Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Quebec (inc. Montreal) >
Feb 23, 2013 08:37 AM

Best Slab Pizza in Montreal


I'm sure many remember Tony & Sons back in the day in Ville-Emard. I've long left Montreal but when I visit or have relatives coming our way we have found St. Hubert bakery on south shore in St. Hubert excellent and fresh.

NDG Boulangerie & Charcuterie had a dynamo back in the 70's/80'S . They would just add some of that smoked HOT cappicolla and you were off to the races! Their cold cuts last I heard are still some of the best around town.

[Note: This discussion was split from the Best pizza in MTL thread at -- The Chowhound Team]

  1. Click to Upload a photo (10 MB limit)
  1. Mozza at the JT market is very good
    Their pizza has recently made appearances in grocery stores such as the metro on beaumont and 5 saison on bernard. I'd go to the source though. The places in Atwater market and Marche de l'Ouest are also good.

    1. Motta is pretty good. Last I had the one from NDG bakery on Upper Lachine (maybe three years ago) it was also tasty but rather heavy and greasy; needed a good blast in the oven to crisp up the crust a little. I'd say almost exactly the same thing for Salerno, a 24 hour bakery on Charland, rather far out of the way for many people but a reasonable detour if you're headed up north or into the city via Papineau or Pie IX.

      1. What defines a slab pizza?

        Bigger? Different shape? Content?

        Never heard of the term.

        6 Replies
        1. re: CaptCrunch

          In Italy, "pizza al taglio" places are a kind of fast-food establishment serving slabs of pizza by weight (or square slice). Is that what we are referring to? The only similar thing I can think of here is those horrible so-called 99 cent pizza places (though all charge more for the cheapest slice now).

          Some of the Italian "pizza al taglio" places are actually very good - is there anything like that here? Bakeries and food shops sell square or oblong pieces of pizza, but those are cold - the pizza al taglio places serve hot food.

          1. re: lagatta

            Motta is the only place I know of with something really similar to pizza al taglio in Italy (variety of different pizzas, sold in single-serving squares), but it's a pretty pale imitation. Most other places, like NDG or Salerno, you normally buy at least 1/4 of the slab, there are often only one or two choices, and the main one is typically plain with tomato sauce, no cheese (I've always assumed you're supposed to add toppings at home).

            Not sure where the term slab pizza came from, but this thread is definitely not the first time I've come across it.

            Also, while most of the pizza al taglio I've seen in Italy is squares cut from large, thick-crust slabs, I've also seen other types of pizza, especially round thin-crust pies sold that way. "Al taglio" simply means "by the piece" after all.

            1. re: Mr F

              Yes, I've seen that kind too. I guess Motta does at least make an attempt to have a dining area; many of the pizza al taglio places I have eaten at in Italy (appropriately, mostly as a student there) have either a counter or some simple seating, and serve soft drinks, beer, house wine and fizzy water. Some of them are actually very good.

              Yes, a lot of bakeries do just a plain tomato pizza and a foccaccia with rosemary and other herbs.

              1. re: lagatta

                There are two problems with Motta: first, the pizza is enjoyable enough but nowhere near the level of what you'll find picking a place at random in Italy, and second, they cool down their thick-crust rectangular slabs, cut them up and package the pieces in little styrofoam trays w/ plastic wrap. I guess they will heat up a piece for you to eat there, but if I'm not mistaken I've seen them use the microwave oven for that, which really wrecks pizza of any sort.

                Most eat-in customers seem to have slices from round, thinner-crust (but not super thin) pies. A couple of nights a week they even have an all-you-can-eat special. But these pizzas are also not what I'd call great. Maybe a little better than the average Montreal pizza, but nothing more.

          2. re: CaptCrunch

            Pizza al taglio. I've always called it bakery pizza. I'd never seen or heard the term slab pizza before reading this thread.

            I like the ones from Roma on St-Laurent. Motta is pretty good, too.

            lagatta, the 99 cent pizza places I would call "pizza by the slice" which I guess is the literal translation and what you see a lot in New-York and might even come from there.

            1. re: CaptCrunch

              I always understood it to mean the large, rectangular, thick-crust pizzas sold by bakeries and also in many supermarkets.. Whether it's sold by the whole pizza or single ready to eat serving, or what toppings it has, are not relevant to the definition.

            2. You mean the bakery on upper lachine? I don't really remember them carrying anything you wouldn't be able to find at Esposito when it comes to cold cuts. And they don't have any specials. However their nostra brand fake capicola ham seems to taste better than the same stuff you'd find at Esposito. Also their breads are quite nice and crusty but they dry off real fast. Never tried their pastries and ready to eat though.

              1. Capitol in JTM and Cavallaro Westmount are the best I've had.