Good pizza takes days.

Nothing is waiting for you. It is made for you.

We do not keep dough in the freezer, we do not buy it in, and we do not hold it over from last week. Every batch of dough is mixed for orders that are already placed. The same goes for the sauces and the slow-cooked meats: made in our kitchen, for the orders of that bake. That is the whole idea of Sear & Shred: the heat, the hands, and the days in between.

The three days

This is how it runs at the shortest lead time. A longer lead time just means your order waits its turn at the start.

• The day you order. Your order lands on the board. We plan the bake, check the flour and dry goods, and write the shopping list. That evening the starter goes in: flour, water and a tiny pinch of yeast, with a little whole wheat, mixed into a loose starter that sits overnight.
• Day 1: the mix, and buying fresh. By morning the starter is bubbly and smells sweet, nutty and a little like beer. It goes into the main dough with the rest of the flour: a strong Canadian flour and a 00-style pizza flour. We make two doughs from the same flours: one for the rounds and the knots, firm enough to stretch thin and fold; one wetter for the pans and the focaccia, for that airy, open crumb. Every ball and every pan portion is weighed for its pizza and goes into the cold. We shop for the orders: cheese, deli meats, produce and the butcher's cuts, bought for this bake.
• Day 2: the long rest. The dough sits in the cold, slowly fermenting. Nobody touches it. This is where the flavour comes from. The sauces are made from scratch and chilled, and the meats are roasted: pork with garlic and fennel, chicken, fennel sausage and our meatballs.
• Day 3: bake day. After 48 hours in the cold, the dough comes out to warm up and rise for a few hours. The pans are filled and proofed, the focaccia is baked and cooled, then every round is stretched by hand and every pizza, sandwich and knot is baked or built, finished and boxed, in time for your pickup or delivery.

Three days, start to finish: the overnight starter, the mix, 48 hours in the cold, then the bake.

What the time does

Slow, cold fermentation gives the yeast time to build flavour that a quick dough has no time for: deep, toasty, a little tangy, more like good bread than like a cracker. It relaxes the dough, so a ball can be stretched thin by hand without tearing and still hold a fold. And it gives the crust a lighter, more open inside and a rim that puffs and blisters in a hot oven. The overnight starter adds a second layer: the sweet, nutty smell you get when you tear a knot open.

Why not faster?

A pizza made from frozen or bought-in dough can be ready the hour you call, and there is nothing wrong with dinner in an hour. Ours cannot, because the dough does not exist until your order does, and it needs its three days. We would rather ask you to plan a little than cut the part that makes it taste like this. We do not skimp on time and we do not skimp on what goes on top: we just ask for the days.

How to order

1. Pick your dishes

   Choose from THE PIZZERIA, THE COUNTER, THE SWEET SPOT and THE SOCIAL, and mix dishes from any menu. Every card shows its sizes, options and prices, its ingredients and its allergens.

   $100 minimum before tax and delivery.

2. Choose your day

   Pickup and delivery dates are at least 3 days after the day you order (weekends and holidays count). Orders close at 10 AM on Saturday for Monday to Wednesday dates and at 10 AM on Tuesday for Thursday to Sunday dates (Toronto time), so the first open date can be later.

   Pickup and delivery run from 8 AM to 8 PM (Toronto time).

   Pickup runs from 8 AM, after your ready message, until 8 PM, in a 15-minute window you choose; delivery arrives in a two-hour window you choose, between 8 AM and 8 PM.

   Pickup at our North York pickup point; we send you the exact address the day before your pickup.

   Delivery $9.99 within 20 km, $14.99 from 20 to 35 km, free on food orders of $180 or more within 20 km.

   Beyond 35 km by request only.

3. Pay by Interac e-Transfer

   Review your total and place your order. We email you a tentative invoice: send the Interac e-Transfer within twelve hours, and your order is confirmed once we confirm it arrived. One payment for the order: nothing renews.

   To cancel, email us within 24 hours of paying, with your order number.

4. We make it for you

   Your dough starts after you order. Everything is made for your order in the days before your pickup or delivery.

   Every dish you reheat has its reheating steps on its label, with oven temperatures in degrees Fahrenheit (°F).

The order terms and the refund policy have the full rules.

What it means for you

• Order at least three days ahead. The order page shows the first day open.
• THE SOCIAL needs at least seven days' notice. Trays arrive chilled with reheating instructions. Hot delivery is available on request.
• THE PIZZA PARTY needs at least ten days' notice.
• Holiday dishes on THE HOLIDAY TABLE open for pre-orders 21 days before their first pickup or delivery day, and stay on the menu only in their window.
• Pickup or delivery. Pickup details arrive the day before.
• Every dish you reheat has its reheating steps on its label, with oven temperatures in degrees Fahrenheit (°F).
• We do not sell drinks.

About The Pizza Party · More questions

Questions people ask

Can I get it sooner?

Not with our dough. It is mixed only for orders already placed and it needs its days.

Why not keep some dough ready?

Because then it would not be made for you, and dough that sits too long in the cold loses its strength and turns sour. Ours is timed for its bake day.

Is it the same dough for every pizza?

The same flours and the same starter, in two doughs: a firmer one for the rounds and knots, a wetter one for the pans and focaccia.

What is Heritage 48?

The name of our house dough: Heritage for the old-school way it is made, an overnight starter and a slow cold rest, and 48 for the hours it spends in the cold.

Is there a gluten-free option?

On some dishes, yes. Each card says what its gluten-free option is made with. It is made in our kitchen, which handles wheat, so it is not suitable for people with celiac disease.