Pizza Culture is built on patience, perseverance and the belief that the right ingredients make all the difference.
We strive to make the best pizza culture experience for our guests and to make the most of our dough, our people and our pizza.
It’s Dough-licious
Our dough is made with “00” flour imported from Italy, specifically designed for Neapolitan pizza and approved by the AVPN.
It is naturally leavened for over 24 hours at room temperature using a mother dough – also known as sourdough or wild yeast. We use only four ingredients: flour, water, salt, and a great deal of patience.
Thanks to the long fermentation process and the use of wild yeast, our dough becomes highly digestible. The result is a golden, perfectly developed crust with a soft, elastic and pliable centre – true to authentic Neapolitan style.
People Make Pizza Culture
From our oven to your table, Pizza Culture is built by people who care deeply about hospitality, craft and doing things the right way.
Like our dough, good culture takes time to develop. We believe patience, perseverance and passion create better experiences – for the people making our pizza and the people sharing it around the table.
The Real Ingredients
To make an authentic Neapolitan pizza, you need the right ingredients, a little patience and a lot of love.
Imported from Italy
- San Marzano Tomatoes
- Mozzarella di Buffala Campania
- Burrata
- Flour
- Sea Salt
- Prosciutto
- Cooked Italian Hams
- Parmigiana Grana Padano
- Asiago
- Extra Virgin Olive Oil
- Truffle Oil
Many of our wines are imported directly from Campania, Italy.
Local and Regional
- The Bee Project – supplying our honey.
- Basil Ranch grows our mushrooms and supplies our basil.
- We use Fior di Latte (mozzarella) from Eastern Canada and British Columbia.
- Fresh produce from local farms and our own garden.
A Hot Commodity
For ideal pizza baking, our oven is kept very hot – 900°F hot, baking a pizza in 60 to 90 seconds.
Our oven was built by third-generation oven builder Stefano Ferrara in Naples, Italy, and imported directly to us. Its construction methods have remained unchanged for hundreds of years – an essential requirement for making authentic Neapolitan pizza.
We source our wood from orchards in the Okanagan Valley, using only apple and cherry wood with a moisture content below 20% to fuel the oven.
