Pizza is a big deal in my family. Having worked in Italian restaurants for much of his life, my old man has an at times fundamentalist take — “no pineapples, pears or any other funny business”— on what qualifies as an authentic pizza. All that sage advice considered, I pride myself on knowing a thing or two about a good slice of ‘za, so you can trust me when I say that Sepp’s is the real McCoy.
The place is overflowing with traditionalist nostalgia, from the bright red-and-white decor, evocative of the by-the-slice stalwarts of New York (the pizza box is straight out of the original Teenage Mutant Ninja Turtles) to the delivery-and-pickup-only business model (although, there is counter service). But where it really earns its bona fides is with the pie itself: simple, traditional ingredients (you won’t find any candied squash or dill pickles here) like San Marzano tomato, grass-fed mootz, spicy soppressata and house-cured pepperoni on top of a thin crust so well executed it would have even my wood-fire fanatic of a father saying “fuhgettaboutit.” — Jesse Cole
Sepp’s
Garneau | 11053 86 Ave NW, Edmonton | 780.479.5382 | seppspizza.com
When you walk into the front entrance of Ragazzi’s, you’ll see old Edify (and Avenue) magazine Best Pizza plaques on the wall, commemorating the many pizza-based battles the restaurant’s waged over the years from its Bonnie Doon command post. As grizzled veterans on the flat bread frontlines, Ragazzi chefs know how to sling a pizza pie, re-flour their knuckles and start kneading again.
This time, we go with Davide’s Inferno, a recent addition to Ragazzi’s classic pizza menu that the website says is “a great balance between pizza and extreme spice.” If it overwhelms, order the crunchy, thin-pizza-style bruschetta to beat the heat and live to eat another day. — Cory Schachtel
Ragazzi’s
Idylwylde | 8110 82 Ave NW, Edmonton | 780.414.0500 | ragazzibistro.ca
Panini’s keeps things comfy and casual but never compromises quality, especially with its pizza. Because of the New York-style stone oven, I opt for the Brooklyn pizza, which comes with standard mozzarella, tomato and basil but kicks things up a New York notch with bocconcini and Sicilian garlic oil. But no matter which pie you get, you’ll enjoy a crisp crust that snaps, crackles and pops like a French loaf when you bite into it. Dipping is recommended but not required. If you do, make sure you try the lemon garlic mayo. — Liam Newbigging
Boyle Street | 8544 Jasper Ave, Edmonton | 780.758.8544
Broadview Park | 222 Baseline Rd, #330, Sherwood Park | 780.410.0901
paninisitalian.com
This article appears in the Mar/Apr 2024 issue of Edify
