Emilio's Brick Oven Pizza

This might actually be the worst pizza I've ever had. The dough was severely undercooked and made for a soft, floppy, disgusting pizza. The "Tre Formaggio" in particular was so unbelievable doughy that one of my co-workers actually gagged when it turned into a cheesy, gluten ball of chewing gum in his mouth. But the "Marco" was pretty bad too. Two doughy, undercooked pizzas aren't a mistake; It's a failure. Making pizza like this in America is frankly borderline treasonous. What's going on here Emilio? Is your "brick oven" unable to get above 150°F? And the sauce and toppings. Fresh? Yeah, I believe so. It tasted okay and I liked the options and combinations you offer. But are you allergic to putting the toppings on the pizza? Or do you think a tablespoon of cheese is enough to cover a whole large pizza? When you make pizza that has crust the size of your forearm, maybe it's time to re-examine your business strategy and go into something else, like stand-up comedy so you can tell your jokes using words instead of food. You also made zero attempt to cut the pizza in any kind of reasonable way, leaving some slices pencil thin, and others a full quarter of the pizza. Do I have to break out the Pythagorean theorem to share this pie with my co-workers? But that wouldn't really be much of an issue if the pizza was cut at all. It seems like they were content with lazily rolling a dull knife over our pie to draw a couple lines. It's totally possible that Emilio likes to do right by the community and only hire blind artists that weigh 70lbs to cut the pizzas, but I think it's far more likely that they don't care. I'd even like to give you more leeway on the price, but $25 per pie?! For these pies?! Honestly, I feel robbed. I'd rather eat a week-old pizza from Pizza Hut off of one of their toilet seats than ever go near your restaurant again. I'd probably save some money too. Buyer beware: there's a crook in town that say's they're selling pizza, but in reality, they peddle room-temperature Frisbees made of soft garbage. Their food causes suffering and regret, and their name is Emilio.

Absolutely delicious pizza! My party had the Julian pizza and did not regret it. All the ingredients are organic and made fresh in the amazing 27 year old brick oven pizza. The sausage and pepperoni were decadent and paired spectacularly with the thinly sliced zucchini and red potato toppings. The cheese was of perfect consistency and didn't pool with grease, and the crust was equally ideal in texture and thickness. They also offer gluten free, which we didn't try but looked just as appealing. The staff and particularly the owner lady who took our order and helped cook were all lovely. She was friendly, helpful, and all around adorable with dough on her face and apron and expressed genuine love and pride in the food prepared. I would 100% recommend this place for anyone in the Ashburn area looking for scrumptious pizza!