PI

Our Dough
The very finest ‘00’ flour from Naples plus just the right amounts of yeast, water, salt and critically, time - 72 hours - to deliver an incredibly tasty and digestible dough. Our Sauce
We’ve experimented with every style and variety of tomato available to us in Ireland to find the best - plump flesh, low acidity and sweet tomato taste. We’re proud to champion Irish artisanal producers, including mozzarella from Toons Bridge Dairy, Co. Cork; Achill Island sea salt; and chorizo from Fingal Ferguson's Gubbeen Smokehouse, Co. Cork. Our Crust
At 500º our pizzas develop beautiful and distinctive charred blisters on their crust - known as leoparding - that capture that amazing wood fired taste. The 1 minute cooking time ensures the cheese is melted and bubbling, the toppings retain freshness and texture, and the crust has the perfect combination of chewy on top, crisp on the bottom and a light, tender centre full of air. Our mission at PI is to do one thing the very best we can, and to never give up on making it better.