Ah Beetz New York Pizza's cooks stretch naturally leavened sourdough across wooden pizza peels and adorn it with house sauce and locally sourced toppings before a sojourn in a 700-degree oven. The menu's most popular pizzas range from the salsiccia's assemblage of house-made italian sausage, red onions, aged mozzarella, and bocconcini ($17 for a large, $25 for an extra-large) to the vegetariano's artichoke hearts, red onion, black olives, and mushrooms ($17 for a large, $26 for an extra-large). More disc variations include the diavola, which layers double pepperoni ($17 for a large, $25 for an extra-large); the spagnuolo, which combines chorizo and artichoke hearts ($17 for a large, $26 for an extra-large); and the funghi, which enlivens double mushrooms with black-truffle oil ($16 for a large, $24 for an extra-large). Patrons can also build their own pizza, which, like a studio apartment, offers the freedom to arrange toppings however they'd like within 14 or 18 inches of personal space ($15+).
For the ultimate in delicious, genuine, hand tossed, Italian style pizza, simply dial 604-533-1111 for our fast, satisfaction guaranteed delivery service.Fresco’s “House of 10,000 Pizzas” offers over 30 different toppings and 5 different sauces so you can truly customize any kind of pizza to satisfy even the most discrimina
J's Pizza buoys up bellies with a menu of fresh dough disks slathered in homemade pizza sauce and stacked with a bounty of toppings. Jolt dozing taste buds with spice-doused capacoli pizza, layered with pepperoni, sausage, capacoli, and banana peppers ($19–$28 for two), or indian-infused paneer pizza, weighed down with the indian-style cheese and diced onions, peppers, and tomatoes ($19–$28 for two). All orders include two pizzas, eliminating the need for democratic partitioning treaties. Gnoshers can also customize orders by adding their choice of toppings, such as spinach, green peppers, shrimp, feta cheese, and more ($8–$13 for one, $15.95–$26 for two, depending on size and number of toppings). J's Pizza doles out nonrotund entrees and sides as well, such as the veggie and meatball lasagna ($14.99–$15.99) or an order of 10 hot-and-spicy chicken wings ($8).
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.