Tony's Sourdough Pizzeria

Tony's Sourdough Pizzeria opened in 2025 inside the Elora Mews, a small wood-fired room on Mill Street West where Tony Bish makes every dough ball by hand. The starter is his grandmother's, passed down through generations, cold-fermented and naturally leavened on four ingredients: flour, water, sea salt, and time. The oven is a Pavesi, imported from Italy. The daily production ceiling sits around one hundred pies — not a scarcity pitch, but the production model. Once the dough runs out, it runs out, because Bish makes it himself. The current menu has eight items, and it reads as a precise statement of what that dough can do.

The Red Pies are Queen Maggie (D.O.P. buffalo mozzarella, flakey sea salt, Pecorino Romano, basil, small-batch olive oil), Margot Burrata (Ontario heirloom tomatoes, heart of burrata, Grana Padano, basil oil, parm crisps), Donna Summer with sweet-and-spicy pepperoni finished in wildflower honey, and Meatball & Onion with a house Italian meatball and caramelized onion. The White Pies are Truffle Umami Pie (seasonal gourmet mushrooms, truffle cream, black garlic, truffle shoyu, lemon, chervil), Braise Be — marked on the menu as a Michelin Collab Favourite — with twenty-four-hour braised short-rib, fontina, demi-glace, house potato chips, and crème fraîche, and Bufala D.O.P. with buffalo fior di latte from Campania, confit garlic, and sea salt. The dessert is a tiramisu built around zabaglione, mascarpone, espresso, orange zest, and Guanaja seventy-percent dark chocolate.