![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7702.jpg)
The $15,000 oven made from volcanic materials from Mount Vesuvius. General manager Alessandro Ferro calls it “the Rolls Royce of pizza ovens.” Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7681.jpg)
Pizzaiolo Dino Santonicola. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7572.jpg)
An apron shows the logo from the Naples-sourced flour that’s used at Pizzeria da Marco. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7576.jpg)
Naples-born pizzaiolo Dino Santonicola gets a dough ready for sauce, cheese, and toppings. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7605.jpg)
The Capricciosa pie, with Parmesan, ham, mushrooms, artichokes, and black olives. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7618.jpg)
The Salame pizza: tomato sauce, basil, fresh mozzarella, Parmesan, and mushrooms. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7638.jpg)
On the left is the Americana pizza with Parmesan and pepperoni. Photograph by Chris Leaman
![An Early Look at Pizzeria da Marco](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_IMG_7671.jpg)
The Salsiccie e Friarelli pizza: smoked mozzarella, rapini, Parmesan, and sausage. Photograph by Chris Leaman