It Started with a Dream
In 2018, Chef Giuseppe Ferrara left his hometown of Naples with one mission: to bring real Neapolitan pizza to Canada. After training for 8 years under master pizzaiolos in the historic pizzerias of Via dei Tribunali, he knew every secret of the perfect pizza.
He found a small space on Dundas Street West, imported an Acunto Giotto wood-fired oven directly from Naples, and opened PizzaPepe. The name honours his grandfather, Pepe, who first taught him to stretch dough at age seven.
From day one, there were no shortcuts. Only Caputo "00" flour. Only San Marzano DOP tomatoes from the slopes of Mount Vesuvius. Only fresh mozzarella di bufala flown in weekly from Campania.
The Craft Behind Every Pie
Every morning at 6 AM, our team begins preparing the dough that you will enjoy 72 hours later. This slow cold fermentation develops complex flavours and creates the signature light, airy, digestible crust that sets Neapolitan pizza apart.
Our Acunto Giotto oven reaches 900°F (480°C), baking each pizza in just 90 seconds. The result is a pillowy cornicione with leopard-spotted charring, a thin, soft centre, and toppings that are perfectly melted — never burnt.
Six years later, PizzaPepe has become a beloved neighbourhood institution. We have served over 500,000 pizzas, earned a 4.9 Google rating, and been recognized by Toronto Life, blogTO, and the AVPN (Associazione Verace Pizza Napoletana).