The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
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.
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.
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.
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.
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.