We make 48-hour fermented Napolitan style pizzas cooked to perfection
in a 500 degree wood fired oven.
We like to keep the pies close to the flame which gives our pizzas plenty of beautiful charred spotting that really captures that unmistakable wood fired taste.
The slightly bitter notes of the charr compliment the acidity of the tomatoes and creaminess of the mozzarella perfectly.
We aim to use fresh, seasonal Irish grown produce as much as possible. We even grow some of it ourselves. What we can’t find in Ireland we get from the best Italian producers.
All our meat is high quality Irish charcuterie produced using ethically raised free range pork from the lovely folk at the Wooded Pig in Co. Meath.
We use Irish fior di latte mozzarella from the legendary Toons Bridge Dairy in west cork.
We grow kale ourselves on our Stoneybatter farm.