Best Pizza Buffet Toronto Near Me

4worldlovers:
This pizza is more then just picture perfect. It's hands down the best pizza I've ever had

Cheese Blend, Barese Sausage (lamb + pork), Mama Lil’s Peppers, Pecorino Romano, Kalamata Olives, Vodka Cream Tomato Sauce

Cheese Blend, House-Made Fennel Sausage, Mama Lil’s Peppers, Red Onions, Tomato Sauce, Basil Aioli, Fresh Herbs

Cheese Blend, Jerk Chicken, Fresh Pineapple, Green Onions, Fresh Chives, Curried Lime Aioli, Mama Lil’s Peppers, Diablo’s Fuego Hot Sauce


Cheese Blend, Caramelized Onions, Truffle Aioli, Roasted Garlic Cremini Mushrooms, Grana Padano Cheese, Double Smoked Bacon, Lemon Zest, Fresh Thyme

Cheese Blend, Kothu Roti, Mango Chutney, Sour Cream, Green Onions, Calabrian Chilis, Fresh Cilantro, Coconut Sambol (v)


Cheese Blend, Ezzo Pepperoni, Bacon, Cremini Mushrooms, Tomato Sauce, House-Made Ranch, Fresh Chives


Cheese Blend, Ezzo Pepperoni, Italian Sausage, Tomato Sauce, Post-Oven Ricotta Dollops, Mike’s Hot Honey, Fresh Herbs Pecorino Romano, Calabrian Chilis


Cheese Blend, Kothu Roti, Jerk Chicken, Mango Chutney, Curried Lime Aioli, Mama Lil’s Peppers, Green Onion, Fresh Cilantro


Tabasco Ranch, Smoked Paprika Aioli, Garlic Parm Aioli, Basil Aioli, Truffle Aioli, Curry Lime Aioli, Hot Honey, Diablo’s Fuego Hot Sauce, Side Tomato Sauce

*You can remove any items from the pizza, however, there are no substitutions

Start with a thick, chewy Sicilian crust, Line the crust with a layer of pepperoni, Mound plenty of cheese on top all the way to the edge, Heap any extra toppings on the cheese, Drizzle on a thick layer of signature red sauce that trickles through the bubbling cheese

One of the first things pizza lovers notice is that Detroit-style pizza is square in shape. This is because in true Motor City fashion, authentic Detroit-style pizza is baked in square, blue steel automotive parts pans. Traditionally, deck ovens are used for baking.

Detroit-style pizza is often referred to as upside-down pizza or red top pizza because the sauce is on top.

CHECK OUT WHAT THEY ARE SAYING ABOUT DESCENDANT DETROIT STYLE PIZZA.

You may think you know pizza well. However, there are many different regional variations, proving that we all have a long way to go before we crown ourselves as pizza experts. If we're stuck with the tough job of researching this cheesy endeavor, so be it. Toronto has gone bananas…

Descendant Pizza charts out unchartered territory as the city's first Detroit-style pizzeria. A former chef atPizzeria Libretto and Danforth Pizza House, Christopher Getchell brought the concept to Toronto, which has already garnered an overwhelmingly positive response. Since the grand opening, pies have sold out almost daily. What is Detroit-style pizza?…

Last summer, I gave up on pizza. There was no single spark, no notably abominable experience. It was the sameness that got me: Everywhere, the same thin, blistered crusts, with the same artfully-placed basil leaves, the same San Marzano-based tomato sauce, the same dutifully authentic toppings. Sure, they were great,…

4worldlovers: Neapolitan pizza as it should be: simply crafted and chef inspired.

Libretto aims to be loyal to what real VPN pizza is. Invented in Naples using local natural ingredients and cooked in a brick oven at high heat to achieve a puffy, flame blackened crust with a slight crispness and a soft, elastic and slightly wet centre. Simple. Natural. Honest.


Food should be simple and made with passion, while embracing the fruitful land and community values that Canadians hold dear.

12-inch 72-hour-fermented sourdough base · cooked at 850° to achieve a charred, blistered crust

4worldlovers: CiCi's Marinara base, Pepperoni, Green Peppers, Mushrooms, Bacon Crumble, Extra Cheese,

Olive Oil Base with White, Cremini, and Portabello Mushrooms, Scallions and Garlic

4worldlovers: Neapolitan pizza as it should be: simply crafted and chef inspired.

Libretto aims to be loyal to what real VPN pizza is. Invented in Naples using local natural ingredients and cooked in a brick oven at high heat to achieve a puffy, flame blackened crust with a slight crispness and a soft, elastic and slightly wet centre. Simple. Natural. Honest.


Food should be simple and made with passion, while embracing the fruitful land and community values that Canadians hold dear.

12-inch 72-hour-fermented sourdough base · cooked at 850° to achieve a charred, blistered crust