Pizza party
Back in 2015, Toronto pizza had yet to spin to the glorious heights it does today. “We felt as though the delivery-pizza game was stagnant,” Shlomo Buchler says. “Bigger chains. Average product. Convoluted menus. We wanted to shift the perception of pizza in a box by delivering a totally unique experience.”
Buchler decided to be the change he wanted to see in the dough by opening Maker Pizza, tapping Matty Matheson to develop a few perfect pies, including the honeydrizzled White, Frank’s Best (caramelized onions, goat cheese, rosemary, sea salt and honey with a sesame crust) and Buchler’s own fave, the Siena Margherita. Of the last, he says, “It is pizza in its purest form. The margherita is the heart and soul of every pizzeria.”
Maker Pizza opened its first spot in Chinatown, then a second two years later uptown on Avenue Road. A third pizzeria — in Leslieville — just joined the famiglia.
“Pizza is meant to be shared,” Buchler says. “Few things can beat the feeling of opening that box. The perfectly crisped pepperoni. The pillowy charred dough. The blended scent of melted cheese and fresh tomato sauce. It’s love in a box! And love is joy.”
To celebrate National Pizza Month, the Maker Pizza impresario shares his own picks for the best pies in town.
The Margy at Tutti Matti, 364 Adelaide St. W. “Perfect Neapolitan dough. This pizza is most certainly the closest thing to Italy you will find in Toronto. And to be abundantly clear, Italy still makes the best pizza in the world. Love (founder and chef) Alida Solomon and team.”
The Pepperoni at Descendant Detroit Style Pizza, 1168 Queen St. E. “In my opinion, the best Detroitstyle pizza in the city. (Founder and chef) Chris Getchell’s commitment to his product is such a reflection of his personality.”
The Boccadasse at Mattachioni, 1617 Dupont St. “Just a beautiful pizza made by an immensely talented chef. Everything on Mattachioni’s menu stands out. David Mattachioni is a true Toronto talent.”
The Bionda at Ciao Roma, 28 Roytec Rd. “A Woodbridge favourite. The beauty of this pizza is the simplicity. Crispy, flaky, airy dough and traditional fresh toppings. Love it.”
The Cheese Panzo (with a side of sweet sauce) at Bitondo Pizzeria, 11 Clinton St. “Such a beautiful thing. Classic Toronto pizzeria that paved the way for the new wave of independent Toronto pizzerias. Nothing but love for this old-school pizza joint.”