Mark's Pizzas is a small pizza operation named for head pizza maker Mark Alousis, who started out crafting pies at home for neighbours as a hobby, using only a typical oven and pizza stone.

After eventually expanding to an oven and 10x10 tent in his driveway, he moved on to the festival and pop-up circuit before opening this permanent physical location.

This is a takeout-only joint with no seats or tables, adorned with a logo designed by Alousis' daughter. It's only open a few days a week and there are a set number of slots for pizzas to be snapped up by text only, no phone calls. The business shares space with Four Sweets Cookies.

Everything is made from scratch by hand here with a great deal of experimentation, meaning you may not get the same exact pizza every single time.

They're going for a vague New York style with a thin crust that's thicker around the edge, and right now the dough is made with organic flour and 10 per cent house-milled organic local red and white corn that adds extra bite to the dough.

A sweet sauce is made using whole Bianco DiNapoli tomatoes, salt, olive oil and garlic, and cheeses like fresh mozzarella, aged mozzarella and ricotta are obtained from local dairies like Ferrante, Monforte and Mountainoak.

All pepperoni is from Ezzo, and if you know you just know it's the highest quality: salty, spicy and perfect for curling into greasy cups.

Pizzas top out at $30 and rotate each week, though you can usually always get some combination of pepperoni, cheese, basil, jalapeno and house hot honey.

Custom orders are fine, and you can make pizzas half and half, like we did with their two most popular pies, the pepperoni basil and the pepperoni jalapeno, both drizzled with hot honey. 

A special this week is topped with a mushroom cream of roasted mushrooms, red onion and rosemary topped with more mushrooms, pecorino, chives and olive oil: a rich, creamy and cheesy combination with lots of caramelized roasted mushroom flavour.

Another special is topped with spicy soppressata, Castelvetrano olives, oregano, parm, pecorino and olive oil. The oil, meat and olives all make for an indulgently greasy pie, the olives lending a bitter yet buttery complexity.

Wash it down with watermelon or strawberry Crush, or Tahitian Treat ($1.50).

You can also purchase Mark's products here like dough ($7), hot honey ($10) or mozzarella.

Four Sweets Cookies goodies available here include cakes ($20 - $30) that come in options like Oreo, sprinkle or chocolate peanut butter. 

You can try walking in here without pre-ordering, but you might get turned away if all slots are full.