Restaurants
Pizza e Pazzi
Pizza e Pazzi recently opened near the corner of St. Clair and Dufferin. Being one of the few pizzerias in the city that can claim certification from the Associazone Verace Pizza Napoletana, Pizza e Pazzi purports a truly authentic Neapolitan pizza. Most ingredients are D.O.P. (Denominazione d' Origine Protetta) certified. Even truly more authentic is the lone Nonna in back prepping for the evening's dinner rush. Utilizing wild yeasts and adhering to strict cooking guidelines set forth by the association, Pizza e Pazzi doesn't offer pineapple as a topping and doesn't take any shortcuts here.
The Neapolitan hand crafted oven serves as the focal point to the open kitchen and the menu in general. The restaurant boasts the standard fare of pastas and salads but we were implored to try their pies. We decided on their weekly three course prix-fixe lunch special for twenty dollars.
Our friendly waiter brought a hunk of Calabrese Bread with three antipasto samples of olives, marinated mushrooms and a house specialty he called "la bomba", a garlicky risotto like spread. Crusty and dense, the Calabrese soaked up our EVOO and floured our judgment for the pizzas to come.
For an appetizer, we skirted the house green salad and went straight for the fried risotto balls with bruschetta. Upon cracking open its crust, the cheesy risotto oozed out and was immediately devoured.
Our pizzas came straight to our table from the oven with steaming blistering crusts. I went for the Pizza Napoletana ($14.75 regularly) with anchovies and olives. The anchovies melted with the San Marziano tomatoes adding a hint of taste of the sea. The Pizza Diavola ($14 regularly) had just enough of a kick from the spicy salami without being overwhelming. Both were topped with fresh mozzarella di buffala which warranted the average fifteen dollar price per individual pizza. You pay a premium for high quality ingredients.
But, really, the stand out for this afternoon supper was why we came here in the first place - the crust. One of the best I've had since Libretto or even Terroni. Chewy and freckled by the wood oven, it's amazing what simple yeast, flour and water can create when done properly. A win.
We rounded out the meal with strawberry canolis. Not a knock out but soild just the same.
In the evenings, there's an apertivo special from 5-7pm offering a free appetizer with the purchase of a drink. If you're looking for a great pizza on or around St. Clair, Pizza e Pazzi is a definite go-to. Just don't expect the Hawaiian pizza.
Photos by Peter Henderson.
Discussion
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Now, THAT's Italian!
but most importantly Napolitano!
Sophia Loren, pizza and viva la Scioscieria!
Also love the fact that it's on St Clair - I feel this strp is under the radar compared to the usual suspects (Dundas, Ossington, Queen East/West) in terms of being 'in' right now, good to see a place like this spreading out to other parts of town, makes the city that much more enjoyable.
The pizzas are small and the toppings are sparse. It's easy to finish an entire pizza + an appetizer to yourself and still be hungry. It's hard to enjoy a snack-sized pizza with 3 paltry strips of prosciutto & 2 basil leaves when it costs $20.
Better value at Marcello's about a block away.
Guido, your comment makes no sense, no one is ripping on this place. Go back to Woodbridge you hobbit.
Wish me luck!!
tried it because of the comparison to Libretto (my fav.)
pizza was OK, but definitely not Libretto quality or flavor
Libretto's still number one for me in T.O
I will go back there.
I'm happy to have Pizza e Pazzi in the neighbourhood. Hopefully between the Stockyards and this new restaurant, more decent eateries will start to fill in along St. Clair Avenue West.
A big plus is I can always find parking and I really like their Aperitivo event that happens daily - basically you buy a drink from 5-7pm and have the opportunity to munch on gorgeous Italian appetizers - cured meats, stinky cheese and pies. Who is not going!
HUGE STAFF TURNOVER-KITCHEN/FLOOR/ADMINISTRATIVE-
Owners(on site) are verbally abusive to staff in both Italian AND English -* will loudly discuss/demean/insult employees abilities and work ethic with other staff AND customers,often within earshot of the employee being discussed.
Management is NON-EXISTENT- Both the owner and the 'manager' are incapable of calmly, professionally and EFFECTIVELY handling large groups or rushes* lack of effective floor management -timing, seating, crowd control results in an utterly chaotic work environment:( although MICROMANAGEMENT napkin folding meetings?-as in HOW TO FOLD-GLASS HOLDING TECHNIQUES, JANITORIAL INSTRUCTIONS, etc in on a WHOLE NEW LEVEL
The 'manager' will take the majority of the tables -and tips- but be incapable of serving them PROFESSIONALLY as he is 'in the weeds"- at which point he-and the owner will blame ANYONE AND EVERYONE ELSE for his incompetence
Scheduling HELL- *schedule often not completed until mid week OF THE WEEK EMPLOYEES ARE CURRENTLY WORKING* no notice of schedule changes
Loud, verbally abusive arguments between owners-married- *IN FRONT OF CUSTOMERS AND STAFF DURING BUSINESS HOURS -adversely affecting the working/dining environment
THERE IS A REASON THE STAFF TURNOVER HERE IS SO HIGH-
SO MANY LABOUR AND TAX LAWS ARE ABUSED HERE THIS PLACE SHOULD HAVE BEEN SHUT DOWN MONTHS AGO
Pizza e Pazzi========Pizza and Crazy People===THE NAME SAYS IT ALL!!
Also they seem to be confused about half priced appetizers and "buffet appetizers for $10".
My friend said the calamari was really overly salty.
When we complained to our wait (the owner), he didn't seem to care nor to rectify the situation. Although some of the other food was good, I won't go back there.
I love the food the service is great and pazzi is a sure thing
THANKS! (AND YOU'RE NOT FAR FROM WHERE I LIVE - BIG BONUS!)
CHEERS!