OPEN INVESTIGATION — SINCE 2011
BEST PIZZA IN
ETOBICOKE?
That's not for us to declare — it's for you to investigate. What we can do is lay out the evidence: what actually makes a pizza great, and what FBI Pizza puts on the table every single day on the Lakeshore. Verdict's yours.
HOW TO JUDGE A PIZZA
THE FOUR TESTS.
Strip away the hype and great pizza comes down to four things. Here's how we score on each — verify everything in person.
1. The flour
Great dough starts with great flour. Ours is 00 Caputo — the fine-milled Naples standard that pizzaiolos have sworn by for generations. It ferments into a crust that's light, chewy and blistered, never bready.
2. The tomatoes
We use San Marzano D.O.P. tomatoes — the certified-origin fruit from the volcanic soil under Vesuvius. Sweeter, lower-acid, and the reason our sauce doesn't need sugar or tricks. The D.O.P. seal means it's verifiable, not marketing.
3. The oven
Here's our contrarian move: no wood fire. FBI's pizza is cooked in an electric oven, which gives steady, even heat — crisp bottom, melted-not-scorched cheese, and nothing smoky covering the ingredients. It's a taste you will only find at FBI Pizza, and after one bite you'll know whether you're on our side of the debate.
4. The track record
Trends come and go; we've been feeding the Lakeshore since 2011 — open seven days a week, 11am to midnight, with 43,000+ people following the cheese pulls on @fbipizza. Neighbourhoods don't keep a pizzeria alive for this long by accident.
START YOUR INVESTIGATION HERE
WHAT TO ORDER FIRST.
Compare us against anyone — then order delivery or drop by 2336 Lake Shore Blvd W and judge in person.
CLOSE THE CASE YOURSELF.
OPEN 7 DAYS — 11AM TO MIDNIGHT — ETOBICOKE'S LAKESHORE