Posts Tagged ‘Neapolitan pizza’

2Amys, Consider Yourself Warned: Edan MacQuaid Is Back in Business

As soon as the pie hit the table at Pizzeria Orso, I knew I was in the presence of Edan MacQuaid, the pizzaiolo who has worked the wood-burning ovens at 2Amys, Pizzeria Paradiso, and RedRocks. I'd recognize his margherita pizza anywhere. It's not just the puffy crust, mottled with char and radiating a wood-smoke aroma […]

Has D.C. Become the New World Naples?

Is it just me or has D.C. suddenly turned into a New World Naples? Discounting drunk slices and our lone New Haven connection, it seems that every pizzeria that opens in the metro area channels the spirit, if not always the technical requirements, of Neapolitan pies. Il Canale has already made a name for itself […]

Pupatella Pizza Cart Heads Indoors with Brick-and-Mortar Debut

Fresh out of  high school in Naples, Italy, Enzo Algarme came to the United States nearly 12 years ago with the hopes of playing professional soccer. An injury quickly changed his plans. He instead went to culinary school, where he met Anastasiya Laufenberg, and together they opted for a different future, but one equally rooted […]

Anthony Pilla at Seventh Hill: Pizza and a Show

Half the enjoyment of eating at Seventh Hill Pizza, a Best of D.C. award winner this year, is watching pizzaiolo Anthony Pilla at work. During my most recent visit this weekend, I briefly chatted with Pilla over the counter at the Capitol Hill pizzeria, as he bounced around the prep area, forming dough and putting the finishing touches […]

Y&H Takes a Second Slice at a Few Local Pizzerias

The seriously creamy buffalo mozz at Pizze Restaurants constantly evolve, which is why I try to revisit as many as possible in between checking out the new ones that come along. I particularly try to revisit the places that I have previously panned, like the trio of pizzerias below. To be fair here, I didn't […]

Pizze in Woodley Park: Taking Aim at the Jumbo Slice Culture

The guy manning the Wood Stone oven at Pizze, the new Neapolitan-style pizzeria in the basement of Petits Plats, is a work in progress, much like the place where he's employed. A manager is giving him instructions on how to put together my Margherita pizza. After rolling out a beautifully thin skin of house-made dough, […]

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