The Bad Toss delivers frozen, bar-style pies with unconventional flavor

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The Bad Toss delivers frozen, bar-style pies with unconventional flavor

12 Aug 2021

Jordan Winter

Jordan Winter is a journalist who wants to learn more and teach others about the world through storytelling. Dedicated to positive social change, her reporting is informed by years of experience writing, designing, and producing multimedia content for mission-driven publications and nonprofits.

As the creative director for Commercial Baking, Jordan is bringing life to the stories of diversity and sustainability in the commercial baking industry.

TORONTO — The Bad Toss, a Toronto-based frozen pizza company, is giving consumers the chance to enjoy corn dogs and donair on top of its bar-style pizza , all with the ease of popping a frozen pizza in the oven.

The company “hacked” frozen pizza by using nontraditional techniques and combinations to prepare its bar-style pizza, a style that Bon Appétit describes as “very thin pies that are pan-cooked until uniformly crisp and generously topped with no-frills combos.” The Bad Toss offers seven current variations, with new flavors being released every few months. Using local, fresh ingredients, the options change regularly and are influenced by the world travels of company owner and founder, Robert Frier.

The company’s selections range from classics like pepperoni and Margherita to more unconventional flavors that incorporate new spices and flavors. Each specialty pizza is a nod to Frier’s culinary past. For example, the Carnival Pizza — inspired by his time working at carnivals and festivals — is topped with classic carnival foods such as house-sliced corn dogs, jalapeño cheddar sauce, mozzarella, diced pickle and a side of fried jalapeños and onions.

“It took many months perfecting the recipes and production, setting a website up, finding delivery partners, and more to get things going,” Frier said. “We wanted a tasty option for consumers to have in their freezers, something they can cook off when they want. We also made it more interactive by giving some extra toppings on the side that can be added to amp up the experience.”

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