This post is prompted by a visit I made today to the much-touted La Nova Pizzeria during an airport run to Buffalo, NY, La Nova is a local chain as far as I know.
Sampling three slices, a thin crust pepperoni and regular slices of chicken fingers and pepperoni + italian sausage, I realized that they represented a particular style and flavour profile which defines the quintessence of what for want of a better term I will dub "American-style" pizza = the type you find in similar local chains and stand-alones throughout the US - especially in New England and the mid-Atlantic states, but for which I have searched in vain in the GTA. (And yes, I realize the US pizza scene is at least as variegated as ours!)
This lack of the particular type of pizza is the stranger in that Toronto certainly has other and highly-varying types: the ultra-thin gourmet "certified" Neapolitan-style, the mass-market varieties as are Pizza Pizza and Pizza Nova, the "deep dish" Chicago style and the austerely-topped and bready Italian bakery slabs as one might find served at room temp stacked on a counter at Riviera and similar places. All have their fans, all fine in their own way.
So what is this "American--syle" I am seeking? As I write, I realize that it is hard to define - I suspect many of you who have traveled south of the border will know it, or recognize it, but not sure my description quite does it justice.
Here goes, anyway: - quite oily (I went through a good few Lysol wipes while indulging in the car); a yeasty-tasting but not overpowering bread base with a sprinkling of (sesame?) seeds at the perimeter; an intense cheese flavour, with more cheese on a standard pie (ie, not ordered with "double cheese") than one would find on the other varieties described above; a tomato sauce more sparingly applied than here, but deep in flavour, more acidic though I don't mean that in a negative sense, more tangy and tasting home-made; the Italian sausage in generous non-uniform chunks larger and dare I say "porkier" than I've seen here, the pepperoni more flavorsome, slightly smaller in diameter, less rubbery.
So - any nominees for spots which serve such pies in the GTA?