July 23rd, 2016
After our lunch at Pizzeria Paradiso, we headed around town for a bit of sightseeing and LOTS of walking. So much to do in D.C.! We were hungry again by the time dinner rolled around (SO MUCH walking), which was good because our second pizza stop of the day was at 2Amys, which was opened back in 2001 as the first D.O.C. pizzeria in Washington, D.C.
We may have mentioned D.O.C. certification in our previous posts, but in case you missed it, D.O.C. (Denominazione di Origine Controllata) status is the highest standard for Neapolitan pizza making. Pizzerias that have obtained D.O.C. designation have met strict requirements established in Italy. These include, but are notlimited to, the following:
- Pizza must be cooked in a wood-burning dome oven that operates at about 800ºF.
- Specific ingredients need to be imported – San Marzano tomatoes, all natural Fior de Latte or Bufala mozzarella cheese, fresh basil, high quality olive oil. No shortcuts here.
- The dough needs to be made by hand or on low speed with a mixer. No mechanical shaping of the dough!
- The border (crust) can’t be higher than 1.5 cm. The diameter can’t exceed 28 cm and the total weight needs to be under 200 grams.
- Pizzas shouldn’t bake for more than 90 seconds.
Pizzerias that want D.O.C. status need to be approved by a special association, which was established to protect this style of pizza and its traditions. It is basically a lot of extra work for the “star of approval”. 2Amys has gone through all of this and has had its D.O.C. status upon opening, one of about 100 approved pizzerias in the US currently.
So, the big question is obviously: does this make for better pizza? It certainly means that Neapolitan pizzas are more standardized, so you know that you are getting a consistent taste. In our experience, this doesn’t always mean better. Sometimes you like to know what you are getting into when you visit a pizzeria, but other times you are looking for a sourdough crust, or a Neapolitan style pie that has a bit more stability. Sometimes we just don’t want a soupy center.
That being said, 2Amys does serve great pizza. It was probably our favorite pizzeria in the D.C. area. We enjoyed a few beers, and two of their pizzas. The first was a traditional marinara pizza, which had thinly sliced garlic on top of the sauce and is one of the three D.O.C. pizzas on the menu. We had one of the prosciutto pizzas as well, which was also very good with a nice, perfectly charred crust. Finally, we tried one of the “stuffed pizzas”, stuffed with ricotta and fresh mozzarella. That one was filling, but delicious. If you want good (certified) Neapolitan pizza, you’ll love it here.
Unfortunately, we didn’t have room to try any of the other delicious-looking appetizers, or the homemade ice cream. For another day.
3715 Macomb Street NW
Washington DC 20016