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Virginia: Wiseguy Pizza
After years of turning failing pizzerias around, Tony Nuri Erol decided to throw out his winning formula to start over from scratch. He traveled to New York, New Jersey and even Italy to explore different methods for pizza preparation. The results of his research can be tasted in the pizza he serves at Wiseguy. It all starts with the water. Before adding it to his dough, Erol filters the local Arlington water to mimic the famous liquid flowing through New York City’s taps. His pizza-making process also entails fermenting and proofing the dough for at least 24 hours. This careful attention to detail also carries over to the ingredient list. To wit, Erol uses hand-pulled mozzarella that is stretched on-site every day. The resulting pizza contains all the qualities of NYC’s best pies: lightly charred slices that are crisp and thin yet still firm enough to fold over.
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