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Best Pizza with Tonnes of Toppings

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I'm not after the best pizza; that's well covered. There was a pizza joint in Saskatoon, where I grew up, called Vern's that served a pizza that had about 1/2 inch of solid toppings on it. I'm wondering if Toronto had a similar offering.

I realize that most people would consider this sacrilege when it comes to pizza, but nostalgia's nostalgia.

Thanks,

Tal.

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  1. Used to live in stoon myself and I must say I miss the Double Double from Vern's. Double Cheese Double Sauce and a hell of alot of meat. You just made me crave it and there is nothing in Toronto that I have found that is anything like it. Damn it Tal!!! You are right it is a sacrilege to most pizza lovers but in the West, that is pizza! If I ever find anything like it I will tell you.

    1 Reply
    1. re: mlukan

      Yours in solidarity.

      Tal.

    2. Try Dante's - can't say how it "stacks" up against the competition outside of T.O but relative to most pizzas found here, it's very topping heavy. And the toppings are of really good quality. Only down side is that it's very expensive.

      -----
      Dante's
      267 Bay Thorn Dr, Thornhill, ON L3T3V8, CA

      4 Replies
      1. re: Ben Reiner

        Dante's being expensive is relative. I have always ordered a Large Pizza with Sliced Steak/Sausage/Pepperoni and extra cheese. You cannot eat more than 2 slices. It costs 35.00 but the topppings are high quality and you have leftovers. Not like the chains that have no idea what a large pizza is or quality toppings.

        1. re: bjinyyz

          Oh man, the sliced steak is bringing back happy memories. Is it still a nice cut of beef they use? I have to drop by there some day and pick one up. Never found their other food very good, but their pizza was amazing.

          1. re: Pincus

            The sliced is still great as ever. As far as the other food there are some good choices. The sliced steak sandwich is pretty and if I recall the cheese sandwich is good. The have also had the Italian Fiesta on the menu since I was a kid. A great choice if you are hungry. Pasta with sausage, veal and meatballs!!!!

        2. re: Ben Reiner

          I'm from S'toon and Dante's is the best I've been able to find in GTA but not as good as Vern's. You would need the meat from 10 dante's pizza to get close to vern's.

        3. My go-to Pizza place in Ottawa, Cafe Collonade, stacks lots of toppings, and i love it, love it, love it - if you're ever there, go and you'll like it, I think.

          1 Reply
          1. re: metalmicky

            While he'd probably like Ottawa/Montreal-style pizza, I haven't really found any places serving this style in Toronto.

          2. You'll have to look for Chicago style deep dish pizza, which unfortunately is not available in the city of Toronto.

            1. I wanted to ask about Pizzaiolo http://www.pizzaiolo.ca/locations.php are they any good ??? one just opened up in my hood

              1 Reply
              1. re: kas

                I do like Pizzaiolo; try "The Godfather" deep dish option. Don't know if it's what you're looking for. The rest of their pizzas have topping quantities typical of other pizza places.

              2. This might sound like a silly question, but was the cheese placed on top of the toppings on the pizzas at Vern's? In my opinion, this is one of the prerequisites of a good, gooey unauthentic pizza, and it's how pizza is made in old-style pizza parlours in Montreal. In Toronto, the toppings are usually put on top of the cheese, but I've asked for the reverse on occasion when ordering.

                5 Replies
                1. re: Tatai

                  and I'm the exact opposite

                  I absolute HATE it when the cheese is on top of the toppings... b ecause it makes everything else soggy (mainly bacon and pepperoni)

                  when I order, I always make sure to ask for my pepperoni on TOP of the cheese, so they can get nice and crisp

                  1. re: duckdown

                    Ya, but then you don't have all the pepperoni fat/juices mingling with the sauce and the other toppings (mushrooms and green pepper for the ubiquitous "all dressed") and making for a slightly soggy crust. THIS is Montreal pizza at its finest. ;-)

                  2. re: Tatai

                    If you want cheese on top, check out Olympic 76.

                    1. re: fickle

                      The name certainly makes sense for a Montreal-style-pizza shop. Where is it located?

                      1. re: Tatai

                        Near Yonge/Wellesley, Gloucester street I think? I'm also one of those cro mags who likes his pizza thick and gooey, not thin and crispy. I don't know how it stacks up to Vern's, not being a westerner myself, but I think it's quite good. For the same reason I'm also partial to Pizza Gigi, near Harbord and Bathurst. Oily and meaty, the way I like it. The former is dine in, the latter take out.

                  3. As a fellow transplanted Westerner (from Edmonton, where we also have an outpost of Vern's!), I can tell you that there is nothing like "Prairie pizza" here in the GTA. The main reason is that many of the great Prairie pizzarias are operated by Greeks not Italians, also it is medium not thin crust pizza like you get here.

                    Moreover, the pizza joints here don't use a very good quality of cheese and aren't as generous with the toppings like we are used to.

                    As noted here Dante's is close, but I find their pizza both bland and expensive. Camarra is pretty good, but their crust is reminiscent of Pizza Hut.

                    Best to take a road trip to Chicago Style Pizza in Hamilton, for a really loaded pie.

                    1. I think you`ll find that a lot of Torontonians like their pizza thin and crispy, not deep dish. If you do find yourself at one of these wood-oven crispy places, I`d suggest you opt for the calzone. I know that`s not really what you want, but you`ll probably find it more satisfying, as they usually manage to cram as much stuff as they can in there, and the dough cooks up softer and thicker. Ferraro502, Eden Tratoria and The Standard Club all do these really well.