Thrillist

"The 11 Best Dishes in Toronto: Margherita D.O.P. at Pizzeria Libretto - The quintessential pie here seems simple: sauce from San Marzano tomatoes, fior di latte mozzarella brought in fresh daily, and fresh basil. But combine them atop a base of dough made from Italian double zero flour and bake it all in a 900-degree wood-burning oven for 90 seconds and you get something close to perfection."

Travel + Leisure

"The oven operates at 900 degrees, essential for creating that characteristically blistered, charred crust. Artisanal, in-season, and local ingredients top thin-crust pies like the margherita, made with Ontario buffalo mozzarella, fresh tomato, and basil."

Thrillist

"Why you're here: Thin-crust, Neapolitan-style pies. What you're getting: Libretto's 'za is slow-risen & flash-cooked for just 90 seconds in their 900-degree wood burner. Toppings range from the classics like Marinara to more inventive."

NOW Toronto Magazine

"Best: beautifully blistered Neapolitan-style thin-crusted pies dressed with Pingue prosciutto, arugula, heirloom tomato and garlic."

Amanda Scriver

"We decided to partake in the Ontario Prosciutto & Arugula topped with garlic, tomato, oregano and shaved grana padano. All the ingredients were fresh with the ingredients beautifully crafted together. But its the crust we need to talk about for a second: pure heaven."

The Culture Trip

"Everyone knows Libretto as the go-to spot for authentic Neapolitan wood-fired pizza: thin crust in the centre and a charred, pillowy outside edge. Favourites include the ‘Ontario prosciutto & arugula’ with garlic, tomato, oregano, basil and shaved Grana Padano."

Joanne Kates

"The toppings respect Neapolitan tradition but take enough chances to be interesting. My personal favourite is Ontario prosciutto with arugula, tomato and shaved grana padano. There is something almost erotic about the combo of very hot pizza with a smear of tomato sauce that has been pulled out of the oven and then garnished with moist prosciutto, a bouquet of arugula and a flurry of unmelted grated padano."

Grant van Gameren

"This is the best pizza in town! The margherita is the most classic, and I like to get it "doppio" style, which means extra mozzarella. Pair this with a glass of Primitivo and you're good to go. It's cooked in just 90 seconds from their special wood-burning oven from Naples. It's the quickest and best meal in town!"

Jessica Padykula

"It’s tough to go wrong with any of their thin-crust Neapolitan pies, but we say go traditional with the Margherita D.O.P. Tomato, basil and mozzarella make for a comforting combination that never disappoints."

Kate Bialowas‏

"The Libretto Margherita is a simple but delicious favourite."