Pizzas that straddle the line between New York and Neapolitan pies, the offerings at this informal restaurant appeal to a range of customers. Boasting blistered, wood-fired crusts, each of this spot's 18- and 12-inch pizzas sports a healthy amount of toppings, whether you go all in on veggies or opt for the 'nduja special.

If practice makes perfect, this 64-year-old spot must be approaching pizza perfection. Follow folks-who-know to Browns Line, where you'll encounter a menu of traditional Italian classics served in old-school surroundings. Build-your-own pizzas, in mini to party size, are hand-stretched, generously topped, saucy and satisfying.

Made from organic flour and a 48-hour ferment, the thin, flavourful crust at this restaurant almost steals the show — that is until diners spy the number of fresh ingredients delivered atop each one. Order the prosciutto funghi, the gorgonzola-spackled gitoni, or the spicy soppressata-topped fuoco mio and go home happy.

Baked in a hand-built oven from Naples, this restaurant's Neapolitan-style pies get a gold star for authenticity. Available for dine-in or takeout, piping hot rosse and bianche pizzas can be garnished with fior di latte, deep-fried eggplant, grilled shrimp, truffle cream and myriad other tempting toppers.

This charming spot welcomes diners with a menu of traditional Italian fare, including a range of pizzas made in a wood-burning oven. From Margherita to diavola to confit rabbit with white sauce, there's a pie for traditionalists and adventurous eaters alike.

Pizza is serious business at this joint, where the recognizable acronym stands for Full Blooded Italian (and investigating is left to the professionals). San Marzano tomatoes and Caputo Tipo 00 flour are non-negotiable ingredients for every one of the pizza bar's pies — including bomba, Calabrese, and the Canadese.

Local ingredients and a blazing hot oven come together in a range of gorgeous pies at this locale. A creative approach to pizza-making means you can dig into the Vancouver (with vegan black truffle cheese, eggplant, potato and spicy maple syrup), alongside the Mi’kmaq, a pie with smoked salmon, arugula, and fior di latte cheese.

This tiny spot doles out thin crust pizzas to devoted customers who swiftly shuttle them home. On the menu, find a host of traditional pies and a build-your-own option. With fresh tomato sauce, mozzarella, Genoa salami, prosciutto, capicola and soppressata, the antipasto pizza packs plenty of flavour into each bite.

This cozy restaurant is for leisurely moments spent devouring wood-fired Neapolitan pizzas adorned with quality ingredients. Chewy and blistered, these crusts could seduce on their own. Topped with house-made sausage, buffalo mozzarella, arancini, truffle cream, and more, they’re practically irresistible.