Let's talk about a culinary revolution that's been quietly taking over Montreal's food scene: the rise of sourdough pizza. It's a mouthwatering evolution that's got me, a self-proclaimed pizza and sourdough enthusiast, absolutely thrilled.
Imagine my excitement when I stumbled upon a new eatery, CROSTA, with its intriguing promise of 'sourdough pizza'. As a vegetarian, I was initially disappointed by the limited options, but the cheese slice I tried was a revelation. The crust was a perfect balance of crisp and chewy, with a tangy twist that elevated the classic combination of tomatoes, basil, and mozzarella. It was a taste sensation that left me wanting more.
But CROSTA is not alone in this sourdough pizza revolution. Montreal's pizza scene has been undergoing a transformation for nearly a decade, and it's an exciting journey to explore.
The story begins with Bottega, which opened its doors in 2006 and marked a shift from traditional pizza styles to the thin-crust Neapolitan variety. This move put Montreal on the pizza map, turning it into a pizza paradise for enthusiasts. However, the real sourdough revolution started later, with the arrival of Restaurant Elena in 2018.
Elena's founders, chef Emma Cardarelli and sommelier Ryan Gray, along with Marley Sniatowsky, had a vision. They wanted to bring a taste of authentic, regional Italian cuisine to Montreal, inspired by their experiences at Liverpool House. Their quest for terroir cuisine, using seasonal and local ingredients, led them to create a unique pizza experience.
"The idea of sourdough pizza made a lot of sense to us," Gray explained. And it's not just about the taste. Sourdough bread, with its ancient origins, offers numerous health benefits compared to commercial yeast bread. It has a lower glycemic index, is easier to digest for gluten-sensitive individuals, and is packed with beneficial lactic acid and healthy bacteria.
Elena's journey began with a focaccia starter from Nora Gray, and their dedication to a lengthy fermentation process (up to 48 hours) results in a crust that's both chewy and crunchy, with a distinct baguette-like quality.
The success of Elena inspired the opening of Pizzeria Elena, a New York-style slice shop, in Griffintown. Here, the sourdough crust takes on a chunkier texture, but it's still amazingly flavourful, thanks to the careful selection of ingredients and the magic of sourdough fermentation.
Other pioneers in this sourdough pizza movement include Crosta, Maps, and Redipizza. Each brings its unique twist to the table, whether it's Crosta's three-day cold fermentation process or Redipizza's generous al taglio slices, all crafted with a dedication to quality and health-conscious ingredients.
What makes this sourdough pizza revolution particularly fascinating is the blend of traditional techniques with modern innovation. It's a culinary journey that respects the past while embracing the future, resulting in a delicious and healthier pizza experience.
In my opinion, this trend is a win-win for pizza lovers and health-conscious foodies alike. It's a movement that showcases the best of both worlds, and I, for one, am thrilled to be a part of it. So, the next time you're in Montreal, sink your teeth into a slice of this sourdough pizza evolution and experience the magic for yourself!
