Location: 45 Mill Street West, Elora
Website: https://tonyssourdoughpizzeria.com/

Tony’s Sourdough Pizzeria opened a few months ago with a decent amount of hype.  That’s despite the fact that it’s way out in Elora, which is a bit of a trek from the GTA, putting it mildly (it’s about an 80 minute drive for me).  So when I found myself in the area?  Yeah, of course.

It’s a popular place.  I showed up right when they opened at 11:30, and it was already pretty packed.  Reportedly, they only make 100 pizzas a day before they sell out, so showing up early seems advisable, particularly if you’re making the trek from Toronto.

I kinda wanted to try every pizza on the menu, but I only have so much stomach space, so I went with the meatball and onion: “Fior di Latte Mozzarella | Italian Meatball | Caramelized Onion | Pecorino Romano | Fresh Basil.”

Wow, it was good.  It’s that crust.  A lot of places advertise that their pizzas are made with sourdough, and if you really concentrate, you can kinda identify a mild sourdough flavour.  Here, on the other hand, the sourdough flavour is front and centre, with a noticeable tang that gives the pizza a whole bunch of personality.

And it’s perfectly cooked.  The pizza is Neapolitan-adjacent, with a perfect leopard-spotted crust and a great balance between its light exterior crispiness and the chewiness within.  It has a bit more heft than your typical Neapolitan pizza, which totally works with the generously-topped pie.

And yeah, the toppings are stellar, too — the meatballs, in particular, are absolutely packed with flavour and have a great tender texture.  I could eat a million of these just on their own, but combined with everything else here, it was profoundly delicious.

It’s a ridiculously long drive for a pizza, so… is it worth it?  Yes.  Yes it is.  It legitimately might be among the 10 best pizzas I’ve ever had.