Newsletters

I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
Easy as Pie: A Guide to Regional Pizza Styles
Can’t tell New Haven pizza from Neapolitan? Here’s a guide to regional styles—even Maryland has one. By Todd Kliman
Photographs by Scott Suchman.
Comments () | Published September 5, 2012

Maryland

What defines the style: Rectangular pies, a biscuity crust, sweet tomato sauce, smoked provolone. Where to get it: The Original Ledo Restaurant in College Park. Restaurant that epitomizes it: The Original Ledo. Fun fact: The shape was born of necessity: Legend has it that when the Ledo was set to open in 1955, the only pans it could find for its medium and large pizzas were metal cafeteria trays. Definitive pies: Mushrooms, peppers, and green olive; bacon.

Roman

What defines the style: Very thin, cracker-like crust. Where to get it: Da Marco in Silver Spring. Restaurant that epitomizes it: Da Remo in Rome. Fun fact: The original thin-crust Roman pizza was topped with honey and bay leaves. Today Roman-style turns up toppings seldom found on most pies—figs, potatoes, eggs. Definitive pie: Patate, with sliced potatoes, mozzarella, and rosemary.

“Gourmet” Wood-Fired

What defines the style: Darkened, slightly smoky perimeter, thin crust, “gourmet” toppings like shrimp or pesto. Where to get it: Comet Ping Pong in upper Northwest DC. Restaurant that epitomizes it: Spago in LA. Fun fact: Wolfgang Puck changed pizza forever when he served a smoked-salmon-and-crème-fraîche pie at Spago, setting a precedent for all manner of experimentation, delicious and not. Definitive pie: Shiitake mushroom, feta, roasted red pepper, and kalamata olive.

Generic Boxed

What defines the style: A doughy crust laden with sweet tomato sauce and lots of packaged, pre-grated mozzarella. Where to get it: Domino’s. Restaurant that epitomizes it: Pizza Hut. Fun fact: The best way to reheat boxed pizza? Forget the microwave or oven. Cut the pie into slices and warm each for two minutes over a low-medium flame in a 12-inch skillet. Definitive pie: Sausage, ham, and pepperoni.

New York

What defines the style: Thin crust with zesty sauce and a blanket of mozzarella. Where to get it: The Italian Store in Arlington. Restaurants that epitomize it: Lombardi’s Pizza and John’s Pizza in Manhattan. Fun fact: The pizza gets its blackened edges from being fired in a coal oven at 900 degrees. The heat cooks pies in 1½ to three minutes, but the crispness of slices comes from reheating; essentially, they’re given a second cooking. Definitive pie: Pepperoni.

Neapolitan

What defines the style: Thin crust with a puffy, slightly blackened perimeter. Toppings are applied sparingly atop crushed-tomato sauce and buffalo mozzarella. Served uncut. Where to get it: 2 Amys in DC. Restaurant that epitomizes it: Brandi in Naples, putative creator of the Margherita pie. Fun fact: Only pizzas designated Denominazione di Origine Controllata, indicating they meet strict specifications for ingredients and preparation, can truly be called Neapolitan. Definitive pie: Margherita.

Chicago

What defines the style: A rich, thick, gooey pie cooked in a bowl-like dish with gobs of mozzarella and chunky tomato sauce. Eat it with a knife and fork. Where to get it: District of Pi in DC’s Penn Quarter. Restaurant that epitomizes it: Lou Malnati’s in Chicago. Fun fact: Pizzas are constructed in reverse order: Cheese goes down first, followed by toppings, then sauce. Definitive pie: Pepperoni, sausage, onions, and peppers.

New Haven

What defines the style: Charred, thin crust with marinara sauce and a dusting of grated pecorino. Pies often have an oily surface. Where to get it: Pete’s New Haven Style Apizza in DC’s Columbia Heights and Friendship Heights and in Arlington’s Clarendon. Restaurant that epitomizes it: Pepe’s in New Haven. Fun fact: If you want mozzarella—or “mootz”—you have to order it as a topping. Definitive pie: White clam and garlic.

This article appears in the September 2012 issue of The Washingtonian.

Categories:

Food & Drink
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 11:15 AM/ET, 09/05/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Articles