From the perfect slice to pizza masterclasses and DIY kits …
Flout, Portview Trade Centre, East Belfast
As the Croc wearing, ultra-modest owner Peter Thompson says, “It’s only pizza, nothing more!” … but what pizza it is. Expect specials such as French onion with burnt onion cream and caramelised onion finished with Templegall, an Irish Alpine cheese in place of traditional Gruyere, a mac and cheese slice or a classic hot pep. Base types include New Haven, Detroit and Brooklyn Sicilian style. I recommend a slice of each, plus don’t forget to add some Flout Hot Honey to your order. @flout.pizza
Dough Bros Eugene and Ronan Greaney put west of Ireland pizza on the map, voted Best Pizza In Ireland and named in the 50 Top Pizza Guide To The Best Pizzerias In The World – the pizza world’s Michelin Guide. The secret is in the making as they prove their dough for between 48-72 hours before cooking it in a 500-degree wood-fired oven. One of their bestsellers, The Peter Stinger, features San Marzano tomato sourced from Naples, Toons Bridge Dairy fresh fior di latte and Fingal Ferguson of Gubbeen chorizo, both from Co Cork, finished with lashings of Sliabh Aughty Hot Honey from Co Galway. They also offer pizza kits to DIY at home. @thedoughbros
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This Argentinian food market only a few steps away from Killarney House & Gardens serves a wide range of specialities with the vibrant flavours of Buenos Aires such as empanadas, alfajores and parrilla (guacho style barbecue) as well as pizza. Baked to perfection in a wood-fired oven built in Italy, each pizza cooks in just one minute at 400 degrees. The market uses the finest ingredients to adorn its 48-hour fermented dough. From the classic Diablo to house special creations like N’duja and Hot Honey or Oh My Goat! with goat’s cheese, these are great pizzas for everyone in the family. Founder and head chef Facundo Rodulfo, Kerry’s best pizzaiolo, also provides afternoon pizza masterclasses, which can be gifted. You can also buy their cookbook, Tango, published by Blasta Books on the website. @tangostreetfood
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This artisan wood-fired pizzeria recently celebrated ten years in business in Clonakilty, now with five locations across Co Cork. They bulk prove their dough mix for three days and then a further 24 hours after balling. The long proof time results in a sourdough-like flavour, while their two-tonne wood-fired ovens from the Modena region of Italy cook the pizza in under 90 seconds. @oakfirepizza
Not too far from Sheep’s Head Bay, you might be lucky enough to stumble on Cent’ Anni in Durrus. In the words of John and Sally McKenna, in “one of West Cork’s outlier villages” you’ll find a “little Italianate destination” with “fine pizzas, daily specials, nice dips, good wines and great craic”. This family-run pizzeria also serves coffee, cocktails and beers, plus it’s pet-friendly. Do we need to say more? @centanni_durrus