Antoine Roy-Camarda grew up on Friday pizza nights at his grandmother's, large round pies devoured before the empty boxes got hidden in the backyard snow forts. A few decades later, those same large round pizzas are his signature. The Quebecer with Calabrian roots trained at the ITHQ and the École hôtelière de Montréal before opening Michel-Ange Pizzeria on Jean-Talon Est in September 2021, a counter-service spot with 27 seats, no reservations, and no table service. You walk in, order, and watch the oven do its work.

Roy-Camarda's pizza is neither strictly Neapolitan nor Calabrian. It's cooked in a high-temperature deck oven sourced from northern Italy, loaded by peel, and built around ingredients he selects himself, including one of the priciest flours on the market. The short menu rotates around what's coming in: Margherita, all-dressed, soppressata, and others, with local suppliers threading through.