Twelve years of perfecting one dough recipe, eight signature wing sauces, and one very simple rule: nothing gets made until you order it.
Leo's father taught him to stretch dough before he could reach the counter. What started as Sunday-night pizza for family and neighbours slowly turned into weekend pop-ups, then catering orders, then a waitlist. Twelve years of tinkering with hydration ratios, sauce recipes and wing sauces later, Leo's Pizza & Wings finally has a home of its own — a real kitchen, a stone-fired oven, and a storefront on King St. The recipe hasn't changed. The dough still proofs for 24 hours. We just finally have room to make more of it.
A short list, but we take every line of it seriously.
Real mozzarella, dough proofed 24 hours, produce delivered daily — nothing shortcut.
Every recipe on the menu started in a home kitchen before it touched a pizza stone.
We sponsor the local little league and cater school fundraisers — we know our regulars by name.
Nothing is assembled until you order — average ticket time is 25 minutes, rain or shine.
