Best pizza in MTL

[ouimonsieur]

Post your picks.

Mine: Pizzeria Napoletana - If you never been there, you are missing out on one of the best things in life. The food is amazing and the ambiance is great. Oh yeah, and make reservations too!

http://www.napoletana.com/

[cricri7]

The best pizza is in St-Leonard on Jarry street (near Langelier) and it is called Dimenna. They have a restaurant which is excellent. They have a table d'hôte around 20-35$ and it is an old style Italian restaurant, however you can order their pizza (they also have take-out) and it is the best pizza I have ever tasted.I go to their restaurant once a year to have their veal pizzaiola.

[BLM]

Dimenna was it known under another name previously? I remember eating at a Italian restaurant around this area 2 years ago(Jarry and Langelier), & it had a very good pizza.

[cricri7]

Dimenna has been opened for 40 years under the same name. There's another restaurant further east on Jarry called Pazesco (something like that) and it is supposed to be good, but not as good as Dimenna which is my favorite:)

[siciliana28]

I'm actually going to try Di Menna's tomorrow! I'm so excited! It's been there for as long as I remember and my best friend actually lives across the street from it! I'm also hoping it's as good as most of these reviews say it is because when I tried La Botega a couple of weeks back, it was way too thin for my taste.My idea of pizza is a little thicker than sauce and cheese on a crepe. And frankly, when I go out to dinner, I like my main course to be delicious and filling enough for me to reject the dessert menu. Although, the tiramisu at La Botega is excellent!

[cricri7]

Their veal pizzaiola is the best! We went there a month ago for my mother's birthday and we had the antipasto and it was huge! It had smoked salmon/cured meats/grilled vegetables/eggplant/bocconcinis/tomatoes/prosciutto....my brother had the fried calamari and we shared and we were full when our entrees arrived! I would say that their weakest part is the dessert. Everything else is incredible!

[mainsqueeze]

I wasn't wild about Bottega's pizza either. The pizza I ordered had rapini and sausage except I think there were only about three or four pieces of rapini on it, and the sausage wasn't more abundant. I need more toppings!

[cricri7]

You did not come back siciliana to tell us about Dimenna....How did you like it and what did you eat?

[zekesgallery]

Howdy!

My vote is for Prato (3891 Saint Laurent)

[fedelst1]

I always leave Prato longing for dinner. Something about having a pizza made on a matzoh...It is just not satisfying.

[afoodyear]

I agree. I'm not a fan of Prato either, I find it unsatisfying in many respects.

[jaysat]

If you live downlown or NDG area it has to be Pizza Prima for dellivery, service is super sonic fast and it is always cooked perfect...

I

No heartburn after and no stomach ache, for me it is the best and I have been downing theire pies for years!

http://pizzaprima.ca/

[bakersdelight]

I second Pizza Prima!

[causeimhungry]

I love Pizza Prima's plain cheese. It's just so good, you don't want to add any toppings.
Their crust is on the thinner side but still very satisfying.

[mtl22]

Bottega on St-Zotique has great pizza and atmosphere. I'm picky about pizzas, especially in Montreal, but the dough here is amazing.

[carswell]

Agreed. If you can get past the slick decor, Bottega is the closest Montreal comes to a world-class pizzeria. Am looking forward to the summer, when they'll have access to local produce, especially field tomatoes.

[zekesgallery]

Howdy!

I've been to Bottega twice, and was not overwhelmed either time. On my scale I would rate it just below Amelio's.

[carswell]

Dudey! ;o)

Well, there's no disputing taste. I, too, have been to Bottega twice. Was less than blown away the first time (due in no small part to my choice, a calzone, which was too bland on account of an overdose of cheese). On a second visit, the pizza was achingly beautiful in its purity. Amelio's is a great neighbourhood joint and I much prefer the unpretentious look and feel of the space, but its pies are crude -- too heavily sauced and, compared to Bottega's laser-like clarity, a jumble of flavours. And no Montreal crust I've encountered can hold a candle to Bottega's, which I can still taste in my mind's palate after a couple of weeks.

[lesupperclub]

We had a terrible experience at Bottega. The management was generally uncooperative and did not honor our reservation (even after 2 confirmation calls). As a result several of the people we were to dine with were forced to leave. For those who stayed, we were treated to a mediocre meal and sub-par service. There is no reason to suffer through the service at this restaurant when there are so many other really good, really friendly, reasonably priced pizza places in Montreal. If for whatever reason you are really hooked on their pizza, do take out, but my advice is to walk on by - don't to waste your time or money going to Bottega.

[carswell]

>>there are so many other really good, really friendly, reasonably priced pizza places in Montreal<<

Friendly? Check. Reasonably priced? Check. Really good? Not that I'm aware of.

[tonbo]

Umm, have to agree, Carswell. Having had pizza in New York and San Francisco (and Japan!) I'll have to say that Montreal joins the Domino's-level pie pantheon as far as pizza is concerned.

I've just given up. I make it myself and will never have pizza in a Montreal eatery again.

[bakersdelight]

Try Pizza Prima, Sherbrooke at Decarie in NDG. Tiny little counter, no tables, best to order in. It's very simple, very lovely.
Also, Copoli, across from Vendome metro, makes a beautiful pizza.

[bubbleman]

I Love pizza prima, hard to get a pizza that is not made from all processed foods in the ndg area, all the places there are fast food types like dominos and pizza pizza.
Those kind of pizzas make me sick after i eat them. prima pizza is a good authentic style pizza, i have picked up a pie or two from there place on sherbrooke, i can say it is a very clean restaurant and the people there seemed nice. So for ndg area pizza i second this post with my favorite pizza being pizza prima.

[J1836]

I've also been going to Pizza Prima lately, especially since I live off Sherbooke so I do pick-up.

Much better than the other options in that area (pizza pizza everywhere....ugh),

[SnackHappy]

Bah, I'll take Amelio's over any of those fancy pizza joints, anyday.

Call me unsophisticated (Go ahead do it! You wouldn't be wrong.), but just thinking about that thick delicious crust and those fresh savoury toppings makes me feel all warm and fuzzy inside.

I won't poo-poo Napoletana or Prato (I've yet to try Bottega). Those places make a fine pizza, but they don't hit the spot like an Amelio's pie.

[cheesymama]

I second Amelio's, I'm dreaming of pizza!

[roarlaura]

I was recommended Amelio's on this board a couple of weeks ago when I posted about wanting a deep dish pizza. Perhaps by you? I have yet to make it over there but will soon!

[eoj]

I was underwhelmed by Amelio's. The only pizza at all out of the ordinary was the 5- cheese pizza. And while it was tasty, I couldn't have eaten more than a single slice since it was very rich and greasy.

[thesauceoflife]

I have to second (third/fourth/fifth!) the recommendation of Amelio's. The five cheese pizza is to die for - really, I hesitantly anticipate a heart attack with every bite. Previously, I have been able to eat a whole pizza, but I agree with eoj that it is pretty heavy on the palette, so I'd try to share this one if I were you. I remember last time I tried it I got a hot flush and serious calorie buzz while my body tried to digest!

For something less greasy, try the vegetarian and get it with chicken/bbq chicken. It turns it into a delish 'supreme' style pizza, with enough cheese but not too much that you overdose. The tomato base cuts the greasiness too.

I think the base at Amelio's is pretty top notch compared with other local pizzerias - and plus they're now offering wholewheat!

[Shattered]

Wholewheat? Not a selling point. Why do some people have to pretend pizza is a health food? Spare me. I wanna taste as little of the crust as possible since it's just to get the good stuff in my mouth, and that means white flour.

[lagatta]

I t hink it is good that they have the choice (for that type of pizza). Just don't order it if you prefer white flour.

[Maximilien]

I like the pizzas at The "Sergent Recruteur"; they are far from traditional italian Pizza; and that's what makes them good; they don't pretend to be traditional.

[Venusia]

I used to love Amelio's when I lived downtown, but the last couple of times I found it salty. Il Focolaio has a pretty good pizza. I wish there was a good pizza in the West Island; it's kind of a far trek to go to the East End when I have a craving, usually in the middle of the week when I don't feel like cooking.

[adriansonline]

Calzone is a great restaurant for Pizza. Won the votes for best in the West Island.

http://maps.google.ca/maps?hl=en&...

[foodie8]

I miss Calzone from my West Island days...I loved everything about their pizza!

[hungryann]

I recently discovered Elio's on Bellechasse and St-Denis and have become addicted; one slice is all you need because the crust is thick and it's loaded with toppings.

[roarlaura]

Hm... I tried Elio's last week after reading a lot about it and found it mediocre. The spices in the sauce were interesting, but the cheese kept sliding totally off the pizza because something there was watery. (I had mushroom, perhaps that was it.)

So far the best pizza I've had in Montreal was at a place called De C--- (!?) on Saint Denis just north of Berri UQUAM metro, on the west side of the street. Anyone know what I'm talking about?

I'm still on the hunt for a really good, thick crust in Montreal.... I hope it exists. :)

[ScoobySnacks20]

If you are looking for good thick crust, in the "traditional" Quebec pizza way, please head to Miteras on Rosemont, it is the best I have found on the island.

If you are look for deep dish or gourmet, look elsewhere.

[SnackHappy]

Miteras is pretty good, but nothing to go out your way for. I miss La Petite Fermière on Mont-Royal. That was some serious Montreal pizza.

[epicurious28]

it is Il Campari, and there is a recent review of it here: http://www.midnightpoutine.ca/food/20...

[ios94]

B&M in NDG, the only down is that it's not very consistent. The king of pies used to be Miss Decarie on Decarie 1 block south of Monkland (corner St.Antoine? or NDG?). ANyone remember them?

[Cavaliere74]

Growing up in Italy and living in Montreal for about 10 years I quickly realized that what qualifies as Pizza in Montreal and most of North America is really a watered down American Version of the actual thing. Year after year people told me I had to try this place (Pizzeria Napolitana) and that place (DiMenna) or some other place (Elio) only to confirm time and time again that even Italian-Montrealers have not grown up on the real thing enough to know it. That said, the Covone gentlemen at Bottega have created the closest thing to the work of art found all over Italy. I noticed that most people that complaints were based on quantity factors i.e not enough toppings too light a crust...when in fact they are missing the true point of 'la pizza'. Do yourself a favor...next vacation travel to Italy and avoidt he tourist traps...have a pizza in a small familiy pizzeria and you will all understand what it is all about...save the pepperoni and bacon for hamburgers or something.

