A B O U T . U S ! Finally, a little about us: Koko’s Pizza has been around for quite a number of years now (18 years approximately). It is a family run business – you’ll see us working away like busy little bees on most nights. The shop has grown with Harbord over the years and many consider it one of the heritage shops who has a reputation for a killer pizza and mmm tasty pasta’s. What is so special about the Pizzas? We season our sauce with 5 herbs & spices, and stir it till it bears the perfect flavour. I am at the markets every week hand picking the veggies that we’ll cut'n'chop and arrange on your next pizza. And of course…if you haven’t heard or tasted already…it’s the base…our unique, oil free medium thick base – that’s so light you won’t feel bloated or feel ‘sick’ in the tummy after a few slices. This is how I make it…shhh…don’t tell too many people…or NO PIZZA FOR YOU! (if you’ve seen Seinfield you’ll now what I mean) At 7:45 every morning, I begin making the dough for our famous crust. I use specially filtered water at exactly 17 degrees. After all the ingredients are added (can’t tell you what they are...it’s a family secret) - I mix it for exactly 14 minutes and 27 seconds. After mixing, it goes into the proofing stage that can go up to 8 and a half hours (depending on the weather temperature). When it’s right - I form individual dough balls - one of them will be for your pizza! Is all this work a pain in the booty? Yeah. But, our customers absolutely “rave” about our crust - so, I don’t want to let them down. Is it the best crust and pizza in town? I think it is. But I know this for sure - it tastes better than that frozen “chain store” crust with the cardboard taste. |
