Local First: Where We Source Our Ingredients (And Why It Matters)

What goes into the box matters just as much as how it’s made. At Pizza Cafe Canal St, we don’t chase cheap. We chase quality—and that starts with where we get our ingredients.

1. The Dough
48-hour cold-fermented base. Hand-stretched to 12 inches. No shortcuts, no machines. Crisp on the bottom, pillowy at the edge.

2. The Sauce
Raw crushed tomatoes, garlic, olive oil, sea salt. No sugar, no preservatives. Spoon-ladled to just the right spread—enough bite, never soggy.

3. The Cheese
Whole-milk mozzarella, grated same-day. Melts clean, browns naturally, pulls without rubber. No pre-shredded filler.

4. The Toppings

• Ezzo pepperoni – cupped and crisped

• Fresh basil – torn, not chopped

• Hot honey drizzle – sweet burn that hits last
  Optional: add house chili oil for more punch

5. The Bake
Stone deck oven at 650°F. Baked 4–5 minutes, turned twice. Edge blistered, bottom golden, center stable.

6. The Why
It’s not complicated. It's just built right. Balanced flavor, clean finish, no gimmicks. The kind of slice that reminds you why pizza matters.