We woke up. We started paying attention.

Pizza has been part of our lives for more than thirty years: dough, ovens and Friday-night rushes. For more than 18 of those years, our family has been making pizza right here in North Canton, Ohio.

We were already making darn good pizza. We were into fermentation, great dough and quality ingredients long before SOL Pie. But we learned that good-quality ingredients don't always mean clean ingredients.

Then something changed. We have three daughters, and when our second came along, we started really paying attention to what we were eating, and what we were serving. Around the same time, Alan Frank, our head pizza chef (and Lisa's husband), was dealing with the migraines he'd had his whole life, and we connected his to MSG.

As parents, we found we couldn't eat anywhere without wondering what was in the food, and we couldn't find anyone around us doing what we wanted to do. So we made a decision: we would only serve food we'd feed our own family.

That's when SOL Pie was born. We started changing the menu one ingredient at a time, and we haven't stopped since.

Lots of people can make a pizza that tastes good. We wanted ours to be part of something bigger.

Pizza + people + purpose

Pizza. Our dough starts as a poolish and ferments for at least 48 hours. We make it from scratch every day with unbleached, unbromated flour and extra-virgin olive oil. How we make our dough

People. SOL Pie is family-owned, and the people behind the counter know our regulars by name.

Purpose. We buy from Ohio farms we know by name: Pegasus Farm in Hartville, Oak Tree Farms and Green City Growers in Cleveland. We also support local schools and nonprofits whenever we can. Meet our farm partners

What paying attention looks like

  • We rebuilt our menu around ingredients we can explain.
  • We keep a ban list of ingredients we won't use. Even vendors who know us well sometimes send something that's on it, and when that happens, it goes back.
  • Our produce is organic, local when possible, and cut fresh.
  • We fry in non-GMO beef tallow and cook with extra-virgin olive oil.
  • We added vegan, gluten-free, sprouted spelt and Detroit-style options.
  • We keep experimenting with our Artisan Pizza of the Month.

We're still learning. If you have a question about anything we serve, ask us. We love talking about food.

Making sure this lasts

In 2012 we went through a green audit with the North Canton Chamber and Stark State's environmental program. It helped us step back, look hard at how we operate, and become a bigger part of the solution. Today:

  • our packaging is recyclable and/or compostable,
  • about 80% of our in-store waste is recycled,
  • our in-store lighting is energy-efficient,
  • we buy locally and seasonally to shrink our carbon footprint,
  • our meats are raised with sustainable, free-range farming methods and ethical practices,
  • we keep printed marketing to a minimum,
  • and we're always looking for new ways to cut waste and save energy.

Our goal is to buy from farmers who care for the land, grow high-quality natural food, think about their community and treat animals ethically.

"The Earth is what we all have in common." — Wendell Berry

Have an idea for how we can do better? Tell us. We're here to keep learning and growing. There will never be a day when we know it all.

Food that makes life better.

Order online · Call (330) 494-3131 · Hours & directions

SOL Pie Pizza · 3159 Whitewood St NW, North Canton, OH 44720