Throwback to 2020 — when my pizza journey first began.
After living in Spain for nearly five years, my taste buds completely changed. I couldn’t stomach many of the childhood favorites I grew up on here — I realized how many breads, pastas, and pizzas were full of unnatural ingredients.
So, in the thick of the pandemic, I decided to learn how to make things from scratch — pasta, dough, everything. The photo on the left was one of the first pizzas I ever attempted (crust like a cracker, barely rose, but still full of heart). The photo on the right represents a year of trial, error, and obsessive experimentation — learning about fermentation temperatures, flour moisture, hydration, and every variable that affects a good dough.
This craft has become a true passion — a mix of patience, curiosity, and love for great food. I’m still far from “perfect,” but that’s what keeps it exciting.
The food industry isn’t for the faint of heart — it’ll test you, challenge you, and humble you. But if you have the passion to keep learning and adapting, you’ll find your place.
This past week, connecting with others in the pizza world reminded me that I’m exactly where I’m meant to be. 🍕❤️
#PizzaJourney #NeapolitanPizza #SonOfABatch #FromScratch #PizzaLove #DoughLife #NeapolitanStyle #PizzaStory #MadeWithLove #Pizzaiolo #CraftOverHype #CommunityThroughFood
🍕✨ Big News from Son of a Batch! ✨🍕
We’re excited to announce that our brand new website is officially live — sobatch.com
()! 🎉
Now it’s easier than ever to get a quote for your next event — whether it’s a holiday party, wedding, or corporate gathering. You’ll also find a peek into our story, our pizzas, and the passion that fuels what we do.
But that’s not all…
We’re also kneading something special for 2026 👀 — a Corporate Team-Building Pizza Experience!
Because we know work can be rigid, we’re creating an experience that encourages learning, play, and creativity. Imagine your team getting hands-on with real pizza dough, learning to knead, ferment, stretch, and bake — all while competing in fun pizza challenges and enjoying professionally crafted Neapolitan pies fresh from the oven.
Before Son of a Batch, I worked in Human Resources (Learning and Development) and as a program coordinator in the nonprofit sector, creating food and art programs for under-resourced youth in British Columbia. Bringing people together through food and creativity has always been a passion of mine — and now I get to merge that with my love for pizza. 🍅🔥
So if you’re planning your next holiday celebration or corporate event, head over to sobatch.com or reach out through our socials, phone, or email — we’d love to bring the Son of a Batch experience to your event!
📨 [email protected]
📱 (647) 234-2894
Let’s create something delicious together. ❤️
#SonOfABatch #NeapolitanPizza #CateringGTA #PizzaParty #CorporateEvents #TeamBuilding #PizzaLovers #NewWebsiteLaunch #2026
📣 PIZZA FEST MONTREAL — RECAP & RESULTS! 🍕🔥
This past October we had the honour of competing at @pizzafest_challenge , going up against 27 incredible restaurants from across Canada — and we’re proud to share that S.O. Batch placed 5th nationwide in the Neapolitan category! 🇮🇹🍕
This event was so much more than a competition. It was a chance to meet talented pizzaiolos from all over the country, learn from their techniques, and get inspired by the wild flavour combinations in every category. The Neapolitan classification is no joke — it follows the strict traditional standards set by the AVPN (Associazione Verace Pizza Napoletana)
Here are the key requirements for a true, certified Neapolitan pizza:
AVPN Rules for Authentic Neapolitan Pizza:
* Flour: Must use type 00 soft wheat flour.
* Dough: Only water, salt, flour, and yeast — no oils or additives.
* Fermentation: Total fermentation between 8–24 hours; dough balls 180–250 g.
* Stretching: Only hand-stretched; no rolling pins or presses.
* Shape: Round, with a raised, airy crust (cornicione) and a thin centre.
* Tomatoes: Must use certified Italian tomatoes (San Marzano or approved peeled tomatoes).
* Cheese: Fior di latte or fresh mozzarella di bufala.
* Baking: Cooked in a wood-fired oven at around 485°C (905°F)* for 60–90 seconds
* Final Pizza: Soft, elastic, fragrant, lightly charred, and balanced.
This category celebrates history — and we’re proud to represent that tradition.
A huge thank you to @pizzamath for his relentless dedication in building what is becoming Canada’s biggest pizza competition. 🙌 Your passion for pushing the craft forward is evident, and we’re grateful to be part of it.
Congratulations to every pizzaiolo who competed. The energy, creativity, and talent made for an unforgettable day filled with great memories and even greater pizzas.
Thank you to our event sponsor @saputo_foodservice and to the guest judges
Scott (@scottspizzatours )
and Chef Chuck Hughes (@chefchuckhughes )
Next year… we’re coming back even stronger.
S.O. Batch is officially on the competition circuit, and we’re excited to keep representing Toronto and showcasing some of the best Neapolitan-style pizza!
Back at Ning Plus tomorrow 🍕☀️
Join us this Sunday from 12 PM – 4 PM (or until sold out) for another pop-up filled with 72-hour sourdough pizzas, premium ingredients, and hopefully some beautiful long weekend weather.
