What does it take to craft a certified Neapolitan pizza? Have a look at Pizza e Pazzi’s perfect pie to find out.
The recently opened Pizza e Pazzi at St. Clair and Dufferin is one of only two Toronto restaurants recognized by the Verace Pizza Napoletana Association as having certifiably Neapolitan pizza (the other is Pizzeria Libretto). To become certified, a restaurant must pass a test and receive confirmation from the organization that they meet its nine pages of rules. The association conducts random inspections, and if a member restaurant doesn’t adhere to the strict guidelines, it will receive a warning and may be asked to provide compensation for damaging the association’s reputation.
Pizza e Pazzi’s oven, which burns at 500C and can cook a pizza in 90 seconds, was custom-built in Naples and shipped across seven countries before reaching Toronto. It weighs six tonnes, so the restaurant was outfitted with a support beam to bring the oven into the building. Once the oven was in place, the support was removed and the wood was used to make the dining-room tables.
Click here for a close-up view of Pizza e Pazzi’s margherita pizza ($13) to see what it takes to make this perfect pie.
Pizza e Pazzi, 1182 St. Clair Ave. W., 647-352-7882.