Pizza Perfection

The star of this D.C.-focused episode is a universal favorite: pizza. From the unique Roman-style “pinsas” of La Casina in Capitol Hill to the Detroit-style delights of Shaw’s Motown Square, and the Greek-influenced creations at Martha Dear in Mount Pleasant, Seth explores the artistry behind the perfect pie.

Seth Tillman heads to Martha Dear in DC's Mt. Pleasant neighborhood where chef and co-owner Demetri Mechelis showcases the creation of a mushroom, spinach, and halloumi pizza using naturally leavened dough. This delicious sourdough pizza is assembled with fontina cheese, house-made stracciatella, sautéed spinach, oyster, cremini, and portobello mushrooms, and halloumi cheese from Cyprus.

Seth Tillman heads to Motown Square, a pizzeria in Washington, DC's Shaw neighborhood, to explore the creation of the tibs pizza, a fusion of Ethiopian and traditional flavors. The Detroit-style pizza is assembled with cheese, onions and tomato sauce but what sets it apart is a spicy Ethiopian tibs mixture with garlic, butter, onions, jalapeños, marinated beef, tomatoes and berbere spice.

We visit La Casina, an Italian pizzeria in DC's Capitol Hill neighborhood to sample some of DC's best pizza. Chefs and co-owners Angela Andellini and Fabrizio Costantini prepare the dough for their "Ottavo Colle" pizza — which they call "pinsa" in the Roman fashion — using a house-made starter. It results in a distinct crust, which is topped with potatoes, olive oil, and Lardo di Colonatta.