Inferno Pizzeria Napoletana

There’s one compelling reason to trek out to Darnestown for this “Neo-Neapolitan” pizza: the dough. It’s a chewy-crispy-puffy wonderland that goes with pretty much anything Tony Conte’s kitchen tops it with, from generous plops of fior di latte for the Margherita to roasted potatoes, onions, and rosemary. Bonus: If you have leftovers, the crust tastes great re-toasted the next day and dunked in hummus or whatever sauce is lurking in your fridge.