Descendant Pizza

07 Monday Nov 2016

Posted by notanotherfoodblogca in comfort food, italian, review, reviews, toronto, Toronto restaurant, Uncategorized

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I really love when restaurants in Toronto have concepts that are outside of the box and unique. Which is why Descendant Detroit Style Pizza was pretty great – loved the thick dough and crunchy crust that is so different from other pizza restaurants. My best friend and I split a regular Pepperoni (had to, it’s a classic) for lunch and it was the perfect size for a nice lunch snack. The flavour was lacking a bit though, we should have gotten double pepperoni…regrets!!! The crust to topping ratio was definitely off for my standards (I love meat), and the tart sauce did little to add to the overall pizza’s flavour.

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That said, I’ll for sure swing by this cute little spot the next time I find myself in Leslieville, and will try another type of pizza!

Descendant Detroit Style Pizza
1168 Queen St E.
Toronto, ON M4M 1L4

4/5

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Roberta’s Pizza, Gone Too Soon

07 Wednesday Oct 2015

Posted by notanotherfoodblogca in pizza, review, Roberta's Pizza, toronto, Toronto restaurant

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pizza, Pizza Libretto, review, Roberta's

So… I had the best pizza in Toronto.

We’re talking angels cried slow tears in heaven level of greatness.

But the thing is, this pizza actually was not from Toronto.

Roberta’s pizza from Brooklyn New York held a one night only pop up shop at Citta. For those that know, Roberta’s is an essential NYC pizzeria that specializes in Neapolitan inspired style pizza. (READ: similar to Pizza Libretto or Queen Margherita in Toronto)

I didn’t get to try Roberta’s in my last NYC trip, so naturally I made resos as soon as I heard.

Well, let me tell you the pizza was AMAZING. From the chewy, crispy crust, down to the fresh mozzarella and spicy sopressata… there are no words. I actually went through a bit of pizza withdrawal and had Pizza Libretto two days after I ate Roberta’s. And I can say Roberta’s wins on EVERY level. I’m not a fan of how the Pizza Libretto crust is a bit wet in the centre. Further, the tomato sauce of Libretto seemed bland in comparison. Perhaps they didn’t use San Marzano tomatoes… or the sauce needed to be cooked longer. It also lacked in flavor so that didn’t help at all.

Lots of room for improvement in the Toronto pizza scene, which makes me realize that if I lived in New York I’d have to be rolled down the street because I’d be constantly eating!!!

That Pizza Had Me Like…

04 Saturday Oct 2014

Posted by notanotherfoodblogca in italian, pizza

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carbs, Meat, pizza, recipes

Five minutes. I inhaled a 9-inch pizza in five minutes. It was THAT good. I was thisclose to tears (yes, I was sober)—so I blame it on the heightened anticipation and the stressful process of pizza making. I definitely didn’t want to mess it up, I was hyping up the pizza to everyone at the office!

My pizza had a winning combo: the fluffiest crust with a crisp outer edge, and a nice thin layer of grease from crumbled fresh chorizo and sliced Calabrese Spicy Salumi. Both flavors really complimented the homemade pizza sauce that I whipped up. Not to mention I topped it off with sliced white onions, crimini mushrooms, freshly sliced buffalo mozzarella and fresh basil.

Yep. Angels cried in heaven. It was GLORIOUS!

But… it wasn’t round. The pizza was a slightly oblong shape, possibly because I piled on a ton of meat (I do love my meat) and mushrooms, which didn’t help at all when I had to slide it off my pizza peel. It was HEAVY. My perfectionist side cringed when it finally slid in the oven—oblong shape and all, hence the stress of pizza making.

However, I would do it again. And again. And again.

This recipe is a must. You just need to be patient—the dough did cold ferment in the refrigerator for three days.

I have so much plans for this dough (pesto pizza with chicken, grape tomatoes, and buffalo mozzarella anyone?) and another pizza dough recipe my best friend Fi gave me… so watch my blog for those!

Get the Recipe!

Popping My Pizza Cherry

01 Wednesday Oct 2014

Posted by notanotherfoodblogca in Uncategorized

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carbs, pizza

This could turn out to be a hard fail.

I’ve never made pizza dough before, but I thought I’d try it since I just shelled out close to $60 on a pizza stone and an aluminum pizza peel.

So here are my two babies, tightly sealed in Ziploc containers, resting in the refrigerator. Apparently proofing it in the refrigerator for a few days will make the pizza taste better. Crossing my fingers. Friday is judgement day.

To be continued…