About
“Pizza. Ours is an obsession. We focus on doing one thing. Pizza. Doing it the best we possibly can, and each day trying to be a little bit better than we were yesterday.” The very finest ‘00’ flour from Naples plus just the right amounts of yeast, water, salt and…
“Pizza. Ours is an obsession. We focus on doing one thing. Pizza. Doing it the best we possibly can, and each day trying to be a little bit better than we were yesterday.”
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. PI has experimented with every style and variety of tomato available in Ireland to find the best – plump flesh, low acidity and sweet tomato taste. They have built deep relationships with suppliers, ensuring they have the best of what’s in season all year round. PI is proud to champion Irish artisanal producers, including buffalo mozzarella from Toons Bridge Dairy, Co. Cork; Healy Family Honey, Co. Cork; Achill Island sea salt; and chorizo from Fingal Ferguson’s Gubbeen Smokehouse, Co. Cork.
At 500º their 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.
