Handcrafted Classics from
Curbside Carry Out &
Classic (a.k.a. New York Style)
This pizza is an American Classic. It's round. It's thin. It's delicious.
Sicilian pizza is Square and has a much thicker crust when compared to the Classic. Famous in Jersey and New York, the Square is another Northeastern Superstar. Taking a page out of history and doing exactly what the great pizza makers of all time have done for years, we put the cheese down first and then lay the sauce on top (a.k.a. Trenton "Tomato Pie" Style).
Chicago Deep Dish
We start by using a traditional recipe that sticks to standards that call for All Purpose Flour and a Special Corn Blend but we also add a little something extra to produce a crunchy yet tender crust that's filled with everything we love about the famous Chicago Deep Dish style.
Traditional Chicago flavors include our house-made sausage, house-made meatball, and Spinach & Ricotta.
The Detroit is like a Sicilian but very different in flavor and bite.
To get it right, we use traditional blue steel 10" x 14" pans and bake it just long enough to caramelize the classic Wisconsin Brick and Cheddar Cheese combination so that all of the cheese sticks to the side of the crust. If you haven't tried it, you should know that the cheese on the Detroit Style is both crunchy and chewy. The Detroit is finished with two racing stripes of tomato sauce.
Nonna (a.k.a. Grandma)
The "Old World" or Napoli Nonna is a modest home-style pizza that you are going to love. The crust is exceptionally soft on top yet very crispy on the bottom. The Nonna is lightly topped with some fresh bufala mozzarella, hand-crushed tomatoes, and a bit of fresh garlic.
The "New World" Nonna or Brooklyn Nonna uses the same dough but is topped with a bright and fruity tomato sauce, whole milk mozzarella, fresh bufala mozzarella and a bit of fresh garlic.
della barba pizza
@ Union Kitchen
1369 New York Avenue, NE
Washington, DC 20002
Tuesday - Saturday