The Pizza Pool: Posto vs. Armand’s Pizza

Who makes the best pizza in Washington? You tell us! We're asking you to vote in the first Washingtonian.com Pizza Pool, a brackets-style contest that will narrow 32 pizzas to one winner. For a refresher on how the brackets will work, head here.

Yesterday, Moroni & Brothers took the spot over Pie-Tanza. You can still vote in new matchups and see the current contestants here

To see today's match up, check below. 

Posto: Chef Massimo Fabbri still uses the dough recipe he learned in culinary school 16 years ago, and for good reason: The wood-fired pizzas at this Logan Circle trattoria have a crisp underside and a soft, bubbled rim.

Armand's Pizza: This local franchise's Chicago-style pizza, with its doughy deep-dish crust, is immediately recognizable. The sauce is tangy, the cheese is deep, and the crust is thick and pillowy.

Did you know? If you click the links of each of those restaurants' names, you can leave your own review of their pizza at that page! 

This poll will stay open until 12 PM on Friday.

*To help keep this contest fair, we’ve elected to use an IP address-based poll. This means that if you are voting from an office or network setting, not everybody will be able to vote. We apologize for the inconvenience, but we hope you’ll encourage coworkers to vote from their home computers.

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