Firecrust - Davie - Vancouver

Firecrust Neapolitan Pizzeria is located at the corner of Davie and Howe. Walk in the door and place your order with a cheerful person and they assemble it, moving you along 'Subway ' style (sorry for that). Then a gentleman who can handle the heat, slides your pizza into the brick oven. In 90 seconds or so, something amazing emerges which gets delivered to your table. I ordered a Margherita but as I was moving along, the Gorgonzola looked so good that I asked for a little of that on one side. A true pizza connoisseur would probably be mortified but I kind of liked it. The true Margherita side was genius with silky mozzarella fiore di latte. I thought that if I did not eat my crusts that I might not get too full but this dough was made with true pizza 00 flour and chared a little bit along the edges. It was amazing and could not be left behind! The manager Mark is very interested in his clientele checking in with folks in the room. He informed that that their new location in Langley actually burns wood (not permitted downtown) and I am anxious to try for myself. Firecrust has some nice salads and soups to offer as well as their pizzas. This is a very nice space where you could linger and enjoy yourself and maybe watch a game.

I really like their dough! Nice spot. Fresh ingredients. Great place to grab a pie and beers with friends. They make your order right in front of you!

Not a bad place for some neopolitan type pizza. They give you the opportunity to add additional toppings or build your own from scratch. Great place to check out.

A few months ago, I was a tagalong on a pizza tasting at Firecrust. Pizzas are made to order in a gas-burning oven. Yes, you read that right, gas, not fire. That's because of building regulations, a wood-fired oven was not possible. However, as you can see from the crusts, the fire burns hot in that oven.

Very tasty pizza. We had the siciliana and the prosciutto arugula. Both were very quick and tasty. Service was friendly. For the price, was expecting a little more meat on the prosciutto arugula though.