Eat this Minute: Chicago-style pizza from Double D’s

They’re all about the deep-dish


Published:

Mike Yaworski wasn’t expecting this. But ever since opening Double D’s in early 2017, Yaworski’s Chicago-style deep-dish pizza has been the hot ticket item in the city, with oh-so-eager locals breathing down his neck to get a piece of the pie. After all, this is the first time Torontonians have been able to get their paws on it without heading south of the border.  

The back story
Yaworski has been in the resto biz for 25 years, owning various bars and eateries across T.O. The restaurateur was keen to run a tiny little space with the goal of supporting his family. Yaworski chose Gerrard East due to its slightly out of the way location and relaxed vibe. 

A longtime fan of Chicago’s deep-dish pizza, Yaworski decided to open a shop devoted to the famed American food. A road trip was in order, so he grabbed his executive chef  Walt Medeiros, and they hoofed it down to the Windy City. A strict schedule saw them eat through 100 pizzas over 10 days. “We OD’d on pizza!” Yaworski exclaims.   

But despite all the heavy research, getting any clues about how the pizzas were made was easier said than done. Lips were tightly sealed. 

“It’s really secret,” Yaworski notes. “No one will tell you how to make the crust — no one will tell you anything!” 

Keepin’ it Chi-Town 
The key to deep-dish is the cheese, the tomato sauce and the crust. (“It has to have the Chicago stretch,” Yaworski says of the cheese. “It can’t be like gum.”) After much experimentation, the team mastered pizza that is on par with Chicago’s pies. And in true form, they remain mum on any details.

“They’re all Chicago authentic deep-dish pizza,” Yaworski says of Double D’s three pre-set menu offerings. “We picked the best.”  (Option B is to build your own pizza from their list of toppings.) Their Jalapeño Blue number is his personal fave and a flavour combo that was discovered on the last day in Chi-town. 

Available in sizes ranging from personal (eat-in only) to large, the ’za pairs blue cheese and the secret cheese mix with Italian sausage, shards of bacon and a generous portion of jalapenos. Spoonfuls of tomato sauce are smoothed on top of the goods. Do remember: a knife and fork are required for plowing through the pie’s two inches. Not to mention a post-pie nap. 

Double D’s, 1020 Gerrard St. E., 416-727-5411

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Karolyne Ellacott is senior editor at Post City Magazines. She can oft be spotted at Toronto’s most nostalgic diners wearing glittery heels and pink faux fur. Follow all of her eclectic writing interests on Twitter @kellacott and Instagram @itismekar.

Edit ModuleShow Tags

You may also like...

Hemant Bhagwani sells his Toronto restaurants

Hemant Bhagwani sells his Toronto restaurants

One of Toronto’s best-known restaurateurs, Hemant Bhagwani has sold his restaurants and plans to take an extended break to travel and recharge.
Posted 15 hours ago
First Look: Mana’eesh and knaffeh are the Syrian-style specialties at Soufi’s on Queen West

First Look: Mana’eesh and knaffeh are the Syrian-style specialties at Soufi’s on Queen West

Soufi’s is a new café specializing in Syrian-style mana’eesh, a Levantine flatbread that comes in a variety of toppings, and knaffeh, a cheese pastry soaked in sweet syrup. It has taken over the old Come and knaffeh, a cheese pastry soaked in sweet syrup). It has taken over the old Come and Get It space just west of Bathurst on Queen West.
Posted 2 days ago
At the Bar: Frosé all day with Dbar’s boozy slushy concoctions

At the Bar: Frosé all day with Dbar’s boozy slushy concoctions

“Rosé is the hottest wine style in the world,” Walker says, explaining why this season dbar has introduced a menu devoted to the stuff. Leading the tightly curated rosé offerings is, yes, the frozen rosé ($14).
Posted 2 days ago
First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

Skippa, which is Bajan for “skipper” a colloquial for “captain” is an appropriate name for Harbord Street’s new sushi spot. It occupies the space that was formerly the Roxton.
Posted 6 days ago
Edit ModuleShow Tags
Edit ModuleEdit Module