Real New York
style pizza by the slice

Stone-baked, plain and simple

Stonecraft started because nobody in the Lower Mainland was making a real New York slice with the flavours we grew up with. Butter chicken, tandoori paneer, classic pepperoni — all on the same stone-baked crust.

Our dough cold-ferments for 48 hours, gets hand-stretched, and bakes on a hot stone deck at 550°F. In 2024 we added hot chicken to the evening menu — buttermilk brined for 24 hours, double-dredged, fried crisp, then dunked in our house spice oil. Two things, done right.