We’ll be serving up all the staples you know and love, along with a couple of rotating favourites:
• Margherita — Bianca di Napoli tomato sauce, Fior di Latte, basil, parmigiano
• Classic Pepperoni — Venetian pepperonis, Fior di Latte, Danish fontina
• Four Cheese — Fior di Latte, gorgonzola, parmigiano, fontina
• Sweet & Spicy — spicy salami, Venetian pepperonis, Fior di Latte, organic honey
• Bruschetta — garlic, olive oil, bruschetta mix, Fior di Latte, parmigiano, basil
• Fungi — mushroom medley, Fior di Latte, parmigiano, roasted garlic
• Mushroom Pepperoni — Venetian pepperonis, mushroom medley, Fior di Latte
• Pesto Pepperoni — basil pesto, Venetian pepperonis, Fior di Latte, parmigiano
And good news — Ning Plus has their delicious lemon iced tea beverages back in stock 🍋
Come by, grab a pie, enjoy the patio, and spend part of your long weekend with the community.
See you tomorrow @ningplus_ca ❤️🍕
We’re back at Ning Plus this Sunday, May 17th from 12pm–4pm (or until sold out) 🍕
After an amazing turnout last week, we’re coming back with more pizzas and a few new options for you to try.
The weather is finally starting to turn, and we’re ready to help you welcome the summer with some pizza goodness.
72-hour sourdough, premium ingredients, Italian cheeses, and pizzas made fresh on site. Your taste buds will thank you.
See you Sunday, Cathedral Town & beyond.
@ningplus_ca
On May 1st I attended my third Toronto Pizza Tour hosted by Joseph, and once again it was a great time with more pizza than I could handle. 🍕 @torontopizzatour
We made a total of four stops:
• Nice Slice @niceslice.to – tasty New York style pizza
• Renaissance Pizza @renaissancepizzato – deep dish Detroit style
• Venerosa Gelato @venerosagelato – deliciously creamy gelato
• Pizzeria Libretto @pizzerialibretto (now Bar Libretto @barlibretto.to ) – a Toronto staple that never lets you down for some of the best Neapolitan pizza in town.
Again, it was great meeting a group of people who all love pizza and getting to spend the day laughing, enjoying great pies, and getting to know each other.
I highly recommend Joseph @joseph_video and his team for an experience in any of the cities they run pizza tours. I’m looking forward to joining a Hamilton tour in the future as there is an abundance of talented pizzaiolos in the Hamilton region.
If you’re on the fence, I’d highly recommend taking the leap of faith, meeting fellow pizza enthusiasts, and enjoying some incredible pizza along the way. 🍕
Special shout out to @circusbus for navigating the Toronto traffic and getting us to our destinations safe! 🚌
@chefclaysmith you were missed on this tour! Looking forward to catching you on the next one.
#torontopizzatour #pizza #foodie #SoBatch
A huge thank you to everyone that came out on Mother's Day for a fresh pie! 🍕😊
We will be back at Ning Plus @ningplus_ca this Sunday May 17th from 12pm - sold out.
We will have more pies to sell and more staff to help!
Can't wait to see you all!
#sobatch #pizza #community #FoodPopUp
This Sunday, May 10th, Mother's day Pop Up @ningplus_ca 🍋
Come out and grab your first pie of the season 🍕
Take a nice stroll in Cathedral Town with momma and enjoy one of the best pies in the city.
From 12-5 or until sold out!
NingPlus ☕ 🍋
📍 22 Cathedral High St, Markham, ON L6C 0P2
🍕 S.O. Batch x Ning Plus 🍋
Calling the community of Cathedral Town and beyond — we’re excited to officially kick off the season with our first pop-up at Ning Plus this Sunday, May 10th for Mother’s Day!
Join us from 12PM–5PM (or until sold out) for fresh Neapolitan-style pizzas made live on-site. Bring the family, enjoy the patio vibes, and come grab your first pie of the season. ☀️🍕
We’re very excited about this collaboration and look forward to reconnecting with the community throughout the summer as we aim to pop up at Ning Plus as often as possible this season.
As a special collaboration offer:
🥤 Purchase any Ning Plus lemon tea beverage and receive 10% OFF one S.O. Batch pizza!
Ning Plus also offers an incredible assortment of beverages including matcha and espresso-based drinks, along with a delicious selection of unique pastries.
We can’t wait to see some familiar faces and serve up some delicious pizzas this Sunday!
📍Ning Plus — Cathedral Town
🕛 12PM–5PM or until sold out
We’ll be pausing the service next week for Holy Week.
We’ve shared some resources including the Pascha schedule at the Nativity next week. Please let us know if you’d like to be added to our WhatsApp group for access!
The following week, we’ll be celebrating the Feast of the Resurrection with a social on Tuesday April 14th. Please reference the poster and the registration link below for details!
Registration 🔗: /forms/d/e/1FAIpQLSeSbP9hwfaVR8wQg2pRzSxekREnR4Z0ik7lozkfWb7JmORmAg/viewform or using the link in our bio.
We hope to see you all there!
We Are Back 😎🔥🍕
After a long, cold winter, Son of a Batch is officially back in action — and we’ve already got our first bookings lined up for April 🙌
We can’t wait to get back into the groove, firing up the ovens and serving up the pizzas you’ve been craving.
With car season right around the corner, we’re looking forward to all the season openers, as well as the weddings, engagements, birthdays, house parties, and everything in between that comes to life when the sun finally shows up ☀️
If you’ve got something coming up, now’s the time to lock it in. This summer is shaping up to be a busy one.
Let this S.O.B bring the heat 🔥
#SonOfABatch #PizzaSeason #BackAtIt #GTAEats #NeapolitanPizza
