The debate about where to get the best pizza in Toronto can be a contentious one. With a breadth of pizza dough recipes served hot and ready at pizzerias across the city, and no true definition of a 'Toronto slice,' we're spoiled for choice — however, one pizza dough recipe just took the lead as a frontrunner. Pizzeria No.900 executive chef, Mirko D’Agata recently won first prize at this year's International Pizza Expo in Las Vegas for his Neapolitan pizza dough recipe.
For our underrated pizza scene, it's a step in the right direction — and a huge success for Pizzeria No.900, which opened less than a year ago in the Beaches. Beating out nearly 100 other chefs, D'Agata impressed judges with his marinara pizza dough recipe, which has been certified by the True Neapolitan Pizza Association, or AVPN.
If you're itching for a slice, you can order D'Agata's marinara pizza from Pizzeria No.900 — or, make his pizza dough recipe at home. You don't even need a pizza oven to achieve excellent results. This make-ahead pizza dough recipe requires 18 hours of fermentation, and it's definitely a step-up from your average Friday night pie.
