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Tomato Pie Co. in Winnipeg = pizza champions

atomeyes Oct 25, 2008 04:56 PM

Today i had the pleasure of having lunch at Tomato Pie Co.
I'm an ex-pat who lives in Toronto. Right now, all the buzz is about Pizzeria Liberto, a Toronto pizzaeria that makes traditional Italian (read: thin-crust pizza in a brick oven, covered by a simple sauce and small amounts of cheese) pizza. People are lining up for 1 hour to eat at PL in Toronto.

I had no clue what to expect at Tomato Pie Co. We just stumbled in and were pleasantly surprised.

I can only comment about the Messina pizza - spicy Italian sausage and meatballs on a tomato sauce. If you are looking for a properly prepared Italian-style pizza - wow...you will be in for a treat.

the crust was baked to perfection. perfectly crisp with the requisite air bubbles to show a high oven temperature. the tomato sauce was simple and tasty. the italian sausage was excellent. the meatballs: good and passable, but not as amazing as the rest of the pizza.

the crust held together perfectly, so you did not need a knife and fork to eat a slice.

the other items we had - salad appetizer with a tasty vinagrette and fresh vegetables (read: firm and juicy tomatoes), and we also shared the canniloni, which was very good but optically unappealing (the filling looked grey, but still tasted great).

Winnipeggers, try this pizza and try it often. people are lining up in Toronto to eat an inferior version of this. see what the East is ranting about and one-up us!

  1. p
    prasantrin Oct 26, 2008 03:12 PM

    Are you talking about Neapolitan-style pizza?

    How does Tomato Pie Co. compare to Pizzeria Gusto? When I went to Pizzeria Gusto, I thought the crust was fine in terms of flavour, but it was most definitely NOT a Neapolitan-style crust (much, much too thick, no charring at all, and no air bubbles). It saddened me to think of the wasted potential of a wood-fired oven.

    Bonfire Bistro's Neapolitan-style crust was much much too thin, and too crispy--no chew at all. Of course, my pizza was very sadly overdone. Again, wasted potential of a wood-fired oven.

    1 Reply
    1. re: prasantrin
      atomeyes Nov 3, 2008 03:02 PM

      air bubles like you wouldn't believe. perfect crust - thin, yet strong and not saggy. missing some kosher salt that some people put on their Neaopolitan-style pizza.

      never had Pizzeria Gusto.

      i'm telling you - the 'za was excellent. people line up for an hr to get that stuff in toronto.

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