Here’s the deal: If you ordered in advance, you’ll show up at a back door ‘round the corner of a paint shop in Lachine, where a paper plate’s stuck to an apartment door reading one thing: ‘Pizza’.
Get buzzed in, take the stairs up to the second floor, and you’ll find a former butchery space just shy of 200 square feet decorated with Expos and Ascoli Calcio 1898 F.C. pennants and scarves.
That’s Forno Pizza Frankie’s, a smaller-than-small pizza operation where two Italo-Montrealer brothers are pushing a spiral mixer and custom-made Italian deck oven with steam injection to the limit, producing some of the best pizza in the city to date.
Frankie’s is a passion project/man cave hideaway from Daniele Mellozzi and Donato “Donny” Mellozzi, both second-generation Italians and first-generation Canadians, and members of the time-honored Italian butcher shop and grocer Marchigiani in Lasalle that’s been in operation since 1959.
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