Pizza

Pizza

With the abundance of pizza joints lining the city, it can be difficult to pick exactly where to go when you're graving the gooey goodness of dough and tomato sauce

Our top five list encompasses the certified Neapolitan, the uncertified yet authentic and the just plain tasty.

Verace Pizza Napoletana

Order the: House Margherita with fresh plum tomato sauce, fior di latte mozzarella, grana padano, fresh basil and EVOO

Flour and Tomatoes: Caputo Farina Tipo 00 and San Marzano plum tomatoes

Oven: Gas-fired oven

Where: 189 Keefer Place

VPN Certification: No. Owner Roberta Lee lived and trained in Naples, but the restaurant is not certified with the VPN

Chef: Terry McCormick

Price: $14.25

Hours: Monday-Friday, 11:30 a.m. to 3:00 p.m. and 5:00 p.m. to Late; Saturday-Sunday, 10:30am to late. Reservations accepted

The BiBo

Order the: Napoli with tomato, garlic, black olives and oregano

Flour/tomatoes: Imported Italian Farina Tipo 00 and imported Italian plum tomatoes

Oven: Wood-fired oven, but they did not specify type of wood

Where: 1835 West 4th Street

VPN Certification: Overkill. The chef is from Naples

Chef: Salvatore Miele

Price: $12

Hours: Tuesday-Sunday, noon to 3:00 p.m. and 5:00 p.m. until late. Reservations accepted

Nicli Antica

Order the: VPN certified Margherita with pomodoro, parmigiano, fior di latte and basil

Flour/Tomatoes: Caputo Farina Tipo 00 and San Marzano plum tomatoes

Oven: Wood-burning. Uses birch

Where: 62 East Cordova, Vancouver

VPN Certification: Coming soon

Chef: Chris Picek

Price: $12

Hours: 11:30 a.m. to midnight daily. No reservations

Rocky Mountain Flatbread Company

Order the: Sun-dried tomato and goat cheese with sun-dried tomatoes sautéed in garlic, brown mushrooms, artichokes, Capriny goat’s cheese and freshly chopped herbs

Flour and tomatoes: Anita’s organic flour and organic tomatoes from the California Tomato Growers Association

Oven: Rocky recently switched from a wood-fired oven to a biogas-fired oven

Where: 1876 W 1st Avenue and 4186 Main Street

VPN Certification: None. Rocky is about local and sustainable produce and production, although the crust is up to Neapolitan standards

Chef: Oliver Zulauf

Price: $14.95

Hours: Daily breakfast/brunch 10 a.m. to 12 p.m., lunch 11:30 a.m. to 4 p.m.; dinner 4 p.m. to 10 p.m. Reservations accepted

Campagnolo Roma

Order the: Romana with olives, anchovy and tomato sauce. Add a runny egg

Flour/tomatoes: Caputo Farina Tipo 00 and Stanislaus’s 7/11 tomatoes from California, tomatoes from Kelowna’s Stoney Paradise Farm

Oven: Gas oven

Where: 2297 East Hastings Street

Certification: No. Campagnolo Roma does Roman style cuisine, not Neapolitan

Chef: Ted Anderson

Price: $12.5 + $1 egg

Hours: Daily 5:00 p.m. to 10:00 p.m. No reservations