If yours isn't here, email piizzeria@bostonpiizze.com and we\\'ll get back to you.
No. Boston Piizze is an independent single-location wood-fired pizzeria at 892 College Street in Toronto's Little Italy. We have no affiliation, partnership, franchise agreement, licensing deal, or other connection with Boston Pizza International Inc., the casual-dining restaurant chain headquartered in Richmond, British Columbia.
Our menu, pricing, branding, service model, and category of operation are entirely different. We serve authentic Neapolitan-style wood-fired pizza made in a Valoriani oven at 485 °C; they operate a national sports-bar and casual-dining chain. We are one shop; they have several hundred locations. We are family-owned and owner-operated; they are publicly traded.
If you were looking for Boston Pizza International, their website is bostonpizza.com.
Luca, our founder and head pizzaiolo, spent nearly two years apprenticing at Gino Sorbillo on Via dei Tribunali in Naples (2017–2019). He was the only Canadian in the kitchen. The Neapolitan pizzaioli — who don\\'t typically draw fine distinctions between North American cities — started calling him "Boston" as a nickname. It stuck.
When he opened this shop in April 2020, he named it after the nickname: "Boston Piizze" means, loosely, "Boston\\'s pizzas" — the pizzas made by the guy they called Boston. "Piizze" is a stylised Italian plural of pizze (pronounced PEET-seh), reflecting the shop\\'s Neapolitan roots.
Typical delivery is 35–45 minutes from order confirmation to your door. Friday and Saturday evenings during the rush can stretch to 45–55 minutes. We send SMS updates when your pizza goes in the oven and again when the rider leaves the shop.
Within a 3.1 km radius of 892 College Street — roughly, between Bloor and King, between Roncesvalles and Palmerston. Full zone detail and a postal-code checker on the delivery page.
$25 before tax. Free delivery on orders over $40. Flat $4 delivery fee below that. No dynamic surge pricing, no "peak hour" surcharges — same rate Wednesday at 6 PM or Saturday at 10 PM.
No, and intentionally. Third-party apps take 25–30% of the bill and ship the pizza in a way that ruins the crust (soft bag, long wait, no venting). We run our own delivery with insulated carriers and trained riders. Longer explanation in our Stories section.
No — we don't accept online card payments. Delivery orders are paid at the door, either in cash or by Interac e-Transfer (auto-deposit on) to pay@bostonpiizze.com. This keeps our fees lower for you, avoids the 2.9% processing cut, and means we hold zero card data in our systems. Pickup orders can be paid at the counter in cash, debit, or a tapped card.
Exactly the total shown at checkout (subtotal + 13% HST + delivery fee if applicable). Our riders can make change up to $20, but please have the exact amount if you can — it speeds up handoff and lets them get to the next order.
Yes, with 48 hours notice. We don\\'t keep gluten-free dough on hand (it can\\'t share the counter with our regular 00-flour dough during prep), so we mix a dedicated batch when a GF order comes in. Call or email at least two days before your planned visit.
Small tweaks, yes (no onion, extra basil, light cheese). Bigger changes — swapping sauces, adding non-menu toppings — we generally say no. Each of our pies is a balanced composition; untested modifications tend to ruin them.
Our kitchen handles wheat, dairy, eggs, soy, tree nuts, and shellfish. We take allergies seriously but cannot guarantee zero cross-contact. If you have a life-threatening allergy, please call the shop before ordering online — Marco (our head cook) will walk you through what\\'s possible for your specific case.
Because we can do it well. Six fixed pies means every dough ball is tracked and every topping is prepped in-house. Two weekly rotations keep the kitchen interesting without blowing out the inventory. The daily pasta (limited to 18 portions) uses ingredients we can consume in one night.
After 6:30 PM, yes — by phone only, at (416) 538-8900. Before 6:30 PM and for walk-ins any time, the door is first-come. Friday and Saturday 7–8:30 PM waits run 30–45 minutes — consider us for a late dinner instead.
No. Monday and Tuesday are dough days — the dough we mix Monday morning is what we\\'ll bake Thursday evening. Closed days are also maintenance days (oven rebrick, walk-in defrost, equipment check). We\\'ve been closed Mondays since we opened in 2020 and don\\'t plan to change it.
Ground floor yes, but there\\'s a 2-inch lip at the door and the single bathroom isn\\'t wheelchair-accessible. This is something we know we need to fix; the building is a small rental and modifications are slow. If you\\'re coming and have accessibility needs, call ahead — we\\'ll help as best we can.
Yes. Hot-box delivery for corporate orders of 10+ pizzas (48 hours notice). Full on-site wood-fired oven catering for weddings and large events, 60–400 guests, 6+ weeks notice. See details on our catering page or email catering@bostonpiizze.com.
Monday and Tuesday (our closed days) are bookable for private buyouts, 6 weeks lead time. Typical buyout for 34 guests runs $3,800 for a four-course pizza dinner with wine pairings. Email catering@bostonpiizze.com.