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Our Story

From humble beginnings – this is Pizza Culture.

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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.

Dough To Go
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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.

Key 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 gardens.
 
 
 
 
 
 
 
 
 
 
 
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The Crust is History

Against all odds, we opened Pizza Culture in 2020 determined to bring you the true flavours of Napoli.

In the Fall of 2023, we were inducted into the most auspicious of pizza clubs – the Associazione Verace Pizza Napoletana (Member No. 1034). We are proud to be the only pizzeria in Calgary and Alberta to have earned this designation.

On September 10, 2024, we were recognized by Italy’s 50 Top Pizza organization (a guide to the best pizzerias in the world) as one of the Top 100 Pizzerias in the World – a testament to the passion and perseverance of our entire team.

And in 2025, we were honoured once again by 50 Top Pizza as the Best Pizzeria in Canada, placing 81st in the world rankings.

  • You can read what 50 Top Pizza had to say here.
  • Great article about our journey here.

Pizza Culture was founded by me (Jeremy Hube), and there’s a very good chance I will be making your pizza.

See you soon!

Jeremy
(Pizza Maker, Founder, Dad)

Play VideoPlay Video

September 2023: Jeremy Hube demonstrates the live making of a true D.O.P. Pizza Margherita for the AVPN executive in Napoli (while juggling a laptop at the same time).

Articles & Mentions

Don’t just take our word for it…

Title Source Date Key Details
Chorney-Booth: Where to find traditional Neapolitan pizza in Calgary Calgary Herald October 9, 2025 In this feature, Elizabeth Chorney-Booth explores Calgary’s most authentic Neapolitan pizza makers, highlighting the traditions, techniques, and local chefs preserving this classic Italian style. (Calgary Herald)
Calgary’s Pizza Culture Named Best in Canada and #81 in the World CalgaryLocale September 9, 2025 Pizza Culture was crowned Best Pizzeria in Canada and ranked #81 globally in the 50 Top Pizza 2025 list. (Calgary Locale)
Calgary restaurant named as one of the world’s top pizzerias DailyHive September 8, 2025 Daily Hive reports that Pizza Culture has been ranked among the world’s top 100 pizzerias in 2025 by the esteemed 50 Top Pizza organization. (DailyHive)
How this Calgary restaurant became one of the world’s top pizzerias DailyHive February 7, 2025 Spotlights Pizza Culture’s rise to international acclaim, tracing its commitment to true Neapolitan tradition and its recognition in the 50 Top Pizza global rankings. (DailyHive)
Best Pizzerias in Calgary Avenue Calgary February–March 2025 Lists Pizza Culture among the best in Calgary. Mentions its authenticity, use of Italian-imported ingredients and traditional Neapolitan style. (Avenue Calgary)
Calgary’s Pizza Culture listed in world’s top 100 pizzerias Calgary Herald September 24, 2024 Calgary’s Pizza Culture Napoletana earns recognition in Italy’s 50 Top Pizza list, named one of the world’s top 100 pizzerias (#96), in a feature by Mackenzie Rhode. (Calgary Herald)
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“This is a story of passion and dedication to Italy and Neapolitan pizza. The story of Jeremy Hube who brought a piece of Naples to Calgary, not just for the pizza. The atmosphere is informal, cheerful, well-attended with a pleasant outdoor space in the beautiful season.”

50 Top Pizza
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“When it comes to Calgary’s dining scene, having world-renowned pizza probably wouldn’t spring to mind. However, one spot has catapulted the city onto the world stage through its recognition as one of the world’s top pizzerias.”

DailyHive
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“Calgary’s Pizza Culture pays homage to the Neapolitan pies of Naples with over 20 different combinations and true-to-Italy dough. But it gets even better! Pizza Culture’s za is also baked to perfection in their wood-fired Stefano Ferrara oven, which was imported from the European boot, itself. Talk about authenticity! This is a must-try, folks.”

Curiocity
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“Pizza Culture serves authentic Neapolitan pizza using methods straight from the heart of Naples and ingredients imported from Italy. The restaurant was even inducted into the Associazione Verace Pizza Napoletana, a prestigious non-profit that recognizes authentic Neapolitan pizza, in 2023. Try the quattro formaggio, a four-cheese pizza with basil, and appetizers like the sourdough focaccia sprinkled with extra virgin olive oil.”

Avenue Magazine
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“The restaurant is helmed by Jeremy Hube, who has been perfecting his pizza game in various local restaurants for over a decade. Recognizing that the bar for pizza in Calgary has been rising over the years, Hube takes his responsibility to honour the history of Napoletana pizza seriously.”

Calgary Herald
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“Pizza Culture is ultra ultra traditional. They actually, didn’t fly it in because it came on a boat, imported a Stefano Ferrara wood-burning oven. It takes cherrywood and birch wood. Their margarita pizza is amazing, absolutely delicious.”

Culinaire Magazine