Ah yes, another pizza. Now we are back in my happy zone.
Back up the cliff to Kingston Road... Somun Superstar is a Bosnian restaurant specializing in a specific style of wood-fired baked bread (called "Somun", giving the resto its title). Most of their menu consists of Somun wrap sandwiches, filled with cevapcici and various other toppings (one is a homage to the Danforth and so has feta and olives, heh). I do mean to go back again and try one of these because they look and sound great.
But I can't resist pizza. Somun Superstar isn't a pizza joint exactly of course, their pizza options are almost like a secret menu with subtle secrecy. See, they only offer pizzas Friday and Saturday evenings for about four hours, even posting their pizza menu for that weekend just those two mornings.
Anyhow, to the pie itself! First off, bring a pizza cutter if you're eating this outside (I planned ahead, heh) because they don't cut it for you (you can tell if you look closely in the photo). Second, if you've read my extensive reviews (which you totally should) you might have noticed that on many occasions I argue how crust/dough is an extremely underrated aspect of a pizza. Bad pizzas are consistently stale and cardboard-like, even tiring out your jaw after a while (*cough* Pizza Pizza *cough*), and while the best pizzas I've ever tried aren't automatically the best in regards to texture, the dough/crust element at the very least compliments the sheer deliciousness above it. Man, I'm probably too into this, ha.
Somun Superstar doesn't quite reach the true elite level of Toronto pizza, but damn they might have the best bread. It's arguably the best thing going on here: fresh as hell, wonderfully soft and smells light and rich (like a bakery in the morning times fifty). The texture is pillowy, melting in your mouth after a bite or two. Just phenomenal. It has a bit of that wood-fired Neapolitan crust taste to it, just slightly less char crunch.
That's not to short change the rest of this pie! The pepperoni here is just the right amount of greasy and peppery, you can tell it was probably cured in house (cheap pepperoni is always very dry. Not the case here). Solid tomato sauce also (a good middle ground between too chunky and too runny) and the cheese tastes like upper shelf mozzarella (gooey and thick, precisely melted).
I've had so many great pizzas over the last two years and I will say this is another one of them. Not elite, like I said, but really really damn good and probably a low-key top 30-35 in Toronto for me (a serious compliment... my list is over a hundred now). I suggest you check them out for their Somun wraps either way, I know I have to as well.
Pizza Grade: B+ (30-35 range out of 105ish)
No comments:
Post a Comment