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Best Montreal pizza

jmioffe

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Truth is american pancakes are not so popular among locals, wich is normal after all lots of us have french origins so we prefer crêpes. As for Beauty's, it is gone, they took down the building. Dont know if they are planning a reopening.
Beauty's is on a pretty key corner and is one floor, so they have good airspace. They're not replacing it with a freaking condo are they?

Personally, I'll have just as good of a meal shopping in the Provigo across the street... I like that market a lot.
 
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kabukicho

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If you have not tried it at Sally's, Pepe's or Modern, you have not tried the real thing. Those are the "Holy Trinity" of New Haven style pizzerias that everyone else copies.

It's not bitter. It's charred, which gives it a distinctive flavor. Coal burns hot and dry, and not with steam. As it says on the Pepe's website:

"Frank Pepe knew in 1925 that only coal burns hot and dry, and doesn’t give off steam like a wood fire. He knew that only a coal fire could give his “tomato pies” their famous crisp, charred, chewy crust.

We knew when we began to bring Pepe’s Pizza closer to you that we had to recreate his original oven, brick by brick, with a fire door cast from a mold of the original. And even in today’s fast-paced world, we knew that our customers might at times be willing to wait a few minutes longer for our world famous pizza. So that’s how we do it today. Grandpop, you taught us well."

and that is why i have, only these places. it wouldn't otherwise have been worth claiming to having properly experienced the places for NH style to which the style came from.



OH it most certainly is bitter.

You've obviously never tasted good brick oven bread you'd have that palette transcending whatever form a dough takes whether baguette or pizza crust.


Because bitterness is about taste.... flavor. And I am saying its flavor profile emcompasses a hint of bitterness from the fierce fire, the char.

Your discussion should be about it's charred, not burnt. If you had read closely enough however that's not the point I made.



"But fierce fire, char, gives you that bitterness not unlike a master bread bakery with a hard wheat, high glutine flour, brick oven loaf.

leading to which, the new haven style also has that signature hint of bitterness as well, i mean hey, they have coal fired ovens.
however what their dough lacks is flavor from fermentation... it's a rather bland dough... "



Frank Pepe's description wasn't needed, but he is saying his stuff isn't burnt, it's charred. The taste, or flavor of which, will be bitter. A hint, I would address it again as that, as not the entire pie is burnt nor tastes burnt.

I can easily quote Bon Apettite but I won't,

essentially, charring is controlled burning, as in you diiberatly burn some, but not all of your product, purposely.

Going back to my point, which the uncharred parts of the NH pies are rather bland. Charring can compensate, or covers up shortcomings in doughs. To which I suspect they, for saving time as time is $, their doughs don't have a long fermentation time. The same can be said of 'certain' famous NY places btw.


I've had better crust taste experiences of non charred, gas fired pies than the pale spots on a NH pie. Because their doughs were given enough time to age, like a proper wine.

When i order my pies, I tell them well done regardless where I am. I seek the taste of slight bitter nuance.


But since it's there, i would say the suggestion from their 'grandson' about wood and why he uses coal, is partly marketing and it casts a good story. Green wood would give off steam but proper cured wood, which is what you'd want to only use anyway, is negligible. Charcoal, if it is true charcoal, would be lump charcoal, which is wood too anyway.

Doesn't stop the Neapolitan pies from Italy at 900-1000 degrees from using wood (requiring it for certified Neapolitan).


The classic montreal pies suffer from several faucets... the doughs beg to be stretched a bit thinner... the low moisture mozz cheese seems to lack butter fat, it does not noticably sweat the 'orange' oil, and develops brown spots a bit too early in the baking process, going past creamy melted too fast, and the oven temps are maybe too low for maximzing oven spring. Neverthless I'm still looking for places that have the best of its style.
 

EagerBeaver

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What you said about charred style of pizza is essentially correct although I think "bitter" is a harsh word to describe flavor profile. Also, at Pepe's they carefully char the pies somewhat unevenly but in such a way that there are not large swaths of "bland" crust as you state.

