This is soo wrong I dont even know where to begin.
There are some fine pizza restaurants that still exist and make Pizza in the style that emerged in the early to mid sixties.
Typically, but not necessarily run by greek restauranteurs. These pizzas used the best ingredients and time was taken in the preparation:
The dough was made by hand several times a week - it was a mid crust - not too thin and not too thick.
The sauce made 1-2 times per week was always pre-cooked in order to get depth of flavor and to cut down on the acidity of the tomato.
The pepperoni usually from new milano was cut at an angle in order to increase surface area. Also it was of higher grade than most of today's pepperoni. (less fat content - didnt leave the pizza as greasy)
the veggies - mushroom and green pepper were fresh never from a can.
The cheese - perhaps the biggest indicator of a proper pizza was always "real" mozzarella typically saputo or tre-stella
today more than half of the pizzas consumed or made with pizza topping. (not real mozz)
Places where you can still get real Montreal style pizza:
Pendeli's (not sure if its still open)
Miss Jean-Talon
B&M
Como
Mirage
to name a few
But sadly, they are a rare breed today indeed.
Having been brought up in a pizzeria I can vouch for you definition of Montreal pizza. I still make it at home for my children.
The pizza we made in the 60's and 70's closely resembles the one you can get at Elio's who's owner is Avellinese just as we are.
I think the Quebecois pizza with a lot of stuffing and very juicy, is what you are referring to, which can't obviously be found anywhere except in the belle province.
I decided to have pizza for supper because of this thread. It was a frozen pizza, I put some mozza, tomatoes and sauteed red peppers on it because the toppings out of the factory aren't that tasty.
I used to get the pyrogy pizza from Boston Pizza once in a while, I liked the taste of it. Potatoes, sour cream, bacon, onion and cheese on top of it.
Live in Ontario now, but anytime we go back home and visit relatives in the south shore we always pick up some extra larges from Jenni's pizza or Miss Italia.
Haven't found anything comparable since moving to Ontario 15 years ago, although I'm sure some places do exist.
all i read in here was "lots of cheese!!1!11!"...do you people **** the next 2 days after all the cheese you're eating? i made seriously kickass woodburn cooked pizzas for 7 years, classless north american style to italian gourmet eaten with wine, and good pizza is about balance. dryer vege toppings like green peppers under the cheese, things like olives and artichokes and asparagus should go on top of the cheese + pepperoni/meats on top of the cheese. people don't like a little crispy edge pepperoni or bacon? you like soggy ****? things aren't "drying out", juices are going into the rest of the pizza evenly.
you like the entire toppings to slide off in one nasty piece of **** because it's weighed down with 5 kilograms of cheese? there is a different yet proper way to cook every different pizza. the toppings you are putting on should be dictating the order that you are going to be putting it all together, and cook more evenly and properly.
all i read in here was "lots of cheese!!1!11!"...do you people **** the next 2 days after all the cheese you're eating? i made seriously kickass woodburn cooked pizzas for 7 years, classless north american style to italian gourmet eaten with wine, and good pizza is about balance. dryer vege toppings like green peppers under the cheese, things like olives and artichokes and asparagus should go on top of the cheese + pepperoni/meats on top of the cheese. people don't like a little crispy edge pepperoni or bacon? you like soggy ****? things aren't "drying out", juices are going into the rest of the pizza evenly.
you like the entire toppings to slide off in one nasty piece of **** because it's weighed down with 5 kilograms of cheese? there is a different yet proper way to cook every different pizza. the toppings you are putting on should be dictating the order that you are going to be putting it all together, and cook more evenly and properly.
I've always preferred my pepperoni and bacon on top of the cheese. Although I love a lot of cheese. I've never ordered a pizza from anywhere without asking for extra cheese.
Mediocre. The fact that they're so famous is a testament to how sad the burger scene is.
I pretty much never eat burgers at a restaurant, I've tried a few places, but have never really enjoyed them. Homemade all the way on the barbecue. I have yet to taste a burger in a Montreal restaurant that I like more than my own.
I pretty much never eat burgers at a restaurant, I've tried a few places, but have never really enjoyed them. Homemade all the way on the barbecue. I have yet to taste a burger in a Montreal restaurant that I like more than my own.
Yeah, I'll be moving next year and first thing I buy will be a nice Weber grill and I'll build my own smoker. Wings are still something I'd rather have an eat-out option for, though.
Yeah, I'll be moving next year and first thing I buy will be a nice Weber grill and I'll build my own smoker. Wings are still something I'd rather have an eat-out option for, though.
Yeah, I love wings, but haven't really had any good ones in a long time. Also can't go wrong with a grill for one of your first purchases. I love it, I've already gone through a bottle of propane since spring started, even if it hasn't been that warm most of the time.
Yeah, I love wings, but haven't really had any good ones in a long time. Also can't go wrong with a grill for one of your first purchases. I love it, I've already gone through a bottle of propane since spring started, even if it hasn't been that warm most of the time.
I've been trying out different places recently that got recommended on chowhounds.com. So far the best place for hotwings that I've tried is Hurleys on crescent.
Man it's 7:24 and I'm craving some Amelios pizza. It's expensive though.
I will see if my brother wants some too so we can split the cost and eat it during the Impact game.
I pretty much never eat burgers at a restaurant, I've tried a few places, but have never really enjoyed them. Homemade all the way on the barbecue. I have yet to taste a burger in a Montreal restaurant that I like more than my own.
They've been through many owners but the pizza's always been good. And they ALWAYS used Saputo.
Have they changed the recipe? I haven't been there in about two years. Please tell me that they haven't changed everything because that would just break my heart.
Luna's has been awful for years now.
Go to Mama's on St.Charles , it's the old Luna owner's.
Yeah, I'll be moving next year and first thing I buy will be a nice Weber grill and I'll build my own smoker. Wings are still something I'd rather have an eat-out option for, though.
Get yourself a Napoleon. Canadian made and it's awesome. Both next door neighbours and I have one and we all swear by them. Great customer service too.
Make sure you get yourself an infrared grill too. You'll never ever cook a better steak... two minutes a side and it's perfectly seared.
For anyone in Chomedey, try a pizza from a little family owned resto called 'Atomic'.
Their pizzas really fill you up and are home made and delicious.
Seriously, I can eat a whole large pizza from double pizza no problem but 2-3 slices MAX from Atomic's pizzas.
I highly recommend the Ham and cheese pizza. They were top quality ingredients, the ham is actually real ham under the cheese, it's sofaking goood.
Anyone else try it?
Tried atomic in the past growing up, unfortuantely, either my memories were better than reality, my taste buds have changed, or they just went downhill.
The pizza dough is way too heavy and after 1 slice you feel like you ate a baby
Mediocre. The fact that they're so famous is a testament to how sad the burger scene is.
Well i've been on my low-car diet for almost a year now. I had my cheat yesterday and I took Dillalo's to me it was some of the greatest **** ever ...
But so was Normandie little chocolate sticks