[ios94]

Cavaliere74, I'm not Italian but I know what you mean. Nevertheless, this is the pizza we have in North America, and this is what we're trying to discuss. I've been to Italy and yes, what is pizza there is not what is Pizza here. Just in the way what "Chinese" here in North America is not authentic Chinese and a souvlaki or Gyro in N.America rarely comes close to a gyro in Greece. Even if it's not authentic pizza here, there are still some great tasting pizzas around, as well as some tasty Chinese and Greek.

[InterFoodie]

I can’t stand those paper thin pizzas at Pizzadelic; I am not a supermodel trying to get my weight down to less than 25 pounds.

New System on Notre Dame makes a pizza called “New System Special”
It comes with everything you can think of plus bacon & onions and a small ($11.95) weighs about 5 pounds!
While far from gourmet it is delicious and delivers satisfaction for those looking for a serious pizza.

Only the brave should attempt this pizza and you will need a nap after two slices and an appointment with the cardiologist.

[blork]

I have not yet been to Bottega, but I'm looking forward to going. Having been to Italy a few times, and having an interest in the "authentic" (whatever that means), has me drooling in anticipation.

That said, my gold standard in Montreal has long been Amelio's -- at least when it comes to thick and saucy pies. In particular, the vegetarian pizza is amazing. Over-sauced, yes, but that's the kind of pizza it is, and that sauce is very tasty (they use a different sauce for the veggie pie -- but you can ask for the veggie pie with extra toppings, such as pepperoni).

Amelio's is definitely a gut-buster. For lighter pies (which, as I get older, is more my inclination), I like Prato. Their coal burning oven does a great job on their very thin crusted pies. They're a bit inconsistent -- sometimes the pie has a nice low rise and is blistered perfectly, other times it's just a bit hard and then soggy in the middle. One generally does better to keep it simple (e.g., Margherita) instead of piling it high with stuff.

Generally speaking, the local chains that emerged in 90s are lame. Pizzaiole, and ones like that serve bland, safe pies completely lacking in gusto. The square pies at Pizzadelic are a joke -- that crust is fine if you want matzo, but if you want pizza, forget it.

I'm still trying to perfect it at home, but results have been mixed, largely because my oven only goes up to 550 degrees.

[SnackHappy]

Do you use a pizza stone on your grill? Can it withstand the heat?

[carswell]

There are several approaches.

Pizza stones work just fine on gas grills (they get sooty fast on charcoal grills). Check with the stone's manufacturer for temperature ranges, but most can easily withstand the heat.

There are also special pans, like regular pizza pans but with holes in the bottom. I've no experience with those.

Or you can bake the pie directly on the grate. Either the grate or the crust should be brushed with oil beforehand. Most recipes suggest grilling the crust alone for a few minutes; removing it from the grill and flipping it; putting the toppings on the baked side; and returning it to the grill, "raw" side down, to finish cooking.

Whatever the method, the grill should be kept covered to hold in the heat and create an oven-like effect.

[carswell]

Just remembered. Another technique I've read about but not tried involves defeating the lock on a self-cleaning oven and then baking the pizza on the self-clean cycle. (Self-cleaning ovens work by heating the oven to a very high temperature that incinerates any gunk on the oven walls and racks.)

[blork]

I've tried it on the barbie (gas) once, two summers ago:
http://www.blork.org/blorkblog/2005/0...

It worked OK, but I made the mistake of leaving the gas turned on, which meant a really quick cooking time, and more of a grilling effect than an oven effect. This summer I'm going to try it again, but using the other method.

Defeating the lock on the oven is tempting, but also dangerous. And if your house burns down, the oven hack will defeat your insurance claim. It's also tricky with the timing -- you can't just use it as normal, you have to time everything so that your pie(s) go in during a precise window in the self-cleaning cycle (and once the cycle is over, most ovens need to cool down before you can initiate it again).

[blork]

Nobody has mentioned Bardeco on Lincoln (just west of Guy). About four years ago everybody was raving about it, and I admit it was a pretty good pie -- not Italian traditional, but a weighty, Canadian-style pie full of fresh ingredients.

I haven't had one for a couple of years though, as I no longer live in that part of town. I wrote about it quite favorably on my blog in 2003, but I think I've only been back once since then.
(http://www.blork.org/blorkblog/2003/0...

)

Why have they fallen off the pizza map?

[BLM]

Does Bardeco still have their location in Lachine?

[ScoobySnacks20]

Yes Bardeco still has their location in Lachine. I get delivery frOm them, the quality control with delivery is pretty random, sometimes its great sometine not so much, but it may come down to delivery times.

[Astrea62]

Another pretty good pizza place in Lachine is Arena Pizza......their 'Arena Special' is my fav! Yummy old fashioned goodness!

[SnackHappy]

Bardeco is still good. The pizzas are tops and the Caesar salad is very good for this type of resto.

[SnackHappy]

Just a little update. We hit Bardeco a while back, and the complementary Caesar salad had halfed in size, had no fresh bacon or pizza dough croutons and didn't even have Ceasar dressing on it. It consisted of a few leaves of romaine, store bought croutons, two or three bit of dry bacon and Italian dressing. I was incredulous at the sorry sight of this poor excuse for a Caesar saladm but the waitress confirmed to us that it was indeed the house Caesar. Also, a 15% gratuity was added to our bill even though there were only two of us in our party.

I won't be going back there for a while.

[ricardo4u66]

SORRY TO TELL YOU GUYS & GIRLS!!!! The best PIZZA is in the WEST END of Montreal
Pendelis in NDG /Bonora also in NDG / But the best pizza you will find in MANZO pizzeria in Lasalle try it once and you will be hooked his subs are out of this world! try the manzo special!

[ios94]

Ricardo,

Pendelis on Cote St Luc? IMO, I don't find it anything special. I have not tried Bonora but Manzo is pretty good, unfortunately it is a bit out of my way. I tried it a few years ago.

[lagatta]

I live in the same neighbourhood as Bottega and Napoletana - wondering if it is worth getting a Bottega pizza as a takeout, though it isn't cheap. I'm afraid it is the kind of place where the wine and incidentals would triple the bill... Indeed, I have lived in Italy and have little patience for grease-laden North-American "pizzas" - nor can my middle-aged gut tolerate such abuse any more. Napoletana isn't bad - it was the first pizzeria in Montréal - but the noise levels are very, very high, since it is all tiled, and very, very busy.

Indeed I prefer my own homemade pizza to any of the others mentioned on this thread, but my electric stove does not reach the heat authentic pizza requires. I'll try the bbq method this summer - don't have a bbq - live in a flat and they are not allowed on our balconies - but friends do, and I can make my dough ahead of time and garnish it there.

[morebubbles]

Would you share your pizza recipes, techniques and findings (also new findings on bbq pizza) on the Home Cooking board, please? I'm very interested, have not made one before but I'm preparing to try it.

[mrbozo]

Ah, Bonora! Been a satisfied customer for 40 years - since they opened (used to be on Fielding before they moved to Somerled c.1968). Try to order a pie from them whenever I've been in town the past couple of decades. Not a shy pie, but piled high with artery clogging goodness. Purists steer clear. I remember Tasso, the old Greek pie-meister, would often bake one for me and my boho buddies off the cuff back in the '70s - usually accompanied by the sage old observation, "You're young. You're stupid. You'll learn." We never failed to square accounts, and Tasso would say, "You're good boys. But you're young...". Good times, good times. But I digress.

BTW, excellent non-calorie conscious subs as well.

Loved Pendelis as well, with their lengthwise sliced pepperoni liberally decorating the surface of the pie. Again, not for purists.

Must try Manzo if they make that same tasty meal-for-a-day style of pie. Thanks for the heads-up.

[lagatta]

Sorry, I've lived in Italy. If the very thin pizzas are an affectation, "pizzas piled high with artery-clogging goodness" don't exist. They are another food group.

[mrbozo]

Nothing wrong with that. Enjoy those myself.

[CCucca]

MANZO!
*drool*
Seriously great pizza & subs!

[lagatta]

Where is Manzo?

[kpzoo]

It's in LaSalle. I schlep there from NDG to get subs - they're that good. I don't find their pizzas anything special, but the subs are divine.

1033, 90e Avenue, LaSalle,
[phone]
[phone]

http://www.pizzaclick.ca/clients/278/...

[carolilas]

I agree about the subs: the bread is light, not doughy, and the filling is abundant. Really delicious!

[epicurienne67]

Mine is at Il Foccallio on Phillips Square, near La Baie.

[Venusia]

Posted this on eG but that board is quite moribund.

Went to Bottega at 9:30, after the rush. Our pizzas were excellent, and the closest to Italian-style pizza we've ever found here: no tomato paste or heavy spices in the sauce, very few toppings, and a crust that is crispy without being hard.

I thought the lighting was very good: even, soft (and flattering!). I am prone to light-induced headaches so that is an important consideration for me. Lots of wood furnishings so sound levels are pretty reasonable.

We had shrimp and sausage as appetizers, a pizza each, and pannacotta and pastiera for dessert. Before tax and tip, it came out to 70$, including a large bottle of San Pellegrino and a beer for the fellow. Thought that was pretty reasonable. My sister went on another night and had just a pizza and coke and was not given attitude for it.

[BLM]

I agree with you. I went to Bottega when they first opened. What a revelation. The best pizza I have ever tasted. Quality ingredients & they don't overload the toppings. No other Montreal pizzeria, is making this type of pizza(closest is Prato, & I would rate them one notch below Bottega).

With regards to eG, I also agree with you. The eG Montreal section hasn't been the same since Carswell left(from posting). Although their Montreal section had slowed down considerably way before then. The whole eG Canada section is very quiet, even the eG Vancouver section(mass exodus of core eG Vancouver members since new year).

