looking for nyc-like pizza
- garhone Oct 2, 2006 01:03 PM
I just got back from New York City, where I had some amazing pizza. And now, I'm craving some. But where to find it in T.O.?
Here's my description:
I went Patsy's Pizza on Upper West Side (74th between Columbus and Central Park West). The pizza had crispy thin-crust to the point that when you pick up a slice, you had to be careful to balance the slice because the toppings may be a little too heavy for the crust, weighing it down so that they might fall off.
I saw these huge ovens, but I don't know if they're coal or wood burning ovens (not the kind at Pizza Pizza).
All the toppings were fresh. Cheese, sauce, and fresh basil were a given.
Does anyone know where I can find this kind of pizza in Toronto?
I think the answer is that you won't be able to find it in T.O. Certainly nothing near as good as Patsy's. But, I'll be listening in for replies in case I'm wrong.
In a word, fat chance. Moved here from NYC in July and have determined there is nothing quite the same or close, for that matter. I'm not a pizza snob or anything but I've eaten my weight in NYC pizza for many years so I have a little bit of a background to draw on. That being said, I have found pizza I liked in Hogtown, my favourite being Terroni. It's not Grimaldi's or John's or Patsy's but it's great in its own way.
Not a chance! There's another big thread on Toronto pizza that provides many opinions and much detail.
In my experience, the closest you'll come in Toronto is a Margherita at Massimo's or a plain cheese at Mamma's. They aren't what you are looking for, but they are good in their own way.
Just wanted to let you know that I went back to Colombo's recently - after not having it for a long time, it did seem a little blander than I remember. And so I might have to agree with your statements in the other pizza thread... but I can say that Colombo's was better after a night in the fridge. I think the best thing to do with their pie is let it sit for 30 minutes for the flavours to meld. Anyway, so now I don't know what to call the best pizza anymore. To be honest, I'm craving that old place Frank Vetere's that was around in the 70s/early 80s. I'm sure though if I had it now, it wouldn't be that tasty... just a craving is all.
As for this new request for NY pizza, I did try some tasty but undercooked cheese slice at a place called By-The-Slice (York Mills/Leslie) - I'd have preferred it more well-done, but it may resemble (somewhat) a New York style slice.
I am well aware it wont compare to NYC pizza, but at the Magic Oven on Broadview at Danforth, I often have to 'balance' the toppings on my thin crust pizza... Maybe because I order a lot of toppings, but its always really fresh and organic and delicious, probably nothing as good as what you're used to however.