Pizza e Pazzi

Pizza e Pazzi has made Neapolitan pizza on St. Clair West, in Corso Italia, since 2011, and it holds certification from the Associazione Verace Pizza Napoletana. The dough is hand-stretched Tipo 0 fermented for at least 24 hours, and pizzas spend 60 to 90 seconds in a wood-fired oven at 485°C. BlogTO noted that the oven is the focal point of the open kitchen and that most ingredients are D.O.P.

The list runs from a buffalo mozzarella margherita to the Regina, and BlogTO praised a diavola with spicy salami and a napoletana with anchovies and olives, both freckled by the wood fire. Pasta is made in-house every day from a family recipe, with seafood tagliatelle, gnocchi alla sorrentina, cacio e pepe and lobster spaghetti among the plates. Gambero Rosso awarded Pizza e Pazzi one Spicchio in 2024.