Rating: NNNNN
When it comes to the title of T.O.’s favourite pupil-popular pizza parlour, nothing matches the heated rivalry between Cora Pizza and Papa Ceo’s on Spadina. Since both have their devotees, we employed the cast-iron stomachs of the NOW Test Kitchen crew to determine once and for all who makes the better slice. It was too close to call.
| WHO | SINCE | DELIVERY | THE DEAL | SILCE PRICE | RATING |
| Papa Ceo, 654 Spadina, at Harbord, 416-961-2222 | 1989 | yes | Nearly 30 slices named for dead celebrities Marilyn Monroe, Elvis Presley, Marlon Brando generously dressed with Mediterranean-style toppings like pepperoni n mushroom as well as upscale pretenders bocconcini, artichoke and capers crusts range from thin to doughy bonus: veggie-stuffed focaccia. | $4 | NNN |
| Cora Pizza, 656A Spadina,at Harbord, 416-922-1188 | 1984 | yes | More than a dozen traditional slices from the vegetarian deluxe to the beefy Meat Luvers old-school sauce-and-cheese-layered pies dressed with fresh basil somewhat soggy crusts crisp up to perfection back home after five minutes in a 500F oven bonus: better-than-Moms lasagna sided with a flaky Italian bun. | $4 | NNN |
WE DELIVER
As neither downtown’s Terroni (720 Queen West, at Claremont, 416-504-0320, and others) nor uptown’s Marcello’s (1163 St. Clair West, at Dufferin, 416-656-6159) – arguably the finest ‘za makers in the city – deliver their awesome product, let alone offer it by the slice, the race for best delivered pizza is a close one. Near Cora’s and Papa Ceo’s, Pizza Gigi (189 Harbord, at Borden, 416-535-4444) has been dishing up its old-world Neapolitan pies to hungry student radicals since the 60s, while the Bona Pizza Pasta (431 Donlands, at O’Connor, 416-406-5000) has been serving the east-side since the early 90s.
Just as expected, Peter’s Cajun Creole Pizza (181 Parliament, at Queen, 416-368-8099) dresses its pies N’awlins-style with marinated mussels and crawfish, while health-conscious Magic Oven (788 Broadview, at Danforth, 416-466-0111 127 Jefferson, at King West, 416-539-0555) builds theirs on whole wheat or gluten-free organic spelt crusts before topping them with everything from tandoori chicken to vegan cheese.
