A fixture in Montreal North since 1958, Da Bologna's yeasty dough, which it also uses for subs, has disciples all over the city. Toppings are generous and often depart from your standard all-dressed in wild, delicious ways. The Mercedes Arrabbiata, for one, has spicy capicola, pepperoni, and olive oil-soaked hot peppers.

The folks behind this charming three-year-old Italian joint place heavy emphasis on the seasonality of ingredients for its pasta and appetizer options, but when it comes to pizza, they know not to play around. There’s the amatriciana, generously topped with guanciale and mozzarella, or for a fan favourite, the cacio e pepe, which like the classic pasta dish packs a delightfully peppery punch.

After mesmerizing Montrealers with their pasta primping skills, the team behind Moccione leaped into the world of pizza-makinglast fall. Expect 11 different pies, including one topped with potato, rosemary, and smoked mozzarella; and another with rapini, sausage, and garlic confit. Additional menu items, like an asiago-filled arancini appetizer and a pistachio-orange-ricotta cannoli for dessert, skillfully round out the menu.

Make your way to St-Zotique Street for a pair of powerhouse sibling pizza places you won’t want to sleep on. First, there’s Bottega, slinging some of the finest wood-fired Neapolitan pies in the city (and some delectable calzones, too). Next door, atCafé San Gennaro,這是艾爾taglio廣場片一整天,每一天。The latter is great for a quick bite (or coffee and sweet), while the former is a white-tableclothed venue, ideal for wine-filled evenings. Bottega also has a second location, off the island, in Laval.

Located on a nondescript strip of Bellechasse Street, in La Petite-Patrie’s western stretch, Elio’s pizza is hard to pin down stylistically: not quite old-school delivery, New York-style, or Neapolitan. It’s just Elio’s — andhas been that way since 1964. Large enough to accommodate up to 700 diners (when counting its reception halls), yet homey all the same, Elio’s is a great bet for groups of all sizes.

Since immigrating to Montreal in 1978, Segreta owner and pizzaiolo Richi Ourichian spent much of his adult life working in the shoe cobbling business, but he recently swung for the fences with aRoman-style al taglio pizzeria in Parc-Ex, and he’s hit a home run. Segreta does half-meter slabs of square slices on a crisp, yet tender base with toppings like spicy Italian sausage, potato chunks, and smoked caciocavallo cheese, or pepperoni with burrata.

Magpie’s wood-fired oven — late of the defunct Tutto Bene on St-Viateur — whips up pizzas made with excellent base ingredients: 00 flour, San Marzano red sauce, and quality cheese. The margherita here, generously studded with fat basil leaves, is among the best in the city, but many fall for the “spanikopizza,” with feta, spinach, dill, and parsley. The digs are cozy, and oysters and some solid plates of pasta are on offer, too.

Following the success of Falafel Yoni in Mile End, owner Yoni Amir used his name (with a twist) for another venture several doors down. Pizza Toni’s menu is largely made up of New York-style pizza in classic flavours including pepperoni, margherita, and marinara, with prices running from $26 to $31 for whole XL 20-inch pies. Newer to the menu are options like the sweet cherry pie (with goat cheese, sun-dried cherry tomatoes, and a drizzle of spicy honey), the Triple P (with provolone, pepperoni, and pickled jalapeño), or what it calls “grandma” style, thicker, chewier, rectangular slabs sure to prompt some repeat visits.

Moleskine's more formal upstairs section (headed by chef Frédéric St-Aubin) has charmed many in town, but the offering in the more casual downstairs set-up — particularly the pizza — is just as lovable. Wood-fired, blistered crusts mix crunchiness and tenderness, and toppings oscillate between classic and inventive (see: the mornay pie). The pizzeria also runs a popular food counter at Time Out Market, for those looking for a cheesy bite in the downtown core.

Downtown Montreal is a little light on good pies, butIl Focolaio’swood-fired, thin-crust pies have been combatting that shortage for more than 30 years. At 77 pizzas long, the menu at this Square Phillips spot has any topping you might desire, ranging from beef meatballs to ratatouille (eggplant, zucchini, green peppers, fresh tomatoes, onions, and mozzarella). Vegan and gluten-free options are also available.

This reliable Italian snack bar is known to prepare classic antipasti like meatballs and fritto misto (a mix of fried ingredients) and gorgeous plates of pasta, but its ovens also crank out some excellent, char-spotted pies in saucy and sauce-less (“bianca”) varieties, making it an essential Montreal pizza destination, too. Downtown Montreal, Mile End, and Little Burgundy are all lucky to have their own outpost.

當托尼各個打開嗨s no-nonsense St-Henri slice joint back in 2015, he was among the first in Montreal to champion thin-crust, New York-style pizza. But the goal wasn’t to become some trendy spot; at the time,Campanelli saidhe wanted “Adamo to be an old-school place that lasts 100 years, not just another cool place to be seen in.” The takeout counter serves pizza by the oversized pie or slice, with toppings like calabrese salami, or ricotta, rapini, and mozzarella, among those winning over the Sud-Ouest crowd.

This St-Henri pizzeria from Nora Gray co-owners Emma Cardarelli and Ryan Gray, alongside partner Marley Sniatowsky, has received rave reviews ever since itsdoors flew openback in 2018. The restaurant’s stylish interior, natural wines, and additional Italian fare make it an excellent date-night destination, but its wood-fired pizza is at the center of the offering. Try the M. Funguy (wild mushroom and taleggio), or its alla palla, an oblong pie topped with tomato sauce, stracciatella cheese, and a generous dusting of parmesan.

Named after two of the owners’ grandmothers, this Verdun pizzeria might be more stylish than eating at your Nonna’s place, but it’s certainly got the equivalent level of heart. There are 13 pizza options including a namesake one topped with black olives and pecorino, a pistachio-dotted pie slathered with a Grana Padano béchamel, as well as pasta and dessert options like an Earl Grey panna cotta or an ice cream sundae with espresso-flavoured gelato and almond sorbet.

No Montreal pizza map is complete without a pushpin on Ville-Émard. And when you talk about pizza in the Sud-Ouest enclave, Nino should be front of mind. The family-run restaurant has fed three generations of Ville-Émard residents since opening in 1959, and, appropriately, is now run by the granddaughter of the founder. This is quintessential old-school Montreal pizza.

The premises are relatively unglamorous, but many a West Islander swears by this half-century-old Pointe-Claire stalwart. It’s thoroughly Montreal-style, with family-pleasing pizzas coming heavily loaded with toppings, including its famous deluxe — all-dressed plus bacon and onions.