Maker Pizza is one of Toronto’s most popular takeout and delivery pizza joints, and arguably makes some of the best pizza in all of Toronto.
This is thanks in large part to the reputation of executive chef and spokesperson Matty Matheson, who, also arguably, is one of Toronto’s most famous celebrity chefs.
Both this spot and the original Cameron location were designed by Community Agency with functionality in mind, having studied that first location to determine exactly how the kitchen needed to flow.
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They use only 00 Italian flour, water, yeast, olive oil and salt for their handmade dough. There are no improvers used; what really makes the difference is a three-day aging process which is responsible for the unique texture pizza crusts have here. Almost 700 portions are made daily and that number continues to rise.
Each pizza is perfectly round with a big puffy, airy crust, fired on screens and double baked in a totally non-traditional method head chef and operational manager Jamie Vrooman says most consider “crazy.” The pizza style here is a hybrid, somewhere between New York and Italian.
The Red and White Pesto Pizza ($25 for a large) is basically a White Pesto pizza with olive oil and a healthy amount of fior de latte and mozzarella, with chili flakes and a delicious nut-free basil pesto that’s actually bound with breadcrumbs.
Maker Pizza, 1537 Avenue Rd, Toronto, On
Red “sauce dollops” are used as toppings rather than a base, the exposed sauce more cooked out and reduced for a punchier concentration of tomato sauce flavour.
The Dr. Pepperoni ($25) has always been a best seller, the classic double pepperoni or as Vrooman puts it, a “sledgehammer amount of pepperoni.”
This one also has ultra-stretchy mozzarella, parmesan and fior de latte that collects creamily in the curly little pepperoni cups, and a potent toasted fennel oil with whole fennel seeds.
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This second location was opened to fulfill the overwhelming demand for delivery, especially in this more residential northern area where a lot of those orders come from. The mission: a Maker in every neighbourhood.Back in May one of my good friends visited from out of town and stayed in the Yonge/Lawrence area. Alivia was three months old and still happy to sleep through my lunch dates. I was excited to find out that Maker Pizza had opened their midtown location, which was a perfect strolling distance from my friend’s accommodations. The new pizza shop had dine-in seats and offered take-out, perfect in case I needed to make a speedy exit.
We visited during lunch time and the restaurant was busy. There were high school students, other moms, and a steady traffic of pizzas going out for delivery. This meant that while it was quick to place our order, the wait to receive our pizzas took some time. Tables were bar height and self serve. My friend and I were able to find seats facing each other and Alivia’s stroller fit next to us in between two tables. Now that Alivia eats with us, I would not bring her to eat-in at Maker with the high tables, backless bar stools and lack of high chairs. Toddlers and older children would have no issues.
For three people, we split two full size pizzas, the Tropic Thunder and Napoli Dynamite. Unfortunately I forgot to ask for their special sesame crust when ordering, next time! Both our pizzas had red sauce and an abundance of toppings. In hindsight, picking one pizza with fewer toppings (like Dr Pepperoni) would have been a safer choice.
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Both pizzas had an amazing crust, crispy and thin but held up the sauce and toppings. I didn’t leave any behind. Between the two, both of my friends prefered the Napoli Dynamite with Italian sausage, olives, roasted red peppers and pickled jalapenos. Cheese, sauce and toppings were plentiful and the savoury sausage paired with salty olives was a delicious combination. The pickled jalapenos added a hint of spice and acidity.
Pineapple on pizza is a controversial topic, either loved or much hated. I for one have always been on the love side and a good Hawaiian pizza takes me to my happy place. Pineapple and all the pickled goodness (red onions and jalapenos) was how Tropic Thunder caught my eye. I somehow missed that there was no meat. I enjoyed the unique combination of toppings, which was sweeter that I expected but I did miss a savoury component. Next time, also read through the full list of ingredients.
Overall my first bite of Maker Pizza was pretty good. Splitting two large pizzas between three people was a good portion size for us. The bill was obviously more expensive than our usual pizza chain order, but worth the occasional splurge,
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This second location was opened to fulfill the overwhelming demand for delivery, especially in this more residential northern area where a lot of those orders come from. The mission: a Maker in every neighbourhood.Back in May one of my good friends visited from out of town and stayed in the Yonge/Lawrence area. Alivia was three months old and still happy to sleep through my lunch dates. I was excited to find out that Maker Pizza had opened their midtown location, which was a perfect strolling distance from my friend’s accommodations. The new pizza shop had dine-in seats and offered take-out, perfect in case I needed to make a speedy exit.
We visited during lunch time and the restaurant was busy. There were high school students, other moms, and a steady traffic of pizzas going out for delivery. This meant that while it was quick to place our order, the wait to receive our pizzas took some time. Tables were bar height and self serve. My friend and I were able to find seats facing each other and Alivia’s stroller fit next to us in between two tables. Now that Alivia eats with us, I would not bring her to eat-in at Maker with the high tables, backless bar stools and lack of high chairs. Toddlers and older children would have no issues.
For three people, we split two full size pizzas, the Tropic Thunder and Napoli Dynamite. Unfortunately I forgot to ask for their special sesame crust when ordering, next time! Both our pizzas had red sauce and an abundance of toppings. In hindsight, picking one pizza with fewer toppings (like Dr Pepperoni) would have been a safer choice.
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Both pizzas had an amazing crust, crispy and thin but held up the sauce and toppings. I didn’t leave any behind. Between the two, both of my friends prefered the Napoli Dynamite with Italian sausage, olives, roasted red peppers and pickled jalapenos. Cheese, sauce and toppings were plentiful and the savoury sausage paired with salty olives was a delicious combination. The pickled jalapenos added a hint of spice and acidity.
Pineapple on pizza is a controversial topic, either loved or much hated. I for one have always been on the love side and a good Hawaiian pizza takes me to my happy place. Pineapple and all the pickled goodness (red onions and jalapenos) was how Tropic Thunder caught my eye. I somehow missed that there was no meat. I enjoyed the unique combination of toppings, which was sweeter that I expected but I did miss a savoury component. Next time, also read through the full list of ingredients.
Overall my first bite of Maker Pizza was pretty good. Splitting two large pizzas between three people was a good portion size for us. The bill was obviously more expensive than our usual pizza chain order, but worth the occasional splurge,
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