What makes a truly exceptional pizza? Is it the perfectly crisp yet chewy crust, the balance of tangy sauce and creamy cheese, or the harmonious blend of carefully selected toppings? For Toronto's top pizza chefs, it's all of these elements, combined with techniques and secrets developed over years of passionate pizza-making.
We've spoken with some of Toronto's most respected pizza chefs, who have generously shared their insider knowledge to help you elevate your homemade pizza game. From dough fermentation techniques to sauce preparation and the art of proper baking, these expert tips will transform your pizza-making skills.
The Perfect Pizza Dough
According to Marco Cavallaro, head pizza chef at Pizzeria Libretto, the foundation of a great pizza is its dough. "Many home cooks rush the dough process, but time is your most important ingredient," he explains.
Chef Marco's Cold Fermentation Technique
Marco recommends a 72-hour cold fermentation process for developing complex flavors and the perfect texture. Here's his basic recipe:
72-Hour Cold Fermented Pizza Dough
Ingredients:
- 1000g high-protein flour (preferably 00 flour with 12-14% protein content)
- 650ml cold water (65% hydration)
- 20g fine sea salt
- 3g active dry yeast (yes, that's a very small amount!)
- 20ml extra virgin olive oil
Method:
- Dissolve the yeast in 50ml of the water and let sit for 5 minutes.
- Mix flour and salt in a large bowl.
- Add the yeast mixture, remaining water, and olive oil to the flour.
- Mix until a shaggy dough forms, then turn out onto a clean surface.
- Knead by hand for 10-15 minutes until smooth and elastic. The dough should pass the "windowpane test" - when stretched thin, it should be translucent without tearing.
- Place the dough in a lightly oiled container and cover.
- Let rest at room temperature for 2 hours.
- Divide into 250g balls, form into tight rounds.
- Place dough balls in containers with lids and refrigerate for 48-72 hours.
- Remove from refrigerator 2 hours before using to come to room temperature.
"The minimal yeast and long, cold fermentation allow the natural enzymes in the flour to break down complex carbohydrates, creating a deeper flavor and more digestible crust," Marco explains. "This process also develops the gluten structure properly, giving you that perfect chewy-crisp texture."
Elena Rodriguez's Sourdough Alternative
Elena Rodriguez, owner of Wild Crust Pizzeria, prefers a sourdough approach. "Using a sourdough starter adds another dimension of flavor that you just can't get with commercial yeast," she says.
Elena recommends maintaining a starter and replacing 20% of the flour weight in the recipe above with active sourdough starter (so 200g starter and 800g flour). The fermentation time can be reduced to 24-48 hours with this method, as the natural yeasts work more actively.
The Secret to Perfect Sauce
Contrary to what many home cooks believe, Toronto's pizza experts generally prefer a simpler approach to sauce.
The "No-Cook" San Marzano Sauce
David Kim, executive chef at Slice of Toronto, swears by his raw sauce technique:
Chef David's Simple Pizza Sauce
Ingredients:
- 1 can (28oz) certified San Marzano tomatoes
- 1 teaspoon fine sea salt
- 1 tablespoon extra virgin olive oil
- 1 small clove garlic, finely microplaned (optional)
- 5-6 fresh basil leaves
Method:
- Drain tomatoes, reserving the juice for other uses.
- Crush tomatoes by hand in a bowl, removing any hard stem pieces.
- Add salt, olive oil, and optional garlic.
- Tear basil leaves and add to the mixture.
- Use immediately or refrigerate for up to 3 days.
"The sauce cooks on the pizza, so pre-cooking it often results in an overcooked, pasty sauce," David explains. "This fresh approach preserves the bright tomato flavor and allows the natural sweetness to shine through."
Umami Boost: The Secret Ingredient
Sarah Nguyen of Fusion Slice has a unique addition to her sauce. "For an incredible umami boost without changing the fundamental character of the sauce, I add a small amount of fish sauce - about 1/4 teaspoon per batch. No one can ever identify it, but everyone comments on how deep and rich the flavor is."
For vegetarian options, Sarah suggests using 1/2 teaspoon of miso paste instead, which provides a similar umami enhancement while keeping the sauce plant-based.
Cheese Selection and Application
Perhaps surprisingly, most Toronto pizza chefs agree that less is more when it comes to cheese.
The Perfect Cheese Blend
Michael Thompson of Thompson's Pizzeria shares his signature cheese mixture:
- 60% low-moisture, whole milk mozzarella, grated (not pre-shredded)
- 30% fresh fior di latte mozzarella, torn into small pieces
- 10% aged Parmigiano-Reggiano, finely grated
"The low-moisture mozzarella provides the stretch and melt, the fresh mozzarella adds creaminess and moisture, and the Parmigiano brings a salty depth," Michael explains. "But the key is using less than you think - about 80-90 grams total for a 12-inch pizza."
Application Technique
Evenly distribute the low-moisture mozzarella first, then add small dollops of the fresh mozzarella, and finally sprinkle the Parmigiano lightly over the top just before baking.
