At Pizzeria Farina, it's all about the dough. “The idea was, and still is, to open at five, and go until the dough runs out,” explains front-of-house manager Saya Goshinmon. First opened in 2011,Pizzeria Farina is the brainchild of co-owner and executive chef JC Poirier. The popular Main Street pizzeria provides hungry Vancouverites with high-quality, Neapolitan-style pies made with authentic Italian ingredients – at least, for as long as supplies last.
“The quickest we've ever sold out here was a whopping 2.75 hours,” Saya laughs. “It was insane. It's a real testament to how hard these guys work here.”
You can’t go wrong with a slice from this classic pizzeria on Main Street. I like to grab a thin-crust pie to take away and eat it on top of the parkade above Matchstick Coffee. My favourite pizza is the classic Margherita topped with arugula and lots of mozzarella.
“Sorry, we’re out of dough” says the sign that often greets you at this unassuming pizza joint at Main and Prior. Pizza chefs here only make so much dough per day, but if you’re lucky enough to get it, this is some of the best pizza in the city. Follow them on Twitter for up-to-the-minute dough-status reports. Mostly intended for take out, you can also perch at the window bar and take in the neighbourhood shenanigans.
Just across from Campagnolo (and again, a little outside the purview of Mount Pleasant) is what some people consider to be the finest pizza in town. If you can get it. The boys at Pizza Farina only make a limited batch of dough each day, so when it runs out, the tiny joint locks its doors. But keep an eye on their Twitter feed and pounce when they’re open. Fresh, chewy, crusty, savoury perfection these pies.