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Hand-stretched, 48-hour dough

Pizzas, loud and hot

Ten pies in two sizes. The 12-inch cuts in 6, the 16-inch cuts in 8. Gluten-free crust on any 12-inch for $4 more.

Pick a size, then a pie

Plan on 3 slices a hungry adult. Kids eat less, teenagers eat more.

12"

6 slices · Feeds 1 to 2

From $16

16"

8 slices · Feeds 2 to 3

From $23

Squares

8 squares · Feeds 3 to 4

$29, Fri and Sat

The pies

Prices before HST. Every pizza contains wheat, and every pizza except the Vegan Stretch contains milk.

Most orderedGF crust option

Cup & Char

Pepperoni

Cup pepperoni that curls up and crisps at the edges, mozzarella, our tomato sauce and a little oregano.

  • 12" (6 slices) $19
  • 16" (8 slices) $27

Contains: Wheat, Milk

VegetarianGF crust option

Mushroom Riot

White pie

Roasted mixed mushrooms on garlic cream, mozzarella, thyme and parm. No tomato on this one.

  • 12" (6 slices) $20
  • 16" (8 slices) $28

Contains: Wheat, Milk

GF crust option

Meat Stack

Meat lovers

Pepperoni, fennel sausage, bacon and smoked ham on mozzarella. The game-night pie.

  • 12" (6 slices) $22
  • 16" (8 slices) $31

Contains: Wheat, Milk

VeganVegetarian

Vegan Stretch

Vegan

Cashew mozzarella, tomato, roasted peppers, red onion and basil. Our dough is vegan already.

  • 12" (6 slices) $19
  • 16" (8 slices) $27

Contains: Wheat, Tree nuts

Build your own

Start with tomato and mozzarella, then stack what you like. Half-and-half toppings are free on a 16-inch, just say which half in your order notes.

12" cheese

$15

16" cheese

$21

Gluten-free crust comes in 12" only and adds $4.

Topping prices by pizza size
Toppings 12" each 16" each
Classic toppings Mushrooms, peppers, onion, olives, jalapeño, pineapple, cherry tomato, basil $2 $3
Meats Pepperoni, ham, bacon, fennel sausage, soppressata $3 $4
Premium Buffalo chicken, fior di latte, cashew mozzarella, hot honey drizzle $3.50 $4.50

Fridays and Saturdays

Friday Squares

A thick, crisp-edged pan pie baked in a seasoned steel tray. Eight squares, caramelized cheese walls. Fridays and Saturdays only, until the trays run out.

$298 squares

Walk-up, all day

By the slice

  • Cheese slice $4.75
  • Pepperoni slice $5.25
  • Slice of the day $5.50
  • Two slices and a can $12
Slices and seats
Hands dusting flour over a ball of pizza dough on a wooden bench

How a Stretch pie gets made

  1. 01 Mixed Monday to Saturday Canadian flour, water, salt and a little yeast. Mixed in the Junction kitchen every morning except Sunday.
  2. 02 Rested 48 hours Balls rest in the cooler for two days. That slow rest is where the blistered, chewy crust comes from.
  3. 03 Stretched by hand No rolling pins, no presses. A cook stretches every base to order, so the edge stays airy.
  4. 04 Baked hot on stone About 6 minutes on a stone deck at roughly 650°F, then cut and boxed while the cheese still moves.

Pick a pie

Pickup in about 20 minutes, or delivery from the closest shop with the fee shown before you order.

Fictional sample site by SearchPod