Here’s where to go for great pizza in Ireland, whether you prefer New York-style slices at Bambino or Neapolitan pies from The Dough Bros …
Flout, Portview Trade Centre, East Belfast
Although in its relative infancy, Flout pizza is having a moment, or quite a few moments to be more precise. As ultra-modest owner Peter Thompson says, “It’s only pizza, nothing more”, but what pizza it is. Expect specials such as French onion pizza with burnt onion cream, caramelised onion and finished with Templegall, an Irish Alpine cheese in place of the classic Gruyere. Or a slice with roast potatoes, black pudding, rosemary béchamel all atop organic sourdough dough. And then of course there is the classic New York pep. Get one of each. www.instagram.com/flout.pizza/.
Bambino, Dublin 2
If you haven’t waited in line at Bambino on Dublin Stephen’s Street for a slice of the now legendary Hot Pep, you haven’t lived. It’s a tiny, but perfectly formed space with in-demand counter seating intently watched by those waiting in line and eagerly anticipating a free stool to savour their slice. Choose to enjoy an NYC slice, grandma Slice or a vegan slice, or take home a big pie to share – or not. www.instagram.com/bambino_dublin/.
Dough Bros, Galway
2022 was a good year for the Dough Bros. Well, if you consider being voted 37th best pizzeria in the world, no 1 in Ireland and 16th in Europe that is. The pizza at Dough Bros is based on a Neapolitan style dough that is cooked in wood fired ovens. The crust is chewy and pillowy with the requisite charred ‘leoparding’ also appearing and the toppings hit all the right notes with rock stars such as San Marzano tomatoes, Toonsbridge mozzarella and Wooded Pig pepperoni all making the grade. The home pizza kits have hit pause for now but hope to make a return once a new production facility has been secured. Watch this space … www.thedoughbros.ie.
Pi, Dublin 2
Self-proclaimed ‘wood fired fundamentalists’, Pi on Dublin’s George’s Street has been one of the most preferred pizza choices for Dubliners since opening its doors some years ago. The ‘Nduja’ with crushed tomato, fresh basil, Healy family honey, scamorza, nduja and Parmigiano reggiano is a good choice and the quick cooking time at an intense 500 degrees results in the signature ‘leoparding’ that has become synonymous with Neapolitan style pizza. www.pipizzas.ie.
Pala Pizza, Foxrock
If Roman (Romana) style pizza is your main squeeze, Pala Pizza in Foxrock is where to go. Roman style pizza differs from Neapolitan in that the dough is stretched super thin to an almost cracker like texture with much less puffy crust. At Pala Pizza, it’s baked square and sold by the slice (or pie to take away) with quite a few ‘bianca’ or ‘rossa’ choices. The number one for me is the leek and potato with sliced potatoes, slow cooked leeks, Cais Na Tire sheep’s cheese and oregano (potato on pizza is always a good idea). The filled focaccia is also worth checking out, as are the house cured meats and pickled veg. www.palapizza18.com.
Other worthy pies worth tracking down include Little Forest in Blackrock (www.littleforest.ie), Reggie’s Stone Fired Pizza in Belfast (www.reggiesstonefiredpizza.com), Goats Gruff in the Strawberry Beds (www.goatsgruffdublin.com), Rita’s in Ranelagh (www.ritas.ie) and Paulie’s in Dublin 4 (www.paulies.ie).
