Jon Block opened 5 Pizza on rue Bélanger in 2025, and Rosemont-Petite-Patrie absorbed it into its daily routine almost immediately, with parents and kids stopping in between school and supper. The slice is what Block calls a hybrid of Montreal and New York styles: yeast-leavened dough cold-fermented for 30 hours, baked in an electric oven, and cut into just five oversized slices per pie, each meant to be a meal in itself. Cheese and pepperoni are the neighbourhood standards, while the mushroom slice layers mushroom purée, confit garlic, and pickled pepper juice under a crust brushed with herby oil, a nod to Block's Toronto roots. The space is tiny, with a few seats and pizza boxes decorated by customers' drawings.