Tucked above a paint shop in Lachine, Forno Pizza Frankie’s is a tiny, appointment-only pizzeria run by brothers Donato and Daniele Mellozzi. Born from years of home experimentation, the project blends their Italian roots with obsessive attention to dough fermentation and detail.
The Mellozzis, also behind the long-running butcher shop Marchigiani in LaSalle, use a custom Italian oven and three-day biga-fermented dough to turn out Roman-style pies, porchetta-filled specials, and 18-inch Neo-New York pizzas that have started to generate buzz. Operating out of a 200-square-foot former butchery, the brothers take weekly Instagram pre-orders, prioritizing quality and tradition over volume. With deep culinary heritage from Marche and Abruzzo and a no-rules approach, Frankie’s is more than a pop-up—it’s a love letter to family, craft, and doing things their way.
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