Pizza is experiencing a renaissance in Alexandria.
In the fall, Frank Pepe Pizzeria Napoletana opened in Alexandria Commons on Duke Street to long lines. Just a few months later, Handover by the Slice opened on King Street, followed within days by Andy’s Pizza on North Fayette Street.
Pizza first became popular, particularly in the eastern United States, because of the high number of immigrants from Italy who arrived in the United States in the late 1800s and early 1900s, according to Encyclopedia Britannica. But pizza may not have originated in Italy, exactly.
Pizza as we know it today may have been invented in Naples, but “Naples was originally founded by Greek settlers around 600 BCE, and pizza is known to have existed there before the city was unified with the rest of Italy in 1861,” according to Britannica.
In modern times, scientists have discovered that there’s some chemistry at work as to why so many people love sauce and cheese on bread — carbs, sweetness and fat. The human body has evolved to respond positively to these types of calories, activating the “reward” centers of the brain, according to studies.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
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Lena's Wood-Fired Pizza & Tap celebrated winning Alexandria's Best Pizza Tuesday, Jan. 17, with a party at the restaurant.
Your Favorite Pizza in Alexandria
Alexandria Living Magazine surveyed more than 100 readers to find out which pizza spot is their favorite — and why.
The winner: Lena's Wood-Fired Pizza & Tap in Del Ray!
Join Alexandria Living Magazine and Lena's Wood-Fired Pizza & Tap on Tuesday, Jan. 17 from 4 - 6 p.m. for a happy hour celebration! The fun includes free pizza tastes, happy hour specials and more!
RSVP here! We look forward to seeing you!
Here are the complete results, followed by comments from readers with tips on where to go!
Pizza Types (and Where to Find Them Locally)
Neapolitan Pizza
Sometimes called Naples-style pizza, this pizza is characterized as being light and tender. It is cooked in a wood-burning oven at 800 degrees Fahrenheit for less than two minutes. The ingredients must come from Italy or from an Italian company to be authentic. Where to find it here: Frank Pepe’s Pizzeria Napoletana, 3231 Duke St.
Neo-Neapolitan Pizza
Similar to Neapolitan pizza, the only difference is that the pizza is cooked in a slightly cooler oven for less than three minutes.
New York-Style Pizza
Everything’s bigger in New York, including these slices. The characteristically huge slices are made on a hand-tossed thin crust that is both crispy and foldable. Where to find it here: Andy’s Pizza Old Town, 7 N. Fayette St. or Handover By The Slice, 728 King St.
Chicago-Style Pizza
Those who love the crust are at home in the Windy City. Chicago-style pizza is prepared multiple ways, but it is most commonly a deep-dish pizza with the cheese in the middle and the sauce on top. Where to find it here: Uno Pizzeria & Grill, 5935 Kingstowne Center
Greek Pizza
Greek pizza is cooked in a shallow metal pan. The oiled pan creates a crust akin to a thin focaccia. This type of pizza originated in New England, where it is still common. Where to find it here: La Casa, 4551 Duke St.
Sicilian Pizza
Sicilian pizza is known for a crust that can be up to an inch thick, cooked in an oiled pan. It is typically cooked with the bottom of the oven set to a higher temperature than the top and often has a sweeter sauce. Where to find it: Sicilian Pizza in Del Ray, 1504 Mt. Vernon Ave.
St. Louis Pizza
Sometimes affectionately called “hot cheese and crackers,” St. Louis pizza has a thin, cracker-like crust made without yeast. Provel cheese is common as a topping instead of the more traditional mozzarella. Where to find it: Start driving west, and hit up Imo’s Pizza in St. Louis, Missouri (825 miles from Alexandria). Bozzelli’s, which now has locations in Newington and Springfield, offered it to diners around 2015 in Arlington, but it didn’t last. Pi Pizzeria in the District has pizzas named for St. Louis-area neighborhoods like the CWE and East Loop, but the pizzas are made with mozzarella.
Detroit Pizza
Traditionally, Detroit Pizza uses the same dough as the Sicilian pizza, but often brick cheese from Wisconsin (or a similar cheese) is sprinkled along the edge, making for a crispy and slightly-charred thick crust. Often, the tomato sauce is cooked separately and added on top of the pizza after the cheese has melted, but not always. The pizzas are usually square. Where to find it here: Piece Out Del Ray, 2914 Mt. Vernon Ave. or Emmy Squared, 124 King St.
California-Style Pizza
California-Style pizza is a combination, in a way, of Neapolitan and New York-style pizza crusts often in a smaller, individual-serving size. What sets it apart is that it’s often topped with less traditional, fresh and locally-sourced ingredients. Common toppings include chicken, egg, artichoke, avocado and soft cheeses like feta or goat cheese. Where to find it here: Monterey’s Pizza, 1000 N. Fayette St.