[carswell]

Another great thing about Bottega that no one's mentioned so far is the cheese. None of the cheap, tasteless, rubbery, industrially produced crap that's found on most of the city's pizzas but DOC water buffalo mozzarella and parmagiano-reggiano. And while I'm not convinced by all their apps, they win points for originality, variety and execution (the rapini and sausage was as good as any I've had anywhere).

[BLM]

If they haven't already, Bottega should consider opening for lunch time. When I was there, they were only open for dinner time.

[blork]

I went to Bottega last night. I confess I had high expectations, so that might explain why I was slightly (although not largely) disappointed.

First a few preliminary notes: We started by sharing an arugula and parmesan salad, which was very simple yet excellent. The vinaigrette was quite oily but it was a soft, high quality oil, and the greens were incredibly fresh. Oddly, when we ordered the waiter said "people usually like to get the salad at the same time as the pizza. Would you like that?" I thought that was odd so I said no, please bring the salad first. That wasn't a problem, but it just seems... odd.

After the salad, there was an extraordinarily long wait for the pizza. It was in the range of 45 minutes after clearing the salad plates. I find that excessive, although the waiter did apologize. But it wasn't one of those deeply felt apologies, just a bit of a "whoops! Sorry for the wait."

The pies. I got the one with wild mushrooms, ham, and smoked provalone (no tomato sauce). She got the Margherita (which is, if you ask me, the benchmark for pizza places).

They looked splendid when they arrived. The ingredients were fresh and aromatic. There was only two or three basil leaves on her Margherita, however, which I though odd. For a Margherita the basil is an ingredient, not a garnish. (I donated my basil to her, as it was the same amount, and for my pie it was intended as a garnish).

Here's the strange part -- the crust (the thing I had the highest hopes for) disappointed. It looked great -- puffy on the edges, thin in the middle, and nicely blistered with a few spots bordering on (but not crossing over into) burnt.

But it was too soft! In fact both were bordering on undercooked on the inside. I was expecting crispy on the outside and soft inside, but they were both soft and spongy, inside and out.

In the middle, especially under the tomato sauce on the Margherita, it was downright soggy.

They weren't inedible by any stretch -- we finished them both. The mushrooms on my pie were delicious, and the smoked provalone was very mild and understated, which was good. The sauce and cheese on the Margherita were tasty, although I wonder if they shouldn't drain the tomatoes a bit, as the sauce was quite wet (too wet, I'd say).

In other words, the ingredients saved my pizza. The Margherita, however, was very soggy, under-basiled, and was a disappointment.

That said, I've never been to Naples, but I've eaten a lot of Naples-style pizzas in Rome. If the crust at Bottega had been just a bit crisper, it would have been very close to the Roman ones. The Roman ones weren't as crisp as one would think, but there was just the right amount of it, followed by a very pleasant softness.

Bottega had no crisp and double the softness. In other words, close but no cigar.

[onlydelicious]

Hey, went to Bottega last night to see for myself and have this to report: clearly this is one of the most happening restaurants in Montreal right about now. The place was packed which makes for good dining out on a weekend. The decor is nice, simple, contemporary and subdued. We went only for the pizza and ordered a bottle of wine- decent selection of affordable wines. Ok. So the pizza. I agree with the general consensus here on this board that the crust is a work of art. It is on the soft side but I found that to be one of its charms. The flavor was so complex for a pizza dough I wanted to cry. My guess is they use a starter and keep it going in the tradition of really fine breads. Almost got sourdough undertones. Beautifully slightly charred fluffy crusts. We ordered the margherita and the sausage and rapini. Now while I found them to be delicious I too was disappointed when it came with not three but just one leaf of basil in the center. I pointed this out to the waiter and he said that its sort of just for garnish but he would gladly get us more basil which he did. Actually he brought us way too much basil on the side. I would definitely agree with blork that the tomato sauce is too wet and as a result the pizza is soggy in the center, which is your first bite. They also are using a fresh motzerella di bufalo which tends to have a high water content so the end result is the combination of their tomato sauce and cheese is too wet. Once we got a few bites in the crust balanced out and it was perfect. The rapini and house sausage pizza was also fantastic and the service was very attentive. We shared a bottle of cheap white which was still good and had too pizzas just under 70$, taxes and tip included. This is a must in montreal, and I think I'm going to dream about the crust until I eat it again.

[db050870]

I have to agree with your review. Bottega had a limp, soft, spongy crust that made me angry (I ordered the very pricey truffle version). I got even angrier when I told my waiter it was a limp mess and he snarkily replied that that is the "new way it is made in Naples" HA! AVOID BOTTEGA LIKE THE PLAGUE! nothing but a scene.

[berbatov]

I completely undestand that you are entitled to your opinion about what the best kind of pizza crust is, or should be, but I'm confused as to your reaction to this place...?
Was there something actually wrong with the pizza, other than it not being your preferred style? You say that it made you angry but I'm not sure if what you described is much different than the standard at Bottega which a lot of people seem to like.
And I'm not sure what you expected of the waiter either. I wasn't there and can't vouch for any snarkiness but unless there was something fundamentally wrong with your food (ie it wasn't up to the standard of all the other dishes the same resto was serving), what was he supposed to do? Refund you because you didn't end up liking the style?
Forgive me if I am misunderstanding, but it seems a bit harsh to proclaim a place should be avoided like the plague simply because it wasn't your cup of tea.

[humbert]

I agree, I really really liked the crust because I enjoyed how I could fold it after taking those first few bites of the tip. So good! But if you like a thicker sturdier crust this wouldn't be your place I guess. Too bad he had to get the priciest pizza on the menu to figure that out.....

[MarcB]

Having tried the majority of the places already mentioned I was not impressed. I have to say that my all time favorite pizza in Montreal is at Pizza Villa. The choices are great, they make it thin or thick depending on how you like it, and they have been around very long (smtg like 30 years).

www.restaurantpizzavilla.com

[cricri7]

My question is for you MarcB...did you try the one at Dimenna? I had the one at pizza villa and it is quite good, everything there is good also, but the one from Dimenna is one notch over it! You should make the detour if you are not from around that part of town, St-Leonard, and have a taste of it. Come back on the forum if you ever try it. I am curious to know your opinion:)

[MarcB]

yes, I tried there too, on Jarry. It was very good also, but the dough was more chewy than fluffy and I found it may have been slightly undercooked. That may have been just a one time miss on their part since I only had the pizza there once and the rest of their dishes are very good.

[mrbozo]

Sure, pass if what NYC and Napoli-style pizza is what you're looking for - though there are pizzerias and restos who cater to that clientele. OTOH, if you want a good substantial franco-greco-italien pie that schmecks, you're in the right neighbourhood.

[montrealbelle]

There is a pizza place down in pointe st. charles on charlevoix and coleraine?? thats really good but i can't remember what it's called. But its piled high old fashioned thick crust pizza.

[montrealbelle]

CONNIE"S

[lagatta]

Charlevoix - not exactly an Italian neighbourhood - Irish pizza?

(Don't get your hackles up - there is Irish, as well as French and Italian, in my background)...

Food snobbism aside, I am a bit purist about pizza... The real kind does NOT give you heartburn.

[mrbozo]

Thanks for the heads-up montrealbelle, have to trip on down there on one of my next visits.

[celfie]

finally visited bottega. i don't get the fuss. this is just a pizza on a naan. not the best!

[peloquma]

Well, I think most folks need to specifiy American style pizza. I have had too much of the real Italian Pizza and even in Italy, they will have pizza scams for tourist, italian pizz made for north americano, typically, this is your bardeco, amelios etc... I consider this junk food, bad fatty cheese of poor quality, single rise pizza using all purpose flower, bad pepperoni or amercian prscuto, yerk,etc... In pizza less is more, oven is as hot as can get, crust is thin enough to hold thinned out ingredients, crackly but can fold. There is NO tomatoe paste (grossly used at Napolitano) and the ingredient are as fresh as possible. I find bottego has it, Prato not bad, quite frankly I do mine on a rock with oven at max (if needed I will use the autoclean mode) using 00 flour and beer yeast, any greens are tossed before serving just enough to wilt on the cheese. I am sure there are other spots as mentionned above.
This is an old debate and if you like fat cheesy pizz, all the best for you. I consider New System pizza to be discusting, that place is run by the mob, the person they have in mind when they make pizza is not the person eating it... That`s just wrong and sets back the art of pizza that has existed long before this civilisation... sorry but i compare this to someone from Tim Buk 2 explaining to a Montrealer how a big mechanised puffy bready bagle is so much better than that Montreal crap...

[ios94]

I finally made it to Bottega last night, I found it OK, nothing more than that. Overprice for what you get.

[lagatta]

Guess I'll continue making my own... My homemade pizza is fairly good, but for it to attain greatness, I'd need a hotter oven. Perhaps I'll try the bbq method...

[eoj]

what is 00 flour?

[BLM]

It's Italian low gluten flour.

[mrbozo]

Di grano tenero tipo 00 is a soft wheat, as opposed to durum, flour, ideal for pasta and pizza doughs. You should be able to find it at any well-stocked Italian grocery/supermarket (I get the Pizzutti brand here in Toronto for about $2.50 for a 1kg bag). Well worth it for the results obtained.

[beckybee]

Unfortunately, the best Pizza is just off the island and onto the South Shore in Greenfield Park at a place called Miss Italia.

[peloquma]

Reguardless of the oven, you need a space that will retain the heat after opening the door. I use a massively thick slab of pizza stone, I sprinkle a bit of wheat semilona on the rock and let it dry a bit, this will dissipate any humidity that lays at the bottom of the crust while cooking,letting it bruns will also mimick that firy ash like taste. To know when your pizz is ready: you should be able to pick the side up by one hand, flip up the whole thing, if it bares slight signs of burns just slide it off on a plate, it should be stiff but still flexible. Don't go putting hords of crap on there.

re: mrbozo beckybee Apr 28, 2007
Unfortunately, the best Pizza is just off the island and onto the South Shore in Greenfield Park at a place called Miss Italia.

