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Eat This Now: A Double-Layered Pizza at Pizzeria Via Mercanti in Toronto

Michael Nusair 10 comments

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. More

Toronto: VPN Pie at Pizzeria Libretto

Natasha Pickowicz 15 comments

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. More

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