Washingtonian Magazine has unveiled its prestigious lineup of the “100 Very Best Restaurants in Washington, DC,” and among the esteemed selections is Inferno Pizzeria Napoletana in Gaithersburg.
Established by Chef Tony Conte in October 2015, Inferno Pizzeria Napoletana has become renowned for its pizza-focused offerings, with regulars attesting to the allure of its appetizers. Initially considering the Verace Pizza Napoletana certification for an “authentically Neapolitan” experience, Chef Conte opted for a more contemporary approach, introducing an updated pizza style known as canotto. This innovation, embraced by a younger generation of pizzaiolos in Naples, features an airy outer ring serving as the crust. The term “canotto” translates to ‘dinghy’ or ‘inflatable raft,’ reflecting the dough’s higher water content, allowing it to puff up, bubble, and char, creating a distinct texture compared to traditional Neapolitan pizza.
Operating four days a week (Wednesday through Saturday) from 5 pm to 9 pm, or until the dough runs out, Inferno Pizzeria Napoletana has garnered a reputation for its limited but quality-focused schedule. To secure a seat, patrons are advised to arrive early and queue outside before the restaurant opens. For those preferring to savor the pizza at home, advance orders can be placed in the afternoon, with pickup available when the restaurant opens at 5 pm. Even carry-out orders are restricted to ensure an ample supply of dough for in-house diners each day.
Adding to the restaurant’s accolades, Chef Tony Conte recently received a nomination for a James Beard Award in the category of Best Chef in the Mid-Atlantic region, encompassing DC, DE, MD, NJ, PA, and VA.
Featured image courtesy of @TasteMoCo
