We listed Vancouver’s pizzerias a few years ago, but the landscape has changed enough since then to warrant another close look. This time, we’ve winnowed things down to establishments that just concentrate on pizza, and listed them in no particular order for our reader’s ranking consideration. Note that there are plenty of other good restaurants in Vancouver that make good pizza, but these ones are institutions that are singularly dedicated to the pie. And it shows.
A cozy, West Side family magnet from the people who brought us Wildebeest and Supermarine. Pies are made in a gas-fired oven, and informed by deliciousness rather than strict rules. Case in point: their green pea and ham pizza with truffle oil and taleggio cheese — hardly traditional, but so very damn good!
NICLI ANTICA PIZZERIA
Vancouver’s first-ever Vera Pizza Napoletana-certified pizzeria. They toe the VPN line like it’s gospel here, and the results are unimpeachably outstanding. If it’s your first time or fiftieth, go for the classic Margherita pie with real bufala mozzarella. So perfect and satisfying, every delicious time!
Another VPN-certified pizzeria, this time tucked away in a residential neighbourhood with the prettiest wood-fired pizza oven you’ve ever seen. They do a quattro formaggi here that’s fantastic — made with fior di latte, ricotta, smoked provolone, and parmigiano. Bonus: one of Vancouver’s best hidden patios.
Chef JC Poirier’s tiny Main Street establishment makes simple pies in a gas-fired oven, though you’d swear by the flavour and crust blistering that it was pimpled old school with hi temp wood. Aim for the impactful finocchiona with fennel sausage, provolone and peppers, and give it a lick of house chili oil.
They do a pizza at Barbarella that has remained our favourite on the face of the planet for several years, and tradition be damned. It’s called the Hawaiian Punch, and it’s made with both bocconcini and aged mozzarella, hot capocollo, brown sugar-glazed smoked pineapple (Nonna weeps!), and grana padano.