If we know one thing to be true, it’s that everybody loves pizza. Whether it’s eaten fresh from a woodburning oven, straight out of a cardboard delivery box, or reheated on a bleary-eyed Sunday morning, pizza is always satisfying. And luckily for us, pizza is one of the ultimate takeout foods, making it the perfect dish right now.
And while it’s been said that even when it’s bad, it’s still good, John Catucci knows when a pizza is truly great. Like a giant slice topped with mini pizzas, a meta creation of epic proportions, this 26-inch slice brings you what you didn’t know you wanted- pizza on pizza. Or for the true original, maybe Willamburg Pizza’s Apple Bacon Grandma Pie is more your speed, a delicious ‘za topped with thinly slices apples, bacon, walnuts and four different varieties of cheese.
Whatever your preferred pie style, get ready to add a few more to check off your very own Big Food Bucket List.
At Descendant Detroit Style Pizza, one of the first things pizza lovers will notice is that Detroit-style pizza is served in a square, with the sauce on top rather than providing a base for toppings. The Truff-Ghi starts with a thick Sicilian crust, chewy but never heavy. Topped with roasted garlic cremini mushrooms, caramelized onions, double-smoked bacon and heaps of mozzarella, this square is chock full of flavour. If you weren’t already drooling, the added drizzle of white truffle aioli will surely seal the deal.
The best part, John says, is the crust, while diving into a crunchy corner, “it’s light, it’s airy, it’s crispy.” A true testament of lasting love, John declares that “yes, I’d take it home and introduce it to my mother.” What more could you ask for? The Pugliese style pizza at Toronto’s Bar Buca keeps mixes things up with the addition of potatoes to the dough. Chef Rob Gentile says “the potato and the starches and the natural sugars create a beautiful, airy dough.”
See More: The Best Toronto Pizza Spots
“I’ve made a lot of pizza dough in my life, never using these ingredients,” says Catucci, flabbergasted. When it comes to ingredients, Italian tomatoes, virgin mozzarella and pepperoni make this dish, as John put’s it, “just so pretty.” A pizza so good, it’ll bring tears to your eyes.
Over at Connie’s Pizza, they’re making deep-dish like you’ve never seen before. Handcrafted, thick dough fully encases meaty chunks if Italian beef, giardiniera, and a blend of mozzarella and provolone, making this slice a true “pie“.
It’s no surprise that the windy city is obsessed with this joint, known for their ooey, gooey, Italian classics, with one customer calling it the “pizza you dream about.”
This pie is spicy, with flavour all the way through, made with thin slices of Italian beef and giardiniera, a pickled blend of carrots, cauliflower and jalapeno, held in soybean oil. The dish holds 3lbs of pizza and cooks for 45 minutes- but hey, good things come to those who wait. After taking his first bite, John says “if that’s not bucket list, I don’t know what is!” We’re happy to follow owner Mike Stolfe’s advice, who laughs and says ” it’s good for you.”
Meanwhile, pizzaiolos at Williamsburg Pizza in Brooklyn are speaking a love language specifically for the pizza purists at heart, with their Margherita pizza.
If you’re looking to master the proper pizza fold, you’ll be happy to choose this slice as your test subject, which one customer says delivers a “slap of flavour.” “The sauce is tangy and sweet at the same time,” says John. “And the dough has flavour! It’s the “best Margherita slice I’ve ever had” he says, giving ultimate praise to the power of this pie.
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