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.
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.