Eight pizzas we do well. Seasonal specials rotate every six weeks.
San Marzano tomato, fior di latte, aged mozzarella, basil, olive oil.
Cremini, oyster mushrooms, roasted garlic, thyme, fontina.
Prosciutto, fior di latte, arugula, shaved parmesan, lemon oil.
Mozzarella, aged cheddar, gorgonzola, parmesan, black pepper honey.
Our cast-iron pan holds 480°C all service — seasoned black cherry and maple from the island. We cold-ferment two doughs: a 48-hour sourdough for classics and a 72-hour high-hydration for bianca pies.
10″ or 14″. Sides if you like.
We call to confirm your order and address.
8 minutes on stone. Boxed and out the door.
Average 35 minutes across Toronto.
“Fig & Prosciutto on a Friday night — proper prosciutto, balsamic that actually tastes aged. Best pizza I’ve had in Toronto by a mile.”
— Sarah K., New Toronto
“Nduja with chili honey — genuinely spicy. Courier texted from the lobby, up at my door in sixty seconds. Friday sorted.”
— Dev M., Lockerby
“Ordered for eight at the office. Four different pies, every box still hot. Got thanked in the Monday standup.”
— Rachel T., Copper Cliff
Two minutes to build an order. Five minutes to get our call.