Montreal-Nord continues to reveal itself as one of the city's most dynamic pizza regions, with Da Bologna's trademark dough—a yeasty wonder that's both light and substantial—confidently at the head of the pack. More

Content with delicious pizza in Montreal suburban neighborhoods like Marie-Clarac, St. Leonard, and LaSalle, what happens when our Montreal correspondent ventures to try one of Montreal's most popular downtown pizza spots? More

In Provence, France, buried in the hills of village Le Castellet, one pizza truck is making mouthwatering wood-fired oven pies. The crust, blended with hazelnut flour and baked into a nubby cracker-like crunch, is bested only by the sublime, decadent toppings, like creme fraiche, Reblochon cheese, and juicy lardons. More

On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More

With LaSalle native Ryan Dixon at the helm, the pizzas here are a decadent, doughy take on the classic "Montreal old-school" style. Don't miss Dixon's signature smoked meat pie, which comes loaded with Schwartz's smoked meat, pickles, and a tangy mustard sauce. More

Montreal doesn't have many restaurants that offer Neapolitan-style pizza, so when the brothers Boris and Pete Popovic opened Magpie Pizza in the Mile End in 2010 (Pete co-owns the popular anglophile pub Sparrow just around the corner), proclaiming authentic Neapolitan pies, the neighborhood was justifiably excited. More

The "Spéciale" is a bit of a grease-bomb, but undeniably comforting. The contenders are Centrale and Dani's. Read on to see which old school Montreal pizzeria does it best in La Salle! More

An irresistible hybrid of Greek and bar styles, the pies at Montréal-Nord's Via Ristorante, including the Funghi Misti from the secret-menu, are certainly among the best old-school Montreal specimens I've ever eaten. More

I've consumed quite a few Montreal iterations of Greek-style pizzas that have been borderline inedible. Though a proper Greek-style pie is a thing of magic and beauty, my Montreal experiences with this style have resulted in too many soggy, leaden, and slimy specimens. But not only is Van Horne's spanakopizza one of the best Greek-style pies I've eaten in Montreal, it's hands-down the best delivery pizza I've ever had here, too. More

From the imported ingredients to fastidious cooking methodology, Libretto is dedicated to Naples-style authenticity. They claim to bake their pies in less than 90 seconds in a 900 degree wood-burning oven (hand-built by a 3rd generation pizza oven maker in Naples, then delivered to Ontario). The pizza had all the hallmarks of a striking Napoletean pie: a blistered, slightly speckled crust made with naturally leavened Italian Caputo dopio zero flour, topped with a translucent, vermillion layer of San Marzano tomato sauce. More

There are many legendary dishes that are unique to the Quebec region—like poutine and smoked meat sandwiches—but outside of the province, most people aren't familiar with the "old-school" style pies that dominate the local pizza scene. More

New York-based Fleisher's Grass-Fed and Organic Meats recently hosted its annual Butcher Blackout at the Montreal restaurant Joe Beef. Despite the dinner coming directly on the heels of my gluttonous maple syrup feast at Pied de Cochon's sugar shack (it was the next night) I knew better than to turn down an opportunity to eat a massive meal of Fleisher's famed beasts multiplied by Joe Beef's spunk. More

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Early March marks the beginning of sap season, and once the fields of maple trees are tapped, the province celebrates by opening the doors of the numerous family-owned cabanes à sucre, or sugar shacks. In 2009, chef Martin Picard—the owner of Montreal restaurant Au Pied de Cochon —retreated from the frenzied pace of his city restaurant and built a cabane à sucre in the Mirabel countryside, nearly an hour's drive outside Montreal. Take a look at the maple-centric menu: from New Brunswick oysters to the tourtière meat pie, everything involves maple syrup. More