Our Story
In January 2014, 850 Degrees opened its doors in the Longbranch neighbourhood of Etobicoke with a simple idea: take everything we love about Neapolitan pizza and make it unmistakably Canadian.
That idea started with dough. Our recipe comes from Giffoni Valle Piana, a small town in Southern Italy, and it has been passed down for over 120 years. We use only the finest 00 flour, giving each base a smooth texture and just the right amount of stretch. The dough is slow-risen, then stone-baked at 850°F — cooking each pizza in just 120 seconds and locking in moisture and flavour that you simply cannot get any other way.
But what makes our pizza a true Canadian Original is what goes on top.
Our Ingredients
Our Cheese
Our mozzarella is handmade with milk from Prince Edward County cows and delivered to us within 24 hours of production. For our vegan guests, we partner with VegCheese — a family-run Toronto company crafting nut-free, gluten-free, preservative-free artisan vegan cheese in small batches using organic soy milk and coconut oil.
Our Meat
Every cut of meat on our menu comes from the Belaga family in Southwestern Ontario. Their artisan craft has been passed down from their father — a master with over 50 years of experience. All meats are handcrafted, all-natural, nitrate-free, trans fat-free, gluten-free, and naturally smoked. No harmful additives, no shortcuts.
Our Sauce
We keep it simple: San Marzano tomatoes. The flesh is thicker, the seeds are fewer, and the taste is stronger, sweeter, and less acidic. Many people describe it as bittersweet — we describe it as perfect.
Our Community
850 Degrees has always been about more than pizza. We are proud to be part of the Longbranch community, supporting local producers, pouring only Ontario beer and wine, and creating a place where neighbours become regulars and regulars become friends.
Every month we create a new featured pizza and pasta, often inspired by seasonal Ontario ingredients and the people who grow, raise, and make them. Our lunch special runs Monday to Friday, our patio opens when the sun does, and our door is always open.
We look forward to welcoming you.
Chris