Cheap Eats 2015: Wiseguy NY Pizza

Where we get our favorite New York-style pizza.

New York–style pizza slices—especially when you get them outside the five boroughs—are often grease bombs, secreting so much orange-colored oil that you need a fresh napkin every few bites. But Wiseguy owner Tony Erol has avoided that, thanks to a near-obsessive drive to get the hallowed pies right. His are made without shortcuts—the kitchen proofs the dough for a full day and pulls fresh mozzarella curds each morning. The fabulous result is a slice more crispy than floppy, with just the right ratio of slightly sweet red sauce to cheese. Extra scraps of dough are put to good use—knotted, drenched in olive oil, and showered with plenty of chopped garlic and Parmesan, then served with marinara for dipping.

Cuisine: Pizza

Where you can find it: 300 Massachusetts Ave., NW, 202-408-7800; 1735 N. Lynn St., Arlington, 703-358-8880

Also good: Margherita pizza, with fresh mozzarella and basil; buffalo-chicken pizza; Supreme pizza, with pepperoni, sausage, mushrooms, and onions; Grandma pie, a thicker, square slice.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.