What's interesting and what you may not know is that in New Haven County and much of CT there are a large number of imitators of the "Holy Trinity" and some are actually quite good. One of the best known of these "contenders" to the throne of New Haven style pizza king is Zappardo's in West Haven. Zappardo's is one of 5 or 6 worthy top ranked contenders which, while not finishing regularly in the top 10 of national pizza competitions like Pepe's, Sally's or Modern, is nevertheless highly esteemed by locals who have been to all of these places. Roseland in Derby is another very good purveyor, although really overpriced in comparison to the local competition. In my opinion Pepe's and Sally's are the best. They are a few notches above all the others.
 

EagerBeaver

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The classic montreal pies suffer from several faucets... the doughs beg to be stretched a bit thinner... the low moisture mozz cheese seems to lack butter fat, it does not noticably sweat the 'orange' oil, and develops brown spots a bit too early in the baking process, going past creamy melted too fast, and the oven temps are maybe too low for maximzing oven spring. Neverthless I'm still looking for places that have the best of its style.
You have hit on all the key issues here. And another issue I have noticed is excessive bubbling which usually happens due to using dough that's too cold (most often) or is otherwise substandard. The place on Peel served me a pie that had two huge bubbles that were clearly pierced with a fork but it disrupted even cheese and topping distribution on the pie. WTF. I should have just left without the pizza and without paying.

Room temperature dough must be used. Dough must be stored in coolers but manager's job is to bring to room temperature enough dough to last the night. Peel manager fucked up that day. I got dough that was still cold when put in the oven. It happens at a busy pizzeria when the manager is asleep at the switch.
 
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EagerBeaver

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Here are some pics of the distinctive charring that you see in New Haven style pizza, discussed by kabukicho, along with the thin crust:

1608260153192.png
 

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IamNY

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We all know that NY pizza is the best in the world and it's not up for debate.
 
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EagerBeaver

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Waloo,

People in the business have voted Frank Pepe the best pizza in the United States 3 years in a row- 2017, 2018, and 2019. While there are a large number of NYC pizzerias in the top 20, the New Haven "Holy Trinity" occupies spots #1, #7 and #20:


What's not up for debate is that Pepe is #1 in the USA- 3 years in a row......
 

IamNY

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I was really just joking with my last post. But I do plan on stopping in New Haven to try the pizza for sure.

But after further review of the link it looks like NY pizza is #2,6,8,10,11,13,14,16,18,19, etc. So I'll stick with my original post but I am still going to check out New Haven.
 
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sene5hos

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This is another lie, one more, for Trump.

Anyway, it depends on everyone's taste.
 

No_Church_InThe_Wild

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Awesome pic NB , looks like a pizza bukake of some sort !!
also getting the impression that she may not be as picky with her pizza choices as some of you foodies/pizza snobs seem to be on this thread ... only kidding ;)
 
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IamNY

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Rep. Patricia Dillon and Sen. Gary Winfield, both Democrats from New Haven, have proposed a bill to recognize Connecticut as a hotspot for tasty pizza joints.:

 

neverbored

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Tried Lafayette on Bernard Tonight (https://lafayettepizzeria.com/)

Great dough texture (similar to Bottega)
Very good burgers
Very good fries

I was quite impressed. Wasn't expecting something so "gourmet".
 

Cap'tain Fantastic

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Strange claim, it says since 1962, I grew up there, on Saint-Urbain and that place wasnt a pizzeria at all! I wonder where they were before.
 

neverbored

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Strange claim, it says since 1962, I grew up there, on Saint-Urbain and that place wasnt a pizzeria at all! I wonder where they were before.

Terrasse Lafayette used to be on Villeneuve. So I'm guessing its the same legal name (doubt its the original owners)
Used to be your typical Montreal Greak greasy spoon place. I remember they used to sell this enormous burger which we used to split with 4 people (2-3 lbs of paddy on a wide burger bun)
 

GreyPilgrim

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Trump is from NY and he says the pizza is the best.
I’m guessing (and sorta hoping) you’re joking, right?

I mean, don’t get me wrong: New York pizza is the best. Hands down. No competition. But Trump knows precisely jack shit about authentic New York style pizza. And in case you’d want to debate this particular point, here’s scientific proof!

;)
 
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