Toronto’s best pizza right now
59 Cameron St., 416-782-2000, makerpizza.com
Owner Shlomo Buchler (formerly of FBI Pizza) recruited Parts and Labour’s Matty Matheson to create a classic pizzeria takeout menu of sandwiches, salads, wings and, of course, pizzas. The super-chewy, sesame-flecked crust is a bagel-like base for Frank’s Best, which is layered with mozza, goat cheese, parm, rosemary, caramelized onions and a drizzle of honey.
295 Adelaide St. W., 647-748-3446, figotoronto.com
Anna Chen nailed contemporary Italian cooking at Buca Yorkville. At Figo, she makes extraordinary thin-crust, wood-fired pizzas, piled with cress, truffle, Japanese mushrooms, preserved tomatoes and other fancy-pants toppings.
89 Roncesvalles Ave., 416-551-9925, lambrettapizzeria.ca
Lambretta’s Roman-style pizza has a thin, crisp crust. We love the tomato-based Puzzola, with rich fior di latte, sweet Italian sausage, thinly sliced red onion and a crumble of gorgonzola.
402 Bloor St. W., 647-345-9292, za-pizzeria.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.
1168 Queen St. E., 647-347-1168, descendantdsp.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.
545 King St. W., 647-352-1200, pizzerialibretto.com
The new King West outpost of Libretto (the mini-chain’s fourth location) serves surprisingly hearty salads, and pizzas that sag in the middle because they’re huge and generously topped. Our favourite is larded with cremini mushrooms, buffalo mozzarella, gorgonzola, roasted garlic and pecorino.