Pizza in West Springfield

Large Pizza, Breadsticks, and Garden Salad for Carryout or Delivery at Vocelli Pizza (Up to 43% Off)

Vocelli Pizza

Rose Hill

Meal with bread, garden salad, and large pizza with up to five toppings made with vine-ripened California tomatoes and Wisconsin mozzarella

$36.92 $21

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$12 for $20 Worth of Italian-Inspired Pizzeria Fare at Pete’s New Haven Style Apizza

Pete's New Haven Style Apizza

Clarendon - Courthouse

Massive pies with crisp, chewy crust emerge from stone ovens topped with locally sourced ingredients and housemade meatballs

$20 $12

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Dine-In Italian Food or Catering from Joe's Place Pizza & Pasta (40% Off)

Joe's Place Pizza & Pasta

Yorktown

Thin-crust or deep-dish Sicilian pizza, calzones, pasta, and subs

$20 $12

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$15 for $30 Worth of New York-Style Pizzas, Hoagies, and Pastas at Bronx Pizza & Subs

Bronx Pizza & Subs

Clarendon - Courthouse

Classic New York-style pizza by the slice or whole pie is served alongside giant calzones, hoagies, and fresh pasta dishes

$30 $15

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Pizza Dinner with Garlic Bread and Salad for Carry-Out or Dine-In from Red Tomato Pizzeria (Up to 50% Off)

Red Tomato Pizzeria

McLean

Large cheesy pizzas covered with basil, ricotta, and other toppings pair with garlic bread and salad to make a hearty meal for families

$37.76 $21

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$11 for a Large Specialty Pizza and Breadsticks at Jumbo Pizza ($22.75 Total Value)

Jumbo Pizza

U Street - Cardozo

Specialty pies topped with ingredients such as pesto, roasted red peppers, and gorgonzola cheese

$22.75 $11

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$24 for $40 Worth of Pizza — Citi Pizza

New Citipizza

Washington

Handmade pizzas, subs, and chicken wings

$40 $24

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$12 for $20 Worth of Italian-Inspired Pizzeria Fare at Pete’s New Haven Style Apizza

Pete's New Haven Style Apizza

Silver Spring

Massive pies with crisp, chewy crust emerge from stone ovens topped with locally sourced ingredients and housemade meatballs

$20 $12

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6699 Frontier Dr
Springfield,
VA
US

Bozzelli's Italian Deli has been churning out hearty bread-and-meat combos for more than 30 years. Over the years, the menu has blossomed to include palate-pleasing subs such as the classic steak and cheese, honey ham, and various seafood creations ($6.55+ for 8''; $7.55+ for 12''). Transition to flatter eats with a hand-tossed pizza in a predesigned house flavor, or build your own pie from the bottom up ($5.99 and up). In addition to being a peak day for UFO sightings, Wednesdays are also lasagna days at Bozzelli's, when heaping layers of noodle-y, tomato-y goodness give pasta fans the strength to finish out the week.

8091 Alban Rd
Springfield,
VA
US

Paisano’s is unstoppable. In the 40 years since opening its first Virginia pizzeria, the chain has grown to more than 15 Virginia and Maryland locations, with more cropping up each year. The pizza mecca was voted 2012 Best Pizza by WTOP Virginia listeners and credits its success to freshness of ingredients, pizza dough, and its universal motto: "We have something for everyone." The Washington Post reports that the owners drew on their Lebanese and Italian parentage in creating the expansive menu, which includes hearty calzones, subs, and stuffed wraps, and of course, Paisano’s signature pizzas with more than 30 available toppings.

12715 Shoppes Ln
Fairfax,
VA
US

At Argia's, chef Ryan Baldini and proprietors Pragun and Salina Rana strike a balance between serving fine northern Italian cuisine and fostering a laid-back dining atmosphere. Many of Ryan's dishes, such as his grilled beef tenderloin and range of handmade pastas, come in solo portions or shareable famiglia servings that sate larger parties. For a taste of the kitchen's signature dish, guests can pry open a Prince Edward Island mussel—shipped to the restaurant daily—and sop up its juices with housemade bread still warm from the oven or a pet sea sponge in need of a soak. Outside, the clinking of wineglasses rings out across a patio enclosed by fragrant herbs; inside, a rustic Sienese-style mural matched with eye-catching frescoes conjures an air of the Italian countryside.

124 N Washington St
Falls Church,
VA
US

Perhaps it was being asked to cook at the James Beard House twice that gave Pizzeria Orso head chef Will Artley the nerve to take over a pizzeria where pies compete with a menu of his best small plates and entrees. Or maybe it was the time he was invited to cook at the White House. Whatever gave Will the courage, the second-place Chopped finisher’s culinary high-wire act is a thrilling one. The Neapolitan-style pizzas may share the limelight, but they are worthy headliners. They’re forged from fresh, naturally leavened bread and cooked for 90 seconds at 800 degrees in a handmade volcanic-brick oven. Toppings run the gamut from traditional margherita pies to meatier options loaded with ham, sausage, and prosciutto. Tasty shareable plates populate the equally ambitious antipasti selection, which includes grilled octopus, spinach gnocchi served with bacon and tomato, and oven-roasted meatballs. Button-upholstered booths populate Pizzeria Orso's dining room, resonating comfy vibes that underscore the menu's commitment to serving gourmet cuisine in a casual environment. Exposed wooden beams recall Old-World rusticity, and the open space grants just about every table an unobstructed view of the massive brick oven so they can flee if it becomes sentient and starts demanding the ingredients for s'mores.

400 S Maple Ave
Falls Church,
VA
US

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.

435 Maple Ave W
Vienna,
VA
US