Authentic Italian Bakery In Burlington On
Our Italian Bakery offers fresh handmade bread, pizza, cakes, pastries, and cookies, deli meats & cheeses, plus hot meals.Also providing home-style Italian Food Catering Services for birthday, baptism, shower, business meeting, or any other special event.
We have customers visiting our Italian Bakery from Burlington, Mississauga, Milton, Halton Hills, Guelph, Cambridge, Brantford, and Oakville, Ontario.
Traditional Hearth Bakingsince 1918
Santillo’s has a low arch oven “These are considered the perfect proportions for an oven every brick was individually cut by hand to make this arch,” says Al. This oven permits infinite possibilities in temperature and character it continues to surprise and amaze me, he adds.
Al can create pies according to each person’s taste by adjusting baking times and placements for infinite possibilities. “I take careful measure of each customers desires,” he says. Indeed, Al is a perfectionist when it comes to his pies. That is why he incorporated the same recipe his grandfather developed.
Stone Oven Pizza And Panzerotti
14″ traditional thin crust gourmet pizza topped with authentic homemade tomato sauce and mozzarella
*1 topping substitution allowed per pizza. Additional charge may be applied for topping substitutions that are of greater cost.
*Half topping, split pizzas are only valid on a cheese or pepperoni pizza.
Gluten Free Dough
Side tomato dipping sauce included.
Traditional pizza topped with homemade tomato sauce, fior di latte cheese and fresh basil, lightly drizzled with olive oil.
Traditional pizza topped with pepperoni.
Traditional pizza with pepperoni, fresh mushrooms and green peppers.
Traditional pizza topped with pineapple, bacon, onion and hot banana peppers.
Traditional pizza topped with grilled eggplant and zucchini, roasted sweet peppers and fresh mushrooms.
Traditional pizza topped with Italian sausage, pepperoni and bacon.
Traditional pizza topped with hot sopressata, roasted peppers, hot peppers in oil and black sliced olives.
Traditional pizza topped with fresh mushrooms, Italian sausage, and roasted sweet red peppers.
Traditional pizza topped with grilled chicken breast, sundried tomato, roasted peppers and goat cheese.
Traditional pizza with pesto, grilled chicken, grilled eggplant and goat cheese, topped with sundried tomato.
Traditional pizza topped with arugula lettuce, prosciutto crudo and parmigiano cheese. .
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Lou Santillo Started Out Delivering Bread In A Horse And Buggy Today Santillos Creates Handcrafted Pies Suited To Individual Customers Tastes
Combine three generations of pizza making, an antique oven thats more than 100 years old, and a passion for the perfect pie, and youve got one of the most unique pizzerias in the country: Santillos Brick Oven Pizza in Elizabeth, New Jersey. Back in 1920, Lou Santillo started out delivering bread in a horse and buggy, but he was also making foccia for his family at home. By 1950, in his next bakery location and while working with his son Alfred, he decided to incorporate pizza into his business.
He wanted to keep the place open in the evening and make a little more money, so he started making pizza, says Al Santillo, son of Alfred and current owner of Santillos. In 1957, he bought the brick oven I use now. This oven is the only one of its type that Al knows to exista special type called a low-arch. These are considered the perfect proportions for an oven every brick was individually cut by hand to make this arch, says Al. This oven permits infinite possibilities in temperament and character. It continues to surprise and amaze me. Al is able to craft pies according to each persons individual tastes, adjusting baking times and locations for infinite possibilities. I take careful measure of each customers desires, he says.
Behind The Scenes With An Eccentric Pizza Master And His Legendary Little Nj Shop
Al Santillo of Santillo’s Brick Oven Pizza in Elizabeth is keeping a century-old pizza tradition alive.Patti Sapone | NJ Advance Media for NJ.com
The ancient brick oven looms like an incinerator, occupying most of the claustrophobic kitchen.
Pizza worshippers have told tales of this monolithic wall of clay and steel. For more than 60 years, its baked many of the most deliciously distinctive Sicilian, pan and tomato pies prepared in New Jersey and if your pizza is the best here, its the best anywhere, full stop.
The oven is a gift from the gods, says Al Santillo, keeper of the legendary kiln and owner of vaunted Santillos Brick Oven Pizza on Broad Street in Elizabeth a mecca of mozzarella, semolina and San Marzanos hiding just a half-mile off Exit 13 on the Turnpike.
Santillos has slung pies and bread in the city for more than 100 years, and the little shop has changed only marginally over the last half-century.
There are no tables or chairs here. Al doesnt serve slices and he doesnt deliver. Santillos is cash only and serves just four days a week: Thursday through Sunday.
Take your order and go, or stick around and chat with Santillo himself, the idiosyncratic pizza savant who, after more than 30 years at the helm, has no problem reveling in his foods superiority.
This pizza, its in a league of its own compared to every other place that you go, Al says. Its just that much better.
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