Elora may be best known as Ontario’s most adorable village, but it’s quickly earning a new reputation—as a rising foodie destination. With its rich agricultural surroundings and thriving arts scene, it’s no surprise that the town is ready to wear the culinary crown. The latest gem to join the lineup? Tony’s Sourdough Pizzeria.
Tony Bish is a former NYC filmmaker turned Next Iron Chef competitor. His pressure cooker-proof personality is perfect for this new role. His new pizzeria isn’t cutting any corners when it comes to authentic, addictive Italian food.
Tony Bish Takes Aim at Elora
Open since early June, Tony’s Sourdough Pizzeria is dedicated to crafting wood-fired pizzas made with a family sourdough starter recipe. Obsessed with quality over everything, the pizzeria will also only be firing up and selling 100 pizzas a day.
Growing up, the carb-loving Chef grew up on his grandma’s signature sourdough pancakes. This recipe and sourdough starter were the jump start to his culinary calling. Family and food are truly the best ingredients for a meaningful life.
As a graduate of Le Cordon Bleu-Dusit, his passion for carbs and cooking was further proof of his calling. His obsession pushed him to spend an entire year hand-rolling 100 dough balls a day to ensure he mastered this key step in the process.
Now, with a single wood-burning Pavesi oven, Tony is pouring his passion into every pie, injecting global flavours and fun into each dish. Elora never looked so good!
More on the Menu at Tony’s Sourdough Pizzeria Than Just Pizza
The curated menu of wood-fired sourdough-based pizzas showcases Chef’s talents to pull flavours from different regions. New flavours meld with Chef Tony’s old-world techniques.
Flavour-forward picks like “The Umami” ($20) with fior di latte, gruyere, thyme, smoked local mushrooms, nutmeg, chervil and a veggie demi-glaze, feel like Elora on a plate. The local love extends to the “Farmboi” ($22) with veal sausage, poached egg, smoked ricotta, roasted fennel, potato, rosemary and dill oil. All the classics are here too, including the “Plain Red,” a sauce-only situation for just $10.
The sourdough base invokes a slightly more chewy consistency, balanced with a crispy blistered crust. There is more flavour in the fold, as sourdough imparts a umami of its own.
The Meatball “AKA The Don” ($22) brings a hefty portion of beef and veal with spices, herbs and sourdough focaccia.
Tony’s Sourdough Pizzeria is open Thursday through Sunday, 11:30am – 7pm.
Walk-in for indoor & patio dining. Order ahead for takeout.
Follow @tonyssourdough and visit Tony’s Sourdough Pizza at the historic Elora Mews at 45 Mill St. W, Unit 9, Elora, Ontario.
All images courtesy Tony’s Sourdough Pizzeria.