Browse photos of Pizzeria Libretto
Food that should be simple and made with passion, while embracing the fruitful land and community values that Canadians hold dear.
12-inch 72-hour-fermented sourdough base · cooked at 850° to achieve a charred, blistered crust
16-inch 72-hour-fermented sourdough base · charred, crispy, and slightly thicker than our Neapolitan pizza crust · layered with housemade cheese blend and finished with grated Parmigiano and fresh basil
thick 10-inch square focaccia crust · topped with housemade cheese blend crisped all the way to the edges frico-style
substitute any cheese with our housemade vegan fior di latte, and any wheat-based crust with our perfectly blistered gluten-free crust