We make all our pizza by hand, every day! Our flour, Double Zero Caputo, milled for hundreds of years in Italy and the finest milled flour in the world, has no sugar, no additives, no preservatives, and no saturated or trans fats. We use only the best San Marzano tomatoes, imported directly from Naples Italy and grown in volcanic soil in the shadow of Mount Vesuvius. We puree them in-house for our sauce. Every handcrafted Margherita pizza enjoys fresh Fior di Latte handmade Mozzarella cheese. Italian for “Flower of the Milk”, this cheese is made with authentic flavour characteristics reminiscent of fresh handmade mozzarella from the Italian countryside. Our dough is cold fermented for 48 hours, and we prepare all our recipes daily using the freshest ingredients with local influences when in season.
Our sandwiches are created using fresh sourdough bread, sourced from a local merchant. Delivered daily, it is the perfect foundation for our signature lunch panini.
Our homemade desserts are also freshly prepared and are a delicious way to complete your Dillon’s Woodfired Pizza dining experience.
Our coffee, roasted in small batches to maintain the award-winning flavour, is ground for each individual cup of coffee. We use two types of fresh beans. The Alto bean is an award-winning 100% Arabica blend, with nut, dried fruit, caramelized sugar, and chamomile notes. It has balanced acidity and is full-bodied with a semi-sweet appeal sure to win over the most discerning of palettes. Our Barocco Senza bean is a 100% Arabica bean, naturally decaffeinated using the Swiss Water process method. Utilizing water, temperature and time, we serve a fully chemical-free, low acidity, decaffeinated gourmet coffee, which is smooth and smoky, with notes of brown toast.
Our Chefs were trained and certified by the great Maestro Pasquale, who is world-renowned for making award-winning Napolitano pizza, and has been for over 26 years!