There are the well-kept secrets, the obligatory stops and those that are worth the detour. There are above all essentials of all kinds that are good to share. For the pleasure of your palates, The duty therefore imagined an appointment in the form of a gourmet notebook, one theme at a time. Undisputed queen of ready-to-eat, delicate or generous, delectable and affordable, pizza delights young and old alike. Here are pizzerias that deserve attention, all styles of pizza combined.
MONTREAL
Heirloom wine & pizza
The concern at Heirloom is not to reinvent the wheel, but to respect the guideline of Italian cuisine. These words from co-owner Dominic Laflamme say a lot. This guideline is quality ingredients, including a homemade tomato sauce, a fermented dough and three or four well-chosen ingredients, as is the tradition of Neapolitan pizzas. Baked in an oven made on site by two craftsmen from Bologna, the beauties are available in around twenty versions. On the menu, a few creations that make you smile, such as Mexican pizza, and classics, prosciutto in the lead, which never cease to attract crowds.
3991 Ontario Street East
San Gennaro
The Covone family, behind the delicious Neapolitan pizzas at Bottega, also make admirable Roman pizzas — or al taglio. On a fermented dough, soft and just thick enough, we place the classics fior di latte, caciocavallo, rapini, Italian sausage or smoked speck. Aiming for constant freshness and precision, San Gennaro brings us back, in a single bite, to this Trastevere trattoria that we loved so much.
69 Saint-Zotique Street East
gema
A name that appears on the personal list of many people. And for good reason, because it offers a Neapolitan pizza cooked according to the rules of the art and whose result tickles our emotions every time. The leavened dough, fine and soft, welcomes the creations of the duo Forgione and Faita. They have the talent to surprise without damaging the aura of comfort that emanates from the pizza. We think here of the Menina with spinach, anchovy paste, capers and mozzarella di bufala of Quebec, the memory of which still makes us salivate. Its Hawaiian version is also, it seems, to try!
6827 Saint-Dominique Street
Fugazzi
The Barroco group, which hits the mark in bistro cuisine and cocktails at Foiegwa in particular, has managed to appropriate pizza and turn it into something good. Their version of the Neapolitan pizza is delicious and generously garnished. In the lot, vegan Lady Gaga and umami Wu Tang Killa Bees single-handedly customize the concise, straight-to-the-point menu. The sauces offered to “not waste the crust” make us switch – with assumed pleasure – to the decadent side of strength.
1886 Center Street
5417 St. Laurent Blvd.
The Pontiac
Danny St-Pierre’s new playground is in his image: playful and neat. Playful for having chosen to create pan pizzas: these beefy pizzas with a good crust, hybrids between the Sicilian and the ” Detroit style pizza “. Playful also in some of its combinations, such as the one inspired by cheeseburger. Careful in the choice of ingredients and the finesse of execution despite the canvas which could suggest otherwise. Psst! We can’t recommend the Caesar salad on the side highly enough.
701 Mont-Royal Avenue East
Adamo
A classic for a slice of New York-style pizza: Tony Campanelli’s counter, established in the Saint-Henri district since 2015, offers very, very good without pretension. And therein lies the charm of the place. Campanelli pizzas have a melt-in-the-mouth dough, a crust neither dry nor dense, and fresh ingredients that give pride of place to the country of origin. We still run there like on the first day to order a tip to take away (duly folded in half!) or a complete one to share… or not!
4629 Notre Dame Street West
Pizzeria Michelangelo
Here is a newcomer who is causing a lot of talk. The rumor is enchanted by the quality of the ingredients and the resulting freshness of the pizzas on the menu. The organic flour from the Moulin des Cèdres, the charcoal oven and the know-how of the pizza maker-owner Antoine are all elements that fuel the hubbub. We even hear that it would be neither more nor less than the best pizza in the city. The secret ingredient? The passion of the chef and his impeccable service.
1565 Jean-Talon Street East
QUEBEC
Nina neapolitan pizza
“Nina pizza”, for insiders, was the first address in the capital to import a real Neapolitan wood-fired oven. Project led by two lovers of Italian flavors and trained as pizzaioli by chef Roberto Caporuscio, their restaurant is a real ode to the country of the boot. And the pizzas to boot! After eight years, the menu is rich in options, but no one will regret trying the house’s first classics: the Margherita++ and the Greenpoint.
410 St. Anselme Street
764 St. John Street
attaboy
A neighborhood pizzeria as it should be: an affordable menu for all tastes, and attention to detail. The Attaboy special is the perfect example. This tasty pizza topped with bacon and cheese curds fills the stomach just enough to make you want to say: see you next time! Certainly, the owners are as pizza fans as we are! Those who want to eat on the go can also count on the generous submarines made in a bread made from pizza dough.
597 St. John Street
Pizzeria Capriccio
Another beautiful neighborhood pizzeria that distributes a lot of happiness is that of Luca Cavalera, a trained pizza maker who has been living in Quebec for almost five years. His pizza, halfway between a Neapolitan and its Tuscan version, has more crust, which will appeal to fans of spicy oil – or butter! Special mention to the tomato sauce. We’re salivating just talking about it…
970.1rand Avenue