Again, Miss Italia, nothing "Italia" about it but it's not a bad cheese on top amercian style.

If you live on the south shore, go to Primi Piatti on Green Street in Saint-Lambert. They can handle that nice oven.

My last great pizz was at Delfino`s pizza in San Francisco, they have an american white pizz special, layer of chopped leeks, fontal cheese, few pieces of cured meat, four asparagus and two eggs sunny side up broken on delivery, layered with olive oil. Very salty but good.

[mike2000z28]

im still looking for a pizza place. Im dieing to try Amelios since i like my pizza a bit thicker than a piece of paper. I used to work at Dimenna and their pizza is decent, but why the hell are pizzas in montreal so much money?? I had B and M and that was really nice filling pizza. I have no clue where some of these places get off calling themselves italian places because if you goto italy, the pizzas are big and also sometimes thicker than what they pass off as italian pizza. Any NYC style pizza around?

[eoj]

I'd recommend Bella Pizza for a thicker crust and way more interesting toppings than Amelio's.

[JES000000]

Well, people have different tastes, naturally. I was frankly disappointed by Bottega, though they do the super-thin neapolitan pizza well enough. I like my pizza a little, well, thicker and greasier, and for that, Amelio's and Pasta Express each do a good job in their own way. For thinner, I prefer Prato's charcoal-y crunch.

[BLM]

I liked a lot Bottega pizzas on my one visit there, but it was just after they opened. Also enjoy the pizzas at Prato, but I haven't eaten there in about 4 years.

[maurice95]

I would have to say that my vote goes to Bottega, in my opinion best by far. I was recently at Pizza Napoletana and was not impressed. I am not sure if it is just me, a bad night or the place has gone downhill but I found the Pizza nothing special. The igredients on top weren't great and the service was terrible. After waiting an hour for a seat the service was rude and very slow.

Here is a review on Bottega
http://eatwellmontreal.com/bottega-re...

[bomobob]

I dunno. Ye Olde Orchard Pub got a favourable food review on that blog. I guess there really is no accounting for taste.

[jbbank]

I like Ye Olde Orchard... I haven't been to that many pubs, but as far as pub food goes, I haven't really been to any place better. Granted, it doesn't break ground or amaze culinary-speaking, but it's decent pub food. And as pub food, I think it does rather well... Correct me if I'm wrong and there are better places out there. I would love to try some new places.

Bottega, however, is in a league of its own in Montreal. It may not be the thick north american pizza or the thin crispy cracker some associate with gourmet pizza, but it's true Neapolitan pizza. If this style of pizza interest you, it's probably the best Neapolitan style pizza you'll find in Canada.

[RomanW]

I've been meaning ti give Boston Pizza a try for some time now, but I've hesitated because of their high prices (at least as far as chains go: $25.99 for the large that I want). They have a thing, though, where a second identical pizza is half the price - essentially a 25% discount. An opportunity presented itself: I'm going over to a friend's tonight to watch the Habs game and my co-employees like to order out for lunch on Fridays. So yesterday, I went in with a proposition: Prepare two larges, but bake one for lunchtime and the other for 7PM (ie put the second one into a fridge for 7 hours before baking). You guessed it: no go!

Q#1) How unreasonable was my request? (BTW, I would have been fine with paying for both when picking up the first one.)
Q#2) Are their pizzas worth the prices?

[cherylmtl]

1) If you wanted to pick them both up at the same time and reheat one later, that would make sense, but otherwise I can't think of anyplace that would accommodate that, and still give you the discount.
However, 2) their pizzas are truly awful. So you're not missing anything. Unless you particularly like crappy chain pizzas loaded with msg.

[SnackHappy]

Every once in a while I forget every chain restaurant experience I've ever had and I decide I want to try out some new chain. This happened to me a couple years ago when I drove out to Boston Pizza just to check it out. After paying the bill, and this is what happens every time, I remembered why I never go to chain restautants. I had just paid too much money for mediocre food served in an obnoxious setting by not so competent wait staff. And so the cycle continues.

BTW, your request wasn't just unreasonable, it was actually a bit ridiculous.

[lagatta]

I'm sure a lot of old North End Bostonians are up in arms about the chain...

[RomanW]

Thanks for the replies and the candor. Both are appreciated.
Curiously enough, there's an article in today's Globe about Boston Pizza and Quebec:
http://www.globeinvestor.com/servlet/...

[zerlina]

Here's a suggestion I haven't seen in this thread: Rosticceria Italiana on Ste-Catherine just east of the Provigo at du Fort. OK, it's a self-service hole-in-the-wall, but the pizza bears at least some resemblance to the real thing, thin-crust (Roman) version. Have it with mushrooms or clams or black olives and anchovies. (There's also one with ham and something that is best avoided.) One-person, plate-size pizza, The last time I looked it was under $6.00 per pizza.

[mainsqueeze]

I forgot to mention that I adore the vegetarian pizzas they sell at Patisserie Roma on St-Laurent. Amazing!

[plumeria]

I can't resist Patisserie Roma's pizzas... Their vegeterian pizzas are great, but their ham and cheese one (which always sells quickly) is out of this world. Pair it with a cannolo and you're in heaven!

[paperfree]

My husband and I tried to go to Bottega tonight, but it's closed until January 7th. Then we walked by Napoletana but the line was endless. Next we tried Au Cinquieme Peche, but it was dark, with no sign on the door saying when it might open. So we ended up at Piazzetta (4097 St-Denis), a Quebec pizza chain. We ordered a 14 inch pizza, half pesto pizza (on a tomato sauce base), and the other half a spicy "diablo" pizza with a spiced tomato sauce, green olives, and peppers and onions. We both agreed the crust was not very good, but at least it was thin so detract too much from the toppings, which in the case of the diablo pizza were quite flavorful. The pesto pizza was not very interesting (I thought the pesto tasted canned), but it was not unpleasant. The pizza crust was very white, very thin, but not particularly crisp, and completely lacking in flavor. The 14 inch pizza was perfect for two people. We also ordered dessserts, both of which were not at all good.

[blork]

There's a newish place on St. Denis, between Rachel and Marie-Anne (east side) called "Tomato; la boîte à pizza" or something like that. Anyone here been yet?

[SnackHappy]

I reckon that would be a new outlet of Tomato on Saint-Viateur.

I've never been, but the Saint-Viateur location was reviewed in the Hour.

http://www.hour.ca/food/food.aspx?iID...

[StellasDad]

Napolitana on Dante is overrated and overpriced for size of pizza. Don't forget, its a cash-only store (no credit cards or interact are accepted).

I tried Boston Pizza in Laval off St.Martin. I didn't like it.

Best pizza I've eaten is in the west island on Gouin called Luna Pizzeria between Sources and St.Johns.

[naturelle]

I tried both the all dressed and the Greek pizza from atop PA on du Fort, and for $15 (medium-sized), it was rather tasty.

[devilishlyj]

I like more of a bread pizza from time to time, for that I love Boulangerie Roma on St. Laurent. My fave is the eggplant and olive pizza. They also have great sweets for dessert, but its a take-out place for sure.

[bomobob]

If you like Roma's, then the two places you MUST try are Salerno on Charland, and Baci out on Jean Talon E, past Viau.

[repulsewarrior]

try da giocanda and tasty food both on decarie. my favorite at da gio's is eggplant garlic and anchovie; superb. tasty makes a pepperonni with a spicy sauce and crispy which is famous, as "american" pizzas go.

[emerilcantcook]

After reading some good reviews I decided to try Napolitana. I was grossly underwhelmed (and almost grossed out) by their pizza. The crust was gummy, heavy and undercooked and the sauce tasted like tomato paste from a can. The prosciutto was low quality, in fact it tasted like something else. I think some of the 99 cent pizzas taste much much better than the glob of thing that they asked 12+ dollars for.

I also like Euro Deli's pizza, either "ici" eaten with the area hipsters or taken out. With some cheapo leftover wine and a green salad it makes a pleasant meal; nothing too special but hits the spot.

Bottega belongs to another class. They make a damn fine pizza and the best fried calamari I have tasted in a while. The ingredients are the highest quality, the taste of their cheese is pure. Yes, they skimp on the ingredients compared to other pizza joints but the crust and the simplicity of flavors is the point. The thing is though, the place is more appropriate for a special night out because the ambiance is a little bit snobbish and vino and other orders add to your bill fast.

[surfinberry]

My favorite (and I've also converted many people to it) is the pineapple bacon pizza at Tasty Food pizza on Décarie. Amazing and it has just the right sweetness to it. Do yourself a favor and try it. Simple but great !!

[lagatta]

I hope some of you will try Pizza Tibet Libre despite its granolaish name. They don't have a brick wood-burning oven (think they would love to have one) but the pizzaiola is Italian and wonderful odours emanate from their tiny kitchen. Yes, it is vegetarian, but that really isn't a serious problem in terms of pizza. I always take it away - I live nearby - also near Bottegha.

Hmm, Italy has just won, so all hell is going to break out round here....

[daimon4]

I agree, Napoletana rocks over all other italian restos in montreal-have been eating there since I was 15 (am now 34)--number 27 with blue cheese is the best. Bottega is cool but the crust is underdone and the toppings are meager. It was like eating great nan bread dipped in tomato juice. The line ups at Napoletana are painful in the winter so I usually give them my cell number and wait in the little cafe across the street--you can only use the table in front since the back is "reserved" for the old Italian men but they pull a decent espresso and it's nice to not have to wait outside.

[blork]

"It was like eating great nan bread dipped in tomato juice."

That's probably the best description I've seen of Bottega's pizza, at least from my one experience.

[mrbozo]

Napoletana's cachet seems to have taken a hit to judge by recent posts. So what is presently the best Napoli style pizza in town if one must have authenticity?

OTOH, I still stand by Bonora and Pendeli as my favourite New Country (a.k.a. Greek) style pies. Any favourites for this stylee?

[kpzoo]

I don't how strict you want to be about Napoli-style (i.e. buffalo mozarella, wood-fired), but have you tried Prato on St-Laurent next to Schwartz's? It's an excellent thin-crust pizza baked in a coal-fired oven and the *only* pizza in Montreal that a friend from Italy feels is anything close to what she was used to back home. Reasonable prices, too.

http://www.montrealfood.com/restos/pr...

