Welcome to Filante
A small room, a loud oven, and one obsession.
Filante opened with a single rule taped above the pass: if the cheese doesn't pull, the pie doesn't leave the kitchen. Everything on this menu — the dough, the sauce, the fire itself — is built to protect that one moment at your table.
The pull
We didn't set out to make pizza that photographs well.
We set out to make cheese that won't let go. Everything else — the dough, the fire, the timing — exists to get that one moment right. If the cheese breaks before the fork does, we start over.
The ticket
- Dough
- 68% hydration, 12-hr cold ferment
- Cheese
- Low-moisture mozzarella, aged 60 days
- Fire
- Live oak, 900°F
- Bake
- 90 seconds, turned twice by hand
- The test
- Must pull clean to 12", or it's remade
The main event
Straight from the fire to your table.
900°F · Live Oak
Straight from the fire
Frame 88 of 120
This is the pull we build every pie around.
On the peel
One kitchen. No shortcuts, in any category.
Classic Favourites
Explore Our Signature Flavours
Word on the line
What pulls people back.
★★★★★The cheese pulled a full arm's length before it let go. Never seen anything like it at a pizza counter.
★★★★★They remade my order because the pull broke early. That's the whole restaurant in one sentence.
★★★★★Small room, loud oven, quiet confidence. The Classic Pull is worth the wait on a Friday.
Tagged @filante.pizza
Pinned to our wall
Visit
Come pull your own.
Address
142 Ember Lane, Unit 3
Placeholder, ON
Hours
Tue – Sun, 5 – 11pm
Closed Monday