The city’s best non-Neapolitan pizzas
The super-chewy, sesame-flecked crust at Maker is a bagel-like base for Frank’s Best, which is layered with mozza, goat cheese and parm, rosemary, caramelized onions, and a drizzle of honey. 59 Cameron St., 416-782-2000, makerpizza.com
Descendant’s square Motown-style deep-dish pizzas are perfectly chewy, greasy and crunchy around the edges. They also make the city’s best vegetarian pie: the Jaffna is sweet and spicy with mango chutney, cilantro cream, calabrian chilies and fresh cilantro. 1168 Queen St. E., 647-347-1168, descendantdsp.com
Za Pizzeria forgoes the standard behemoth pizza oven for ingeniously designed grills, where super-thin-crust pies—like the deliciously kitschy Oh Canada laden with bacon, potato chips and a drizzle of maple syrup—are flash-barbecued to smoky perfection. 402 Bloor St. W., 647-345-9292, za-pizzeria.com
Lambretta’s Roman-style pizza has a thin, crisp crust that stands up to the toppings. We love the tomato-based Puzzola, with rich fior di latte, sweet Italian sausage, thinly sliced red onion and a crumble of gorgonzola. 89 Roncesvalles Ave., 416-551-9925, lambrettapizzeria.ca
Pizza Thick credits the prairies for its “Regina-style” pies—deep-dish, generously sauced pizzas with an airy, golden biscuit crust. The double pepperoni and mushroom is loaded with oozing, molten mounds of fresh mozzarella. 1026 Queen St. E., 416-778-1101.
Libretto spinoff A3 Napoli offers fryer-focused southern Italian street fare like the pizza fritta, a giant deep-fried pocket stuffed with luscious ricotta and provola cheese, San Marzano tomato sauce, and rosemary-tinged pressed pork. 589 College St., 416-588-6006, a3napoli.com
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