Our dough is made with Double Zero flour imported from Italy. It is designed specifically for Napoletana pizza and is AVPN-approved.
Our dough is leavened naturally for more than 24 hours at room temperature, using a mother dough also known as sourdough or wild yeast. The only ingredients used in making our dough are flour, water, salt and a lot of patience.
Due to the long fermentation process and use of wild yeast, the dough becomes very digestible.
A Hot Commodity
For ideal pizza baking, our oven is kept very hot – 900°F hot, baking a pizza in 60 to 90 seconds.
The oven was built by 3rd generation oven builder, Stefano Ferrara in Napoli, Italy and imported. The construction methods have not changed in hundreds of years and is required to make an authentic neapolitan pizza.
Our wood comes from orchards in the Okanagan Valley. We only use apple and cherry wood (with a moisture content under 20%) to power the oven.
To make an authentic Napoletana pizza you need the right ingredients, a little patience and a lot of love.
Imported from Italy
- San Marzano Tomatoes
- Mozzarella di Buffala Campania
- Sea Salt
- Cooked Italian Hams
- Parmigiana Grana Padano
- 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.
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 (AVPN). We are proud to be the only pizzeria in Calgary and Alberta to have earned this designation.
Pizza Culture was founded by me (Jeremy Hube) and there’s a good chance I will be making your pizza this evening.
See you soon!
In the Press
“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
“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, starting with the 2,500-kilogram Italian-imported oven that his team had to forklift through a huge window in the restaurant.”Calgary Herald
“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