Illustration by Stephanie Rudig.

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.