{"id":4240,"date":"2021-12-14T22:45:13","date_gmt":"2021-12-14T22:45:13","guid":{"rendered":"https:\/\/4guysmagazine.com\/?p=4240"},"modified":"2021-12-14T22:59:30","modified_gmt":"2021-12-14T22:59:30","slug":"pizzeria-badiali-cooks-up-new-york-style-pizza","status":"publish","type":"post","link":"https:\/\/4guysmagazine.com\/?p=4240","title":{"rendered":"Pizzeria Badiali cooks up New York-style pizza"},"content":{"rendered":"\n

Pizzeria Badiali<\/p>\n\n\n\n

181 Dovercourt Rd<\/p>\n\n\n\n

416.531.5555 Website<\/a><\/p>\n\n\n\n

Pizzeria Badiali cooks up New York-style pizza with help from some classic Italian ingredients, serving it by the slice or 16-inch pie from the corner of Dovercourt and Argyle.<\/p>\n\n\n\n

The storefront has been home to cafes for more than a decade. First as Luna Cafe and then The Good Neighbour before finding its apparent calling as the slice shop it is today.<\/p>\n\n\n\n

\"PizzeriaInside the shop, a counter wraps around an open kitchen where customers can watch the pizzas taking form. Laid-back, yet buzzing during a daily lunch and dinner rush, it captures the feel of a classic neighborhood pizzeria. <\/p>\n\n\n\n

Toronto chef Ryan Baddeley opened the shop with Nick Halligan and Owen Walker, co-owners of\u00a0El Rey. The three friends met in 2013 while working at\u00a0Bar Isabel.<\/p>\n\n\n\n

\"PizzeriaBaddeley, who has worked in a variety of fine dining spots across the city including Osteria Rialto, Bar Raval, and Nota Bene, says the decision to open a pizzeria came after a simple hobby turned into a pizza-making obsession.<\/p>\n\n\n\n

That, combined with a few visits to the classic by-the-slice shops around Brooklyn, made opening something similar in his own neighborhood of six years seem obvious. <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

The pizza here is made with homemade sauce from California-style tomatoes, three-day-aged dough from Italian flour, and a blend of pecorino and grana Padano when it comes to the cheese.<\/p>\n\n\n\n

\"PizzeriaSlices, ranging from $4.75 to $6 depending on the type and coming on a no-frills paper plate, are cut from jumbo 19-inch pies while whole pies are 16 inches. <\/p>\n\n\n\n

\"PizzeriaThe pepperoni (slice: $6, pie: $26) is a mainstay behind the counter. It comes covered in American pepperoni for the classic flavor and features a third cheese: whole milk mozzarella. Creamy garlic with pepperoncini or hot honey dip can be added on the side. \"Pizzeria<\/p>\n\n\n\n

There are also a few pies that diverge from the more classic options like the burrata marinara (slice: $6.50, pie: $28). <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

It’s got shaved garlic, fresh basil and herbs, and scoops of creamy burrata on top of a crispy layering of pecorino and Padano and rimmed by a blistering thin crust. <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

A few salads round out the menu including one with Genoa salami on a bed of arugula, radicchio, romaine, and artichoke ($14). The generous contents of the bowl make it big enough for a meal on its own or perfect for sharing on the side of a pizza. <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

The Ceasar Supreme ($12) stands apart from your typical Ceasar with focaccia\u00a0croutons, white anchovies, and shaved Padano.\u00a0<\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

A bottle of Brio \u2013 they have lemon, blood orange, and bitter orange flavors \u2013 is just the thing you want to be sipping on between bites on the patio. <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n\n\n\n

The low-key side patio is where most customers head after grabbing a slice of pie inside, and after your meal, Tutto Gelato is conveniently located next door. <\/p>\n\n\n\n

\"Pizzeria<\/figure>\n","protected":false},"excerpt":{"rendered":"

Pizzeria Badiali 181 Dovercourt Rd 416.531.5555 Website Pizzeria Badiali cooks up New York-style pizza with help from some classic Italian ingredients, serving it by the slice or 16-inch pie from the corner of Dovercourt and Argyle. The storefront has been home to cafes for more than a decade. First as Luna Cafe and then The Good Neighbour before finding<\/p>\n","protected":false},"author":3,"featured_media":4241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[],"class_list":["post-4240","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dining"],"_links":{"self":[{"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/4240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4240"}],"version-history":[{"count":0,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/4240\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=\/wp\/v2\/media\/4241"}],"wp:attachment":[{"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/4guysmagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}