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Any way you slice it3/19/2023 True to its Roman roots, Flora’s recipe for in-house dough has a higher hydration and uses sourdough starter. Whether it’s the mortadella pizza topped with caramelized onions and fresh mozzarella, or the fungi made with wild mushrooms, shallot, and thyme, each pie is carefully crafted using the best quality ingredients so that every bite boasts a balance of thoughtful flavours. A small stuffed serves three.”Ī downtown destination for classic Italian flavours and fresh, local ingredients in slab form or as slices to goĪ newer addition to the Corktown neighbourhood, Flora Pizzeria has quickly become a favourite spot for Roman-style pizza served in perfect, rectangular slices. The large stuffed weighs in at an average of seven pounds! Don't even think about splitting a large between two people. Before carving into a slice, ownership offers words of wisdom worth heeding: “Stop after two slices. From prep-time to piping-hot pie, it takes about 30 minutes for a large pizza to be served. The pies are stuffed with cheese, meats, veggies and red sauce, before being topped with another layer of dough and more sauce. Each pizza starts with a thin layer of dough that hugs the sides of the pan to form a cavern-like crust. Since then, it’s gained a reputation beyond city borders for its deeply satisfying pies that require a knife and fork to devour. The restaurant pioneered deep-dish pizza in Hamilton after mastering the style in the Windy City. A wide selection of panini sandwiches, like housemade eggplant or chicken parm, means there’s something for everyone behind the Red Door.Ī near-institution for deep-dish pizzas with a flaky, pie-like crust that’s loaded with toppingsīig on portion size, and flavour, Chicago Style Pizza has been a Hamilton Mountain mainstay since the ’70s. Other menu items include fresh-made pastas in alfredo, meat, and red sauces. Pizza flavours span the spectrum of Italian and Canadian favourites, from pollo pesto with roasted chicken and caramelized onions and peppers, to primavera, with broccoli, mushrooms, and zucchini. The finely ground flour is considered the gold standard for making pizzas that are stretchy yet still crispy. The secret to Red Door’s crust is doppio (double) zero flour imported from Italy. (rear door access from 20-1/2 Park St.)Īn off-the-beaten path neighbourhood gem for pizza, pastas, panini sandwiches, and moreįor a taste of Italy in Dundas, this hidden pizzeria with a rear entrance off the high street serves classic, thinner-crust pies that reflect the Neapolitan style of pizza making. Wash it down with a tropical drink from the resto’s not-so-secret anymore “hidden” tiki bar.Ģ1 King St. What’s as impressive is that Mai Pai offers vegetarian, vegan, and gluten-free versions of its pizzas without compromising on flavour or texture. Square-cut slices are topped with dollops of red sauce and bold, yet balanced, ingredients for unique flavour combinations worthy of the accolades. An ode to the Motor City classic, Mai Pai’s deep-dish pizzas ooze an edge-to-edge crown of melted cheese that forms a bottom layer of pure crunch. Mai Pai chef-owner Salar Madadi took home the top prize at the Canadian Pizza Summit this year for his made-in-Hamilton slant on Detroit-style pies (think unconventional toppings, like dill pickles, bacon and aioli on a thick, but airy, focaccia-like crust). You don’t need to look further than Barton Village for internationally acclaimed pizza. Pro tip: Dipping sauces, like garlic dill and hot chili oil, are a must for cleaning your plate with chewier crusts.Ī kitschy pizza spot specializing in Detroit-style pies with eclectic toppings and a tiki-bar twist Vegetarians are catered to with a white pizza with ricotta, pesto and lightly dressed arugula. All are served on a thinner crust with spot-on cheese-to-toppings ratios. Other choices include a spicy sausage pizza drizzled with hot hone y, a mushroom and double-smoked bacon combo, and a Hawaiian with juicy chunks of pineapple to balance fiery peppers. A nod to more traditional Italian fare, a margherita with Grana Padano cheese and fresh basil is a favourite. If only New York-style pizza will do, this Crown Point West pizzeria is a go-to for quintessential classics like cheese and pepperoni pies topped with silky marinara. A “Brooklyn of the North” pizza parlour specializing in hand-stretched pies and big foldable slices
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