Proudly CanadianPizzeria NO.900
Valleyfield – 2026
Born in Montreal, the NO.900 chain has built a solid reputation around a single principle: authentic Neapolitan pizza made according to the rules of the art. Its dough achieves the perfect balance thanks to rapid cooking at 900 degrees Fahrenheit, which gives the brand its name. NO.900 pizzas are true Neapolitan pizzas, certified by the AVPN (Associazione Verace Pizza Napoletana). They are prepared with precision and cooked in just 90 seconds.
The restaurant
On site, there is a neighborhood-style pizzeria with a terrace, praised for its warm atmosphere, attentive service, and high-quality ingredients. The wine list features privately imported wines, with carefully selected cuvées from various Italian regions, produced by small growers who respect nature.
Committed to passing on its expertise, the brand goes even further by creating an AVPN-certified pizza school so that the art of the Neapolitan pizzaiolo continues to thrive, both here and abroad.
With this new location in Salaberry-de-Valleyfield, NO.900 continues the expansion of its network of Neapolitan pizzerias across Quebec.
Our contribution
A long-time partner of NO.900, Doyon Després was chosen to equip the brand-new Salaberry-de-Valleyfield branch. A wonderful collaborative project in which our team adapted effectively to support NO.900 through to opening day.
The setup covers all areas of the establishment. On the refrigeration and bar side, Atosa, New Air, and Brema equipment ensure efficient cold and ice management. Inox-Fab pizza tables are at the heart of preparation, supported by Robot Coupe and Vitamix appliances for ingredient processing. Dishwashing and service rely on Thorinox, Inox-Fab, and Hatco equipment, while a selection of essential kitchen accessories completes the installation, allowing the team to be fully operational from the very first service.
This project perfectly illustrates Doyon Després’ ability to adapt to on-the-ground realities while delivering a complete and coherent solution — from major equipment down to the smallest details.
Representative: Alexandre Leduc
Project Manager: Charles Soucy