
Margherita D.O.P.
$18San Marzano, fior di latte, fresh basil, Sicilian olive oil. The one we're judged by.
House favourite
A short list done properly. Twelve inches, thin Neapolitan base, cut into six.

San Marzano, fior di latte, fresh basil, Sicilian olive oil. The one we're judged by.
House favourite
Double-cup pepperoni, hot honey, chilli flake and a pull of aged mozzarella.
Spicy
Roasted zucchini, peppers, red onion, cherry tomato and basil pesto. Fully veg.
VegetarianEvery pie bakes 90 seconds in our 480°C oven — leopard-spotted crust, blistered edges, that unmistakable char.
Slow-fermented Caputo "00" flour, cold-proofed two full days. Light, airy and easy on the stomach.
San Marzano tomatoes and fior di latte from Italy, greens and cured meats from Alberta producers.
Forno YYC started with a second-hand Neapolitan oven and a stubborn belief that Calgary deserved pizza made the slow way. We stretch by hand, ferment for two days and cook one pie at a time. No conveyor belts, no shortcuts.
Genuinely the best pizza in the city. The crust has that proper Neapolitan chew and char — I've stopped ordering from anywhere else.
We came for date night and left planning our next visit before we'd finished. The Calabrese with hot honey is dangerous. Warm room, real people.
As a Napoletano living in Calgary, I was skeptical. Forno YYC is the real thing — the dough, the tomato, the leopard spots. Bravi.
Took the whole team here after work on a Friday. Fast, generous, and every single pie landed. New office go-to, hands down.
Open Tuesday–Sunday. Dine-in, pickup and delivery across central Calgary.