10 Delivery and Takeout Pizzas to Try Now

Whether you’re staying in or going out for Halloween, we have the perfect pie for you.

Explore the full range of slices at Fuel with the Ultimate, a sampler of various toppings. Photograph by Erik Uecke.

Halloween is a big night for takeout and delivery pizza; you could be looking to feed a pre-party crowd, stuck at home dishing out candy, or busy getting costumed kids out the door. Whether you’re in or out, there’s a pie for you. Please note this is not a comprehensive list of all the pizza in the world we like, nor is it a condemnation of the many delicious Neapolitan-style pies in the area (try transporting 2 Amy’s and you’ll know what we mean). 


Angelico La Pizzeria
Service area:
Multiple locations serve various areas in DC and Virginia, plus one in Odenton, Maryland.
Late-night: Times vary by location.
What we like: Angelico’s isn’t fancy, but it’s not Jumbo Slice, either. Spinach-feta triangles are a tasty appetizer, while the Angelico Special (pepperoni, sausage, caramelized onions, roasted peppers) makes for a not-your-usual takeout pie. Vegetarians, take note: There are plenty of options, including a spinach-artichoke-feta combo.

Service area: Adams Morgan/U Street environs.
Late-night: Until 1 on weeknights and 2 on weekends.
What we like:
Duccini’s is no-frills, and that’s the way we like to order: a plain pie, extra sauce, extra cheese. 

Flippin’ Pizza
Service area:
Multiple locations serve Dupont as well several areas in Virginia and Maryland.
Late-night: Times vary by location.
What we like: Flippin’ specializes in New York-style pies—think large, thin-crust slices—so it’s only fitting that the Bronx stands out with its pepperoni, sausage, olives, mushrooms, et al. 

Fuel Pizza 
Service area: Two DC locations serve downtown and Chinatown.
What we like:
Fuel also dishes up New York-style slices, and we’re partial to the “ultimate pepperoni”: double layers of meaty goodness. Crispy Buffalo wings are also well worth an order. 

Pete’s Apizza 
Service area: Multiple locations serve the areas around Clarendon, Columbia Heights, Friendship Heights, and Silver Spring.
Only Clarendon, which is open until 2:30 on weekend nights (slices only starting at 11).
What we like:
The garlicky white clam pie is delish, but depending on how far it’s traveling, you may want to opt for another set of toppings. We’re big fans of the Staven—pepperoni, hot sausage, hot peppers, caramelized onion—even if a generous scattering of whole roasted garlic cloves could keep vampires (and everyone else) away. 

We, the Pizza 
Service area: Capitol Hill.
What we like: It’s hard to go wrong with a sausage-and-pepper pie, but you can also get a little more creative with toppings such as chicken wings, blue cheese, and hot sauce.



Two locations serve U Street and the Atlas District.
Both locations serve until 3:30 on the weekends. On Thursday, service runs until midnight on H Street and 2 on U. 
What we like: The beauty of &Pizza is that it offers design-your-own pizzas at a quick pace. If you opt for one of the “creations,” the egg-topped Farmer’s Daughter is a good way to go. 

Fire Works Pizza
Location: Arlington and Leesburg.
Slices are served in Arlington until 1 on weekend nights.
What we like:
You can get pretty creative with toppings for these wood-fired pies. If you’re not hosting a kids’ pizza party, indulge in the adult-friendly Smoky Blue with bacon, Gorgonzola, and balsamic glaze. 

Mellow Mushroom
Location: Adams Morgan.
Midnight on weekdays, 2 on weekends.
What we like
: Pretty much everything. These pies are perfect for sopping up the booze from an AdMo bar crawl, but are still plenty tasty—and quality—for a pre-party dinner. 

Location: Cleveland Park.
What we like:
Cold pizza can be terrific, but not necessarily for your guests. Pick up a par-cooked pie, which you can finish in the oven at home.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.