Yesterday's dough
Your crust started 24 to 36 hours ago. It rises slowly at room temperature, and it's opened by hand when you order.
Tuesday to Sunday, 11:30 to 10
Neapolitan pizza on Bernard Avenue, a block from the lake. Tony and Miranda's place since 2015. No reservations, no fuss. Walk up.

Ninety seconds in the oven, then the robot brings it over. Yes, a robot. Tony says it's fun for the kids and easier on the staff.
Your crust started 24 to 36 hours ago. It rises slowly at room temperature, and it's opened by hand when you order.

The oven burns wood and was built in Naples by Gianni Acunto. A pizza goes in, and a minute and a half later it's done.
D.O.P. San Marzano tomatoes, Caputo flour, mozzarella di bufala, prosciutto di Parma, olive oil. That's most of the list.
The robot has a Margherita for table 7. Show it the way.
Draw with a finger. Or use “Show the way” for the robot.
Noughts and crosses. Take turns.
Crosses go first.
We're at 347 Bernard Avenue. Walk one block west and you're standing at the water.
Get directions ↗A little map, not to scale. Map data © OpenStreetMap contributors.
“My wife Miranda and I have been in the restaurant business our whole lives. It's a passion, a way of living.”
They love to cook and they love to host. They call their customers family, and say those customers helped raise their three kids. The cheesecake is Miranda's.
Recognized by the Associazione Verace Pizza Napoletana in Naples.
“If you do something for 30 years, you get good at it.” Tony
Tuesday to Sunday, 11:30 am to 10 pm.
Closed Mondays.
Delivery on SkipTheDishes, 11:30 to 10. Our frozen pizzas are in the freezer here and at Peter's Independent Grocer.
Antico Pizza Napoletana. Counter service, so no reservations needed.
Printed for 347 Bernard Avenue, Kelowna. Print your placemat