How to sell pizza by the slice
This New York-Inspired Pizza Shop is Bringing By-The-Slice Culture to Toronto | Window Slices
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we just throw some oil on the top of the the crust here it just kind of gives it some some
great color as it comes out of the oven so this is a fresh fior di latte that's made for us yeah this
is actually some stuff from prince edward county and we uh we hit it with just a little bit of salt
a little bit of sicilian oregano a little grated pecorino romano and grana padano cheese that's it
hey i'm Ryan Baddeley and i'm one of the owners of Pizzeria Badiali this project kind of came about
from a love of pizza whether it be some travels in Italy and some trips with
friends to New York i always found that Toronto kind of lacked a little bit of that culture of
grabbing a quick slice we have a lot of great pizza here but i always thought that like a
little nostalgic pizza shop in the west end would have been something that everyone would appreciate
yeah i always kind of had my eye on this corner spot here on Dovercourt and Argyle i
live in this neighbourhood it always gave me the kind of nostalgic feeling of something that
would be in Brooklyn or like a borough in New York somewhere and i always thought it would go
well with having a little pizza shop yeah i always loved the culture of just grabbing a quick slice
and not necessarily grabbing like a whole pie you know the culture in New York is so great for that
there's a couple old school shops that i love like the Bitondo's and Fresca in Toronto but i thought
we could really add something to that put a little bit more kind of concentration into the dough
and a little bit more high-end ingredients into a slice that's a little bit more special for Toronto
so with our dough we use a combination of Italian flour and a bread flour from Ontario
kind of gives it that elasticity of like that the double zero kind of gives to it but also kind of
gives it some structure for some air and that's kind of why i think our dough can be so light
we only add just olive oil and salt to that nothing else we add oil and salt to the dough
to give it a little bit more flavour gives it a nice golden brown uh colour as it comes out of
the oven and it's a three-day process so the dough cold ferments for a couple days before we use it
i would describe this shop as doing pizza inspired by both the pizza culture of New York and rustic
high quality ingredients that you can find on an Italian pizza we don't necessarily like to kind
of consider ourselves a New York slice shop but it definitely has that feeling with the
older building and kind of the nostalgic corner and daily we kind of have a rotating window of
slices whether it be you know the classics from pepperoni some cheese some margarita we also do
a couple kind of cool pies our ricotta white pie with mushrooms and caramelized onions our vodka
pie is pretty popular it's a vodka sauce that we make here with fresh mozzarella, pecorino on
top it's very simple but people quite enjoy it we actually don't add any vodka to it but the style
of that sauce being a rose sauce from New York and that kind of goes over top of the fresh mozzarella
before it gets baked in the oven and uh yeah it's pretty it's pretty great the most popular pie just
because we do classics here is a pepperoni which i really like too it's uh we get our pepperoni from
the states and it's a very popular pepperoni within New York pizza culture as well so
we're able to source that which i i love as well but yeah pepperoni you can't beat it uh this was
always something that i had in mind over the past few years that i thought i would want to do after
doing some restaurants but this corner has always kind of spoke to me and i thought that this would
be the perfect location for it and this came up during the pandemic you didn't know what was
going on in the industry and this was a a risk but kind of something that i knew i had passion about
