We bake both traditional and new world pizzas

From Traditional Italian Margherita, Prosciutto or Quattro Formaggi, to New World Pizzas like Pepperoni, Hawaiian, and many other new creations are hand-crafted by our Pizzaiolos and fired in an authentic oven imported from Italy at up to 900ºF.

ITALIAN FLOUR

CAPUTO “00” PIZZERIA

We make our dough fresh with only Italian Caputo flour and always hand stretched, which produces an amazingly soft yet crispy pizza crust.

Made by an Authentic Italian family company for 3 generations, La Ruota's Caputo "00" flour is additive free, all-natural and has a lower gluten content than most flours, making for easy digestion.

FRESH TOPPINGS

SOURCED FROM ITALY AND BC

We hand-craft each pizza by using the highest quality meat and vegetable toppings, sourced direct from Italy and local BC Farms.

We use freshly made cheeses, such as Fior di Latte, Grana Padano, Gorgonzola, and Mozzerella. Our tomato sauce made from fresh tomatoes simmered with extra-virgin olive oil and herbs.

ARTISAN SKILLS

ALWAYS HAND-STRETCHED

Our dough is naturally fermented for a minimum of 48 hours. The only ingredients are flour, water salt and yeast. No ready-made flour mix - just the artisan's touch to ensure the right consistency of dough.

Our pizzas are cooked in an Italian stone hearth oven heated up to 900 degrees, which allow us to achive the perfect crispness and lightness.