wiseguy NY Pizza

Hello!

Why not deliver?

First of all thanks to our valued customers we have enough business.

The number one reason why we are not doing delivery is: We will have to sacrifice service for the people who are coming to dine in and take out. So for the service issue we refuse to offer delivery or work with any outside delivery companies. However Postmates does it without our knowledge as pick up and then they deliver.

We are even debating to stop Catering Delivery as well because when the lunch times hits it's very difficult to manage big catering delivery orders when the place is already full for dine in as well as take out customers.

And I know the difficulties of delivery business because in past I had 5 pizza store focused on delivery. About 90% delivery.

It's just that you can't combine all ( dine in-take-out, delivery). Focus will go away and then the restaurant will lose service and quality.

So I say no to short term gains for long term losses.

How to reheat a slice

It's preferred to have pizza stone and you can buy it online or places like Bed and Beyond for $20 to $30. If you don't have a pizza stone then this is what you do:

#1 Preheat the oven 450° with a cookie sheet pan on bottom shelf. Make sure oven is hot and ready. About 15-20 minutes preheat.

#2 Place the pizza slices on the cookie sheet pan for a minute or two so the moisture can evaporate and the slice will get nice and crispy. But don't leave it in there more than 3 minutes otherwise you will have a cracker crust pizza.

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Reheating Pizza (mr food)

Jonathan,

No problem at all thanks for responding.

I was mainly disappointed with your feedback regards to you saying; we are using extremely low quality products.
However can you please give me a product name (tomato sauce, flour, cheese) thats better and more expensive than what we are using for NY Style Pizza?  I am just curious.

Also it's okay you did not like my pizza , not everyone likes my pizza which is perfectly normal but I am staying firm on thinking that your taste buds stuck with Neapolitan type of pizza.

You were looking for burned/ leopard spots edges and bottom crust like Neapolitan in NY Pizza but it is not possible in traditional Ny Pizza. Because that slice picture from "JSnake" has every characteristic of NY Style Pizza.  I think you just couldn't differentiate the different characteristic of each styles.

Todd Kliman only expressed his thoughts of our NY Style  Margherita Pizza  like many other Yelp reviewers who shared the same thoughts as him.
I am in this business over 20 years and it's not so abnormal to get some recognition say last 1,5 year for my NY pizzeria that's less than 3 years old.

Also I am not saying  we are  making the perfect Pizza every single time. No one can say that, it's impossible because there are way too many variables, for example: pizza man decides to pulls out the pizza too early, putting less sauce than necessary or putting more cheese than required, oven temperature is not there because pies after pies makes the stone to cool off........

Restauranteurs fallows certain type of styles because of proven success in taste and then some adds their own spin to it. That's what makes it more unique instead of staying strict regulation and standards given by VPN.
So it's not about marketing.

Some pizza hardcores also criticize me for using  chicken on pizza and yet I have 4 pizzas with chicken and we sell them a lot.  Buffalo Pizza being on the top of the list among them.

Pizza is love and it's spreading fast and getting better and better everyday by people who puts their heart and soul to it.

Hey Jonathan,

You haven't responded yet that must be because of Mother's day weekend business.

Today me and my wife had a dinner at Ghibellina  for the first time and now I feel your pain. I think you are just mad because you are not getting the recognition you deserve for serving great Neapolitan Pizza.  And the strange thing is somewhat I was ready to criticize your pizza but I end up loving it.

It was really good not much different than best I had in NY, CA and in Napoli and it wasn't soupy as some of them..

But let's not mix NY Pizza with Neapolitan Pizza, they are different pizza and each style has its own characteristics and charisma and can't be compared. I love them both when it's good.

With that said ring-edge was little too thick which made bottom crust to be little thinner. But still dough was perfectly proofed/fermented so edge was not doughy at all.  Also dough stretching issue could happen to any pizzeria so I am not deducting any point for that.

  However I still want to see a better quality grated cheese especially when you are talking about quality. You are using Grana Padano and Pecorino Romano and yet Parmigiano Reggiano is better quality and more expensive and will be perfect match for your Neapolitan Pizza.  It will just make it better.  We use Parmigiano Reggiano all over in our Pizzeria.

Also I did not like the oil you served on your table. It did not taste like Extra Virgin Olive Oil, It tasted like Soybean Oil.  I am sure you are using E.V.O.O on your Pizza why not use the same oil on tables.

Little note: The calamari/fish appetizer wasn't great.

The  question is; if you are serving a great Neapolitan Pizza, perhaps one of the best in the area then why are you not getting the recognition you deserve?

Here is my 2 cents;

Because consumer doesn't think you are an authentic Pizzeria.

Based on my dinner experience at Ghibellina it's the wrong place to prove your pizza because the whole setup is like a bar not a Neapolitan style Pizzeria. Yes the whole restaurant is beautiful and I can see they spent good amount of money for renovation but design is not for a pizzeria.

I had pizza almost in all the Neapolitan Pizzeria in the region and why do you think I never visited Ghibelllina until today? Because I had no idea you were serving great Pizza. Every time I pass by from there I am thinking it's a restaurant that focused on selling more alcohol then food.

So if you want the recognition of "Best Neapolitan Pizza" in DC then the restaurant should look like pizzeria and to get some idea I can suggest you to visit few Neapolitan Pizzerias:

In NY; Keste, Motornio, Paulie Gee, Roberta's and Lucali(none traditional Neapolitan)

In CA, I can recommend Pizzaiolo, Pizzeria Mozza

IN AZ. Bianco Pizza

If you want to go oversees in Naples:Napoli I could recommend, Pizzeria Presidente, Da Michele, Pizzeria Trianon

I have been to all those places and it will give you lots of ideas how the Neapolitan Pizzeria should look like. The common thing for all these pizzerias are they all showcasing their oven right in the dine in area and they all serve the best Neapolitan Pizza in my book.

To CanY: I did not know someone  would follow me the way you said it. So thanks for your kind words and good luck.

Owner

Wiseguy

Nuri Erol