Bar Mercurio
These thin-crust pizzas are simple, authentic and delicious. A perfect example is the Pizza Mercurio, which is covered in a rich tomato sauce and topped with mozzarella, mushrooms and prosciutto. The stylish room, like the pies, feels like a slice of Italy.

Gigi
A sop, perhaps, to those who prefer their crusts thick and chewy and their toppings strictly traditional (in that Noo-Joysey-Italian-traditional kind of way). But 33 years in business says something. And legions of U of T alumni can’t be wrong. 189 Harbord St., 416-535-4444.

Pizza Pide
The Italians may have invented pizza, but leave it to a new immigrant from Turkey to make the city’s best. Mustafa Ardic’s perfect pizza comes with a thin, crisp crust and great combinations of toppings: lamb chunks and tomatoes (the Kusbasili, $9.99) or feta, mozzarella, ground beef, peppers, tomatoes and spice (the Mev­lana, $8.99). The Middle Eastern Lahmacun ($6.99), topped with spiced ground beef, onions and parsley, is divinely simple. 949 Gerrard St. E., 416-462-9666.

Terroni
The best Italian pizza in the city comes courtesy of Terroni. The crusts are as crisp and thin as a water cracker; the lush house-made sauce tastes like fresh summer tomatoes (Terroni packs and imports its own tomatoes) and the authentic toppings range from the simple to the sinful. The Smendozzata (spicy Italian sausage, gorgonzola, mozzarella, onions, $13.95) is a highlight.

Vivoli
On a street of “classic” pizza places, upstart Vivoli takes the pie. If you arrive after dusk, the glowing embers in the brick oven add to the atmosphere; the woodsmoke lends a rustic flavour to the pizzas. The elegant room, friendly service and fresh toppings (not to mention such novel combinations as capers, salmon and red onion) put Vivoli well ahead of its College Street paesani. 665 College St., 416-536-7575.