We opened Pizzeria Paradiso so we could make the kind of pizza we longed for but couldn’t find in the DC area; the kind of pizza where the crust was the most important part. To create that pizza, we start with a wood-burning, domed, stone oven able to cook at a temperature of 650 degrees and above. Then we placed the oven at the heart of the restaurant so our guests would feel the warmth and comfort of its glow.