What makes Pizzeria Prima Strada award-winning


We recognize there are so many delicious styles of pizza. At Prima Strada we focus on the Neapolitan style, using the same centuries-old technique masters use to create a truly authentic pizza. Neapolitan pizza captures the pure essence of simple and delicious Italian food preparation. The world’s finest tomatoes, fresh mozzarella and dough rolled by hand form the foundation of the pizza. Finally, the pizza is fired in a wood-burning oven at a blistering 900 degrees.

The Dough

Flour, water, salt and yeast. That’s it! Our dough is really the foundation of a Prima Strada pizza. After the fermentation process is complete (yes, this makes our dough more digestible), dough is shaped by hand. A second rise takes place after the initial ball shaping (‘staglio’). The dough is stretched by hand. This technique moves the air from the center outwards so that the edge stays more puffy and will form the crust when cooking.

We use a natural leavened starter for our dough, which means we feed "Bertha" (our starter) everyday.

The Sauce

We search for the best quality tomatoes and use a bit of salt to bring out the flavour. That’s it!

The Cheese

Soft, tangy and creamy, we use fresh mozzarella for our pizzas. Made with fresh cow’s milk, it has a sweet and delicate flavour and elastic texture.

Parmigiano Reggiano is considered to the the “The King of Cheeses” and has received a protected designation from Italy (DOP). Parm gets its name from the two areas that produce it. Parma and Reggio Emilia. Made with milk from grass and hay fed cows (no grain). Most wheels of cheese are aged for 18 to 36 months, with the average 24.

The Fire

Your authentic Neapolitan pizza is cooked in a wood-fired oven which reaches a temperature of 900 degrees. The fire is a living breathing thing and doesn’t exist on a level field, there is a certain technique and style that you have to follow to get the desired result. Seasoned birth from the  Okanagan is used to build the fire and once hot, it takes approximately 2-3 minutes for a pizza to cook.


We asked. You answered.

“Because its yummy and we love Prima Strada”
– Genna, Baily + Emilie

“I can share it with friends…or not.”

“It’s like being wrapped in a warm pepperoni blanket.”

“Because it’s forever “


“Circle of life. Coincidence? I think not!!”

“Because I am a ninja turtle”


10-12 inches, 6 slices.

Caputo 00 flour. Imported from Italy, the Caputo family has been milling flour for 3 generations in their facility in Naples.

Typically labeled as Tipo "00" on bags found in North America, double-zero (00) refers to how finely milled the flour is. In Italy, there's 1, 0, and 00. Double-zero is used in making Neapolitan pizza. It is very soft flour and low in gluten.

We make dough every day. We make dough for pizza, bread used for antipasti and in our meatballs and ciabatta rolls for panini.

We make our dough daily from 5 ingredients – Caputo 00 flour, water, salt, natural starter (yeast) and love.

A traditional Neapolitan pizza is typically made with tomatoes and Mozzarella cheese. That’s it. If other ingredients are used, it’s sparingly. The dough must be made from wheat flour (type 0 or 00, or a mixture of both), natural yeast, salt and water. It must be kneaded by hand or with a low-speed mixer. After rising, the dough must be formed by hand. The pizza must be baked in a stone oven with a wood fire. It should be thin, crispy, tender and fragrant.

Seasoned birch from the Okanagan

The floor of the oven is approx. 700 degrees, the dome of the oven 900 degrees.

It takes approximately 2-3 minutes for a pizza to cook.

We would like to acknowledge Pizzeria Prima Strada is grateful to operate in the beautiful traditional unceded Coast Salish territories of the Lekwungen, Esquimalt and Cowichan people.

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