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  • Nowadays, Toronto is awash with "authentic" neapolitan pizza joints, promising personal pies of dinner plate size, for $15-$20 a hit. It may be authentic, but unless I'm in the mood it's just not pizza to me. Real Pizza is carved from a pie the diameter of my arm (I think it's diameter; I never was much for math). It features minimal exposed crust, golden and dappled with bubbles from baking. If the dough is clearly docked, I protest. It features judicious application of slightly acidic tomato sauce; still crimson red. A thin layer of mozzarel'. Not cheddar, not brick or swiss or 'Merican. Toppings? Go nuts, but you can't go wrong with pepperoni (the smaller the better, strewn with abandon across the pie's surface), mushrooms (just crinkled from the oven's heat, and green peppers (because they're for grown-ups). And it should fill me up for under $10. In short, it should be Louie's.
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