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Pizza!

AlbertC said:
Interestingly, I went through the whole list and realized I've only been to 10 of those places for pizza lol:

North of Brooklyn, Descendant, Blondies, Bitondo's, Gusto 501, 850 Degrees, The Good Son, La Palma, Oretta, Pizza e Pazzi

Not on that list but I would add honorable mentions for: Buratino Brick Oven Pizza, Bar Poet, King Slice
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Of those you list above, I've done 3 for pizza, Blondies, Pizza e Pazzi, and North. Of those I like the crust best at Pazzi, but the flavour profile at Blondies worked better for me.

My favourite pizzas out o'er the years were from Gerrard Pizza (may she rest in peace)

You will now tell me which 2 places I should prioritize.

I like both average and thin crusts but not uber thick, my favourite is the Focaccia style (thicker than thin crust but light and airy). I'm more mild cheese than strong on pizza, like spice, generally prefer at least one kind of pork on my 'za.

I await your thoughts. :) Thanks!
 
Northern Light said:
Of those you list above, I've done 3 for pizza, Blondies, Pizza e Pazzi, and North. Of those I like the crust best at Pazzi, but the flavour profile at Blondies worked better for me.

My favourite pizzas out o'er the years were from Gerrard Pizza (may she rest in peace)

You will now tell me which 2 places I should prioritize.

I like both average and thin crusts but not uber thick, my favourite is the Focaccia style (thicker than thin crust but light and airy). I'm more mild cheese than strong on pizza, like spice, generally prefer at least one kind of pork on my 'za.

I await your thoughts. :) Thanks!
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A bit off the beaten path but I'd recommend 850 Degrees over in the Long Branch area. They have some quirky Canadiana type themed names but flavours are a variety of classical combinations. Gusto and the Good Son were pretty good for your more conventionally located urban hot spots.

I'll also add in FBI Pizza on St Clair Corso Italia for a decent local pie in my area.
 
Did you ever try 'Maker' Pizza @AlbertC ?

I know you've followed their expansion intently but didn't see a review of yours, but I may have overlooked it.

I ask, because I finally got around to trying it last week. Had the Pepperoni Slice (they only had 2 choices in slice form)....

I observe that the crust was decent, thin'ish, but firm enough, they were generous w/the sauce. Said sauce was flavour-forward, nice and rich, bit light on the cheese, and they used the good dry-cured pepperoni.

My only clear complaint would be that the picture of the pepperoni slice shows very dense coverage, and the real thing was a bit less generous.

It was good, I would have it again..........but I still don't think I'm sold on the price for their full pizzas, for that price point, I want 'blow my socks off' good, and it wasn't quite there.
 
We had Maker pizza the day we moved, and once you've spent the day lugging boxes around any pizza will taste good. But I didn't think it was exceptional, especially at the price. Also did not get a great review from the kid. We went to FBI on St. Clair in the summer and it was way better.

Ambassador at Bloor and Delaware is really good. We've been a few times since we moved. In my old neighbourhood, I loved Bellisimo's on the Esplanade.
 
Toronto Rocks said:
My favourite pizza is soppressata and hot Italian sausage. The sausage is made daily next door at Massellis, also established in 1964.
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Yes, Masselli's is lovely, and one of the last Italian grocers remaining on the Danforth. There was a sizeable Italian community on the Danforth, particularly between Greenwood and Woodbine, in the 70s and 80s. A few cafes and social clubs remain.
 
Northern Light said:
Did you ever try 'Maker' Pizza @AlbertC ?

I know you've followed their expansion intently but didn't see a review of yours, but I may have overlooked it.

I ask, because I finally got around to trying it last week. Had the Pepperoni Slice (they only had 2 choices in slice form)....

I observe that the crust was decent, thin'ish, but firm enough, they were generous w/the sauce. Said sauce was flavour-forward, nice and rich, bit light on the cheese, and they used the good dry-cured pepperoni.

My only clear complaint would be that the picture of the pepperoni slice shows very dense coverage, and the real thing was a bit less generous.

It was good, I would have it again..........but I still don't think I'm sold on the price for their full pizzas, for that price point, I want 'blow my socks off' good, and it wasn't quite there.
Click to expand...

I haven't tried Maker Pizza yet. I keep track of retail and restaurant activity in the city, as part of the urbanist experience, especially if they're within mine or nearby surrounding communities. But I admittedly have been going to the hot spot type places less nowadays. So I don't have input on the likes of Maker, Badiali, Slowhand Pizza, etc. 🥲
 
AlbertC said:
I haven't tried Maker Pizza yet. I keep track of retail and restaurant activity in the city, as part of the urbanist experience, especially if they're within mine or nearby surrounding communities. But I admittedly have been going to the hot spot type places less nowadays. So I don't have input on the likes of Maker, Badiali, Slowhand Pizza, etc. 🥲
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Albert! You're UT's culinary trend setter on Pizza and Street Foods more broadly.

You can't be slacking off like that........... you're a role model to help the young develop a good palate!
 
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