Chicago-style pizza found at Dou­ble D’s

They’re all about the deep-dish by Karolyne El­la­cott

Bayview Post - - Food -

Mike Ya­worski wasn’t ex­pect­ing this. But ever since open­ing Dou­ble D’s in early 2017, Ya­worski’s Chicago-style deep-dish pizza has been hot ticket item in the city, with oh-so-ea­ger lo­cals breath­ing down his neck to get a piece of the pie. Af­ter all, this is the first time Toron­to­ni­ans have been able to get their paws on it with­out head­ing south of the bor­der. Ya­worski has been in the resto biz for 25 years, own­ing var­i­ous bars and eater­ies across T.O. The restau­ra­teur was keen to run a tiny lit­tle space with the goal of sup­port­ing his fam­ily. Ya­worski chose Ger­rard East due to its slightly out of the way lo­ca­tion and re­laxed vibe.

A long­time fan of Chicago’s deep-dish pizza, Ya­worski de­cided to open a shop de­voted to the famed Amer­i­can food. A road trip was in or­der, so he grabbed his ex­ec­u­tive chef Walt Medeiros, and they hoofed it down to the Windy City. A strict sched­ule saw them eat through 100 piz­zas over 10 days. “We OD’d on pizza!” Ya­worski ex­claims.

But de­spite all the heavy re­search, get­ting any clues about how the piz­zas were made was eas­ier said than done. Lips were tightly sealed.

“It’s re­ally se­cret,” Ya­worski notes. “No one will tell you how to make the crust — no one will tell you any­thing!”

KEEPIN’ IT CHI-TOWN

The key to deep-dish is the cheese, the tomato sauce and the crust. (“It has to have the Chicago stretch,” Ya­worski says of the cheese. “It can’t be like gum.”) Af­ter much ex­per­i­men­ta­tion, the team mas­tered pizza that is on par with Chicago’s pies. And in true form, they re­main mum on any de­tails.

“They’re all Chicago au­then­tic deep-dish pizza,” Ya­worski says of Dou­ble D’s three pre-set menu of­fer­ings. “We picked the best.” (Op­tion B is to build your own pizza from their list of top­pings.) Their Jalapeño Blue num­ber is his per­sonal fave and a flavour combo that was dis­cov­ered on the last day in Chi-town.

Avail­able in sizes rang­ing from per­sonal (eat-in only) to large, the ’za pairs blue cheese and the se­cret cheese mix with Ital­ian sausage, shards of ba­con and a gen­er­ous por­tion of jalapenos. Spoon­fuls of tomato sauce are smoothed on top of the goods. Do re­mem­ber: a knife and fork are re­quired for plow­ing through the pie’s two inches. Not to men­tion a post-pie nap.

THE BACK STORY

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