Downtown Toronto
Our Story
Maple Slice Pizza began as a simple idea: bring Neapolitan technique and Ontario ingredients together in a friendly neighborhood setting. The founders traveled to Italy to learn from wood-fired bakers, then returned to Toronto to adapt those methods for local grain and seasonal produce. What started as a small oven in a market stall evolved into our current storefront, where each pizza is hand-stretched and baked at high heat for an airy, charred crust. We built the menu around balance, not excess, and we aim to create pies that pair well with the citys diverse palates. Our team is a mix of trained pizzaioli and Toronto locals who care deeply about consistency, hospitality, and the small details that make a meal memorable. We welcome guests for quick slices, family dinners, and events, always with the same commitment to freshness and service.
Kitchen Philosophy
At the core of our kitchen philosophy is time and care. Dough is mixed with measured hydration, allowed to rest and develop flavor through cold fermentation, and handled gently to preserve its structure. We keep the topping list focused and purposeful so each ingredient shines rather than competes. While the oven is the final catalyst, good pizza begins with thoughtful sourcing. We seek relationships with local farmers and artisans who share attention to quality and humane practices. Our cheese and produce suppliers are selected for freshness and traceability. When a seasonal item arrives at peak, we build a pie around it, celebrating the rhythm of Ontario harvests. Taste and texture are our guides: blistered crust, bright sauce, balanced salt and fat, and a finishing touch of oil or herb. This approach keeps our offerings approachable for families, expressive for chefs, and always rooted in real ingredients and respectful technique.
Sourcing and Sustainability
We work with nearby farms and independent producers to reduce food miles and support Toronto-area agriculture. Seasonal menus lower waste by focusing on ingredients when theyre most abundant and flavorful. Packaging for takeout uses recyclable or compostable materials when available, and we prioritize vendors who follow regenerative or low-impact practices. In the kitchen, trimmings are repurposed into stocks and sauces where appropriate, and we maintain waste monitoring to continuously improve portioning and ordering. Our goal is to run a restaurant that contributes positively to the neighborhood and the local food ecosystem while serving pizzas that taste of place and season.