Pizza is at once the great uniter and the great divider. It’s hard to come across someone who doesn’t like a good pizza, but the criteria for “good” is often as diverse as it is contentious. This is hardly surprising when the genre of pizza spans everything between Chicago-style deep dish to thin and charred Neapolitan pies. Technically, both contain sauce and dough, but that’s about where the similarities end. D.C. has been trending heavily toward the chewy, rapidly cooked Neapolitan style, much to the chagrin of New York or Chicago-style devotees. Whether your preferred pizza is from a corner take-out or in the frozen food aisle at the 7-11, perhaps we can all just agree that melted cheese is delicious? Either way, here are 10 more of our favorite pizzas across a variety of styles.

See DCist’s best pizzas list from last year here.

Margherita at Menomalé. Via Menomalé.

MARGHERITA AT MENOMALÉ: Brookland’s diminutive neighborhood spot is the real deal. Menomalé (which means “thank goodness” in Italian) serves up authentic Neapolitan pizzas with a very thin, but chewy crust. I opted for the “classico” choice (that means classic, guys) and got the margherita, which featured slightly sweet San Marzano tomatoes and a healthy dose of mozzarella and Grana Padano cheeses. The pies aren’t technically designated as personal pizzas, but I dare you not to eat the whole thing. —Victoria Finkle

ARAGOSTA AT MENOMALÉ: In theory, you might wonder about the combination of lobster and pizza. I mean, in either direction, doesn’t it sound a bit like gilding the lily? But as it turns out, this gilded lily is one you’ll want to stuff your face with. Tender, buttery lobster is finely chopped and scattered all over the pizza, making for a seamless delicious-on-delicious experience. The crust is thin but still crisp and doughy, and the fresh cherry tomatoes and basil don’t hurt either. —Nicole Dubowitz

Menomale is located at 2711 12th Street NE.

ROASTED CAULIFLOWER AT ETTO: Since Etto was opened by the owners of 2Amy’s, you know the Neapolitan pies coming out of its wood-burning oven are going to be top notch. And while they do make a near perfect margherita, I’m a big fan of their roasted cauliflower pizza. The chewy, charred crust has a slight sweetness to it, which is an ideal complement to the briny saltiness of the capers and anchovies. Then there are the cauliflower florets, bronzed and roasted to perfection. As if that wasn’t enough deliciousness, the pizza is finished with toasted breadcrumbs and pine nuts, adding a surprise crunch. With fall weather around the corner, the roasted cauliflower pizza’a autumnal flavors hit the spot. —Elizabeth Packer

Etto is located at 1541 14th Street NW.

JERSEY SHORE AT GRAFFIATO: A confession here: I have an odd weakness and penchant for fried calamari. Unfortunately this also means that I’ve made some poor decisions in my lifetime, leading to the consumption of some versions that were quite suspect. I’m not proud of it, but it’s happened. So when you have the boldness to take some quality fried calamari and put it on top of a pizza? Just take my money, please. If you haven’t yet enjoyed the Jersey Shore, you owe it to yourself to do so. A well-done crust and sauce is one thing, but when you add in those delicious, golden brown rings of squid, it’s a different beast entirely—and a delicious one at that. Add in the colorful drizzles of spicy cherry pepper aioli and you have a unique combination of flavors and textures that’s hard to come by elsewhere. Just remember that there’s no shame in asking for a second one to go.—Jordan Anthony-Brown

Graffiato is located at 707 6th Street NW.

PROSCIUTTO AND BLACK MISSION FIG AT MATCHBOX: Just thinking about the prosciutto and black mission fig pizza at Matchbox makes my mouth water. The savory ham and melt-in-your-mouth sweetness of the figs are just the beginning. Then there’s the creamy mozzarella, the funky gorgonzola, and the depth that roasted garlic gives to just about anything it touches. They balance all these rich flavors with a handful of fresh arugula on top, then finish it all off with a drizzle of black pepper honey. For me, this pie hits that perfect note between “more than I can handle” and “never quite enough.” — Jenny Holm

Matchbox has five locations in the D.C. area.

