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WED-SAT 5pm until the dough runs out. (Seriously) —- The pies coming out of Chef Conte’s oven have evolved since Inferno’s 2015 inception. Originally abiding by the strict guidelines set forth by the ruling bodies of Neapolitan pizza in Italy, he’s charting a different course in pursuit of pizza perfection. An updated pizza style called Canotto finds increasing favor among the younger generation of pizzaiolos of Naples. It translates in Italian to ‘dinghy’ or ‘inflatable raft’ – describing the increased volume & near-weightless quality of the foundation; the crust. Increased dough hydration & extended ambient proofing yields bubbles and char in contrast to the evenly-colored, breadier & flatter crusts of traditional Neapolitan pies.
Neapolitan-style pizzas & wood-roasted entrees in modish, suburban storefront.
Address and Contact Information
Address: 12207 Darnestown Rd, Gaithersburg, MD 20878
Phone: (301) 963-0115
Website: http://inferno-pizzeria.com/
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Reviews
Cecilia Rius
Voted number 21 pizza place in the USA in 2025! It’s no surprise this spot was voted one of the best pizza places in the U.S. in 2025. The dough is absolutely the highlight here, soft, airy, and perfectly baked. If I had to score it, I’d give the crust a 9.6 out of 10. It really carries every pizza and sets the standard high.
The Margherita pizza was the clear standout for us. The balance of fresh mozzarella, basil, and tomato sauce was spot on, and the dough really shined in this simple yet classic combination.
We did try a potato and onion pizza, and while the concept was interesting, it felt like it was missing a bit of salt and depth. I ended up adding some salt to bring it closer to what I was hoping for. On the other hand, the goat cheese ricotta with fig was much better than expected, creamy and flavorful in a way that surprised me.
Pro tip: Get there early! The line starts between 4:15-4:30 pm depending on the day (opening at 5pm). Luckily we were sat in the first batch!
Overall, the dough is the star and the Margherita is the must-order. Flavor-wise, I’d give it around an 8.2 overall. It was a good experience, service was great and it was very enjoyable, especially the Margherita. While not every flavor hit for me, the quality of the pizza here is undeniable, and it’s absolutely worth visiting if you’re serious about pizza.
… moreThe Margherita pizza was the clear standout for us. The balance of fresh mozzarella, basil, and tomato sauce was spot on, and the dough really shined in this simple yet classic combination.
We did try a potato and onion pizza, and while the concept was interesting, it felt like it was missing a bit of salt and depth. I ended up adding some salt to bring it closer to what I was hoping for. On the other hand, the goat cheese ricotta with fig was much better than expected, creamy and flavorful in a way that surprised me.
Pro tip: Get there early! The line starts between 4:15-4:30 pm depending on the day (opening at 5pm). Luckily we were sat in the first batch!
Overall, the dough is the star and the Margherita is the must-order. Flavor-wise, I’d give it around an 8.2 overall. It was a good experience, service was great and it was very enjoyable, especially the Margherita. While not every flavor hit for me, the quality of the pizza here is undeniable, and it’s absolutely worth visiting if you’re serious about pizza.
Steph Steph
Totally by chance, we drove by Inferno Pizza at 4:45 (opens at 5, closes when all the dough is gone) and there was not a long line out front, so we stopped in and got a table for two immediately.
Absolutely outstanding pizzeria! Serves very authentic Neapolitan pizza and probably the best one in DMV! So glad that it’s only 10 minutes drive away from home.
However it’d be more perfect IF they have a good reservation system.
… moreAbsolutely outstanding pizzeria! Serves very authentic Neapolitan pizza and probably the best one in DMV! So glad that it’s only 10 minutes drive away from home.
However it’d be more perfect IF they have a good reservation system.
Chris Olson
Outstanding! I’ve eaten pizza in Naples multiple times and Inferno nailed it.
My family had the roasted beet with fresh herbs and yogurt appetizer and the roasted zucchini appetizer. The beets were top-notch, although the zucchini missed the mark in my opinion. My personal preference would be to have a little char on the zucchini, which were instead warm and mushy. For that reason, I would recommend the roasted pepper appetizer which looked delicious at a neighboring table (and looked how I expected the zucchini to look). We shared the Margherita pizza, the black truffle pizza, and the fig/ricotta/arugula pizza. All were outstanding and done right. We had two younger kids and ordered 3 for a party of 4, but since the pizze are light and not huge, I would recommend ordering one pizza per adult or older child. Menu is not huge, but just about everything on it is perfectly well executed, so it reduces decision fatigue. We will definitely return, and in a different season, so we can try new things.
… moreMy family had the roasted beet with fresh herbs and yogurt appetizer and the roasted zucchini appetizer. The beets were top-notch, although the zucchini missed the mark in my opinion. My personal preference would be to have a little char on the zucchini, which were instead warm and mushy. For that reason, I would recommend the roasted pepper appetizer which looked delicious at a neighboring table (and looked how I expected the zucchini to look). We shared the Margherita pizza, the black truffle pizza, and the fig/ricotta/arugula pizza. All were outstanding and done right. We had two younger kids and ordered 3 for a party of 4, but since the pizze are light and not huge, I would recommend ordering one pizza per adult or older child. Menu is not huge, but just about everything on it is perfectly well executed, so it reduces decision fatigue. We will definitely return, and in a different season, so we can try new things.
Carl S
Absolutely the best neapolitan pizza in the DC, Maryland, Virginia area!! The restaurant is always full at dinner which speaks volumes. They do not take reservations but have a wait list. Get there early, or come late is my suggestion. Check their hours though. Since the restaurant is small, the kitchen and wait staff are able to provide an excellent customer experience. I suggest one pizza per person. If you plan to share, definitely try an appetizer, or have dessert, since the pizza are not large.
… moreYiran Liu
I have tried the Marinara Rustica, Margherita and Roasted Yukon Potato and Onion pizzas. They all tasted very good without being oily at all. I really like their dough. I thought the pizzas were overall worth the price. I did add Calabrian chilies to one of the pizzas and though they added a nice kick but probably wasn’t worth the $3 extra. Take out service was friendly and efficient.
However, the thing I didn’t like was the crust ratio. I’m aware Neapolitan style pizza has a higher crust ratio, but even so, I thought there was way too much. It took many more bites getting through the crust than the center topping part.
… moreHowever, the thing I didn’t like was the crust ratio. I’m aware Neapolitan style pizza has a higher crust ratio, but even so, I thought there was way too much. It took many more bites getting through the crust than the center topping part.
Jojo Cinco
Great pizzas! I enjoyed the ones with red tomato sauces. Very tasty and fresh. Crust is awesome. They make like 150 doughs a day then once it is all gone, they shut down for the day. Get in line early.
… moreRobert
What a great pizza. We arrived just before 5 pm and there was already a line. We ended up waiting about 45 minutes but it was worth it. I’ve had pizzas all over the world and this was the best. The staff was great, friendly and attentive.
… moreJack Julius
If you didn’t know, October was national Pizza month and I was on a Pizza journey trying to eat a slice or make pizza every day for the whole month of October! If I get a whole pizza that will last a few days, lol! Then I can make my breakfast pizza. It’s basically just like having egg on toast with a little cheese unless you have pepperoni or sausage or chicken on there also.
Anyway, for day, six of national Pizza month I went to this awesome pizza joint and is now One of my new favorite pizza places to go that make Neopolitan style pizza was Inferno Pizzeria Napoletana! One of the best pizza joints around andone of the top 50 best pizza joints in the US!
And also they use one of the best ovens made in the US right here in Baltimore called Mara Forni. And they have a Pizza University that I went to and got to also take a tour of this massive 80,000 square-foot facility that builds these beautiful brick pizza ovens.
One of the best pizzas I’ve had in years located in Darnestown, Maryland. Not too far from Rockville! You have to check them out, and there’s always a line. So I would advise to go early evening after the line dies down unless of course you wanna be a part of the energy and stand in line for a few.
I am working on a video of my evening there. And Will, the guy pulling the pizzas from the oven, was a maestro with Pizza. Chef, Tony, the owner, put his heart and soul into making his awesome pizza and it’s a pizza joint you can enjoy and feel lots of good vibes and energy. When you watch into the kitchen and see from the photos I took this is a high-quality pizza joint. There’s about 29 or so tables available so seating is limited. But it is a sit down restaurant.
The thing about Neapolitan style pizza is that it’s very easy to eat and digestible. It doesn’t fill you up like regular pizzas. You might get at other joints. It’s a lot different than New York style, it’s lighter has a chewy exterior and sometimes the ends have a nice crunch. You can fold it and eat the whole pizza. Margarita and Bianco are their favorites. That’s the one we ordered, but I added a little sausage to the Bianco pizza. We also got an appetizer with some veggies.
If you love pizza like I do, you won’t be disappointed. And if you’ve never had Neopolitan Pizza, give it a try!
#neopolitanpizza #PizzaNight #pizzareview
… moreAnyway, for day, six of national Pizza month I went to this awesome pizza joint and is now One of my new favorite pizza places to go that make Neopolitan style pizza was Inferno Pizzeria Napoletana! One of the best pizza joints around andone of the top 50 best pizza joints in the US!
And also they use one of the best ovens made in the US right here in Baltimore called Mara Forni. And they have a Pizza University that I went to and got to also take a tour of this massive 80,000 square-foot facility that builds these beautiful brick pizza ovens.
One of the best pizzas I’ve had in years located in Darnestown, Maryland. Not too far from Rockville! You have to check them out, and there’s always a line. So I would advise to go early evening after the line dies down unless of course you wanna be a part of the energy and stand in line for a few.
I am working on a video of my evening there. And Will, the guy pulling the pizzas from the oven, was a maestro with Pizza. Chef, Tony, the owner, put his heart and soul into making his awesome pizza and it’s a pizza joint you can enjoy and feel lots of good vibes and energy. When you watch into the kitchen and see from the photos I took this is a high-quality pizza joint. There’s about 29 or so tables available so seating is limited. But it is a sit down restaurant.
The thing about Neapolitan style pizza is that it’s very easy to eat and digestible. It doesn’t fill you up like regular pizzas. You might get at other joints. It’s a lot different than New York style, it’s lighter has a chewy exterior and sometimes the ends have a nice crunch. You can fold it and eat the whole pizza. Margarita and Bianco are their favorites. That’s the one we ordered, but I added a little sausage to the Bianco pizza. We also got an appetizer with some veggies.
If you love pizza like I do, you won’t be disappointed. And if you’ve never had Neopolitan Pizza, give it a try!
#neopolitanpizza #PizzaNight #pizzareview
Augusto Cangahuala
Definitely the best pizza napolitana in the area. The dough is so good! Fresh and delicious, just perfect. Loved the original margherita, but the bianca was spectacular. Definitely worth the drive and wait. We went early on a Friday evening and were seated right away.
… moreMaria Bustos
I read about this place in an article about some of the nations best pizzerias. The New York Times was not wrong. We made a slight detour in our trip from Harper’s Ferry to Baltimore-WORTH IT! And worth the calories!
In addition to fresh, great greens with a light vinaigrette dressing, great Italian red blend wine, and chewy, delicious pizza, the service was unexpectedly fantastic!!! We were impressed that every server in the restaurant was constantly walking around scanning for ways to attend diners needs: folding napkins when a diner went to the bathroom, filling waters, cleaning tables, checking on drink refills. Absolutely impressive in a day when tips are expected for little to no service. Not sure who’s training the staff here, but they’re crushing it!!!
… moreIn addition to fresh, great greens with a light vinaigrette dressing, great Italian red blend wine, and chewy, delicious pizza, the service was unexpectedly fantastic!!! We were impressed that every server in the restaurant was constantly walking around scanning for ways to attend diners needs: folding napkins when a diner went to the bathroom, filling waters, cleaning tables, checking on drink refills. Absolutely impressive in a day when tips are expected for little to no service. Not sure who’s training the staff here, but they’re crushing it!!!