[maisonbistro]

Oh KP, I must go there now.

[emerilcantcook]

Go go. It is good. OK, not as Bottega good; but it is more rustic and less refined/pure. They make a good and crisp thin crust, with blisters and all and they put decent quality toppings on it. Some of the pies are a little bit too complicated for purists, but just don't go to that direction if you are one, and don't go near the smoked meat pizza at all. And don't go too hungry. They are unreasonably slow for a pie that cooks for 90 seconds tops.

[kpzoo]

> Some of the pies are a little bit too complicated for purists

Agreed. My Italian friend would always have the Margharita and encouraged me to go for one of the plainer ones, but I couldn't help myself and had the one with spinach and red peppers. Even so, there was no sogginess, only deliciousness.

[blork]

Agreed. I really like Prato, but the trick is to keep it simple. Margharita is great, and they have one with just Paremesan and anchovies (and tomato sauce) that's quite nice.

But if you get one that's piled high with stuff, it fails.

[moh]

I have been pretty impressed by the pizza at Prato, it was very tasty, as you say, an excellent thin-crust pizza.

[guttergourmet]

Hi im gg's doughter my dad is ubsesed with pizza There not very good pizza places were im from.. On thursday we went to a pizza parlor called pizzaria napolitana porlor they have very good pizza please no rood commins this is just a kid if you do my father will block you thanks:.)

[The Chemist]

If nobody has mentioned it, there is an episode of "in search of perfection" that shows you how to reproduce Roman style pizza at home. Be warned: It's not simple, just like all the recipes on this show, but it might just be the best best for the a taste of the real thing that won't cost you $70!

Personally, I am a fan of the deep dish style pizza.

[naturelle]

McCain's frozen thin crust Parisian pizza was surprisingly tasty. When on a budget, it goes on sale at $5.99 instead of $7.99 for 485 g from time to time. Also, Dr. Oetker is okay too.

[lagatta]

I actually did try Dr Oetker (German pizza!) as it was on sale for $2,99 at a supermarket. The toppings were nice, not overdone or greasy, but I did find the crust, while thin and crispish, tasted a bit of cardboard.

[Ghostquatre]

I used the search option of my browser and I can't believe Al Taib isn't even mentionned... Are their mexican and famous chicken pizza just not authentic enough for you foodies or did the quality really slipped from what it used to be 4-5 years ago?

[lagatta]

Didn't we start another thread about the family of Middle-Eastern pizzas? I had forgotten that Al-Taïb also made "Western" ones as I always get some kind of Middle-Eastern pizza or savoury pastry there.

We definitely need a thread about that whole family of foods if there isn't one. I've certainly written copiously about Chez Apo (Beyrouth-Erevan) on Faillon, but once again, not concentrating on their more "Western" pizzas.

[Ghostquatre]

I've never really considered Al-Taib pizza to Middle-Eastern pizza, aside from the fact that they are made by Arabs. Maybe with the exception of the shrimp and spinach pizzas but still, they still feel quite westernish with a very little Middle-Eastern twist

[finefoodie55]

Our family favorite is Agostini's on Somerled near Cavendish (used to be on Upper Lachine)They are authenticaily Italian and do not skimp on quality cheese and the tomato sauce is homemade... Worth a try ! Napoletana I found has gone down over the last couple of years since they became a tour bus stop off.

[humbert]

CIEL BLEU in Laval....very very good. Excellent actually.

[duckdown]

I fly into Montreal next Tuesday for 5 days, does anyone know of a wood burning pizza near the Sheraton (right beside the Bell Center) that I could get for take-out?

Thanks in advance!!

[buspirone]

Il Foccoliao on Philip's Square is close by and does a pretty good job. They're my go-to place for pizza.

[pinalafina]

I tried Arlequino at 1218 Drummond St. [phone] last night with a friend and we found the pizza very good. I imagine they do take out and it is very close to Bell Center.

[duckdown]

Thanks guys!!

[BLM]

Very near-by the Bell Center is Santa Lucia pizzeria on 1264 Stanley(a little below Ste-Catherine). They have a wood burning pizza, & their pizzas are pretty good.

[duckdown]

Awesome, I'm a huge sucker for a wood burning pizza margherita with fresh mozzerella (NOT grated mozzerella!). This may very well be the first place I check out once I arrive this Tuesday

Thanks much!

[kpzoo]

If you have time on another day (and haven't OD'd on pizza) I highly recommend you check out the coal-burning-oven-fired pizza from Prato, right next to Schwartz's on St-Laurent Blvd. Absolutely delicious! And the only thing close to authentic Italian pizza in Mtl, according to my Italian friend who scoured the city when she lived here for 3 years.

[duckdown]

Hmm, that sounds wonderful as well.

My main criteria for the pizza is to find a place using wonderful sliced fresh mozzerella, not the grated variety.. I wonder if your place does a pizza margherita, that is usually my test of how good a pizza place is.. a thin charred crust, a good sauce, fresh mozzerella and a couple leafs of basil... simple yet wonderful

Thank you for the advice, Schwartzes is definitely on my must-try-again list so this is a real possibility as well

cheers!

[tjr]

Even if you aren't going to eat it, bring us back some Montreal-style pizzas!

[duckdown]

LOL, wish I could help, but my single piece of luggage isn't even big enough to hold all my clothes! I wouldn't mind bringing back some Schwartzes meat, that is for sure... or some curds

[kpzoo]

Yes, they do a lovely margherita with fresh basil, and the mozzarella is *not* grated. :-) Let us know if you try it!

Here's a review:

http://www.montrealmirror.com/ARCHIVE...

[duckdown]

Perfect, thanks a bunch, I arrive early Tuesday morning, I'm very excited

Cheers! Will report back

[derekg]

My vote: Place Tevere, There are many around Montreal.

[KittenFood]

I agree, derekg. I grew up having their pizza every Friday night. Ifind that the pizza can be different depending on the location. I prefer the taste of the pizza at the Ste-Genevieve location (Ristorante Tevere). I love the crust, crispy yet tender. Yum!

[Andria]

Wow, I just read through this entire thread... conclusion? None! What qualifies as great pizza is just too controversial. While I used to love take-out pizza as a teen, I rarely go out for a pie nowadays. If I ever do take-out, it is from Mimmo's in St. Albans (I know, far for a slice). Otherwise, I just drop hints to my Italian mother and voila! Fresh homemade Italian-style square pizza... usually 4 different kinds from foccccia to plain tomato (nothing plain about it), to zucchini, to spicy pepper. She even beats her own dough. I have been famous for my mother's pizza since elementary school.

[hungryann]

I recently made a good discovery that satisfies my occasional pizza cravings on the cheap. Pizza Mory in the west island on Sources is a 2 for 1 place which pleasantly surprised me. Well made dough as far as Mtl standards, fresh toppings and sesame seeds added to the crust...so simple yet so good. Don't expect an authentic italian pie or NY or whatever. It's your classic Montreal-style pizza but done well and at 2 for 1 it's the best deal I have found in my area.

[MartinSLR]

Also Pizza Mory's 4702, Rue De Verdun, Verdun, QC H4G 1M8 514-767-2000

[hungryann]

Hmmm, I didn't realize they had a 2nd location.

[MikeyMadness]

This (referring to the Pizza Mory's in the West Island on Sources) was one of my nearby goto places for pizza when the nephews are over, as the prices are good, the service is friendly and the pizzas are good. My Dad especially likes the sesame seeds. However, after ordering a veggie pizza, the love affair ended. Nothing was fresh. It was very off putting. Now, either no one orders veggies from them and/or they let their ingredients sit around a long time. I even gave them a second chance; it was no better.

Pizza Nova was an excellent for choice and quality of ingredients on St John's, but they seemed overwhelmed and hence shortlived.

Gigi's is near and they deliver, although I haven't tried their vegetarian yet. For standard North American pizza chain fare, they are good.

Luna's on Gouin near Riverdale mounds on the toppings (tons o' cheese!) and always seems like a good value, but I must admit their sauce (which I believe is homemade) is not to my taste unfortunately. Not that it's too hot or anything, just too much spice and seems overpowered in my opinion.

For something of a classier touch, I would easily recommend Vivaldi's on Gouin, corner Fredmir, at the Metro strip mall, basically halfway between St. John's and Sources. You can have it take out or eat in and order any of their other Italian dishes. Quite good ambiance, food and service, especially when considered it's in a strip mall in Pierrefonds!

[hungryann]

Sorry to hear about the veggie option...I was considering it actually for Friday night take-out. I have had the all-dressed, pepperoni, hawaiian and the chicken and they have been good. No problems with the freshness of ingredients. I hope I won't be dissapointed by my new discovery anytime soon but thanks for the back-up options!

[Coondeh]

Miss Italia is defintley the best Pizza in Montreal in Greenfield Park, their is no comparison. I read a comment that their is nothing Italian about it, well I can't disagree more. Their pizza and pasta's are fantastic, I think this place kicks major butt and I order from them twice a week. Best Pizza in town,

[Alyson777]

I think pizza like Chinese food is a to each their own kinda thing. Everyone has a favorite... hard to say what qualifies as "the best" I have tried many places for pizza and even though its "Americanized" I love Tasty Foods pizza on Dacarie.
Tasty Food 6660, boulevard Décarie
http://www.geocities.com/tastyfoodpizza/english.html

I also really like California Pizza on Dacarie. I will not say they are "the best" but I frequent those two places for pizza. plus on Mondays if you eat at California pizza the Pizza is $5 and on Tuesdays they have $5 pasta night...

http://www.californiapizza.ca/

I like Pizzeria Napoletana but I hate waiting in line... I don't think they take reservations? at least not for small groups...I also like Bottega but for an occasion... its good but not the best!

