Ryan Baddeley is passionate about the pie.
The Pizzeria Badiali co-owner has been slinging pizza for five years now, ever since opening the popular by-the-slice joint on Dovercourt mid-pandemic. Now, he’s bringing his expertise to the restaurant’s new location in Mirvish Village, which opened earlier this month. Given that he makes hundreds of pies a day, does he still hanker for a slice?
“As a pizza maker, I try to limit the amount of pizza I eat to a few slices a week at the shop,” he says, “so I still can crave all the other amazing pizza in this city.” Here, Baddeley shares five of his Toronto favourites across all pizza styles.
When you want thin-crust pizza: Danny’s Pizza Tavern, 611 College St.
“I love Danny’s because first and foremost, the room is buzzing with energy and makes you feel like you are a regular at the hottest place in the neighbourhood. I love their pizza but the rest of their menu is also lights-out. Their pizza is thin, amazingly crispy and cut into small squares. My favourite pizza is the kind you can eat a lot of and this is that.”
When you want wood-fired pizza: Bar Sugo, 1279 Bloor St W.
“This is probably my favourite wood-fired pizza in the city right now. They crank out delicious familiar pies and solid American-Italian classics. My favourites are the zucchini pie with ricotta and the Conzo. On top of that the staff is amazing and it’s just a really fun room.”
When you want just a classic Italian pizza: Terroni, various locations
“It’s an institution for a reason and their pizzas are super-solid. They use great ingredients and by sticking to the classics don’t overcomplicate things. If you want to pretend you’re in Italy, eat on a Terroni patio in the summer with a spritz and cut up one of their pizzas with a knife and fork as God intended. That’s as close as it gets.”
When you want Roman-style pizza: Alimentari Italian Grocery, 319 Roncesvalles Ave.
“I love stopping into this Italian grocery store for a slice of their Roman-style pizza. Baked in pans, they are nice and airy, a little more like focaccia-style pizza, which I love, because it’s super-crispy. They always have some solid varieties but I love their potato ones, or anything that has mortadella on it is a winner, too.”
When you want Detroit-style pizza: Slowhand Sourdough Pizza, 99 Pape Ave.
“The big, pillowy, crispy Detroit-style slices are delicious here — their sourdough dough really sets them apart. This is the kind of pizza crust that can take some crazy and over-the-top combinations and still make it work. I’ve enjoyed their Pineapple Express pizza with roasted pineapple, bacon, jalapeno and cilantro, and I had to try their dill-pickle pizza with Carolina gold mustard and, as unfamiliar as it was, it was very delicious.”
