Pizzeria Crosta applique une approche rigoureuse à la fermentation du levain, ce qui permet d'obtenir une croûte croustillante et aérée servant de base à chaque pizza. Le menu privilégie des ingrédients authentiques de grande qualité, axés sur des saveurs fraîches et savoureuses à chaque dégustation. Chaque pizza présente un contour doré et boursouflé qui équilibre parfaitement la texture moelleuse de la pâte fermentée. La cuisine assure une production constante de pizzas garnies d'éléments simples qui mettent en valeur la qualité naturelle des produits de base. Les variations subtiles au sein du menu permettent une diversité de goûts tout en gardant le caractère du levain au centre de l'expérience. Cet établissement propose une interprétation honnête et directe de la fabrication de pizzas traditionnelles grâce à des méthodes de fermentation maîtrisées et une préparation classique.
Pizzeria Crosta propose une expérience culinaire très débattue, axée sur sa croûte au levain fine emblématique, que de nombreux clients louent pour sa qualité exceptionnelle, sa texture et l'utilisation d'ingrédients frais de premier choix. Si certains convives considèrent qu'il s'agit de la meilleure pizza de Montréal, d'autres trouvent les parts trop fines, peu garnies ou chères par rapport à la taille des portions. L'ambiance fait souvent l'objet de points de vue divergents, allant d'une destination prisée et dynamique à un lieu trop bondé, sale et inconfortable. Les plaintes fréquentes concernant les longs délais d'attente et le service irrégulier éclipsent parfois les éloges culinaires, ce qui laisse penser que si la pizza au levain est un atout majeur pour beaucoup, l'expérience globale peut varier considérablement.
Genuinely impressed by this new sourdough pizza spot that opened up. With pizza toni just a few doors down, both spots have consistent customers & equal competition. This one may be my new favourite in Montreal though. The crust was DELICIOUS. You can really taste the sourdough & the flavour in the bread. No need for dip. I love a saucy pizza & that was exactly what this was. Super saucy, good amount of dough while still being crunchy & chewy. My favourite was the Rossa. The anchovies really picked up the flavour of the rose sauce. After one slice, I wanted another one right away. Still craving it to this day…
The dough is what makes the experience worth it. Not cheap but when you bite, uou can feel the love & freshness of every single ingredient there.. a must try for sure..
I'll start by saying that I'm a professional hater & I was genuinely ready to be underwhelmed by this place because of how viral it has gone on social media & people lining up like they've never seen food before for the gram.
This was the best dough I've had on a NY style pizza here in Montreal & possibly ever. Great structure to the undercarriage, thin, crispy, great crust with great flavor, no flop etc. That being said flavor-wise for the slice as a whole I was not blown away. I only tried the Rossa, Potato & Spinach slices so keep that in mind I have not tried the cheese slice or the Nduja pie. The Rossa was my least favorite the anchovy paste just didn't work for any of us it was way too funky & sour. The potato & spinach slices were very good & I'd get them again but they didn't punch me in the face like I wouldn't necessarily crave them.
Welldun is still my favorite pizza in town & they got upper hand when it comes to the flavors on their margherita & vodka pizzas BUT Crosta definitely has a better crust & dough & that dough alone is 5 stars worthy. I'll come back at some point to try the cheese slice & nduja pie & update this review then. I drove from outside Montreal to come try this & it was worth the drive.
30 juil. 2026
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Really great new sourdough pizza spot & even better than what we were expecting. I would come back here just to eat the crust because it's just that good ! The dough has a nice fermented flavour & the vegetarian pizza with spinach & ricotta tastes beautifully bright, like the perfect summer slice
Its a bold move to open next to Pizza Toni, I was expecting a lot more than I got. I had the Fromage & it was really tangy & off taste, & the dough felt stale.
Unfortunately, I don't like giving negative reviews, but I was disappointed with slice of pizza I ate. I kepted it simple I took the tomato cheese, you can't go wrong, right? It was one of the least desired slices of pizza I've had in the city, by far. The dough was tasteless with an uncooked bottom, top was fine, ingredients were ok. I've eaten a lot of pizza slices of all kinds from the west coast to the east coast. I love a good NY slice! When it's done properly. I was looking forward to a nice sour dough slice, but got something that fell flat. You gotta bring your a game! If you want to compete with the city's best. You still have time. 6.5/10. 😊
Thin crust pizza is all the hype these days, but my take on this new spot is overhyped & overrated. The best part really was the doughy part of the crust. The toppings portion was minimal & crust was too thin & crisp, perhaps not my thing. Sampled slices were the pepp & the rossa.
At ~6$ a slice, limited seating, & not a huge fan of the pizza being a little too out in the open (uncovered, people gawking over it etc...) it is a tad expensive. Judge for yourselves.
After having some of the best New York style pizzas, this was my all time favorite pizza. Thin crusty sourdough with the perfect ratio of dough to toppings.
My fav: pepperoni dipped in their killer ranch sauce & the potato pizza
This is by far the best pizza in the city. I've gone to very high end pizza restaurants & this surpasses it by a mile. The chef is a genius with the dough. Keep up the good work & I'll be back soon.
