Anonymous wrote:

Anonymous wrote:Ledos Pizza hands down, they also have subs, pasta, salads etc

I really disliked Ledo's pizza. The sauce was weirdly sweet, and the crust is unappealingly thick. But I gather that there is a difference between the original, founder-owned location and the franchised venues. We ate at one of the latter in Bethesda (River Road, near WF).

When I eat spaghetti I put sugar on it so maybe that's why I like the sauce. Our dining options are limited in our area and the only pizza places we have are pizza hut, papa johns, domino's, and ledos now. The original ledos is great they have a better menu than than the others. Unlike to other options we have, ledos is always hot and tastes fresher.

jsteele wrote:Moroni & Brother's at 4811 Georgia Ave. NW.

http://www.moroniandbrothers.com/

The owners worked for years at Pizzeria Paradiso and learned well. Kid-friendly also.

Thank you for the tip, moderator. I've never heard of this place - can you or anyone else tell me whether it's near a Metro stop?

As for Vace, I was a regular customer when I lived in Cleveland Park. Where exactly is the one in Bethesda?

Pizzeria Paradiso is wonderful. Thin crust, very fresh ingredients. They have two locations - the original in Dupont Circle (on P between 20th and 21st) and another on M Street in Georgetown. Highly recommend.

Bread flour works better, but all purpose is fine. If you want a whole wheat crust, use half white flour and half whole wheat.

I also suggest mixing it in a bread maker if you have one, or with the dough hook in a kitchen aid mixer, if you have one of those. Otherwise hand mixing is fine.

Vace is my favorite. It's really great - I've never had anything like it. It will tide you over very well until a visit home to NY or Philly (I'm from Philly and miss Lorenzo's!!)

2 Amys is wonderful (and I love the small plates), but not the same big slice fold-floppy style as NY.

what else do you use exactly--I wanted to make mine own dough but wasn't sure how or if certain flour, etc came out better?

Mine. I make it with spring water, which makes all the difference. It is really all in the water, there is also a place in Alexandria (can't remember the name) that uses spring water, and people swear that it is just as good as NYC pizza.

Anonymous wrote:Ledos Pizza hands down, they also have subs, pasta, salads etc

I really disliked Ledo's pizza. The sauce was weirdly sweet, and the crust is unappealingly thick. But I gather that there is a difference between the original, founder-owned location and the franchised venues. We ate at one of the latter in Bethesda (River Road, near WF).

La Pizzeria in Rockville. Closest we've found to NYC style and flavor.

Anonymous wrote:Tony's NY pizza in Fair lakes shopping center. Thin, cripy crust lot of great topping combinations...Delicious!!

I agree. We had an apt. out there pre-parent and DH and I practically ate our every meal there.

Anonymous wrote:We love Italian Store -- takeout pizza in North Arlington, right off of Spout Run?GW Pkwy.

I second that!

Our favorite (I'm NJ born and bred, NYC suburb) is Mamma Lucia's, with Z Pizza a close second. Italian Store is also good but no longer convenient because I'm in MD now.

Another vote for z pizza. my absolute favorite.

We love Italian Store -- takeout pizza in North Arlington, right off of Spout Run?GW Pkwy.

I agree with the Z Pizza suggestion. My DH, who is from Long Island, said that it's the closest thing to NY pizza that he's tasted around here, but it still doesn't come that close to the real thing.