"For Neapolitan-style pizzas, many people don't realize that the cheese shouldn't cover the entire surface," adds Elena Rodriguez. "You should see sauce between the cheese pieces, which creates that beautiful spotted appearance after baking."
Cooking Techniques: Achieving Restaurant Results at Home
The biggest challenge for home pizza makers is replicating the intense heat of professional pizza ovens. However, our chefs have shared some techniques to maximize your results with standard home equipment.
The Steel Plate Method
Marco Cavallaro recommends investing in a thick pizza steel rather than a stone. "Steel conducts heat more efficiently than stone, resulting in a better bottom crust. Preheat it for at least an hour at your oven's maximum temperature."
The Broiler Technique
David Kim suggests this method for home ovens:
- Place a rack with your pizza steel or stone in the upper third of your oven.
- Preheat at the maximum temperature (usually 500-550°F) for at least an hour.
- Switch to the broiler setting for the final 5 minutes of preheating.
- Slide your pizza onto the steel/stone with the broiler still on.
- Bake for 2-3 minutes, then turn off the broiler and switch back to regular baking.
- Finish baking for 4-5 more minutes, rotating if necessary.
"This creates a burst of top heat that helps mimic the balanced cooking of a pizza oven, where heat comes from both above and below," David explains.
Cast Iron Pan Alternative
Sarah Nguyen recommends a cast iron skillet method for those without a steel or stone:
- Preheat a 12-inch cast iron skillet on the stovetop until very hot.
- Stretch your dough to slightly smaller than the skillet size.
- Carefully place the dough in the hot skillet and quickly add toppings.
- Cook on the stovetop for 2 minutes to crisp the bottom.
- Transfer to a preheated oven at 500°F (broiler on) for 5-7 minutes.
"This technique gives you an incredibly crisp bottom and well-cooked top without specialized equipment," Sarah notes.
Signature Toronto-Style Pizzas
Finally, our chefs have shared some of their signature Toronto-inspired pizza recipes that showcase the city's multicultural influences.
The "Kensington Market" Pizza
Chef Sarah's Kensington Market Fusion Pizza
Ingredients:
- 1 pizza dough ball (250g)
- 60g simple tomato sauce
- 80g cheese blend
- 100g Chinese BBQ pork (char siu), thinly sliced
- 40g caramelized onions
- Fresh cilantro leaves
- Drizzle of hot honey
- Sesame seeds for garnish
Method:
- Stretch dough to 12 inches.
- Spread tomato sauce in a thin layer.
- Distribute cheese blend evenly.
- Add char siu and caramelized onions.
- Bake using your preferred method until crust is golden.
- Finish with fresh cilantro, hot honey drizzle, and sesame seeds.
The "Little Italy" Classic
Chef Marco's Little Italy Pizza
Ingredients:
- 1 pizza dough ball (250g)
- 60g simple tomato sauce
- 90g fresh fior di latte, torn into pieces
- 50g spicy Italian sausage, removed from casing and crumbled
- 40g wild Ontario mushrooms, sliced and quickly sautéed
- Fresh basil leaves
- Calabrian chili oil for drizzling
- Freshly grated Parmigiano-Reggiano
Method:
- Stretch dough to 12 inches.
- Spread tomato sauce, leaving a 1/2 inch border.
- Distribute torn mozzarella pieces.
- Scatter crumbled sausage and sautéed mushrooms.
- Bake until crust is golden and cheese is bubbling.
- Finish with fresh basil, chili oil, and a light dusting of Parmigiano.
The "Danforth" Greek-Inspired Pizza
Chef Michael's Danforth Pizza
Ingredients:
- 1 pizza dough ball (250g)
- 60g simple tomato sauce
- 70g cheese blend
- 60g crumbled feta cheese
- 50g lamb souvlaki, cooked and diced
- 40g red onion, thinly sliced
- 30g Kalamata olives, pitted and halved
- Fresh oregano leaves
- Tzatziki sauce for drizzling after baking
Method:
- Stretch dough to 12 inches.
- Spread tomato sauce in a thin layer.
- Distribute cheese blend, then sprinkle feta.
- Add lamb, red onions, and olives.
- Bake until crust is golden.
- Finish with fresh oregano and a light drizzle of tzatziki.
Conclusion: Your Journey to Pizza Perfection
Creating restaurant-quality pizza at home is a journey that involves understanding the science and art behind each component. While these recipes and techniques from Toronto's top pizza chefs provide an excellent foundation, remember that the best pizza is the one that suits your taste preferences.
"Don't be afraid to experiment, but always respect the basics," advises Marco Cavallaro. "Great pizza comes from quality ingredients, proper techniques, and, most importantly, passion for the craft."
Try these expert methods and recipes, adapt them to your equipment and preferences, and you'll be on your way to creating pizza that rivals Toronto's best pizzerias - all from the comfort of your home kitchen.
