Pizza remains a staple of the Canadian diet, with a significant majority of the population engaging with the dish regularly. According to consumer trend reports from Technomic in 2020 and 2022, more than four in five Canadians eat pizza at least once a month, while approximately one-third consume it at least once a week.
While digital apps and multi-buy deals continue to drive the convenience market, a growing movement of local pizzerias is redefining the experience. These establishments are moving away from parbaked crusts and ready-made sauces in favor of scratch-made, fermented doughs and curated, high-quality toppings.
The Art of the Artisanal Slice
In Guelph, chef and co-owner of Bonza Pizza Luke Philp is applying years of fine dining experience to a menu of 10 specialized pies. Philp, who returned to the industry after closing the Delhi Street Bistro, views pizza as a versatile canvas that offers some of the most satisfying first bites in food.
Bonza Pizza’s offerings include the Spudnik, featuring a truffle béchamel base with confit leeks, potatoes, and a blend of gruyere and mozzarella. Other creations include the Al Pastor—combining house-marinated pork shoulder with pineapple, pickled onions, and cilantro—and a monthly special called Shrimply The Best, which utilizes a sambuca reduction with spiced jumbo shrimp, shaved fennel, and double smoked bacon.
Philp has also used customer feedback to diversify his menu, creating the Habibi-Q Chicken as a halal option. This pie incorporates za’atar, sesame, and sumac to create an earthy profile balanced by salty, sweet, and sour notes.
Kitchener’s Passion-Driven Pizzerias
In downtown Kitchener, Brandon Court, owner of The Civil, draws inspiration from 4 a.m. Dining experiences in Toronto’s Koreatown. Court’s approach is rooted in passion, offering a dozen menu items that include twists on classics and nods to Canadian culture.
The menu features the Full Denim Tuxedo—a Canadian-style pizza enhanced with pancetta and pesto-roasted mushrooms—alongside the Montreal Smoked Meat and Donair It In Public. For those seeking something more unconventional, the Bouje pie serves as a riff on a pear, blue cheese, and walnut salad.
Court also utilizes a 13th pie known as “The Cause.” This dine-in special changes every few days or weeks and serves as a testing ground for new recipes. $3 from every “Cause” pizza sold is donated to the Waterloo Region Food Bank.
From Smokehouse to Stone Oven
Another Kitchener destination, Back of House Pizza, emerged in 2022 after chef and co-owner Tim Borys transitioned his home experiments into a public venture using a high-end commercial deck oven. Borys, who also co-owns The Lancaster Smokehouse, partnered with chefs Emily Schlieper and Ofelia Clarke to launch the business.
The menu blends New York and Italian influences with contemporary tastes. The White Fungo utilizes local mushrooms foraged by Woodland Wild Co, while the Vodka-roni features a vodka blush base with pepperoni, basil, and cheese.
Borys emphasizes a scratch-made philosophy, using pulled pork and brisket from The Smokehouse. This commitment to process is most evident in the Bolognese Pizza, which requires a three-day preparation starting from a whole brisket and includes a homemade mushroom salt to enhance the umami flavor.
Future Outlook
As these local pizzerias continue to evolve, they may further integrate local sourcing, such as the foraged mushrooms seen at Back of House Pizza. The success of specialized options like halal pies suggests that chefs could further expand their menus to accommodate specific dietary preferences without sacrificing artisanal quality.
the use of “workshopping” pies, like those at The Civil, indicates that menus may become more fluid, with rotating specials likely to drive repeat visitation from customers seeking limited-time culinary experiments.
Frequently Asked Questions
What makes artisanal pizza different from standard delivery pizza?
Artisanal spots focus on scratch-made, fermented doughs and quality cheeses rather than parbaked crusts, ready-made sauces, and precooked meat crumbles.
How does The Civil support the local community?
The Civil sells a special dine-in pizza called “The Cause,” with $3 from every sale going to the Waterloo Region Food Bank.
What is the process for the Bolognese Pizza at Back of House Pizza?
The Bolognese is a three-day process that begins with a whole brisket and incorporates a homemade mushroom salt for extra umami flavor.
Do you prefer the convenience of a quick delivery or the craftsmanship of a scratch-made artisanal slice?
