The best pizzas in Montreal

There’s no shortage of pizza in the metropolis. Our journalist and culinary critic Ève Dumas has tested dozens of pizzas over the last few months… and years! She offers you a tour of the best and most famous city, one tip (or square) at a time!

Villeray

1. Moccione Pizza

Giancarlo Cianculli (brother of chef Luca Cianculli) is in the pizza oven here and he is the king of the hefty cornicione! Eat on site with side dishes and artisan wine.

380, rue Villeray

Visit the Moccione Pizza website

2. Michelangelo

Antoine Roy-Camarda produces magnificent, evenly spotted Neapolitans. To be devoured straight out of the oven!

1565, rue Jean-Talon E.

3. MAPS

Percy Carrière and David Reilly took all their favorite elements of a pizza to create their crunchy and digestible New York-Naples hybrid. Whole pies only.

8501, rue Saint-Denis

4.Vesta

In 12-inch and 16-inch formats, the New York-inspired pizzas from Vesta, Gema’s little sister, are quite daring in terms of toppings, on a very crunchy dough, which has been cooked at 600 degrees.

206 Jarry Street East

Little Italy/La Petite-Patrie

1. Cafe San Gennaro

Fabrizio Covone developed a recipe for al taglio that combines elements from the three Roman pizzerias where he worked: the crunch of Roscioli, the focaccia bianca of Lucarelli and the deliciousness of Bonci.

69, rue Saint-Zotique West

2. Marcy

Chef Alex Geoffrion’s choice fell on New Jersey, where the simple tomato pie is queen. We like the thinness of the dough, which makes it easy to devour an entire pizza on the spot.

6600, rue Saint-Hubert

3. Gema

Canadian flour and 10% sourdough received as a gift from the renowned American pizza maker Chris Bianco are the secret of Gema’s dough. The pizza cooks a little longer and at a lower temperature than a traditional Neapolitan, so that it crisps up a little.

6827, rue Saint-Dominique

4. Pizza Bouquet

This non-Italian pizzeria in Little Italy has almost cult status. Try the Upside Down for a change, with tomato sauce and gremolata on top. You can leave with a slice or a whole pizza.

45, rue Beaubien Est

5. Bottega

This is where Montrealers were able to eat one of the first, if not THE first, good Neapolitan pizza in the metropolis. The quality is always there, whether on rue Saint-Zotique or in the wood-fired oven in Laval.

65, rue Saint-Zotique Est

Downtown/Westmount

1. Moleskin

Only one of the two Moleskine branches remains, at Time Out Market Montreal. Perfect for a quick Neapolitan!

705, rue Sainte-Catherine (in the Eaton Centre)

2. Gentile Pizza Parlor

In its “Pizza Parlor”, Gentile offers two types of filled dough. His Sicilian is inspired by the American version of the sfincione. Its 12 and 16 inch rounds are homages to the New York style.

4134, rue Sainte-Catherine (Westmount)

South West

1. Elena

One of the particularities of Elena’s Neapolitans – apart from the fact that the pizza is devilishly good – is the dough, made with sourdough whereas the majority of pizzerias use yeast. The options range from classic to more modern.

5090 Notre-Dame Street West

2. Rita

In this Verdun restaurant, open for six years, chef Joey D’Alleva and his team indulge in some eccentric toppings on their Neapolitans with poolish yeast dough. Have you ever had a pizza with roasted eggplant, Zaatar labneh, sumac, mint, fior di latte and pomegranate?

3681 Wellington Street

3. G Pizzas

Is it “pure” tonda? Not necessarily. Giuseppe Sacchetti’s round romaines are nevertheless unique, especially if you opt for the sacrilegious but surprisingly delicious “Hawaiian”!

5463, rue Saint-Jacques

4. Brook

Toby Bouchard offers a sliced ​​or whole New York pizza, with Roman references, like cacio e pepe, a white one for pepper lovers. Do you prefer reds? You can never go wrong with a pepperoni (Peppé for short!). The pizza maker also makes round pan pizzas, “with a Detroit touch”, that is to say with a lacy cheese outline.

4900 Wellington Street

5. Frankies

The Frankies New Yorkers are 18 inches long and very generously filled. The place also offers “Homage to New Haven”, a slightly oblong pizza, well charred around the edges, and another that the Mellozzi brothers call “Nonna” (grandmother in Italian), cooked in a Roman steel plate. and rich in toppings. We haven’t tested them, but they were highly recommended to us.

695, 11^e Avenue, Lachine

6. Welldun

In Verdun, Welldun offers not one, but three types of pizza. A single square of Sicilienne has the potential to satisfy (small) appetites. The one with sausage, hot peppers and red onion that we tasted is a little bomb. To our knowledge, it’s the only pizzeria in Quebec that offers Detroit pizza, this hearty invention of the Motor City, and it does it very well. Opt for the essential pepperoni with tangy tomato sauce. Finally, there is the “Grandma” pizza; with its almost fried and therefore particularly crispy crust, this new arrival in the Montreal pizza jungle has its place.

4434 Wellington Street

Mile-Ex

1. Pan American Pizza

Danny St-Pierre has been playing with pizza cooked in a pan (“pan pizza”) for some time now. At Pan Américan, it’s a blast with particularly delicious toppings in small, very compact 6-inch formats.

6631, rue Jeanne-Mance

2. Segreta

Crispy pepperoni cubes filled with spicy honey, on a perfect soft/crunchy dough, all topped with rich burrata: there it is, the secret of Segreta’s pizza al taglio. Know that there are a host of other possible toppings!

413, avenue Beaumont