WED-SAT 5pm until the dough runs out. (Seriously)
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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. Based on 331 reviews, the restaurant has received a rating of 4.5 stars. Price $$
✔️ Dine-in ✔️ Curbside pickup ✔️ No delivery
Address:
12207 Darnestown Rd, Darnestown, MD 20878
Phone: (301) 963-0115
Website: http://inferno-pizzeria.com/
Social Profile: 
Hours
| Thursday |
5–9 PM |
| Friday |
5–9 PM |
| Saturday |
5–9 PM |
| Sunday |
Closed |
| Monday
(Labor Day)
|
Closed |
| Tuesday |
Closed |
| Wednesday |
5–9 PM |
Menu
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Photo Gallery
Reviews
Ben Yang
Superb local brick oven pizza. Light crispy dough. flaky crust. perfect marinara and sauce. Simple. Fresh. well done. For dessert we had coffee / caramel over ice cream. The coffee caramel was amazing. we found a recipe and make it at home now. Love it. Would highly recommend. Superb service and attention to customers. Only drawback, is it’s small and the line was very long. Thankfully, it was worth the wait.
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Larra Van Dyke
The staff is truly like a family and the food can’t be beat. Best local fresh appetizers and the most amazing Neapolitan pizza. Get there early, dough runs out – because it’s THAT good. Chef Tony is a master with his unique flavors. Clearly, I’m a huge fan!
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Cyriac Edappully
The pizza was very good. But what really stood out were the appetizers. Definitely get the beetroot appetizer if you’re only planning to get one. Also, don’t forget to get the cookies for dessert.
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Chi Kang
Bluf, excellent neapolitan pizza, make first service. Small menu, definitely for those hardcore pizza fans. It’s a small restaurant, seats maybe ~30 and on a weekend night, the chef preps ~150 dough so definitely not recommended for parties larger than 4. The staff is friendly and makes for an enjoyable dining experience all dressed in French Football Federation jersey as uniforms so don’t go in there wearing some inter milan gear. If you miss first service (recommend getting there 30 minutes before opening as of March 2023) you are likely to wait 75 to 90 minutes.
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Mark Hamrick
As someone who has traveled across the U.S. and throughout Italy and has made making pizza at home something of a hobby, I will say enthusiastically that this hidden gem produces among the very best authentic Neapolitan-style pizzas I’ve enjoyed. Chef Tony takes his business and craft very seriously. There are no reservations, so people will often line-up before opening. While it is a compact space, the experience is a good one. Starter salads and desserts are excellent. Wines can be served via single glass or a small 1 1/2 glass carafe as well as full bottle.
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Eric
Really good, definitely worthy of top 25 pizzeria in the USA. Have eaten at a couple of the other pizzerias on the DOP top 50 list and the pizza base and crust at Inferno are extraordinarily light and fluffy, a feature that sets it apart from its counterparts around the country. Don’t overlook the appetizers here (beets pictured were a highlight) they’re astoundingly good. Nice atmosphere, good service, overall a great place for dinner. I want to go back already!
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Lynne Tucker
We had a wonderful experience at Inferno. The apps were delicious, creative and unique. The pizza was amazing, and the desert did not disappoint. They were slamming busy but the service was attentive and the servers were friendly. The atmosphere is casual and energized. Most of the patrons are friendly and we met quite a few foodies who all raved about the food. Go early or you may have to wait but it’s worth it!
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Alicson
Wonderful food, Wonderful service. Will definitely be back! Thank you Michael and Chef Tony ⭐⭐⭐⭐
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Lipstick Revolt
EXCELLENT! The place has a small and cozy feel and the food is great! We had the fig burrata which was delicious. For the pizza we tried the lamb which I could continue to eat forever and the margharita pizza which was also excellent and a great example of what a pizza should taste like. The crust was so good I wish we had a dip to finish it off in. Highly recommend for anyone who appreciates good pizza.
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Liang Huang
We were in Italy in April this year and was so impressed with food there. Back to the DMV region, everything goes back to normal again – it is so hard to find good pizza here – until we found Inferno. If Dante came and tried Inferno, he may rewrite his comedy. But why it took me 7 years to try to search for good pizza? Because if I hadn’t went to Italy and realized the true flavor of pizza, it will never be my choice of food. The most important part of course is the dough itself, plus the Italian way of using the best ingredients. You see the wood fired oven and smell that your food is coming. When, after a long wait, the pie is finally on the table, you pick up one slice, let the piece with just the right texture melts in you mouth. The whole experience cannot be easily described. Both appetizers we ordered are excellent too.
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