G Pizzas: Homegrown Pizza in NDG

In the Notre-Dame-de-Grâce neighbourhood, a food address that has quietly made its place among the city’s finest pizzas: G Pizzas.

Behind the project is Giuseppe Sacchetti, an enthusiast who traded law for the kitchen after being inspired by Anthony Bourdain’s book. An ITHQ graduate in 2005, he learned the trade in several Montreal kitchens, including Queue de Cheval and Cavalli, before moving into the world of pizza in 2012.

Of Sicilian and Roman origin, Giuseppe travelled to Rome to perfect his pizzaiolo technique. From 2016 to 2020, he refined his craft alongside Jeffrey Finkelstein (Hof Kelsten), who taught him the art of pizza dough for four years, every other Sunday. In September 2020, G Pizzas came to life.

The address now leads two lives at once. Its production kitchen turns out focaccia, bread, pizza and desserts for restaurants and shops all over the island, while a small dining room and a rustic terrasse welcome those who want to sit down with a slice.

At G Pizzas, “the essence stays the same: quality products, controlled execution and a touch of creativity.” You’ll find excellent round pizzas (tonda) and square ones (al taglio), house-made focaccia, and dishes designed to go alongside them. Ribs braised in the Sunday sauce are another one of the house specialties, next to a sweet-and-spicy pepperoni taglio, a rapini and hot honey sausage, and a chicken parm.

The house signature is the crust. Crisp and well charred on the outside, airy and tender on the inside, it has enough structure to carry generous toppings without buckling. “We start from a Roman base, but our pizzas are undeniably influenced by classic Montreal pizza,” says Giuseppe, who looks for the balance between old-school flavour and present-day technique.

“Every pizza is a representation of something that I like,” he explains. That attention to detail shows up in every element: the sauce, the dough and the toppings are made on site with carefully selected ingredients from Quebec or Italy. “I have an Italian soul with a Montreal heart,” he says proudly. “It’s really a terroir pizza.”

The Italian calendar sets the pace for the rest of the menu, with zeppole di San Giuseppe on March 19, pandoro in December and special menus on feast days. A tasting menu can also be prepared on request.

Along with frozen pizzas to go, the restaurant offers gluten-free options, including a gluten-free tiramisu. The room, for its part, fully owns its Italian nonna kitchen aesthetic: vintage tables, offbeat artwork, a television sitting on a counter, walls left raw. “We’re a refined establishment that doesn’t take itself seriously,” Giuseppe sums up. Microbrewery beers and non-alcoholic cocktails, a long list of Italian sodas and a Shirley Temple bar make up the drinks list. The restaurant is currently awaiting its liquor licence, after which cocktails and wine will be added.

All that’s left is choosing: round or square. Nobody will judge you if you walk out with both!

Written by Jean-Philippe Tastet
Photography by Alison Slattery / G Pizzas

Updated on July 30, 2026

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