Page 57 - Demo

BEST PIZZA
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SEPP’S
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.” —J.C.
● 11053 86 AVE. NW ● SEPPSPIZZA.COM
JOE PARROTTINO, SEPP'S PIZZA
RAGAZZI’S
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. —C.S.
● 8110 82 AVE. NW
● 780-414-0500
● RAGAZZIBISTRO.CA
3.
PANINI’S ITALIAN CUCINA
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. —L.N.
● 8544 JASPER AVE. NW;
#330, 222 BASELINE RD., SHERWOOD PARK
● 780-758-8544; 780-410-0901 ● PANINISITALIAN.COM
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