Carry-out Critic Finds More Than Just Great Pizza at Slice & Pie

Slice & Pie, an Italian-owned pizzeria, operates just off the U Street NW corridor. Chef and owner Giulio Adriani, who was born and raised in Rome, opened the storefront in March 2022 at the corner of 14th Street and Florida Avenue NW. He learned to cook from his grandmother and developed a love for pizza after his father pressured him to get a job to fund his surfing career when he was younger.

With 30 years of cooking experience, Adriani is certified as an authentic Neapolitan Pizza Master by the Associazione Verace Pizza Napoletana and the Associazione Pizzaiuoli Napoletani. He opened three restaurants in Italy before moving to New York 12 years ago, then opened and managed a few restaurants in the Big Apple before making his way to D.C. Along the way, he also worked with “Cake Boss” Buddy Valastro to open a Las Vegas pizzeria called Pizza Cake and became a Guinness World Record holder in 2016 for the world’s longest pizza, measuring 1.3 miles long.

This slice joint has a fun black, light green, and hot pink branding. Pink and white neon signs are posted above the entrance, displaying “Slice & Pie” and “Eat Me”. Whole pizzas are on display at the counter, with drinks in a refrigerator behind the cashier and the menus on digital screens above the counter space. Cooks can be seen in the open kitchen, assembling pizzas and making fresh dough. The kitchen space is shared with Lucy, which Adriani also owns. There are a couple of tables for dining in.

Slice & Pie’s counter Credit: Crystal Fernanders

The menu is all about classic pizzas, sold as whole 18-inch pies or slices. Most are New York-style pizzas, but square pies are also available—the Detroit and the Sicilian styles are made with the same dough. Both have a thick, focaccia-like texture, but are assembled and baked differently. The Detroit style has its toppings spread to the edge with a crispier bottom. The Sicilian has a softer bottom and a slightly thinner crust.

I’m a thin-crust type of girl and went for their most popular New York-style slices, which are all made with tomato sauce and fresh mozzarella. The burrata pizza is baked with sliced tomatoes, before being garnished with chunks of the fresh burrata, basil, grated Parmesan, and a drizzle of olive oil. The mushroom pizza is one of their white pizzas made with a Parmesan cream sauce, mozzarella, garlic, truffle oil, and marinated cremini mushrooms. I appreciate that the truffle oil wasn’t overpowering—many places can get heavy-handed. 

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