The story
Poppa came to Vancouver in 1984. He opened the pizzeria in 1987. He still comes in at 6am.
The dough starts at 6am, ferments for 48 hours, and never sees a rolling pin. The tomato sauce is the one he learned from his grandmother in Vibo Valentia. The oven runs at 485°C and the pizzas are done in 90 seconds.
Poppa's has outlasted five recessions, two pandemics, and every food trend that declared pizza passé. It is still cash-only on Fridays. The line still starts at 5:45.