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Doughboy Pizza

Crafted with Patience

Made with 72 hour cold-fermented dough, premium ingredients, and baked on hot stone for an unforgettable New York-style slice.

Baked To Perfection

The Method

Premium Hot Stone Pizza

72 hrs

cold fermentation

750°

stone-baked heat

100%

San Marzano tomatoes

A master pizzaiolo hand-stretching fresh dough on a marble counter dusted with flour, warm side window light, shallow depth of field
A master pizzaiolo hand-stretching fresh dough on a marble counter dusted with flour, warm side window light, shallow depth of field
The Heritage

Stretched daily in Toronto

We believe in the power of simple ingredients. Our family-owned shop honors classic New York tradition, cold-fermenting our dough for 72 hours to develop a complex, airy structure.

Every pie is baked directly on hot stone, creating those signature charred spots and a crust that shatters slightly with every bite.

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