There are very few foods that can create a buzz or excitement as the simple “pizza.”  At the same time it can create many crazy passions - people often have very strong views!  A google search for what is the best pizza gives you multiple lists and passions are easily displayed both on print, social media and YouTube.  I have written a few times about my enthusiasm for this basic but almost always good food.  You can search high and low for many types or styles of pizza.  Of course there are a number of National Chains that serve pizza, but those are not the one’s, I would normally frequent unless I have to. I prefer the neighbourhood joints as my first choice and they are the ones you find high up on most best of lists.  

Some restaurants try to elevate pizza with exotic toppings, different types of sauces or the type of oven they use as attempts to differentiate themselves from others.  A local notable example is Terroni, who have made it one of their staples on their menu.  They were one of the first in the Six to offer artisan style pizza and trace their origins back to 1992 - when they first opened on Queen West.  They pride themselves on no substitutions, and they won’t even slice their pie’s - ask nicely and they still won’t do it.  :)

You also can find regional styles of pizza.  Certain regions or cities will offer a certain style/type of pizza such as Chicago Deep Dish, or Detroit Style and of course the most famous - Authentic New York. 

According to Wikipedia….

“New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan-style pizza made in Italy. Today it is the dominant style eaten in the New York metropolitan area states of New York, and New Jersey and variously popular throughout the United States.  Conflicting stories have the first pizzeria opening in 1905 when Gennaro Lombardi applied for a license in New York to make and sell pizza. 

Pizza was brought to the Trenton area of New Jersey with Joe's Tomato Pies opening in 1910, followed soon by Papa's Tomato Pies in 1912.  Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria that opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven–style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, Sally's Apizza, on the other end of the block, in 1938.

I don’t consider myself an accomplished expert (short of eating a lot of pizza) and I would say that it has to be very, very bad for me to suggest  - gee - that was terrible.  So, to say, I like just about all forms of pizza is probably quite accurate.  However, if there is one style I do like the best, it is “Authentic New York.”  Not sure exactly why?  Maybe it has something to do with my feeling that I’m a transplant from another life who wondered the streets of NYC?  Does that make any sense?

If you do an internet search for the best pizza in Toronto, one place that is appearing on almost recent lists is  - Pizzeria Badiali.  I had first read about this place over a year ago and it has been on my list to get there, but alas had never found the right opportunity to make a pilgrimage to it - till recently.  As the cool weather has come on too quickly, my opportunities to get out on my e-bicycle are becoming less and less.  So, I try to make the most of them when the sun is out.  Recently, I was riding out in the west-end of Toronto and I thought I was fairly close.  I did a quick check on my phone and I could see it wasn’t very far away. 

It is surrounded by houses on the lower part of Dovercourt just north of Queen in the trendy Queen West area - across the street is a funky looking original condo loft.  I parked my bike and noticed there was a long lineup spilling onto the street.  I assume that’s a pretty good sign - don’t you think!

The lineup did move fairly quickly and the menu choices are choice of slices or whole pies.  Almost everyone was here for the slices - and there is a sign indicating a maximum of 4 slices per person.  They cover the basics with cheese, a pepperoni, a vodka, margarita, sausage and a few other options.  Clearly the idea is to keep it simple.  I ordered a pepperoni and took it outside (they have a small patio in the front).  

If you have watched the guy from Barstool Pizza Reviews (Dave Portnoy) his words are “you know the rules - one bite” and then you score it.  I took a bite - and it was heaven. - I gave it an 8.6 - he gave it an 8.3. I’m pretty confident this was the best slice of pizza, I have ever tasted.

Here is what BLOG TO had to say…..

Pizzeria Badiali cooks up New York-style pizza with help from some classic Italian ingredients, serving it by the slice or 16-inch pie from the corner of Dovercourt and Argyle.The storefront has been home to cafes for more than a decade. First as Luna Cafe and then The Good Neighbour before finding its apparent calling as the slice shop it is today.  

A review from TASTE TORONTO had this to say.

Inside the shop, a counter wraps around an open kitchen where customers can watch the pizzas taking form. Laid-back, yet buzzing during a daily lunch and dinner rush, it captures the feel of a classic neighbourhood pizzeria. When thinking about the world's most notable and distinguished foods, a greasy but not-so-greasy slice of pizza from one of New York City's hundreds of pizza stops is among the most well-known and sworn-by dishes. It seems as though every New Yorker has their go-to spot for a slice of a simple, no-frills tomato pie and now, Toronto has got one too.

I enjoyed it so much that the assistant chef (Ms. Sheila) and I made a visit a few days later.  It was cooler weather so this time we drove.  Same as the first time, there was a lineup outside.  I decided to try something different and had the “vodka.”  Again - pizza nirvana!!!   Even the assistant chef remarked that it was very, very good.

A few nights later, I thought about ordering a whole pie and went on their website at around 6:30 pm and they were completely sold out?  What?  It’s only 6:30 pm!!  Clearly they are busy and they can only make so many pie’s.  Wow!  

So, it will be hard to top this place but I’m hoping I can get to a few more on my list of places that I want to visit.  More on that on another post.  Thanks for reading and stay tuned till the next time.