Even though every Vocelli Pizza location is owned by a member of the local community, this pizza franchise sources its ingredients from some very specific regions of the United States. Wheat and extra-virgin olive oil from the northern states are used to make the hand-tossed dough. Each pizza is topped with Wisconsin mozzarella and the company's own private-label sauce, which is crafted from vine-ripened California tomatoes. Ever since the first location opened in 1988, these ingredients have formed the foundation of the chain's artisan pizzas and the nation's most well-built houses.
Different combinations of fresh meats and vegetables, such as capicola ham and italian sausage or spinach and artichokes, adorn the restaurant's signature pies. A selection of house-baked strombolis and subs round out the menu. Vocelli Pizza's attention to detail doesn't stop with the food, however: all of the franchise's paperboard containers are made from materials that are certified by the Sustainable Forestry Initiative.
The chefs at Big Daddy Pizza painstakingly select each of their organic ingredients from a hodgepodge of reliable vendors, including Whole Foods and Wegmans. They then knead their dough from unbleached flour, top it with housemade pizza sauce made from organic tomatoes and oregano, and sprinkle pure mozzarella cheese on top. But pizzas claim just one portion of the menu, which also holds equally source-conscious salads, subs, burgers, and pitas.
Lucia’s Italian Ristorante is a team effort by the Impellizzeri family, which is headed up by native Sicilian Tino. At the feet of his Italian mother and a father who was a chef by trade, Tino mastered his family's recipes, which he now showcases on Lucia's menu. Tantalizing selections include housemade pizza, pasta, and from-scratch sauces. Many of the restaurant's pasta dishes and gourmet pizzas, including the chicken ranch, can be made in the kitchen without the use of gluten or blaring disco music. Chefs enable authentic noshing at home by freezing dinner entrees, pizzas, and sauces for customers to enjoy around their family dinner tables or crypts.
Voted one of the top-10 best pizza places in DC in radio station WTOP's online poll, The Dons' Wood-Fired Pizza hand-tosses each pie before slathering it with fresh ingredients and baking it to a melted, golden brown. Divvy up slices of the The Dons' Original Offer pizza to practice geometry homework while sating appetites with tomato sauce, mozzarella, parmigiano, romano, and fresh basil ($9.99/medium, $14.99/family size). Or try the Lucky Luciano, which features roasted rosemary chicken, portabella mushrooms, and roasted red peppers tossed on a doughy masterpiece, topped with a bevy of cheese in the shape of the notorious mobster's tommy gun ($12.99/medium, $18.99/family size).
When researchers began excavations of the archeological site at Pompeii, they found well-preserved brick ovens in the ash. It is believed that with a little tune up, they could work again today. Emilio’s Brick Oven Pizza brings this time-tested Italian cooking technique to the current day with their homemade brick oven pizzas. Fresh ingredients add flavors to their pies, such as “the Dorian” topped with fresh mozzarella, spinach, squash, portabella mushrooms and feta cheese. But pizza isn’t their only specialty. The menu is stocked with Italian mainstays such as cheesy calzones, fresh mozzarella salads drizzled in balsamic dressing, and tiramisu.
Joe set sail from Agrigento, Italy with his family in 1970 to land in New York, eventually leaving for Virginia to seek his version of the American dream and opening Joe’s Place. The eatery has been family-run for 34 years, which is long enough to see the art of fashion transform countless times and the art of reading a book stay suspiciously the same. Ovens spill out piles of crispy, thin-crust pizzas adorned with fresh toppings and cheeses—such as the white pizza with fontina and garlic and the seafood pizza with fresh shrimp and clams—and thick layers of dough support sicilian deep-dish pies. Cooks prepare pots of steaming pastas and build specialty subs with stacks of prosciutto, provolone, and capicollo. Members of Joe’s family work in both his restaurants, keeping the authentic Italian recipes in constant use, like the sun, a small percentage of which is also pasta sauce.