Rendesvouz Pizza

We set out to make pizza that would make Rendesvouz a destination for people to enjoy a world class pie.

This started with finding the best pizza oven.

After many hours of research, we found the Pizza Master Electric Oven. They’ve pretty much taken over New York City’s up and coming pizza scene. If you can’t use wood, go with electric. Electric ovens perform great, are more energy efficient, and are more environmentally friendly than gas. The Pizza Master electric pizza ovens are high temperature (932F/500C) and deliver continuous high capacity. The high power and high temperature provides superior capacity and an old world bake flavor for tastier pizza. Clay & ceramic hearthstones are crafted with a rough surface to provide superior heat transfer, creating crispy crusts without burning. Allowing us to finish the pizzas directly on the stone.

What Style of pizza are we making?

We are making Brooklyn style pizza.

What is different about Brooklyn pizza?

Brooklyn style crust differs from traditional New York pizza in the sense that Brooklyn style is much crispier and has the toppings all the way out to the edge of the crust.

What is Pizza?

In short, pizza is wheat, tomato, and cheese.

Flour is milled wheat and makes up the heart of our pizza program. Our dough is hand crafted using only the best ingredients made from and natural resources, there are no chemicals here. All of our pizzas are hand stretched to order resulting in a crispy yet airy crust.

Tomato- We use the world’s best tomatoes for our pizza sauce, D.O.P. San Marzano. The best tomatoes for pizza sauce are grown below Mt. Vesuvius in soil just outside Naples in San Marzano, Italy. Characteristics of San Marzano tomatoes include a thicker tomato wall, less seeds and less acidity than other tomatoes, making them ideal for authentic Italian cuisine. San Marzano tomatoes thrive in the designated area of Italy because of the Mediterranean microclimate, high water table, and fertile volcanic soil.

What are DOP certified tomatoes?

DOP Denominazioned' Origine Protetta meaning Protected Designation of Origin. To receive the certification, tomato farmers must follow multiple, specific guidelines. Starting with the seeds of the tomatoes, they must date back to the original strain of San Marzano tomato. They cannot be genetically modified in any way.

Cheese- We use low moisture or aged mozzarella made from Canadian dairy farmers. The mozzarella is made and then pressed into blocks to remove moisture and aged to add flavour. Low moisture mozzarella prevents our pizza’s from becoming wet & greasy.

Have you tried Rendesvouz Pizza?

We will also be using:

Mascarpone cheese- this cheese is a soft, slightly sweet and a tad bit tart.

Grana Padano DOP- this cheese is a hard, part-skim cheese. It originated in the Po Valley and is produced in Lombardy, Piedmont, Trentino/Alto Adige, Veneto and Emilia Romagna. This cheese is made only from cow's milk and requires long aging (at least 9 months).

Truffle Pecorino “Pecorino al Tartufo”-is an impressive Italian sheep's milk cheese infused with a good amount of black truffles. It has a buttery/nutty flavor enhanced with the perfect flavor and aroma of truffles. It is aged for thirty days.


Ezzo Pepperoni- Ezzo is an awesome old school family run operation. These guys have been in business for over forty years. Their signature cup & char pepperoni is the gold  standard as the world’s best pizza pepperoni. Ezzo pepperoni burns charcoal black around the edges giving them their distinct bacon like crisp and little grease puddles of flavour.

House Made Sausage- Our fennel sausage is house made from Alberta pork using top quality spices and old-world technique.

Veggies & Honey:

All of our mushrooms, fresh herbs and honey are grown locally in Southern Alberta by small scale farmers.