Where you should go for the best slice of pizza in Toronto is up for debate — the city is home to countless pie joints, including old school, upscale and modern takes with tons of cheesy and meaty options to satisfy any craving.
Here are the 10 best pizza slices in Toronto.
108 Dovercourt Rd.
This west-end slice shop has been serving up New York-style pizza to the Toronto masses since it first opened just a few years ago. Using carefully sourced and house made ingredients, the shop exudes an old school pizza joint vibe, thanks to its inviting space featuring an open kitchen and just eight counter seats — with more room to enjoy a slice on the patio outside. Slice options include all the classics and then some, including the cacio e pepe, the decadent burrata marinara and the mushroom bianco that’s topped with caramelized onions, ricotta, portobello mushrooms and cheese, lots of cheese.
66 Wellington St. W.
From chef Mark McEwan, Fabbrica is serving up regional Italian fare including handmade pastas and delicious hearty sandwiches, but it’s the famous Roman-style pizza that’s the star of the show. These square slices include toppings, flavours and sauces that change based on what’s in season. Currently on the menu is the hot honey pepperoni square topped with pepperoni, tomato sauce, virgin mozzarella, hot honey, pesto and the funghi finished off with a rich truffle crema .
Founded by the Food Dude’s Matt Blondin, since opening its first spot in Leslieville in in 2019, the iconic pizza joint has expanded to a whopping eight locations in the GTA including Oakville and Mississauga. While not all locations serve ‘za by the slice (call ahead to confirm!), the pies are made with fermented dough, fresh seasonal ingredients and playful names like Trouble at the Seance made with Calabrese salami, sun dried olives and red drop chilli and Regina the Mean One made with shredded chicken, zucchini and arugula.
11 Clinton St.
A couple blocks south of the Little Italy main drag on College Street lies this tiny, old-school, bare-bones pizzeria. It’s unlikely to remind you of dinners at your nonna’s house, unless your nonna served cheap pizza slices on paper plates and her dining room consisted of a few plastic tables and some orange plastic chairs, but Bitondo’s knows what it is and does it unapologetically. Aside from the ready made pizza slices, Bitondo’s serves up panzarottis and a variety of sandwiches including chicken, veal, sausage and meatball, as well as Brio to wash it all down.
716 Queen St. W.
From the team behind Terroni’s Sud Forno is a bakery, pizza joint and sandwich shop all rolled into one. Upon entering you’ll be greeted with a glass display chock full of goods. A row of Italian sweets from cannoli, zeppola (donuts) and tiramisu await along with a short list of salads. The delicious rectangular pizza made with flour from a fourth generation mill in the Marche region of Italy ( run by a family friend) includes slices that change daily. Flavours that have graced the many in the past include Fiori di Zucca e Burrata and Asparagus Prosciutto Cotto.
Celebrity chef Matty Matheson’s pizza joint set out to revolutionize delivery pizza in Toronto by using better ingredients and creative toppings. By all accounts they’ve succeeded because Toronto can’t seem to get enough of Maker’s puffy-crust pies. Now with five locations across the GTA, pizzas are served on dough that’s handmade from 00 Italian flour and aged for three days. Pizzas are finished with a tomato sauce that has a hint of sweetness along with fresh cheese, and then double baked. Toppings, which range from pork shoulder sugo to chili infused pineapple, are anything but average.
184 Ossington Ave.
Voulez-vous a slice of Superpoint avec moi? If you studied in Quebec, you’ve been invited out for a slice of pizza or two. There, “superpoint” is slang for the tip of a slice of pizza. The New York-style pizza at this Ossintgton hot spot hits the mark —ask for the ‘Kiki’ made with prosciutto cotto, jalapeño, pineapple. Also on the menu are a plethora of delicious pasta dishes like the bucatini Norma made with fried eggplant, black olives and basil.
North of Brooklyn
229 Geary Ave.
With its even coat of sauce, dispersal of toppings and a crust with perfect balance of crispy, fluffy and chewy, North of Brooklyn makes a truly craveable pizza. While not all locations serve slices (call ahead!) specialty pizzas from North of Brooklyn’s current menu include the kale and bacon which comes topped with mozzarella, kale, double smoked bacon, pecorino and garlic oil, as well as the truffle shuffle which features mozzarella blend, smoked cheddar, truffle cream, cremini mushrooms, caramelized onions, chives and lemon zest.
1911 Queen St. E.
A new kid on the pizza block, Otherside really blew up last year due to their delicious rendition of New York-style pizza. OS’ interior provides customers with a boutique-like feel, while serving up pies with untraditional toppings. The Nora takes traditional Korean elements like bulgogi and kimchi aioli and adds red onions, scallions and toasted sesame seeds along with garlic ricotta and fresh mozzarella.
Fresca Pizza and Pasta
302 College St.
At this no-frills restaurant located Little Italy, expect big (we’re talking huge!) slices of pie, which some consider to be the best in the city. Every slice is delicious — including the thin-crust margherita. Don’t forget to drizzle some of their house-made hot pepper chilli oil on top!