ETNA AT 2AMYS: Those bold enough to venture away from 2Amys heralded margherita will be rewarded by the briny flavor profile of the Etna. The pie starts with a base of soft, tender eggplant and is then layered with olives and capers, which both add a saline, acidic punch. It’s topped with a sprinkle of grated Grana Padano cheese and oregano and served hot and gooey out of the oven. —Travis Mitchell

2Amys is located at 3715 Macomb Street NW.

BOAR SAUSAGE PIZZA AT RED ROCKS: When I first visited the H Street NE location of Red Rocks, the server bragged that their brick oven was state-of-the-art and could cook a pizza in 90 seconds. The result is often a well-cooked pizza, with a great crunch under the toppings and a chewy, browned crust. The boar sausage pizza, available at the H Street and Alexandria locations, features rich, bright pink sausage—delicious, and not game-y at all. The smoked mozzarella, sausage, and artichoke hearts work together nicely to make this a savory and slightly sweet white pizza. A healthy dusting of chopped parsley and parmesan is browned on top. —Josh Kramer

Red Rocks has four locations in the D.C. metro area.

CHEESE AT PIZZA PARTS & SERVICE: Pizza Parts & Service is one of the latest additions to the H Street Corridor’s never-ending supply of new restaurants, but thankfully it’s not another whiskey bar. Instead, PP&S offers something that every New York transplant has been dreaming would come to D.C. —straight-up good pizza. No frills, no super-fancy, hand-squeezed olive oils (though their ingredients are fresh and locally-sourced whenever possible). Fifteen bucks will get you an 18″ plain cheese pie. Feel free to deck it with toppings, but there’s really no need, the original is topnotch. The best part? They deliver all over Northeast. —Courtney Sexton

Pizza Parts & Service is located at 1320 H Street NE.

PEPPERONI AT WISEGUYNY PIZZA: Whether you want to admit it or not, New York produces some damn good pizza. You know it, I know it—it’s the truth. So when you have the opportunity to enjoy some authentic NYC-style pizza right here within the four quadrants, you should make a point to do so. Enter WiseguyNY Pizza, the best pizza joint that you’ve probably never heard of. But it’s absolutely where you should get your next slice or pie. While there are some great pies and combinations (but no more than three toppings, per NYC rules), set yourself up for success and happiness with some good old fashioned pepperoni. It boasts the right combination of grease, cheese, and meat that you both need and want. Plus it’s an indulgence you can take part in at nearly any time, day or night, as WiseguyNY keeps the slices coming well past last call on Friday and Saturday. And if you’re an overly proud Washingtonian, you’re free to pretend that the pizza has nothing to do with New York, if it makes you feel better. —Jordan Anthony-Brown

WiseguyNY Pizza is located at 300 Massachusetts Avenue NW.

CHEESE AT VACE: Some days I want a paper-thin charred slice of dough topped with a handful of arugula and a lashing of fragrant truffle oil. Other days, I just want those gooey strands of mozzarella that threaten to slide off a slice as you lift it out of the box. Pizza is comfort food for most people, and it doesn’t get more comforting that a plain slice of hot cheese pizza from Vace, a long-running Italian deli in Cleveland Park. Vace’s pizzas are take-out only, which has caused me to develop a rather shameless habit of inhaling a slice at the bus stop because I’m too impatient to wait until I get home. Not too thick or thin, Vace is kind of like the goldilocks of pizza. It’s no D.O.C. certified pie, but it’s also no Jumbo Slice. It’s just a solid, straight-forward take-away pizza. —Alicia Mazzara

Vace is located at 3315 Connecticut Ave NW.

LORI LANE AT &PIZZA: Once upon a time, it was fashionable to eat cold pizza for breakfast. Nowadays, there’s warm pizza for dessert at &pizza. Lori Lane is &pizza’s signature dessert pizza, made with a base layer of white chocolate sauce and topped with sweet ricotta, strawberries, raspberries, powdered sugar, and honey. Like the savory pizzas, it’s baked in the oven. If you get a bite that’s too sappy sweet, cleanse the palate with a topping-free bite of edgy crust. —Andrea Adleman

&pizza has nine locations in the D.C. metro area, with more on the way.