It began with a backyard oven and a bag of flour.
Ember Crust Pizza Co. started the way most good pizza places do — with an obsession. Weekends were spent testing dough, chasing the perfect blister and learning what real wood fire does to a crust.
Today the oven is bigger and the room is warmer, but the method has not changed: slow dough, honest toppings and ninety seconds over oak embers.
Hands, fire and patience
Every pizza is stretched by hand — never rolled flat by a machine. The dough keeps its air, the edge puffs in the heat, and the crust comes out with real character: crisp, chewy and lightly charred.
- 148-hour dough
Slow fermentation builds flavour and a lighter, easier crust. - 2Oak & maple embers
Real wood fire at 450°C for a fast, blistered bake. - 3Fresh, every day
Sauce simmered daily, mozzarella torn by hand, basil picked fresh.
Three things we never compromise on
Real Fire
No gas, no conveyor. If it did not meet an ember, it is not our pizza.
Real Ingredients
Tomatoes, flour, cheese and herbs we would happily eat on their own.
Real Neighbours
A Windsor-Essex local spot — here for weeknight dinners and big occasions alike.