Dining

Pizza Haven

Haven serves blistering coal-fired pies
Haven
Haven's sausage pizza

Chefs in striped gondolier shirts maneuver around two 100,000-pound ovens at Bethesda's Haven Pizzeria Napoletana.

The "Haven" in the name refers to New Haven-style pies, blistered in coal-burning 12-by-12-foot ovens roomy enough to fire 100 pizzas at once.

Naturally, it's wise to focus on dishes that clock time in the 2,200-degree fire. Green zucchini and salty prosciutto ($5) are rolled, baked and dressed with fresh basil. Tomatoes and red peppers ($5) are topped with fresh mozzarella, basil and olive-oil vinaigrette, then quickly charred. The Haven Potato Chip ($5) is a fluffed herb focaccia that is brushed with garlic, olive oil and Pecorino and baked into a crisp, cheesy hunk.

Pies start with a 300-year-old Italian yeast culture, and bake into the New Haven ideal of crisp-but-chewy crusts. The clam pie ($14 for an 11-inch pie) is Haven's most popular, the pie topped with olive oil, oregano and garlic. The tangy tomato pie with creamy Italian mozzarella ($9) uses juicy plum tomatoes to add more texture than standard red sauce.

House-made chocolate, vanilla and strawberry gelato ($4) make for thick, frothy shakes ($6) to end the feast.

Haven Pizzeria Napoletana, 7137 Wisconsin Ave., Bethesda; 301-664-9412 or havenpizzeria.com

Haven Pizzeria Napoletana 7137 Wisconsin Ave. Bethesda MD 20814 301-664-9412
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

The Power of One

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere