Inferno Pizzeria Napoletana

Excellent experience, fresh specialty pizza and apps, and the affogato was amazing. Waiters recommended an excellent glass of wine and helped us choose the pizzas. Calabrian peppers were a nice touch. Several weeks later we ordered carry out — margherita was excellent. Can’t wait to return.

Excellent service and pretty good food give this place a ⁴⁄₅ stars. Our waiter was fantastic. I wait I could remember his name, but I’m guessing he’s the only entertainer in the place who speaks ⁵⁄₆ languages. The factoids with which he constantly entertained us was an experience in itself. Our teens and my wife enjoyed pizza while i had the risotto special. All were okay — nothing to rave about but definitely good.

Inferno was referred to my husband and I by our neighbor, so we decided to give it a try.
We ordered two appetizers, one being a special. The portions were very small, but both did have a ton of flavor. The menu is craft, which I always appreciate, so it was nice having something with more personality. We also ordered two pies. The potato and onion was great, but the prosciutto was not. It was watery, hard to hold and not as flavorful as the former. I know it’s a brick-​oven pizzeria and the crust will be charred, but it was definitely overwhelming and I had to carefully eat around my crust as to not bite down on a chunk of coal.
Although the food did not blow me out of the water, the wait staff was very good for a very busy dinner hour. They were not pushy, were very knowledgeable and kind.
Overall, I’m not sure if we’ll return or recommend. There aren’t a ton, if any, of crafty-​places in the area so it definitely has potential!

I was in the area for business and it was recommended that dinning at Inferno was a must. Born and raised in Northeast, NJ and right across from NYC — I’ve had my fair share of epic pizza. So how good can this place really be? I dined with some colleagues and we all quickly noticed how wonderful the setting and ambiance felt. The attentiveness and friendliness of the staff only elevated our experience from the get go. Then the menu… a very unique balance and combinations of offerings, like I’ve never experienced before in the NJ/​NYC area. Excited — I quickly ordered and not long after the food arrived I inhaled all 3 courses the Roasted Fennel (appetizer), the Organic Egg Naples style pizza (entrée) and the Vanilla Soft Serve Ice Cream (for dessert). With each meal and each bite — I felt as my taste buds took a page from the old Batman TV series (from the late 60’s) as all I was thinking and saying was «Boom», «POW» and «Bang»!!!
Inferno Pizzeria Napoletana far exceed my expectations. I definitely recommend it — Whether it’s a 1^st date, catching a bite to eat after a soccer game or celebrating a special occasion like a wedding anniversary or graduation — this place is a must. If I didn’t live 200 miles away — I would be a regular at Inferno for sure!
buon appetito!

My wife and I came in for a casual Friday dinner. We were wowed by the service, pizza, and desert. This place is a gem for suburban Montgomery county. This pizza was better than the Neapolitan pizza I dined on in Italy years ago!

Refreshing!
Finally a decent restaurant in Darnestown.
Inferno Pizzeria has small, well-​crafted menu; we ordered all the starters, three pies and popped a couple bottles of Barolo.
Would like to see more non-​franchise restaurants in the area… this place is a good start.

Found out about this pizza place from the Washington Post Going Out Guide. The owner was working at a fancy restaurant in DC before deciding to open his own pizza place in Gaithersburg.
We enjoyed the Mushroom pizza very much. Prosciutto pizza was amazinggggg. For dessert, we had the soft serve apple pie crust.
We are definitely coming back again. Sad they ran out of the risotto ball appetizer this time!

As a previous restaurant industry worker I understand that Friday nights are a busy night.
My party of 2 came in around 7 and noticed two other couples waiting for seats. Totally understandable. After 10 minutes of waiting one couple was sat at a 2 top and there was a 4 top open. A while later the other two top was sat at the bar while 3 other 4 top tables remained empty. (This place doesn’t take resos so I knew they weren’t being held for that). Another while later those tables still being available the owner escorted us to the bar. I quickly decided that I have been waiting 20+ minutes for a table I don’t want to sit at a bar. The owner make some nasty remark about not wanting to upset customers and how he was waiting for a larger party to fill the table we were sat in. Mind you 2 other tables sat empty after we were seated for over 20 minutes.
Our waitress eventually came around to take our order and didn’t come back until after we finished our meal. Food was okay. Brussels sprouts weren’t crispy at all and didn’t have much flavor. Pizza was good but we wanted more sauce and the waitress never came back to have the chance to ask.
Overpriced mediocre food. Horrible service. I will take my business elsewhere

3.5 stars. Just simply not the best brick oven pizza in Maryland. Came here because it was in Washingtonian’s top 100, but it does not beat Frankly Pizza in Kensington.
The pizzas aren’t pre sliced?! The crust here is a bit thicker and the pizzas are a lot messier to eat. I was disappointed with the cheese and basil ratio on the margherita pizza. I was a tad bit impressed with the appetizer menu, since you don’t see that at other brick oven pizzerias. We did enjoy the burrata. But we came here for the pizza and we wouldn’t take our friends or recommend this place.
Our pizzas took at least 30 minutes to come out because the place was packed. We had expected them to come out sooner. Service was great though.

First I want to respond to some of the reviews.
Small pizza, high cost: These are high quality pizzas, hand constructed with high end ingredients. They are priced fairly.
Charred crust tastes bitter: Hot ovens produce small charred areas in the crust, but the overall product is superior to cooler slower ovens. Just discard any area that is charred.
90 second pizzas: didn’t time it but it took longer.
Poor service: our server was informative, helpful and attentive.
Crust made with inferior flour: Not true, and it was just thick enough to support the generous quantity of toppings without wilting.
We started with the brussel sprout appetizer. It had a pistachio pesto and speck. A very delicious way to get your green on.
We had the mushroom pizza which was also excellent. It’s a white pizza with a nice mushroom mix, fontina and scamorza (like mozzarella) cheeses, and bacon garlic oil. A slice of mushroom heaven.
Finally, we had the egg, truffle, fontina, and san marzanos pizza. This will set you back $ 19. I love the truffle flavor, but I would suggest that the truffle shavings be eliminated. They are very expensive, and scorch in the hot oven. I would substitute truffle oil for the truffle shavings in order to reduce the cost while delivering a similar product. Also, the sunny side down egg does introduce a nice texture to the slice but at the expense of the integrity of the crust, which softens when exposed to the yolk.
We finished with the vanilla soft serve that pairs with apple pie-​like filling and a rosemary pie crust piece on top. A very nice end to the meal.
One last thought. We sat at the bar, where we enjoyed a view of the skilled pizza craftsmen in the kitchen, while having friendly chats with the neighbors, and enjoying the radiant heat wafting out of the pizza oven.

Absolutely delicious!!! Everything was amazing. The Brussels sprouts are so unique and amazing
And the staff is incredibly friendly.

We had two of the best pizzas we’ve had in years. It’s about as close as you’ll get to what you’ll find in Naples. We got the cherry tomato pizza and the white pizza with truffles. We sat at the counter so we could watch the pizzas being made. The pizzaiolo was friendly even though he was very busy. Halfway through the meal I asked him if they were open for breakfast. :-)
Our waitress was excellent, very outgoing and helpful.
Other reviewers have mentioned the high prices of the wine. I agree, they are kinda pricey. I’d recommend the Nero d’Avila. It’s a tasty, hearty, reasonably priced Sicilian red that goes great with pizza. They also offer a Barolo ($$$$$), which I’m sure is delicious.

I’ve passed by Inferno hundreds of times and never gave it a second thought as the location leaves much to be desired. After my husband tried their pizza and fell in love, he took me for dinner this week. Glad to have come in and give this place a try. Employees were courteous and prompt, the restaurant has enough seating for dining in, but also a great take out option, the menu is diverse yet small and the pizza is some of the best I’ve had in this country. It’s not quite like Italy, but I love the authenticity of it and the homemade components like the mozzarella are such a highlight. One thing I noticed is that the pizza is not at all oily or greasy. It’s actually quite light and fresh. I’ve had both the regular salad and roasted beet salad, both of which were good, but the beet salad is an instant favorite.
My only complaint about this place so far is that the chocolate chip cookies need work. They are way too sweet and unlike the pizza they are very greasy. I’ll be back again to try other menu items. It’s so nice having such a hidden gem in an area where there are no standout restaurants.

OUTSTANDING! Finally a place to get a quality pizza. A welcome addition to the neighborhood with no local comparison. I ordered carry out but the dining service looked like a great atmosphere. The place was buzzing, but not loud. Here’s what really impresses me
1 — The menu is small (they’ve chosen to make a few things and make them incredibly well)
2– I got home with my pizza and salad and there wasn’t a single drop of grease in the box, the pizza was cooked perfectly! (I had their ember roasted potatoes pizza with the recommended smoked bacon)
I’ve had pizza all over Italy and this is the closest I’ve found here in the states that even compares. Top notch, I look forward to dining here again in the future. Oh, and the salad was dressed to perfection.

I ventured to this Pizzeria a little while ago, and it was once again amazing! The pizzas are crafted to perfection in the style of the traditional Neapolitan way. These are REAL pizzas! Not the greasy-​fake wannabe Italian pizzas! You should highly consider coming here!
The Positives:
1. The décor is simple, but it is thoughtfully decorated, with beautiful stonework and wooden tables. There also is a mosaic-​styled, gigantic, and authentic wood-​burning pizza-​oven as well!
2. They coincide with Neapolitan pizza rules!
3. Their pizzas are delicious! (I usually get the Ember-​Roasted Potatoes and Onion pizza with bacon, and the flavours are harmonious together, there is no competition or dominance of any one ingredient on this pizza! You should really get this pizza if you come here!)
4. Their beverages, especially, the Sprechers are pure awesomeness! If you decide on getting one of these sodas, get either the cream soda or the orange soda! Simple but great wine and beer list.
5. They have a limited selection of desserts, but they are really pleasant after just eating a phenomenal pizza! (Especially the chocolate chip biscuits (cookies), they are so warm and gooey! :)
6. The servers are all wonderful and efficient! (I really like how they have football (soccer) jerseys on, it’s really creative!)
7. The prices are good as well.
The Negative:
1. The space is very intimate and small, groups of more than 4 people will have a hard time receiving a seat if it is crowded.
2. There is no defined waiting area as well.
I highly recommend coming here!

Superb place. I look forward to going back to try more of the pizzas, toppings and salads. They are true artisans and I enjoyed sitting at the bar to watch them work.
The chef assembles all the pies and places them in the oven. Another guy turns them and removes them about 90 seconds later. Yup, they cook that quick. When you watch the process you’ll understand why every pie looks different and why some may get a little black char on the crust. Somehow, while checking on pies every 60 seconds, he is also hand assembling salads and shaving truffles to weigh portions for pies that call for them.
Everything was assembled with meticulous care and it is such a treat to have a place like this in the burbs. This is something you’d expect to find in DC…
…that said, you are paying DC gourmet prices. A plain pie, a salad, one beer and tip ran me $ 40. It was great. It was as filling as two standard slices of pizza and a couple bites of my wife’s salad. I found myself looking at the folks next to me and wondering if they were going to finish their pies.
The pizza is worth the price, though, for the artisan quality you are getting if not a buck or too high. I think the pizzas ran $ 12-​$ 23. Salads/​apps were $ 10-​$ 13 and it’d be nice to have larger portions or smaller prices. I’m in a small strip mall shared with California Tortillia, CVS and a bank. Just seemed a little high for the locale.
Business is doing fine, though, and I liked it. I’ll go back. So maybe I shouldn’t be bitching about the price. The place is well staffed for the size. Seemed to have at least 4 working the floor and the same in the kitchen. Service was excellent if not a little politely pushy on up-​sells for toppings and recommendations to get the $ 23 pizza. (it’s the truffles you see. they’re not cheap. those pigs have to work to find them.) ;)

Yes, great pizza, but if that’s all that you get you’re missing out on some amazing food. Their burrata appetizer is like a cool, not cold, savory ice cream. LOVE IT! The pizzas that we had (one margheria and one prosciuto) had perfect tooth, and we ate the whole thing (I don’t eat the cornicione unless it’s excellent).
Dessert. I don’t have much of a sweet tooth. I hardly have a sweet tooth at all, but the seasonally available sweet potato flan is one of the best desserts that I have ever had. Not too sweet, it has a bit of seasoning with a little of salt on top. Out of this world! It’s a busy and small place, but get here while they still have the flan on the menu!

Maybe the best cooking in 20 878 right now for this type of food. I use the word «type» because I’m talking overall menu, not just the pizza. The pizza here is outstanding for what it is. I say it this way because it’s a specific style, and for this D.O.C. style it’s as good as I’ve had anywhere, so to be in the neighborhood, that’s a real treat!
To me the real stars at Inferno are the appetizers. This is where you can see Chef Conte’s chops really shine… where this small restaurant in 20 878, seems like your sitting in a cool neighborhood in a big city! The Burrata with roasted, pickled plums, long pepper and green olive oil is the perfect balance of creamy, sweet and savory. From ingredients, I generally wouldn’t be using cooking on my own. The roasted sunchokes, with smoked hazel nuts, in a sauce (that I can’t quite remember, but is addictively good) is the best app I’ve had in a long time… period!
The service is nice and friendly… the wine list is small but has quality choices to match the food. If I had one ask, it would be to add some entrees to show off more of that chef mastery! The pizzas are very good, and worth the trip alone (I’m trying not to miss the point here), but Tony Conte has a lot more to share!

I wish this pizza were emo.
So it would cut itself.
That’s not my joke by the way. But basically my one complaint is that pizza arrives like a newborn baby boy uncut to your table.
From there, you are given the power and authority to slice the pizza in any which way you want for those who didn’t really understand geometry or the pizza theorem this is very stressful.
Let me explain, the pizza theorem (which mimics traditional pizza slicing) states the equality of two areas that arise when one partitions a disk in a certain way.
Therefore, let p be an interior point of the disk, and let n be a number that is divisible by four and greater than or equal to eight. Form n sectors of the disk with equal angles by choosing an arbitrary line through p, rotating the line n/​2 1 times by an angle of 2/​n radians, and slicing the disk on each of the resulting n/​2 lines. Number the sectors consecutively in a clockwise or anti-​clockwise fashion. Then the pizza theorem states that:
The sum of the areas of the odd numbered sectors equals the sum of the areas of the even numbered sectors.
Did you get that? Cause I didn’t, this is why I was pretty much convinced I was growing up to be a stripper after taking high school geometry. My point is, basically, just eat the whole pizza, screw this whole dividing a round thing into equal alternating slices.
About the food. The menu is simple. You got some appetizers, decent beer and wine selection (they also have Sprechers root beer and products), five or so types of pie and a few desserts. If you’re going with appetizers, trust me on this, and go with the burrata, that comes with the pickled plums, speck and olive oil. Pickled plum is delicious, it comes as a jelly, and as jello cubes. The speck is one long piece of pork jerky atop the cheese.
Now the pizza itself, we order the egg pizza with truffles. I want all my pizza to come with truffles. The red sauce was superb. Tangy and light. We also ordered the Ember Roasted Potatoes and Onion pizza with bacon. That sounds fantastic right? Basically breakfast home fries and bacon on a pizza. This pizza was how do you say. dry? There was no sauce involved, so it was just eating dry potatoes on top of dry crust. Separately, the toppings and crust are great. Together, you need multiple cups of water to digest/​swallow. I have a feeling the red pizzas are the way to go here.
The place is intimate with a just a few tables and an open kitchen. There is no hostess stand so it’s confusing as to who is the clientele and who is the staff when you walk in. Wait for someone in a soccer jersey to approach you.
I will be back for the truffle egg pizza and that burrata. If you’re in the neighborhood and want a great pizza date place, I would recommend you stop by!

Made it back for the Egg & Truffle pizza and boy am I glad I did. This is the nicest pizza I have ever had. Better than 2 Amy’s! Best part is that it’s on our backyard.
Feeling spoiled!
There’s a note on the door about staying open until the dough runs out. So go early!