Currently 1 of 4 Pizzeria Paradiso locations, this Georgetown, DC joint opened in 2002, while the original spot was established in 1991 in Dupont Circle, founded by chef & owner Ruth Gresser, who has since expanded to pizzerias in Hyattsville, MD in 2017 & Spring Valley, DC in 2018. Cooked in a wood-burning domed stone oven at temperatures upwards of 650°, they serve 9” & 12” Neapolitan style pizza. With several different specialty pies to choose from, I opted for the Margherita. Despite a moderately charred undercarriage, the dough is mostly soft with areas of decent crisp; certainly crispier & crunchier than typical wood-fired Neapolitan pies, particularly the crust. With a somewhat smokey flavor, the dough stays firm, with no flop or mushy spots, providing a solid base for the other components that doesn’t collapse in the center of the pie. The star of this pizza is the outrageously creamy & deliciously fresh Buffalo (bufala) mozzarella. Melty & moist, dreamy & delectable, the cheese provides excellent surface coverage, while not an overly generous amount, they certainly don’t skimp. The terrific texture & flow of the marvelous mozz matches the simply sublime taste. The signature Paradiso tomato sauce comes off super sweet at first bite, yielding to a more mildly tart & tangy taste that surprisingly lacks zest & zip. A mix of tomato purée & chunky tomatoes, the sauce is rather pungent & a smidge acidic. Some grated Parmesan cheese or garlic powder might help neutralize the sweetness of the sauce. The addition of extra virgin olive oil not only makes the mozzarella glisten, but it adds terrific taste along with some shredded confetti basil for color & modest flavor. The quality texture of the dough, aided by the outstanding consistency & taste of the cheese carries this pizza, rendering it one of the better Neapolitan wood-fired pies I’ve ever had. This is incredibly solid pizza overall, particularly for the DC area & especially if you love Neapolitan style.