[jonny8]

I just checked out Bottega on Sunday night and it was a very pleasant experience. This was my third time trying to get into the place (first time was closed and second was jam packed) but made sure to make reservations. Anyways, the restaurant was quite busy for a Sunday night but the service was very quick. They start out by giving you bread to dip in oil/vinegar that you can mix yourself. My friend ordered the Marinara which looked quite simple with tomatoes, oregano, basil and garlic but it was delicious. I had one of the speciality pizzas, the Panozzo which was pizza dough stuffed with prosciutto, eggplant and mozzarella. I know, interesting combination but it was quite good and also came with a small side of salad. I hadn't ate very much all day but this definitely hit the spot! I would recommend it to anyone wanting to have some good pizza in Montreal - decor, atmosphere, staff are all great not to mention prices are pretty reasonable. The two pizzas cost us about $30 (not including tip).

[lagatta]

I just wanted to point out a very good, and very cheap, pizza that is not at all Italian, though it is Mediterranean. I'm currently munching on a spinach pizza from Chez Apo on Faillon at the corner of Berri, in Villeray a few minutes' walk from Jean-Talon Market. Properly fired crust with burny bits, interesting spicing (though Eastern Med, not Italian). Since I just had the pizza with a salad for a light supper, I just added a bit of good cheese and finely-minced garlic and heated it up in a toaster oven. One generous portion for $3.

[k123]

Never been to Bottega but a pretty decent place is Romeo on Mont-Royal. Affordable, with good deals!

[afoodyear]

I can't agree - I find Romeo more or less on par with reheated supermarket pizzas. The rest of their menu is decent though.

[ios94]

McBay Deli on Sources in that long strip mall right when you get off the 40. I mentioned it in the "Best Of West Island" thread.

It's very good Montreal style pizza.

[passthatversace]

For me, it's a tie between MANZO'S and SANTA LUCIA

[mcfood]

My choice for a non-fancy pizza (translation: 'grosse pidz' sale!!!') : Pendelis on Van Horne corner McEachran, Outremont. They have the best dought.: Thick, dense yet light, lighty crunchy on the outside, soft on the inside. I often drop by and by some raw dought to make my own and still delicious!!! The pepperoni is amazing: Salty and sweet.. Order 'cheese and pepperoni' and you'll be happy. Again not a fancy place hence, take out!!!!

There are a few Pendelis PIzza on the island. I haven't tried the other ones, I can only speak for the one on Van Horne.

[C70]

the pendelis on cote st luc is good, too.

they use this funky rectangular pepperoni (or at least they did 4 yrs. ago), shaped like sopressata- sliced thinly and put on top of the cheese, so it's crisp and delicious. bacon, mushroom & pepperoni was my standard order there.

[mcfood]

Yap! Rectangular pepperoni, apparently impossible to find on the island. Directly imported from Greece, so I was told!....I'll try the one on CSL...

[hungryann]

They must have been pulling your leg...how cost effective would it be to import this stuff for a low brow pizzeria?

[BLM]

You got this info from the Pendelis on Van Horne? That's BS, if that's what they told you. And the Pendelis on Van Horne is one of my favourite pizzas in all of Montreal.

[BLM]

Both the Pendelis(Van Horne & CSL), do the pepperoni the same way. I usually go to the Pendelis on Van Horne.

[C70]

unfortunately, the VSL Pendelis does not use the same pepperoni.

[mak2k]

for a fat and greasy pizza that passes the window test, i like Mamma's pizza in VSL. Their cheese pizza is great

[afoodyear]

Is the pizza version of the window test that you can put it on a napkin and see through it afterwards or it sticks to a window when thrown?

[mak2k]

see through the napkin.. if you leave it long enough, you can see it through the box!

[Barcham]

My favorite pizza is from Trevi on de l'Eglise in Verdun. Their all dressed with Italian sausage is to die for, Forget about sliced sausage or the rabbit droppings that Dominos uses,,,they use real chunks of sausage and they don't skimp on the toppings. Their 50th anniversary is coming up in a year or so and any neighborhood pizzerria that's lasted 50 years has to have something going for it. They have a nice dining room with live entertainment on weekends, not to my taste but maybe you'll like it, and I've been eating their pizza for 40 years and I still enjoy it.

[KSC02]

I've not tried Trevi in Verdun. Living in the area, I've found Woodland to serve up the best pizza in the area. Have you tried there? I'd be very interested in the comparison.

[KSC02]

A blustery evening outside and perfect for ordering in pizza. I gave Trevi a try and ordered it full-dressed with the Italian Sausage. Now I'm not saying my personal taste dictates one way or the other. I'm only comparing my personal impressions of Woodland vs Trevi. I've found both places take the order well and get it right. Good delivery service. No issues. Equal. I really enjoyed the Trevi. I found the crust a bit thicker and 'doughy' for my taste and while I did enjoy the sausage. Wow! That's a meal. I have to be in the mood for that one. A carnivore's delight, to be certain. I find the Woodland to be lighter in crust with an enjoyable touch of 'crisp' to it. A touch thinner and not quite so overwhelming. That's comparing all-dressed to all-dressed (with the sausage being the exception. I never ordered this on a Woodland and am not aware if it's available). Just my take and I did enjoy the comparison. While both are very good, overall, I'd give the nod to Woodland.

[berbatov]

I went to Bottega Friday night for the third time, though it had been quite a while since my last visit. IMHO, this is the best, or at least the most authentically Neapolitan pizza in Montreal. In fact, it is the only place I've found that actually has something that bears any ressemblance to pizza in Italy. It's hard to describe, it just has a "taste" and this place has it.
Anyway, I had the Capriciossa, which had prosciutto (real), artichokes, olives and a bit (key) of mozzarella. It was absolutely perfect. The crust has some give, not like the matzo-style ones from Napoletana and co. The sauce is fresh-tasting and perfectly balanced and the toppings are not overwhelming in terms of portions. My company had a pizza with Buffala mozzarella which was equally tasty.
Despite being constantly busy, the service is really impeccable, even on the makeshift terrace. To me this is the be all and end all of pizza (this style) in the city. Yes, Napoletana will always have a lineup because of its reputation. Don't get me wrong, it has earned that right as a Montreal institution, and it is also BYOB which is always nice. But being a long-time customer there, I can vouch for the fact that the quality of both food and service has gone downhill in the past 5 years or so.
If Bottega keeps this up, I don't see where their immediate competition would come from.

[twiddle504]

Have you tried Arlequino 1218 Drummond between Ste-Catherine and Rene levesque. Wood oven, 3 Italian brother brought in their cousin from Italy to make Pizza. Thin crust few toppings just like it is upposed to be(authentic anyway) Give it a try you will not be dissapointed.

[Dusty08]

I still think that Pizza Dani on Mountain just below St. Catherine has one of the best Pizza's in the city as far as street food goes. The spinach pizza is AMAZING! Make sure to have a piece of gum after though if you know what I mean.

[mak2k]

i agree! make sure to ask the spinach one "all dress" (which means, they will add Parmesan cheese, chili flakes and olive oil)

[hungryann]

I agree it is excellent for its category of food. I didn't know though of the "all-dressed" spinach one though. There is also a pizza Dany on Sherbrooke near Parc. Are they the same owners? Is it just as good?

[BLM]

So they mainly sell pizza by the slice or not? I'll check them out soon.

[mak2k]

yes they sell by the slice, it's a tad more expensive than the other places, but it's worth every single penny!

[sharkbait88]

last time i went, i think each slice was $2.50 and they had specials for two slices and a drink for $4.99

[sharkbait88]

i had it for the first time today.
good stuff, ordered a spinach slice, came out to $2.50, had just a splash of olive oil, sesame seeds and hot pepper flakes sprinkled on it, a great thin crispy yet soft on the inside crust. i loved it :)

[blork]

I knew that Dani made a decent take-away slice, but I had no idea about the spinach one until a couple of weeks ago. I popped in to grab a slice on my way to a pub and the spinach was the freshest looking pie so I got a slice of that. He asked me if I wanted it "all dressed" and I didn't know what he meant so I just went along and said yes. Wow! Man, that slice packs a punch -- and an awesome punch. Yum!

[causeimhungry]

I just can't get enough of Dani's spinach pizza. Between my roommate and I, we must eat about 20 slices a week. 5$ still gets you 2 slices and a drink. They sell whole pizzas (they are HUGE) for about 15$. The (former?) owner opened a second location on Crescent across from Brewtopia, but unfortunately, their crust isn't quite as good.

[torontrealais]

AGREED! It's not "authentic Italian" - it's Montreal pizza, but oh is it good. I called in for delivery once and it was different, and I'm thinking it's only the Chez Dani on de la Motagne (versus other locations) that has the crazy-good spinach pizza?

[Katchowhound]

I finally made it to Bottega, which I have been meaning to try for ages, having heard that the owner was going all out to re-create an authentic pizza here in Montreal. I went with very high expectations since I lived in Italy for several years (where I ate pizza every chance I got), and still travel there often. Things started off well with the appetizers, but unfortunately, I have to say that I was disappointed with the pizza. The toppings were obviously top quality, however the tomato sauce seemed to overpower the pizza even though it was quite bland (or maybe because it was so bland). Most important of all, the crust was too chewy and heavy even though it looked beautiful. A really great pizza crust manages to combine just the right amount of chewiness with crispness, tenderness and lightness. All in all, it was just not comparable to the real thing.

[argeze]

For those living closer west to Vaudreuil, i strongly suggest Pizzeria quatre-saisons. They have a family recipe for their pizza sauce that have been passed down from generation to generation. The pizza is really fresh with a good thick crust and fresh ingredients.

Note that this is not italian style pizza. I did not find aany other pizza that match my tastes better than the quatre-saison so far

[Regina Margherita]

Why would you eat a pizza at a place called Pendelis?Greek? They put same pizza sauce and pepperoni slices into lasagna!

Bottega is closest to come to real Italian pizza - they should know- they're neapolitan and have an oven from Naples to boot.
I concur their service is abismal /reservations a mere suggestion but they improved since my last visit. They even started making real gelato from scratch (not the Fabbri syrups like Roberto's and I think even surpassed it)

I saw a new one in St-Henri Pizzeria Geppetto.To the untrained eye, it sounds italian until you read the menu (spanish names Marguerita, dulce etc). It's owned by the same nearby Mexican Limon owners.

