Lately, finding a good slice in Toronto is getting easier. There are a ton of places that serve up a delicious slice. People are particular about their ‘za, some opting for traditional mozzarella, basil and tomato sauce, while others go for jazzier toppings like chicken or feta cheese.
Either way, there’s a time and place for every kind of pizza. Here are some of our top picks in the city.
Best Authentic and Simple Ok, so we’ve never actually been to Napoli. But Pizzeria Librettodelivers the real deal and are one of the only spots in North America to be deemed vera pizza Napoletana by the head honchos from Napoli. The pizzas here are deceptively simple. Despite their basic toppings, every pizza baked in the wood-fired over delivers a wicked amount of flavour. You think you only like Hawaiian? Try their margherita pizza.
Best Slice There’s a fourth floor tie for this one: between Vinny Massimo’sand Dante’s. Massimo’s lovers claim the combo of simple ingredients and the flavourful parsley oil drizzled on top make for the best to-go slice in the city.
Dante’s has a loyal following and many claim their crispy crusts and rich homemade sauce render their slices best in Toronto. The best part? They load slices with generous amounts of toppings.
Best Delivery Sometimes, you just want a pizza sent to your front door, with the non-traditional toppings you’re craving (pickled banana peppers anyone?) and some sort of deal that includes creamy dipping sauce. For these moments, we turn to Pizza Nova. Since 1963, Pizza Nova has been delivering yummy pizzas to Southwestern Ontario. It’s reliably hot and fresh, and satisfies our delivery pizza cravings. And kudos for their ear worm-y jingle that ensures everyone knows their number.
Best Healthy Chain
Organic, non-GMO, spelt and gluten-free; all words that we’ve started to associate with healthy eating. When you’re looking to indulge in a slice (or three) and keep your mental health intact, choose Magic Oven. For the allergic eaters in the crowd, the resto chain can accommodate a plethora of dietary concerns, with lactose-free or vegan cheese, gluten-free rice flour and spelt crust all on the menu. Did we mention they deliver?
Best Personal Pizza
It’s my pizza and I’ll cry if I want to. Well, Gryfe’s pizzas nearly bring us to tears, they’re that good. What can only be described as a hole in the wall, and best known around town for their infamous bagels, Gryfe’s Bagel Bakery also offers delicious mini pizzas in delightful little packages of six.
A little history on this mom and pop shop: Sam Gryfe sold baked goods from a horse-drawn cart in Hamilton starting in 1915. Following in his father’s footsteps, Arthur Gryfe and his wife, Ruth, opened Gryfe’s in 1957. Now run by Arthur’s son, Moishe, are now sold at other bakeries, likeLeah’s on St. Clair (just the pizzas) and specialty stores across the city.
So there you have it: the “who-what-where” of some of our fave pizza in Toronto. The question is – what are you going to have tonight?
Tomatoes and basil are in high-season right now, and there are a thousand ways to enjoy them. Take some of your spare time this holiday Monday and whip up a batch of this delicious soup.
Here’s the back story from Matt’s Mom:
“My friend Maureen and I work out together, and when we test out a recipe that is great, we share it with each other. She passed this one on to me. This is a super recipe, since tomatoes are in season right now.”
1 (28 oz.) can plum tomatoes, with juice
4 cups fresh basil leaves (packed)
1 tsp. fresh thyme leaves
4 cups chicken stock (can substitute vegetable stock or water)
1. Preheat oven to 400 degrees Fahrenheit
2. Toss together tomatoes, ¼ cup olive oil, salt and pepper.
3. Spread tomatoes in one layer on a baking sheet and roast for 45 minutes.
4. In a large stockpot over medium heat, saute onions and garlic with remaining olive oil, butter and red pepper flakes, until onions start to brown (about 10 minutes).
5. Add canned tomatoes, basil, thyme and stock or water.
6. Add oven-roasted tomatoes, including any liquid on the baking sheet.
7. Bring to a boil and simmer, uncovered, for 40 minutes.
8. Pour soup into a blender, or use a hand-blender or food mill to coarsely puree.
9. Adjust seasonings to taste, serve garnished with goat cheese and croutons. Can also serve cold.