Frank’s Pizza House is family buisness that has been operated by the Taverniti’s since 1992. The two chefs at this restaurant are a dynamic duo of mother and son. Maria and Giorgio Taverniti are the minds behind the classic Italian dishes they offer to their clients. The restaurant atmosphere is warm and filled with friendly faces that are a staple here. It is filled with aromas of freshly made dough, sizzling pizza and savory espresso.

The Biography

Maria Taverniti learned the cooking skills she has now mastered at the hands of her mother in law. She was able to evolve her skills through various restaurants throughout Toronto.

Giorgio Taverniti attended the well known Italian culinary progam at George Brown College. The culinary program combined with his mother’s vast knowledge paved the way for him to follow his passion for the culinary arts. He now teaches Pizza 101 at George Brown College part-time.

Frank’s Pizza House offers seating for up to 30 guests.
We will be happy to help you create an event that your family
and friends will talk about, long after the party is over.

Call us at
(416) 654-6554
(416) 651-4432
to discuss your requirements.

Here is where the real fun starts. Let the kids do most of the work here because we know how much parents enjoy cleaning up the kitchen. We know that pizzas are supposed to be round and sometimes square or rectangular, but kids have a different sense of design. Let them go wild and see what they come up with. That’s half the fun. The other half will be eating your wonderful creation.

Ingredients (Sauce)

Italian plum tomatoes (canned)
Sugar (to taste)
Black Pepper (to taste)
Oregano
Olive oil
Roasted garlic cloves
Salt

Ingredients (Pizza)

The sauce (above)
Mozzarella cheese (shredded)
Toppings of your choice

Add the ingredients, above, to suit your taste. After all, it’s your pizza.

Please supervise children when working on this or any other recipe.

Instructions

Grind tomatoes through a food mill, then season with black pepper, sugar, olive oil, oregano, roasted garlic and salt. Mix thoroughly and refrigerate.

Always have a clean workspace (that won’t last!). Granite or marble are excellent surfaces to make pizzas, If you don’t have either, this is a great excuse to get one.

Let the pizza dough come to room temperature.

Place some semolina flour on the work surface and start stretching the dough ball. You want to get it to a consistent thickness, so if you want to use a rolling pin to help, place some flour on the dough so the rolling pin won’t stick. If you want to try spinning the dough in the air, go ahead. We can’t be held responsible for where it lands.

Preheat your oven to 425 degrees.

Once you have the dough stretched, place your dough on a pizza pan that has been coated with olive oil. Next put on a layer of pizza sauce, a layer of shredded mozzarella cheese and your favorite toppings.

Just before placing your pizza into the oven, put some more shredded cheese on top.

Take your perfect creation and pop it into the oven for about 20 minutes or until the crust is a golden brown and the cheese is nicely bubbling.

Remove from the oven, let it cool a bit and start eating.

ENJOY!!

Step 2 – The Pizza (Go to Step 1 – Step 1 – The Dough)

Let’s Get Started
Step 1 – The Dough* (Go to – Step 2– The Pizza)

This is the foundation for any pizza. At Frank’s we make our own pizza dough because we want your pizza to have that special taste. While we don’t want to give away the secret to our dough, this basic recipe should get you started towards a tasty pizza.

Ingredients

This recipe will make a lot of pizzas, so adjust according to your needs.

2 1/2 cups (170ml) lukewarm water
2 tbsp (30ml) olive oil
5 tbsp (75 ml) sugar
2 tbsp (30 ml) salt
1 pkg dry yeast
4 1/2 cups (1125 ml) unbleached flour
2 cups (500 ml) semlina flour
More unbleached flour as needed
vegetable oil

*You will need an electric mixer for this recipe. Please do not allow young children to prepare this recipe unsupervised.

Instructions

In a mixing bowl add water, sugar, salt, yeast and olive oil. Mix thoroughly for a minute, then let mixture stand for 5 minutes.

Add two cups (500 ml) Semolina flour, 4 1/2 cups (1125 ml) of unbleached flour and begin mixing a low speed for about 1 – 2 minutes. To obtain a smooth, homogeneous mixture, add unbleached flour if necessary (dough should not stick to the bowl). Remove dough from bowl and place on a lightly floured work surface.)

Divide the dough into 8 oz balls (aprox. 14 balls for this recipe) and roll each piece into a smoth ball, kneading it so all air pockets are removed. Once complete place the balls on a tray and place into your refrigerator. Using a pastry brush, coat the dough balls with vegetable oil and cover with a clean cloth. Place tray into the refrigerator and allow to rise for 12 to 24 hours.

That was easy!

Step 1 – The Dough (Go to – Step 2– The Pizza)