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From a grassroots pizza shop that got its start at area farmers markets to a Philadelphia import, D.C. is having a pizza boom. But not all pizzerias are created equal. Here’s how they compare. Note: In the photo above, the bigger the slice, the better the pie.
Timber Pizza Co. in Petworth ($12–$16, one size)
+Pies are reminiscent of a trip to the farmers market with toppings like squash blossoms and kale.
+Pizzas are wood-fired but without too many burnt bubbles.
+No pizza is more than $16, despite quality ingredients.
+They use local purveyors, including ‘Chups fruit ketchup.
All Purpose in Shaw ($18–$19, one size)
+Chef Mike Friedman’s doughy, deck-oven pies are a welcome alternative to D.C.’s soggy-bottomed Neapolitan-style pizza craze.
+Twists enliven classics such as a giardiniera topper for texture or chili honey on pepperoni for some sweet heat.
+There’s the option to DIY.
Casolare in Glover Park ($15–$17, one size)
+These pizzas are as simple as they come, such as the marinara with nothing more than tomato, garlic, and oregano, allowing quality ingredients to do the talking.
+Pies are thin, so you can try more of the menu.
–But they’re still $15 to $17.
Pizzeria Vetri on 14th Street NW (Two sizes, $12–$18 and $22–34)
+Neapolitan-style pizzas in classic combinations come out lightening fast.
+The prosciutto crudo is the real deal.
–Large swatches of the crust are burnt.
–The toppings feel more like an after- thought than integrated into the pizza.