Roofili Pizza

Roofili Pizza Welcome to Roofili Pizza I’m documenting my culinary journey to master the art of the perfect pie

06/01/2026

3 pizzas in one shot. 🍕🔥

Launched 3 Bambino pizzas at the same time with my 16” GI Metal Azzurra peel, then loaded 2 more into the wood fired oven. Five pizzas cooking, rotating, and finishing at 850°F (450°C).

Speed, precision, and a lot of heat. 🔥

metal


05/30/2026

Friday night rush mode 🍕🔥

Launching, rotating, and cutting pizzas nonstop in an 850°F (450°C) wood fired oven. Fast-paced service demands consistency, precision, and the right tools.

Using GI Metal tools for unmatched smoothness, speed, and control every step of the process. 🔥🍕

Nothing beats the energy of a busy pizza night.
metal


05/29/2026

3 pizzas back to back straight from the fire🍕🪵🔥

Pizza of the day with tomato sauce, mozzarella, pancetta, mushrooms and roasted red onions 🍄🥓
Prosciutto arugula pizza finished fresh out of the oven 🤌
And a creamy burrata pizza to finish it off perfectly 🔥🍕



05/27/2026

POV: A Glimpse Into Pizza Rush Hour 🍕🔥

4 pizzas into the wood fired oven, 4 more getting topped and ready to go 🍕🔥
This is what rush hour looks like in a real pizza kitchen nonstop rotations, timing, cutting, plating and straight back to the oven 👨‍🍳🔥



05/25/2026

Last order of the night 🍕🔥
16-inch Margherita fired at 850°F and finished with fresh burrata. Shot entirely from my Ray-Ban Meta POV in the wood fired oven. Happy Margherita Monday 🤌🔥



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Laval, QC

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