knots are common orders, and an Italian dressing salad gets its own fans, with extra toppings added without fuss. Visitors from out of town describe the pies as fresh, with a well-balanced sauce, and the prices as friendly.

Practical notes: lunch is the busiest time, and the kiosks sit around the corner from the soda fountain. A first-time rewards sign-up gives a deal. Hours matter, since a diner arrived near closing to find chairs up, so check before a late visit.

Emmy Squared Pizza at 1300 Fourth Street SE in Navy Yard, Washington, DC, serves Detroit-style pizza, and a regular who visits monthly calls the pie consistently excellent. The crust is crispy and cheesy at the edges, and the sauce and toppings stay balanced.

The Founder, with pepperoni, jalapeno, and honey, is the pie diners name most. The Angel brings ricotta and truffle cream, cremini mushrooms, and parsley pesto, and the Hawaiian adds a pineapple chile drizzle. Beyond pizza, the fried chicken sandwich earns real praise, with two pieces of boneless thigh meat, while bulgogi fries, cheesy bread sticks, wings, and a chopped wedge salad round out the table.

Practical notes: about ten outdoor tables sit beside the room, and the Metro walk is short. Reservations are available. Service can run slow when staffing is thin, and a few diners reported long waits for pizza and uneven results between visits, so allow extra time.

Wiseguy Pizza at 300 Massachusetts Avenue NW in Washington, DC, sells oversized slices, and diners say the size and the price make it a good value. The style is New York, the room is small, and outdoor seating helps when it fills. Late hours bring in people finishing a night out.

Specialty slices go well past cheese. The Paneer Tikka pizza is the one diners praise most, and Chicken Paneer, buffalo chicken, Korean chicken, chicken parmesan, and Nashville hot chicken also appear. Buffalo wings are good, according to a diner who tried them. Cheese and pepperoni slices satisfy a classic craving, and a mushroom truffle pie shows up too.

Practical notes: slices are quick, but whole pies take a long time, so diners in a hurry order by the slice. The slices run somewhat greasy. Online and delivery orders have had mixed results, so ordering at the counter is more reliable. Diners with allergies should confirm their order before leaving the counter.

Pupatella at 5104 Wilson Boulevard in Arlington, Virginia, makes Neapolitan pizza, and one diner explains the style is meant to be thin and soft, not sturdy. A visitor from Milwaukee who loves pizza calls it the best they have eaten, and a regular says takeout has been reliable twice a week.

The menu is small and the ingredients carry it. The onion tart pizza, the meatball pizza, the diavola, and the capricciosa each have names that come up, and the pepperoni gets praise too. Homemade meatballs are a good starter, while a sampler of fried starters drew mixed comments. Olive oil over the pie adds richness, and gelato and beer are on offer.

Practical notes: the line works cafeteria-style, with an order at the counter and a number to carry to a table in the adjoining room. The space is on the smaller side. Some diners found the pies soft or soggy in the center, which is how the style is made, so a fork helps.

Havana 151 is a Cuban supper club on the second floor of The Loft at Lena's, 401 East Braddock Road in Alexandria, Virginia, and pizza is a small part of a broad menu. Diners come for the room: live music, dancing, bright art, and dim lighting that gives a speakeasy mood. Birthdays are common.

On the pizza side, the margherita earns praise, and a mushroom pizza is also ordered. The wider menu runs from Cuban sandwiches and birria tacos to crab dip, calamari, wings, and tiramisu, and pineapple mojitos are a favorite drink. Diners who want pizza specifically should treat it as one choice among many.

Practical notes: one birthday table found both pizzas cold on arrival and drinks slow, and another diner found the calamari and wings overcooked, so mention problems early. Groups with reservations can make the room loud, so ask for a quieter table. Servers are attentive and the staff praise comes up often.