The top 10 Roman style pizza in Toronto
Roman pizza in Toronto hasn't drawn the same fanatical following as the strictly regulated pies of Naples, but that doesn't make it any less delicious. Characterized by light, crispy crusts, often stretched long and sold by weight, these pizzas start with a sturdy base that takes full advantage of the entire spectrum of topping selections - without taking itself too seriously.
Here are my picks for the top Roman style pizza in Toronto.
Pizza al taglio is the specialty at this Yonge and Eg pizzeria and at lunch hour, an array of Rome's most ubiquitous street food graces the countertops, ready to be sliced up and sold by weight.
The walk-up counter at this Woodbridge pizza bar showcases a rotating selection of pan-baked pies topped with unique combinations of artisanal ingredients. Highlights include a variation with prosciutto cotto and potato, and another with rapini, sausage and chili flakes. Best of all, there's no need to pick favourites - you can enjoy a multitude of mini squares at once.
A spin-off from the Terroni group of restaurants, this Italian bakery stocks a rotating selection of oblong pizzas dressed in tomato and garlic or goodies like salsiccia, mushrooms and mozzarella. Buy the entire thing, or buy part of the slab.
The Italian trattoria at Yonge and Lawrence makes Roman-style pies blanketed with indulgent toppings like double smoked bacon, fried egg, pesto and buffalo mozzarella.
The pies might be round at this Queen West pizza and pasta parlour, but the light, crisp crust is still a great example of the Roman style. Menu highlights include the Carbonara with guanciale and eggs, or the Te Tomara covered with boiled potatoes and tuna.
Newly opened on Roncesvalles, this pizza and wine bar makes its eponymous pie with a thin, crispy-bottomed margherita base piled with prosciutto, cherry tomatoes and arugula.
Long stretched pizzas crafted with gourmet ingredients like mushrooms, mascarpone and gorgonzola are among the house favourites at both the eatery's original King West location and the new Yorkville outpost.
Wood-fired pies on Roncy are available in a choice of Neapolitan or Roman styles and while the crusts are classic, the toppings are anything but. One of the most unconventional menu items is the pierogi pie topped with mashed potatoes, farmer's cheese, smoked bacon and caramelized shallots.
While the majority of menu is devoted to Naples-style pizza, this joint in Liberty Village offers a couple stellar Romano style pies. One standout is the Quattro Formaggi, which comes smothered with parmesan, mozzarella, gorgonzola and ricotta.
The chef's creations at this Italian eatery in the Junction include long stretched pies like the Burrua with gorgonzola, pear, walnuts and honey, or the Ca' Dominin, smothered with deluxe toppings including truffle cream sauce, pancetta, corn and wild mushrooms.
What did I miss? Add your favourite restaurants for Roman style pizza in the comments section below.
Photo of Ciao Roma by Jesse Milns.
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