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Applestone pizzeria

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FEATURED ITEMS


HAWAIIAN

Mozzarella, smoked ham, pineapple and bacon strips

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CANADIAN

Mozzarella, pepperoni, fresh mushrooms and bacon strips

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ALL MEAT

Mozzarella, pepperoni, sausage, bacon strips

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GOURMET PIZZAS


SIDES


SALAD


BEER


CIDERS AND COOLERS


BEVERAGES


TRADITIONAL PIZZAS


CLASSIC ITALIAN PIZZAS


GOURMET PIZZAS


SIDES


SALAD


BEER


CIDERS AND COOLERS


BEVERAGES


TRADITIONAL PIZZAS


CLASSIC ITALIAN PIZZAS


GOURMET PIZZAS


SIDES


SALAD


BEER


CIDERS AND COOLERS


BEVERAGES

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11am–9pm

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We start with only the best quality ingredients which begin with the crust. Our
dough is made from "00" Italian flour, the finest flour that produces a soft,
light crust with an exceptional taste. We let our dough go through fermentation
and maturing process for at least 48 hours. By following this process it allows
our dough to be more digestible. Simple ingredients without additional leavening
agents is the secret to exceptional tasting pizza dough. In order to accomplish
the ultimate goal of perfect pizzas, you need good sauce. Our pizza sauce is a
rich base sauce with real crushed tomatoes and fresh herbs and spices. Within
our sauce is a hint of tomato skins which adds texture and eye appeal as well as
fresh flavour. The tomato skin holds a great amount of nutrients like
carotenoids (which acts as antioxidants). Not only does Applestone provide
excellent flavor, but cares and strives for great nutrition too! In order to
make great pizza, we need exceptional sauce and dough, we also need the freshest
and finest ingredients. At Applestone Pizzeria we use a premium dry cured
pepperoni, perfectly grilled chicken and our prosciutto that has been aged for
18 months. Aged prosciutto adds the ultimate flavor when topped off with fresh
arugula, balsamic reduction, aged Parmigiano Reggiano and Mascarpone cheese thus
creating an Applestone original Arugula Prociutto Mascarpone pizza. Our
vegetables are never frozen and are prepared and inspected daily to ensure
luscious and succulent toppings.

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