Order: Fantasia ($19.49). A 12-inch pizza topped with shredded beef, pepperoni, mushrooms, onions, green peppers and shrimp.

Crust: Available in thin, thick or original crust. I decided to try the original crust at the recommendation of the staff. It was the sturdiest crust I’ve had to date. The crust was so hard that it almost gave off the hollow sound you hear when you tap a loaf of bread. To frame it another way, it bordered on cracker-like, and unfortunately, that’s not what I usually enjoy. But, the benefit of this crust is you can pile a lot of toppings on without worrying it will fall apart.

Sauce: It was thickish, red and easily forgettable.

Toppings: Vogglio does not skimp on toppings, and it uses the solid crust to its advantage. Thin slices of beef were scattered about the pie, a change-up from bland, overcooked ground beef that you often see on other pizzas. The green peppers and onions had a pleasant crunch without being raw, and there was an ample amount of mushrooms. The pepperoni had a good bite to it and although the shrimp were teeny-tiny, they are added liberally so that you get a taste in each and every bite. I’ve advocated the use of larger shrimp in the past, but this pizza has made me reconsider my position.

Dining options: Takeout or delivery.

Decision: I’m really torn on this review. I loved the top half but I wasn’t crazy about the bottom. In hindsight, one of the other crust options might have been a better fit for my personal pizza palate, but as far as the original crust is concerned, it just wasn’t for me. Overall, the toppings worked well together and had fresh flavour. If you’re feeling adventurous, Vogglio also offers several options that are above and beyond most places, including a prune and bacon pizza. I’m giving this pizza four out of six slices, almost exclusively because of the stellar toppings.

Next up: TBD

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