Our pepperoni pizza begins the way every pizza at Nana’s Pizza does — with dough stretched by hand and a tomato sauce seasoned in our own kitchen. From there we keep it deliberately simple: a generous layer of mozzarella, then pepperoni spread edge to edge so no slice gets short-changed.
In the oven the pepperoni curls into little cups that crisp at the rim while the mozzarella browns and the base sets firm enough to hold a slice flat. It is the pizza people order for weeknight dinners near Dundas Street, for game days in Old East Village and for a late pickup on the way home through downtown London.
What Makes Our Pepperoni Pizza Different
Dough stretched by hand
Every base is stretched to order rather than pressed from frozen, which is what gives the crust its chew in the middle and its crunch at the rim.
Edge-to-edge pepperoni
We cover the whole pizza instead of leaving a bare border, so the first slice and the last slice taste the same.
Real mozzarella
A full layer of mozzarella goes on before the pepperoni, so the cheese browns evenly and the toppings stay put when you lift a slice.
Ways Londoners Order Their Pepperoni Pizza
Order a pepperoni pizza on its own, add an order of wings for game night, or turn it into a build-your-own with extra toppings such as mushrooms, onions or green peppers. Pickup at 461 Dundas Street usually takes minutes, and delivery covers Downtown London, Old East Village, SoHo, Woodfield, Wortley Village, Hamilton Road and Riverside, plus the wider city.
