Ghiringhelli's Pizzeria

Third-generation pizza makers hand-toss each pie using a family dough recipe prepared daily, which is then slow-baked on stones at 550 degrees. The house tomato sauce blends Italian herbs and spices into the red wine base, complementing classic additions like cheese and mushrooms in pies that patrons describe as both artisanal and homey. It maintains a straightforward, casual local pizzeria feel in downtown Fairfax with a steady takeout trade.