Authentic Neapolitan pizza with a twist

“Born in Naples, Raised in Montréal.”

What make an authentic neapolitan pizza

At Brigade, you can eat the truest neapolitan pizza on this side of the ocean.

  • 12″ Diameter – Real neapolitan pizza comes in only one size.
  • A soft chewy crust with slight charring and leopard spots.
  • A Moist and soupy center. Authentic neapolitan pizza is very thin and soft.
  • Made from simple and fresh ingredients: Raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil.
  • A Real neapolitan pizza cook at 900°F in a wood fire oven for 60 to 90 seconds.
Real pizza as in Naples

Who says that a true pizza one can eat only in Naples.

“Vera pizza napoletana”

Authentic Neapolitan pizza

History of Neapolitan pizza.

Born in Naples, raised in Montréal.

Neapolitan pizza had humble beginnings, a common food for the poor people living around Naples Italy 300 years ago. Neapolitan pizza was sold in open-air stands in the crowded streets of Naples. The “Marinara” pizza that we serve at Brigade, is the exact same as was waiting for the fishermen returning from fishing in the Bay of Naples hundreds of years ago, tomato, oregano, garlic and extra virgin oil. The other traditional pizza you can eat at Brigade is the “Margherita”, created for Margherita of Savoy, a pizza evoking the colors of the Italian flag. Green basil leaves, white fresh mozzarella, and red tomatoes.

Neapoletan pizza doesn’t have fathers, doesn’t have owners, it’s the fruit of neapolitan geniality.

“Antonio Pace”
President of Verace Pizza Napoletana Association

What is a Real neapolitan pizza?

Authentic Neapolitan pizza you can custom build.

Neapolitan pizza is the only type of pizza in the world, that to be authentic, must abide by strict rules in the way it is made, the ingredients used, and the way it looks. Verace Pizza Napoletana (VPN ) is the only official organization to ensure that people adhere to the same quality and methods of preparation of neapolitan pizza as it has been for the past 300 years.
At Brigade, we make neapolitan pizza following the strict VPN way. Grace and JD, Brigade’s founders are both VPN certified pizzaiolos, who learned from a neapolitan pizzaiolo master.
Real wood ovens

What’s the VPN way?

Born in Naples, raised in Montréal.

The dough must be made with only four natural ingredients, highly refined flour that has been milled to a standard “00”, in our case we use Caputo “00” flour, fresh yeast, water, and sea salt. No sugars or oils. Dough must be opened by hand, never mechanical. It must be cooked in wood burning ovens at 900°F and cooked in 60-90 seconds.

Our dough is fermented naturally over 24 to 48 hours in a room temperature, controlled environment that is the same as the Mediterranean climate, where Neapolitan pizza was born.

Our ovens can reach 1000°F. Only with wood burning can you achieve the right effect and taste, a neapolitan oven, and a skilled pizzaiolo who can maintain that necessary temperature and control the variable to create the best Neapolitan pizza.

Real italian tomatoes.
See how we make our sauce.
WATCH
Real rising dough.
See how we make our dough.
WATCH
Real cooking as in Naples
Real Neapolitan pizza.
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