Even better than Bottega is Il Libretto in Toronto - they even got stamp of approval from the slow food Neapolitan Pizza Verace because they use the right tipo 00 flour - they use Canadian made mozzarella di Bufala.

Pizzeria Etc (514 494 0000) is very good.They even deliver in a funky box with a history of the pizza. Problem they don't deliver outside the eastend.Martin Brasseur is co-owner.They used to be more generous with their mascarpone and rucola pizza and put real wild mushrooms porcini, now just oyster mushrooms.Now even the basil is trimmed rather than full basil leaves in their Margherita Pizza.
http://www.lapizzeriaetc.com/
Il focolaio is good for a pizza downtown.
Prato used be excellent at first but everytime I went there ona St-Laurent Street fair weekend and ate on the makeshift "terrasse" her husband said: sorry bathroom reserved for clients while I have been sitting out there waiting for my food. They're not from Marseilles.
Amelio, don't even mention it. McGill Ghetto.Gagilicious.

But if you prefer pepperoni, there's nothing to convince you otherwise.
In Italy, if you ask for pepperoni, you get green bell peppers. Once you go to Italy, you can't ever eat that crap again.

[jay_81k]

The pizza in Montreal for the most part sucks. I love pizza in New york, just kills our pizza here. The best two places Ive had here are Prato and Arlequino. Everything else Ive tried from what I remembered was absolute garbage.

[Gary Biscuits]

I know we're talking "authentic" pizza and all, so this might not apply. But no one has mentioned Royale on Bernard just west of St. Laurent for takeout/delivery? It's thick and deliciously greasy with a crunchy chewy crust. The topping are pretty standard (all dressed is, like, green peps, mushrooms, pepperoni, etc.) but pretty goddamn satisfying if you're hanging with some pals, having a couple beers. Nice and cheep, too: $16 or something for a large that'll feed 3-4 peeps. (I suggest asking for them to put the pepperoni on top of the cheese so it crisps up a bit.)

I'm all in for a refined gourmet meal and do so whenever I get the chance, but who doesn't love a good greasy from time to time?

[Van Nissen]

Coronet Pizza in Ville St. Laurent on Porier street east of Marcel Laurin to me is the best Pizza. They know how to make a pizza.
Generous with the toppings and quality is excellent!

[ios94]

I like "old school" montreal pizza so I gave Coronet a try, the crust was very fresh tasting and thick, but the sauce was way too sweet and had a chemically canned taste and they use the big pepperoni which I never enjoy. Was also overpriced at just under $18 before tax for a medium, not like the extra cost is going to the decor of the place. lol

[C70]

try ville st laurent pizzeria, same kind of generous canadian style pie, cheaper and better sauce than Coronet (which I also found REALLY overpriced.)

[phone], 1580 rue Barré

[The Chemist]

So I just read through this entire thing and notice a lack of suggestions for the Eastern part of the city. If someone could recommend a place that delivers to the Village, I would very grateful. Thanks. I don't live there but I have standing plans on Fridays and my buddies always get pizza from a terrible local place... this week, it's my turn, and I want to class it up a bit.

[eoj]

It's possible Bella Pizza delivers outside of the Plateau.

[MontrealChef]

192 replies and no one has come close. The best pizza in Montrea is Vinizza by a wide margin. It's back-to-back with the Jean-Talon market, the food is good, the pizza is by far the best in town. Try it out. But not if you're looking for thick, doughy, American-style pizza (nothing wrong with that, for the record).

[ios94]

Because it's ordinary that's why there has been no mention of Vinizza, Bottega is miles ahead of it, sorry to tell you (are you associated with it). It's alright but again it doesn't stand out. I'm looking forward to trying Magpie, I've heard positive things about it both hear and elsewhere.

[chefjeannine]

I have to say, I have tried both Vinizza and Bottega and I was greatly disappointed with both. The pizza at Bottega (both locations) was awful, it was swimming with so much sauce it was ridiculous, and my Margherita literally had two slices of mozzarella on it. Although, their crust was good.
Vinizza also doesn't get my vote, very blah IMO. I've been to Italy numerous times and probably had pizza at every other meal, and nothing in Montreal comes anywhere close to anything I have had there.
ios94, also looking forward to trying Magpie.

[ios94]

Tried Magpie last night, it was very good, they use Tipo 00 flour which makes for a great crust. My only criticism is as you mentioned about Bottega, they should probably put a bit less sauce and make the crust a touch thicker. If you weren't crazy about Bottega you may not like Magpie either maybe you can tell the waiter to tone it down on the sauce.

[SourberryLily]

I have to agree with Bottega (the laval location). I was not impressed. The ambiance was snobbish, the ingredient combination un-inspirering, too much sauce and too thin a crust.

I asked if it were possible to change an ingredient on the pizza and the waitress said the chef would get insulted (???) and didn't allow changes to his recipes as they might ruin his wonderful cheeses. Right.

It would be good if this were a small pizzeria with reasonable prices, but for all the hype they generate, i set the bar higher and they are way below par. I will not return.

[frankbb]

Let's face it, Montreal is quite pathetic when it comes to pizza joints. Bottega has the most over-rated pizza, very slow service and it's expensive. It's sad when pizza at most restaurants in Rome (where they have much higher fixed costs than Bottega) are not only incredibly better but also cheaper priced than Bottega. Sad little pizzas compared to the ones served in most restaurants in Italy. My last visit to Italy, I spent 6 weeks in several Italian cities sampling pizza at the best pizza joints. I know what it is supposed to taste like. New York is miles ahead of Montreal, so if you need a pizza fix and don't want to travel too far, that's the place to go. If you insist on Montreal pizza, then at least go to a place where the service is fast and the price is reasonable, like Focolaio in Philips Square. Not great pizza, but edible.

[MikeCee]

A Montreal Pizza is not the same as a New York Pizza (see Emilio's Morris Park) or an Italian Pizza. There are so many different types in this city, the Italian, the Greek, the Middle Eastern and it gets more exotic from there.
I remember back in the day there was a place in Ste Adele called Umberto's. Nothing in this city could hold a candle to that place.
The best slice today is without a doubt 1+1 Pizza on St-Laurent
The best whole pizza today is a harder call.
Amelio's in the Ghetto is more Chicago style pizza. Their white pie is not the same as the NY style.
A lot of places it depends on whether the dough was just made or has been sitting around all day.
I like Focolaio for the variety. I have to go back to Di Menna's, it's been a while.
I would love to hear other suggestions for classic Italian pizza places.

[wilmagrace]

best price, best taste or most nutritious? I find i am starting to enjoy the lebanese, armenian versions than tomatoed based pizzas. They seem less salty, less messy (can fold into a sandwhich) and variety is interesting. Today had whole small Arouch pizza for around 2.75$ which is usually the cost of a slice of traditional pizza. I chose the spinach cheese one and found it filling --great as a snack or even lunch when busy shopping. I found the premises clean and bright. They have 4 locations including downtown near Concordia and other on cote des neiges near Queen Mary. I think this is a terrific alternative to other fast food places when in a hurray
http://www.arouch.com/en/pizzas.php

[maj54us]

I said it before. in my opinion the word BEST is so overrated. I rather use the word FAVORITE. Comparing pizza is like comparing the best smoke meat in Montreal. I don'"t like schwartz because it's to salted to my taste. Doesn't mean it not good. What is unacceptable is all those 2for1 joints with the low low quality ingredients they use.

I don't care about best or most popular. I like to discover GOOD to my taste buds. No the problem is that everyone has different degree of sensitivity of taste bud.

My last pizza experience was MAGPIE. Was okay but very expensive for a pizza .

The Lebanese pizza is another experience and there's many good one and some went downhill. Arouch if I recall is Armenian. I like to taste the Turkish style pizza. Any suggestions in Montreal?

[SnackHappy]

If you're talking pide and not lahmaçun, the subject has come up a few times and the answer so far has been that it's not available anywhere in town. Antep Kebab has reportedly had them and I think they're still on their menu, but they've proven very elusive.

[hungryann]

I found them once. Not bad but the dough to filling/topping ratio was unsatisfactory compared to other versions I've tried abroad.

[BLM]

Pide is not on Antep Kebab menu anymore. Even when they made it, it was very rarely available.

[lagatta]

Chez Apo, at the corner of Faillon and Berri (thus not far from Vinizza or Bottega) makes an Armenian-Lebanese spinach pizza, in a proper wood-fired oven, that is more similar to Italian kinds - though of course with Eastern Mediterranean spicing. These little pizzas cost $3. I love them. Often add a bit more garlic and cheese. The couple who run the place were old when I moved to the neighbourhood over 20 years ago - I wish them long life. It is a little local treasure.

[ajg_montreal]

Not sure if anyone's mentioned it but my favourite is Sul viale in NDG. It comes the closest to tasting like the pizza I had in Italy. Excellent service, hot and tasty pizza, wood fired of course, with generous toppings. Side note: you absolutely must order one of their desserts.

[klagirl]

Ended up going to Prato twice this week. I'm usually a Bottega fan, but other people chose the place and I remembered Prato as being pretty decent a couple years ago. First evening we were just three, had the margheritas as usual, they were good enough (nothing exceptional but good enough for montreal). Service was crabby and really disappointing though. Left a good tip as usual. Returned a few days after with a group, restaurant mostly empty but no one to greet us until we went up to the counter after a while to say we had a reservation and were seated in the back (a bit depressing with tacky posters etc. but since we were a group not a huge deal...)
The service was abysmal though. Really really slow, one waiter for the whole group, no smiles or words even, just a "order now" look from whom I think might be an owner? Took forever to get the food and we were never told to pay at the counter after so that took awhile again. The menu says they charge 20% tip automatically on groups of 12+, we were not 12 but they did it anyway and didn't mention they had (gave a bill with no details on it just the final price at counter).I wouldn't have paid 20% had they not imposed it, but didn't want to argue (though what was only a couple dollars difference for me was a big difference for the whole table, but whatever). The "owner" (or whomever the older man was) still had a terrible attitude and even turned his back on us and kept grunting.
Otherwise...didn't get water refilled or anything during dinner even when asked...
I had the margherita again, it was pretty similar to the other night. Those who had more complicated toppings didn't like their pizzas much though (which were rather more expensive).
Anyway, not going back, I felt the whole thing was quite unprofessional.

