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  • Etobicoke’s own special little spot, 850 Degrees Pizzeria serves up homemade pizzas, featuring local ingredients, cooked in an authentic wood oven. There is nothing not to love about its pizzas. The dough is homemade using a 120-year-old recipe from southern Italy. The meats come from the Belaga family siblings’ family farm in Ontario, who all

  • Bar Poet

    With its old-world ambience and too-good-to-be-true prices, Bar Poet feels magical in more ways than one. Sparkling fairy lights and sky-high greenery add to the already enchanting architecture of the one-time church space. The bar’s self-dubbed “Toronto-style” pizza is made using stone-ground 00 flour and priced at less than $10 per whole pie. For an

  • Big Slice

    Under the old incandescent red and white sign that used to light up Yonge and Gerrard, The Big Slice was one of the go-to spots for a late-night snack or meal. Now, in their Corso Italia location, this pizzeria continues to serve up the biggest and best slices in the city. Owner Giuseppe Salvatore was

  • Bitondo's Pizzeria

    A couple blocks south of the Little Italy main drag on College Street lies this tiny, old-school, bare-bones pizzeria. It’s unlikely to remind you of dinners at your nonna’s house, unless your nonna served cheap pizza slices on paper plates and her dining room consisted of a few plastic tables and some orange plastic chairs,

  • We don’t know what we love more, the pizza or the branding.  Part of the Food Dudes empire, chef Matt Blondin is cranking out pies with a lot of personality.  Pizza purists that adhere to a certain style like Neopolitan can look elsewhere, but the fermented dough here is worth the visit. Pizzas here fall

  • cici-pizza

    Cici’s has been a staple in the community since the early ’90s. This Parkdale pizza joint is a family business committed to making fresh pizza every day. They have a great selection of specialty pizzas, including a couple of vegetarian options. But if you’re looking for something more customizable, try one of their make-your-own pizzas.

  • Midtown’s newest pizza joint is now in its soft opening phase and doling out 18-inch pizzas ranging from $20 for a plain old cheese pizza to $28 for the brisket pizza. The style of pizza served at Conspiracy is a “New York-Italian hybrid,” says their pizzaiolo, Dan Rios.

  • conzos-table-all-dishes

    Conzo’s is a casual pizzeria and eatery from the team behind Bloor West’s popular Italian-American restaurant Sugo. The new spot is serving wood-fired pizzas, pasta, meats, and classic cocktails with a philosophy of simple recipes made with high-quality ingredients. Following the success of Sugo, which opened its doors in 2016, partners Conor Joerin, Lamine Martindale,

  • Danforth Pizza House

    The Toronto slice might seem fictitious, as there are so many more notable styles of ‘za. There’s Chicago’s deep dish, New York style, and of course the holy trinity, the Neapolitan margarita, but the original owner of Danforth Pizza House and his family swore that Toronto pies were just as distinct as the rest. Since

  • When you need a serious dose of dough, Descendant Pizza is here for you with its Detroit-style pizza. This unusual type of pizza flips everything you know about your favourite pie on its head, including the sauce, which is drizzled on top. Detroit-style pizza is also known for its square shape and thick, chewy crust.

  • Dim Sum Queen

    The term "food court" does not traditionally conjure up favourable mental images. Prompting memories of greasy fast-food fare consumed under dingy lighting and a seemingly perpetual lack of seating, the food court, along with the high-school lunchroom and the prison cafeteria, has always been on par with some of the least glamorous forms of institutional dining. Yorkdale Shopping Centre's Dine on 3 food collection aims to change that.

  • Double D's

    Let’s get this right out of the way: “double d” stands for “deep dish,” the pizza style made popular in Chicago that this Toronto locale specializes in. Double D’s is the only place in the city for for pizza with crust so high it finally makes sense why pizza is sometimes called a pie. Cut

  • Burger’s Priest founder, Shant Mardirosian, enters the world of pizza with Fourth Man in the Fire Pizzeria, an American-style pizza place on Dundas West. Fourth Man in the Fire serves classic 18-inch pies, accompanied by salads and other items like panzerottis and mozzarella sticks. Despite being located across the street from more upscale pizza and

  • Frank's Pizza House

    Since 1965 Frank’s Pizza House has been serving quality pies to the people of Toronto’s Corso Italia. On St Clair just west of Dufferin, this OG pizza house is making classic Neapolitan-style pizza with an assortment of traditional and not-so traditional toppings. With a classic margherita or a wild card like the pupa (tomato sauce,

  • Frankie's Italian

    Frankie’s Italian brings fresh pasta and pizza back to Leslieville in the space formerly occupied by neighbourhood Italian standby Lil Bacci.

  • General Assembly Pizza

    As of today, Toronto has a new downtown source for pizza with a niche, Naples-meets-New-York pedigree.

  • magic oven- pepperoni pizza

    Since 1997, Magic Oven has been giving Torontonians the best-tasting pizza that is also the best for them and whatever their diet may be. Before every restaurant had an obligatory vegan option, gluten-free substitute or paid particular attention to anyone other than omnivores, Magic Oven was making everyone’s favourite dish (pizza) with all the accommodations,

  • Maker Pizza

    Celebrity chef Matty Matheson’s pizza joint set out to revolutionize delivery pizza in Toronto by using better ingredients and creative toppings. By all accounts they’ve succeeded because Toronto can’t seem to get enough of Maker’s puffy-crust pies. Pizzas are served on dough that’s handmade from 00 Italian flour and aged for three days. Pizzas are

  • Masseria

    Masseria, the name of King West’s new quick service pizzeria, is a southern Italian word that refers to a communal dining hall where workers and their families gather to break bread. The menu offers pizzas, salads and sandwiches and is meant to be fast, modern and casual, a sort of elevated pizza eating experience akin to that of Pizzeria Libretto or Queen Margherita Pizza.

  • Pizza, pho and burgers are all such ubiquitous menu staples that it’s hard to justify picking one for a list — especially in a town with plenty of outstanding pizza: Pizzeria Libretto, Queen Margherita Pizza, Maker Pizza. We even have a flawless Neapolitan place down the street from our home, Via Mercanti. And yet, if