The double-layer pizza is basically what would result from the union between a Margherita pizza and a calzone. It sounds overstuffed—and it kind of is—but in this case I suspect that's the point.
'Toronto' on Serious Eats
Though it's located in the Eaton Centre (and College Park), Richtree isn't your typical food court fare. Inside the "market restaurant" are several food stations where you can get everything from fruit and yogurt parfaits to roast chicken dinners, prepared salads, and some of the best muffins in the city. In my 10 plus years of downtown living, I tried nearly everything on offer at least once, but kept coming back for the focaccia pizza.
Pizzeria Libretto was the first to bring Neapolitan-style pizza to Toronto, and now with two locations, they're busier than ever, with good reason.
From the imported ingredients to fastidious cooking methodology, Libretto is dedicated to Naples-style authenticity. They claim to bake their pies in less than 90 seconds in a 900 degree wood-burning oven (hand-built by a 3rd generation pizza oven maker in Naples, then delivered to Ontario). The pizza had all the hallmarks of a striking Napoletean pie: a blistered, slightly speckled crust made with naturally leavened Italian Caputo dopio zero flour, topped with a translucent, vermillion layer of San Marzano tomato sauce.
[Photograph: Vince Talotta/Toronto Star] "Created with love for all to enjoy." So reads a line on a plaque adorning the shack that houses a community bake oven in Toronto's Christie Pits Park. According to this column by Catherine Porter in the Toronto Star, locals rediscovered the oven, built 10 years ago, and started doing community pizza nights on Fridays. The oven was operated by a city parks & rec staffer while volunteers brought the ingredients, stretched the dough, and built the pizzas. At the height of the night's popularity, Porter writes, about a hundred people gathered on Friday nights...