[ylsf]

Arlequino is featured on one of the daily deal sites. Was searching on here to find reviews, I am visiting from Toronto this weekend and was on the lookout for some "deals" but despite the positive reviews decided to skip it as probably better for me to dine at more interesting restaurants that have things more unique to the area!

http://www.swarmjam.com

[tarkus]

i find napolitane is very overly priced it's good but not amazing .for cheaper &just as good is ROBERTO RESTARAUNT ON BELANGER . they even have italian ice cream. or even cheaper than ROBERTO is belanger pizzaria now there's a real italian pizza at a reasonable price &the pizza is made from real italian cooks there pasta is very good &very fresh. it's one of the few places i would eat pasta being im italian we know pasta n pizza

[madamelc]

Although I've savoured Pizzeria Napoletana several times, my new favourite pizza joint is Pizzeria Magpie (in Plateau/Mile End). Their pizza with ricotta and caramelized onions is yum and you should definitely start with a few of their delish oysters.
16 Maguire St., Montreal

[dparallax]

Definitely Bottega, if you like a purist pizza. The Margherita is amazing. In fact, I could just have the crust with some good olive oil drizzled over it. I am not crazy about how noisy it is there, so I prefer it in the summer when I can sit outside and it is quieter. I don't dig the fratty atmosphere that seems to be the norm most of the time. But oh, man, that crust is perfect. And the plain old tomato/mozzarella/basil pizza is the best. I don't like to bother with crazy toppings, anyway- so if you like a simple, really amazing pizza- that's what you should try. Sooooo good.

[ios94]

There's a story in today's Gazette about "Old School" Montreal Pizza, not a recommended read for pizza snobs. lol

http://www.montrealgazette.com/life/f...

[SnackHappy]

That's on odd article. The author talks about Montreal pizza as something that was threatened by extiction before a bold new generation of pizza lovers came around to save it. When was Montreal pizza ever under any threat of disappearance? Every neighbourhood and every town around Montreal has at least on place that makes Montreal style pizza from scratch. The only area where there is any sort of threat to Montreal pizza is downtown and possibly the West-Island where 99 cent pizza and chains abound. I think Ms. Semenak needs to get out more.

[ios94]

I assume she means that specific business model can't work anymore these days. With the exception of a few new ones she mentions, these are pizza places that have been around for decades. Who could forget Ms Decarie just south of Villa Maria Metro, that was a great loss, no one opens up shops like that anymore. It was the immigrant Greeks that came with nothing and opened up these types of pizza joints, those days are gone.

[tah1234]

Hi another 2 cents.....

I must say that Bottega is definitely my #1 choice. That being said, I recently had a very good pizza at Pizzeria Artigiani on St. Denis. I tried it as a promotion from one of those group buying sites and was pleasantly surprised. My fav pizza toppings are arugula with proscuitto and I really enjoyed it. Very generous with the meat but well balanced.

[dumpling101]

have you ever tried Woodland Pizza in Verdun? It is amazing! You have to try it - old school pizza.

[restoprestige]

Botegga is phenomenal but I seem to always go back to the little hole in the wall in front of the club 1234 on De La Montagne. Amazing!

[imtardy]

i just moved here in december - and so far, this thread has been really helpful. I'm a huge fan of vera napoli style pizza and i love libretto in toronto - i am looking forward to trying all of the different places in montreal...

so far, I've tried Vinizza, Bottega, Artigiani and Maguire. Bottega is hands down my favorite and we've been back many times. it's loud and has an odd atmosphere but the pizza is really very good. I thought Vinizza was really expensive for what they offered - and I was not a fan of the crust. I wasn't convinced they use 00 flour and it was a little bread-y. Artigiani was my least favorite of the three - sure they have a wood fired oven but that is about all their pizza has in common with vera napoli style. the crust was borderline inedible. maguire wasn't so bad but it's not really vera napoli style - it really reminded me of the mario battali style pizza I have had at pizzeria mozza in LA. it was ok but not what i was seeking. the wait staff was super kind and overall I liked it, but when I am hungry for pizza we go to bottega!

[cherylmtl]

Do you mean Magpie?

[imtardy]

yes! i meant magpie. thanks for the correction.

[ramielarja]

Believe it or not, I think the best pizza I had in Montreal is Not in a fancy place or a resto that has a wooden oven. I think the taste of the pizza rests in the body of the crust and the sauce. The best combination that I keep ordering is from Domino's. Yes Dominos... They have the best "Thin Crust". I never dare to have anything else. I suggest, a Thin Crust with Pepperoni, Black Olives and Mushrooms. Yummy...
Oh... did I mention the price? Best value for the money...

[C70]

I'm sorry, but their sauce is awful! sweet, tomato-pastey, awful.

[humbert]

Dominos is the worst! The crust tears apart my mouth! Did anyone else find their ad campaign about how they admit their previous pizzas sucked and tasted like cardboard to be a hoot? It was actually talked about on chowhound! They only changed the recipe for the USA and they kept their self admitted crappy pizza here! Insanity!

[mtlmaven]

For anyone interested, here is a link to a Chow review of the new Domino's pizza along with the add. Hilarious:
http://www.chow.com/food-news/55414/a...

[Werzoth]

This is what they claim :

“The commercial is a U.S based commercial. Domino’s Pizza in Canada has always used superior products. Our dough, cheese, sauce and pizza ingredients are of very high quality."

[Werzoth]

Domino's is awful, it's nowhere in the same league as some of the pizzerias mentioned here.

[SourberryLily]

There is no accounting for taste

[humbert]

My point was how the company even said they were crappy and only changed it in certain places, leaving the (old self admittedly) awful recipe elsewhere.

No accounting for advertising perhaps.

[lagatta]

Domino's is dreadful. Best value for money is pizza made at home. What I don't have is a wood-fired oven, so that is what I seek if going out for pizza. In my neighbourhood that would be Bottega but it is expensive (though I've had it to take out as their wine list and sides are dreadfully expensive - but I live just a block from there; would not suggest takeaway for anyone who lives farther away.

[SinfulWays]

I was wondering if any of you know a place in Toronto that is called Il Libretto that makes the pizza that has the "blessing" of the institution that certifies the "Vera Pizza Napolitana" (VPN!). Well, that`s my kind of pizza, really thin and made in a special wood fired pizza oven.

Do you know of any place that makes that kind in Montreal? So far I have mostly found an american-style pizza, with a thicker crust, and very heavy toppings, but of course, I haven`t been here very long.

If you have a name for me, for this other style of pizza, I would be most grateful!

Pizza is my favorite sin :)

Maria

[ClaireHudon]

bottega is authentic. the closest to what i had in italy

[mike2000z28]

There is only one in Canada and thats the one you mentioned. There is many more VPN certified pizza shops in the US. Heres a link for you

http://verapizzanapoletana.org/VPNAme...

[dhd]

Has anyone tried La Bella Italiana on Jean-Talon in St-Leonard?

[jay_81k]

Just tried Bottega and was disappointed. Im not saying it was bad, just saying it wasnt great. I prefer a crispy crust and this was pretty soggy due to all the sauce they put, although the sauce was good. Also tried Pizza prima because of a few recommendations on this board and that was pretty awful. Was a tiny step up from like a double pizza or something of that caliber. I had Pizzeria Magpie finally as well and was also under whelmed by their non crispy crust, but I did find it tasty. A simple pizza at Prato is still the best Ive had here, but non compare to a good new york pizza. (never been to italy)

[Barcham]

Well since Trevi is closed for vacation until the 24th, I decided to give Woodland a try and ordered a small all dressed. While it was a decent pizza, I didn't find it any different than dozens of other pizza places in town. It certainly didn't satisfy my craving for a Trevi pizza. It was just a generic Montreal pizza. So Trevi still ranks as my number one and Central Pizza in Lasalle all dressed thin crust stays in my number two position for delivery in my area. If anyone has any suggestions for a decent pie in the Ville Emard area, I'm open to give it a try!

[donster]

I used to really like Bonora and had a tradition of ordering it almost every Friday night when getting together with friends who lived in my apartment building while I was living in CSL but found that it wasn't as good once there were new owners, even before they moved.

Amelio's was the place a certain gang of friends wanted to go to to all the time more often up till a few years ago. I liked it but had some trouble digesting the sauce.

Tried the Boston Pizza in LaSalle once. It was bland but not terrible, and I've had better frozen ovenable/microwavable pizzas. I'll have Dominos once in a while. Pizza Hut is an instant quick acting laxative to me.

Casa Maura on Somerled makes great big flat pizzas that are better as an appetizer for a group to share than as a meal in itself.

I prefer softer to harder breaded pizzas but like...ummm...forget the name...know there's one off St. Laurent where there's a wedge at an intersection and another on McGill below Notre Dame.

I work near Manzo's, so it's convenient for calling in orders to pick up at lunch. I think their subs are more popular with coworkers, but I prefer the pizza...Manzo's special, well done, lighter on the cheese. Not saying it's Montreal's best, but it's my local favorite and is very good.

As for which pizza is best? Not going to swear by any one specific place's pizza because I pretty well only get pizza in LaSalle or downtown/plateau areas...moved from CSL.

[mingo.jones]

A few of my buddies love Manzo's and they love their subs more than their pizzas - I love them both. If they had anything like this in Toronto they'd make a killing. Montreal pizza may be of the N. American variety but it can still be good tasting and satisfying food. Move to Toronto and you will find yourself hungering for good pizza because the availability of good pizza is very low. Much of the pizzas served is of the franchise variety - Pizza Pizza, Mamma's, Pizza Nova, etc.

[foodiedanielle]

Everyone should try Jane on Notre-Dame. Their pizzas are far from typical (Taco pizza, Schwartz's pizza), but their more standard Rossa + Bianco pizzas are smashing. Super doughy crust, all around awesome.