My wife and I are big fans of pizza places from the Jersey/NY area, but I convinced her to try this place a couple months ago based on your rec and I must say thanks. We've made the trek from Silver Spring a bunch of times since and every pie we've had has been outstanding. We also love to split the Pie Tanza salad to start things off. We've tried the tomato & oregano, roasted garlic & red pepper and sweet red and yellow tomato which has a really nice tang to it.
So here's the observation. I seem to recall that they have the same guy making the bread at 2 Amy's, similar to the same guy who makes the pies at Delorenzos in Trenton and Difara's in Brooklyn to name two of my northern faves, but there's a bunch of guys making the pies at Pie Tanza and they all seem to come out great. Just extremely good training? And why the heck doesn't Maryland have a nice place like this? OK, that's a complaint due to sheer jealousy, but it would be great to have a place like this on our side of the American Legion Bridge. Maybe a trade? Ruan Thai for Pie Tanza?