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.

Who says that a true pizza one can eat only in Naples.
“Vera pizza napoletana”

History of Neapolitan pizza.
Born in Naples, raised in Montréal.
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.
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.


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.