This is a demo of the Pro - View management area | Choose this template
Forno Saint-Roch Quebec City
The Menu

Neapolitan,
Quebec style.

Three signatures that never leave the board, the classics and a pizza of the month based on the market. Dine in, takeout or delivered.

The dough, in four steps.

Before the oven
  1. 01

    Kneading

    Every morning: organic flour, water, salt and a little sourdough. Nothing else in the bowl.

  2. 02

    Fermentation

    48 hours in the cold. The dough becomes light, easy to digest, and picks up that subtle sourdough taste.

  3. 03

    Shaping

    By hand, never with a rolling pin, to keep the air in the edges.

  4. 04

    Baking

    90 seconds on the oven floor at 480 °C: a spotted, puffy crust, still soft in the centre.

People often ask us.

Another question? Ask at the counter, or write to us.

Do you have a gluten-free dough?

Yes, in the 12-inch size, for $4 more. It is prepared separately but baked in the same oven, so we cannot guarantee it is free of traces.

Where do you deliver?

In Saint-Roch, Limoilou and Saint-Sauveur. Elsewhere, takeout is still the best way to eat your pizza hot.

Can we come as a group?

Call us first: together we'll see what the counter and the 28 seats allow that evening.

Do you have vegetarian pizzas?

Yes: La Verte, the Ortolana and the Margherita, among others. Ask about the pizza of the month, it is often vegetarian.

How do I reheat a takeout pizza?

A few minutes in a cast-iron pan over medium heat, with the lid on: the crust gets crisp again without drying out.

✓ Product added to cart!