WOOD-FIRED · EVERY DAY

Good dough.
No shortcuts.

Slow-fermented pizza, local ingredients and a hot oven in the heart of the neighbourhood.

90 SEC.
AT 900°F

HAND-STRETCHED ✦ LOCAL FLOUR ✦ WOOD-FIRED ✦ GOOD COMPANY ✦ HAND-STRETCHED ✦ LOCAL FLOUR

FIRE. FLOUR. TIME.

OUR STORY

Made here.
Shared here.

Forno House started with a borrowed mixer, a backyard oven and a stubborn belief that the neighbourhood deserved a really good pizza place.

Today, we still make every batch of dough by hand, ferment it for three days, and work with growers and producers we know by name.

“The kind of place you plan to visit again before you’ve even left.”

— THE LOCAL TABLE

COME BY

128 MARKET STREET
TORONTO, ON