OUR DESIRE FOR PIZZA IS AS STRONG AS EVER,
BUT OUR TASTE IN IT HAS BECOME MORE
SOPHISTICATED. THESE 10 BETHESDA-AREA PIZZERIAS
HAVE CAPTURED OUR ATTENTION.
BY DAVID HAGEDORN
COULD IT BE THAT the best restaurant in Montgomery County is a pizzeria? ;e answer is yes to just about anyone who has been to chef and owner Tony Conte’s Inferno Pizzeria Napoletana in Darnestown. It wasn’t that long ago that we could only choose from one kind of pizza: New York-style pies baked in a deck oven (the long, rectangular stacked
ovens you often see in pizzerias) with pre-shredded cheese right out of a bag.
Now, Neapolitan-influenced pizzas baked in wood-fired ovens reign supreme,
even though they were introduced to the D.C. area barely 30 years ago and not in
Montgomery County until Mia’s Pizzas opened in 2006. Here we highlight some
of our favorite pizza joints, most of which veer toward Naples more than Gotham.