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Image / Editorial

Five great Dublin pizza joints


by Ali Dunworth
17th Aug 2018
Five great Dublin pizza joints

The city seems to be overrun with pizza these days – a crust on every corner. But there are vast differences between a pizza that comes from a conveyor belt topped with stretchy cheese and the handmade, slow-proven versions. We’ve all felt and tasted the difference post-pizza, and when you’re ready to commit your whole meal to carbs, you want to be sure you’re getting the best. Here, we’ve chosen five pizza joints that are consistent in the dough we love, use thoughtful ingredients and toppings and, most importantly, taste great.

 

Osteria Lucio, The Malting Tower Clanwilliam Terrace, Grand Canal Quay, Dublin 2

Image: Osteria Lucio

http://osterialucio.com/

https://twitter.com/osterialucio     https://www.instagram.com/osterialucio/

You’ll find this chic, under-the-radar Italian nestled in the railway arches by Grand Canal Dock. The love child of Ross Lewis and Italian chef Luciano Tona, it’s the closest you’ll get to Michelin starred pizza in Dublin (the chefs hold three stars between them). The dough is made with love and care, slow proven and only the best ingredients are used for toppings, with an emphasis on quality and authenticity. The modern Italian menu has plenty of winning combinations – Tonna with tuna and mozzarella, salsiccia with Italian pork sausage, mozzarella, garlic and broccoli and the gamberi topped with prawns, ‘njuda, mozzarella and sorrel. Nab one of the high tables and tuck in.

 

Pi Pizza, Georges Street, Dublin 2

Image: Pi Pizza

https://www.facebook.com/PiPizzaDublin/     https://www.instagram.com/pipizzas/

Chef Reggie White learnt his pizza art at Flour & Water in San Francisco, considered to be one of the best pizza restaurants in the States. He’s been honing his skills over the last few years while patiently waiting for the right location and finally, it’s happened with Pi – a roaring wood-fired oven, smart white tile tables, tin can wall, a brilliant bathroom, city centre location and then there’s the pizza. Chewy, chewy dough with pristine toppings. Salsiccia has been flying out – tomato, piquillo peppers, Gubbeen chorizo and Toonsbridge Fior di Latte, as has the Salumi. The Fungi is the foodie favourite, with a bianca base (no tomato sauce) with spinach, mushrooms, garlic and sage crema. The vegan option bursts with flavour – roast cauliflower and chilli cashew ricotta. Already a firm staple on city dining lists.

 

The Big Blue Bus, at The Bernard Shaw, 11-12 Richmond Street, Dublin 2

Image: The Big Blue Bus, Facebook

https://www.instagram.com/thebigbluebusdublin/

The Big Blue Bus is a 1979 double-decker bus converted into a pizza restaurant, located in the back of the busy Bernard Shaw. They’ve been serving up their beloved stonebaked pizzas to hungry pub revellers since 2009, and they’ve managed to stay good, relevant and great tasting. They use organic, unbleached flour for a thin crisp base with the all-important chewy crusts and then add an eclectic mix of toppings, somehow getting the balance between artisan and tasty as hell just right. The Wacky Walnut features walnuts, gorgonzola, jalapenos, wild and local mushrooms, chilli jam, tomato sauce and mozzarella. Get the Goat is with Gortnamona goats cheese, organic baby spinach, mozzarella and fresh herb oil. They are even brave enough to have a pineapple topped pizza – the Totally Tropical with pineapple, Parma ham and sweetcorn.

 

Dublin Pizza Company, 32 Aungier St, Dublin 2

Image: Dublin Pizza Company

www.dublinpizzacompany.ie/

https://www.instagram.com/dublinpizzacompany/

Kudos to Dublin Pizza Company, they’ve managed to take a slice of the takeaway & delivery pizza market and make it taste great. Served from a no-frills hole in the wall on Aungier Street, their pizza is eaten street side, sometimes taken to hospitable neighbouring pubs or ordered for delivery (but only within a certain radius). Seek it out; their mix of authentic Italian taste and Irish focused toppings is a joy. The mozzarella torn and melted across most of their pies is Toonsbridge from West Cork, along with the usually exclusively Italian scamorza. Charcuterie comes from On The Wild Side in Kerry and they also use a Teeling’s salami. Even greater Irish cheese comes with Cashel Blue, Coolea and from Wexford, St. Killians seasonal Humming Bark. They even grow their own seasonal herbs.

 

BoCo Pizza, Bolton Street, Dublin 1

Image: BoCo via Facebook

http://boco.ie/

https://www.instagram.com/bocodublin/

Pared back pizzas served up in sleek, industrial-chic surrounds, BoCo keeps things simple, which makes for a great, fuss-free pizza feast. An open kitchen fills the restaurant with that irresistible doughy aroma, with a great selection of classic combinations and chewy sourdough bases, as well as a weekly pop-up special. There are plenty of Irish products name-checked, including black pudding, goats cheese, Highbank orchard syrup and Cashel Blue, and their vegan pizza with tomato, nutritional yeast, grilled peppers, artichoke, caramelised onions and pea shoots is a great choice, whether you are vegan or not. The dessert is fantastic, a Bean & Goose sharing special – single origin Irish made craft chocolate smashed on a board.

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