Top Margherita Pizza dishes in Toronto

Thin, wood-fired Neapolitan base with a properly charred, puffy cornicione, San Marzano tomato, fior di latte, and fresh basil — the litmus test that Terroni passes every time

The gold standard by which to judge the kitchen — wood-fired crust with proper char, bright San Marzano tomato, and fior di latte that pools rather than congeals

San Marzano tomato base, fior di latte, fresh basil — the benchmark by which everything else should be judged, with a properly blistered cornicione from the wood-fired oven

The litmus test here and it passes — pooled fior di latte, bright tomato, and a crust that chars at the cornicione without drying out

Classic Neapolitan-style with a blistered, floppy crust, San Marzano tomato base, and fresh fior di latte — the benchmark dish to judge the kitchen by

The benchmark of any Neapolitan operation — charred leopard-spotted crust with San Marzano tomato and fior di latte, executed with proper restraint on the toppings

The benchmark order — charred leopard-spotted crust, San Marzano tomato, and fresh fior di latte that pools rather than congeals

The classic done right in the wood-fired oven — blistered, charred crust with San Marzano tomato and fresh fior di latte that pools and pulls with each slice

The benchmark pie — a clean, high-heat Neapolitan crust with San Marzano tomato, fior di latte, and fresh basil that shows whether a kitchen really knows what it's doing

Wood-fired Neapolitan-style with fior di latte, San Marzano tomato, and fresh basil — the most honest measure of the kitchen's fundamentals

The purist's benchmark — San Marzano tomato, fresh bocconcini pooled across a leopard-charred crust, finished with torn basil

The benchmark order — a properly charred crust with a restrained tomato base, fresh mozzarella, and basil that wilts just right at 850 degrees