Hand-stretched dough, San Marzano tomatoes, fresh mozzarella di bufala. Baked in our wood-fired oven imported from Naples at 900°F for 90 seconds.
Caputo flour from Naples, San Marzano DOP tomatoes, fresh mozzarella di bufala flown in weekly from Campania.
Our Acunto Giotto oven from Naples reaches 900°F, creating the perfect leopard-spotted crust in just 90 seconds.
Chef Giuseppe trained in Naples for 8 years before bringing authentic Neapolitan technique to Toronto.
Our dough cold-ferments for a minimum of 72 hours, developing complex flavours and an airy, digestible crust.
“Best Neapolitan pizza outside of Italy. The margherita is perfection — blistered crust, tangy tomato, creamy buffalo mozzarella. We come here every Friday.”
“Finally, real pizza in Toronto. The 72-hour dough makes all the difference. Light, airy, with that perfect char. The diavola with nduja is incredible.”
“Took my Italian parents here and they said it reminded them of home. That’s the highest compliment. The truffle pizza is worth every penny.”
Visit us at 847 Dundas Street West or order for pickup. Fresh out of the oven in 90 seconds.
Tue–Thu 11:30am–10pm • Fri–Sat 11:30am–11pm • Sun 12pm–9pm • Mon Closed
