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  • I must say that I have enjoyed the Pizzaiolo experience at many a location and for the most part have been more than satisfied with the quality of food and service. Their baked calzones are second to none and the side of marinara sauce served with them is a nice touch. I have however found that there does seem to be discernible differences between locations. I have found the Toronto St. Location to be about the best and the Annex location to be among the worst. I know that this has to do more with specific franchisees than anything else, but should be noted. With that said I ventured into the Annex location a few days back to partake in their walk in special, which is an XL with two toppings for $16.99, I like that they can do half and half, so that instead of two set toppings you can try four. I loved the Sopressata which is an Italian cured dry salami and their sausage had the right amount of kick. Yet where they failed miserably was in the dough. I thoroughly enjoy the thin crust that I have associated with the majority of Pizzaiolo's, yet the Annex location was doughy beyond belief. It was almost as if everything I had ever come to know and love about Pizzaiolo didn't apply. I will give this location another chance as it is right up the street from where I reside, but hope beyond hope that this was a one time flub. Annex redeem yourself, please don't sully the good Pizzaiolo name!
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