Giancarlo Cianculli (brother of chef Luca Cianculli) is at the pizza oven here and he is the king of the puffy cornicione! To be eaten on site with accompaniments and artisan wine.

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

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

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

Fabrizio Covone has developed an al taglio recipe that combines elements from the three Roman pizzerias where he worked: Roscioli’s crunch, Lucarelli’s focaccia bianca and Bonci’s gourmandise.

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

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

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

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

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

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

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

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

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

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

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

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

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

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