Carolina is a Neapolitan pizzeria and restaurant started by Chef Graziano Tortora. It showcases the beautiful simplicity of Italian-style cooking. 

Near Dundas and Bathurst where QMP used to be, the restaurant is warm and welcoming from the moment you walk in, with earthy green booths and brown leather high-top seating.

During happy hour, you can sip on an Aperol Spritz or two, taking in the sunny weather, before digging into a slice.

There's an impressive bar with a clear display case of pastries and various grab-and-go items, along with a selection of wine, a top-of-the-line espresso maker, and yes, even a Crema Al Caffe machine for all your iced coffee needs. 

The cool and creamy espresso-based treat ($3.50) is great for a hot day or when you need a little pick-me-up.

Downstairs, there's plenty of additional seating and an open kitchen with the heart that keeps the business beating, the wood-burning oven. 

Chef Graz began his culinary career at a young age in Naples, working in his family's restaurant business. Upon arriving in Canada 23 years ago, he continued to refine his skills at La Paloma Gelateria, Buonanotte Restaurant, and most recently at QMP where he spent the last 8 years.

When QMP on Dundas closed, Chef Graz saw it as an opportunity to open his own spot and highlight the regional ingredients and cooking techniques of Napoli.

Partnering with Michael Marshall, who helped design the space, Chef Graz concentrated on developing the menu.

"We try to keep it as simple as possible," says Chef Graz about the food.

But simple doesn’t necessarily mean easy. Making a proper Neapolitan pizza requires years of experience and skill to master not only the dough but also the temperature of the wood-burning oven. 

At Carolina, the oven operates at an average temperature of 450 degrees, with each pizza cooking in just 90 seconds. 

The star ingredient for the dough is the flour, which Chef Graz imports from Italy. "We use good flour, water, a bit of yeast, and a little bit of salt—that’s all," he explains.

For any home cooks looking to level up their pasta or pizza game, he claims Caputo Double Zero is the best, a preference reflected by the heavy bags stacked in the back. 

The Carolina ($28) is a classic red sauce pizza made with San Marzano tomatoes and buffalo mozzarella. It's finished with prosciutto di Parma, basil, arugula, Grana Padano shavings, and a drizzle of extra virgin olive oil.

It's named after Chef Graz's wife, Carol, as is the restaurant. 

The pie was perfectly thin in the center with a soft, airy, and slightly chewy golden crust. 

The toppings are one of my favourite combinations. Every bite offers a blend of sweetness from the sauce, saltiness from the prosciutto and cheese, and a touch of pepperiness from the arugula.

It's also light enough that you can easily finish the entire pizza and still have room for dessert. 

The Bedra Mia ($29) is a pizza bianche or white pizza. It goes into the oven with fior di latte and once cooked is topped with thinly sliced mortadella, crushed pistachios, and burrata. 

Creamy and delicious, the mortadella melts in your mouth, and the pistachios add a nutty crunch. I also can't help but love the bubbles on the crust made by the wood-burning oven. 

To drink, you can't go wrong with a classic cocktail like the Negroni ($18) or the Aperol Spritz ($18).

Having recently returned from a trip to Italy, the Aperol immediately took me back to the pebbled beaches, busy marinas, and salt water air of the southwestern coastal towns.

The refreshing, bubbly drink is citrusy and bittersweet - an excellent choice for a pre-dinner aperitif. 

The Zucchini Fritti ($20), filled with ricotta cheese, are a must-try. These delicate blossoms are lightly breaded and fried to perfection.

With such a short harvesting season, they're worth savouring while you still can. Crispy on the outside and soft and tender on the inside, enjoy them with a squeeze of lemon juice for the perfect summer appetizer. 

Aside from pizza, there are also a few handmade pasta options. The Il Montanaro ($28) features tagliatelle in a rich and creamy mushroom and black truffle sauce.

The pasta is perfectly al dente, with each noodle evenly coated in the luscious sauce. Rich and indulgent, this dish is one I'd gladly eat again, perhaps paired with a glass of wine.

In every dish, I noted the freshness and quality of the products.

From the cheese to the olive oil, Chef Graz demonstrates the beauty and importance of letting ingredients speak for themselves. 

Carolina is located at 772 Dundas Street West.