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The city gives some great pie at these go-to spots, where crafted dough and curated toppings elevate the slice to something that oozes la dolce vita. Buon appetito!
The first Vancouver pizza joint with VPN cred (designated “Vera Pizza Napoletana” by the Associazione Verace Pizza Napoletana), where the soaring Gastown-brick interior is cool Italia and the pies are SGT (Specialità Tradizionale Garantita—or traditionally produced) with ingredients like San Marzano tomatoes. Pizzaiolo-made pizzas include the sweet-and-savoury Il Bastardo (hello, bacon jam). 62 E Cordova St.
Crafting Napoli-style (and VPN-certified) pizza, this family-run room in a heritage building on Victoria Drive (with mural and 1969 Fiat outside) is named after the owners’ dad’s childhood street. Hand-kneaded, fork-mixed and wood-fired dough (vegan, too) is the basis for classics such as quattro formaggi with just-so cornicione (crust edge), libretto centre (foldable) and charring. 1190 Victoria Dr.
A Fraserhood joint with devoted regulars for its pizzas-with-a-twist, from funghi (with truffle oil) and soppressata (with hickory smoked olives) to the more out-there spicy coconut kale pizza (with coconut cream and flakes). As one fanboy reviewer puts it: “Thanks for adding some funk to Fraser Street.” 4241 Fraser St.
This tiny, tucked-on-the-edge-of-Chinatown pizzeria’s minimalist decor is a whitewashed backdrop that defers to the northern-Italian-style pizza (made with dough from Canadian wheat that goes through a 72-hour process). There’s a communal table and a butcher-paper menu board with options like “Pistacchio” (mortadella, fior di latte, basil-pistachio pesto…). Come early, before that dough runs out. 915 Main St.
A hipster-ish wood interior and bar gives this small spot in Cambie Village a laidback pizza-and-beer vibe. And the long-honed iteration of dough, house-cured meats and unexpected ingredients result in combos like the ever-popular bacon-and-Brussels-sprouts. 758 W 16th Ave.