Our passion for pizza was born out of a wonderful visit to Italy way back in 1993!. We fell in love with Italian food & culture and determined to open our own pizzeria in our hometown of Skerries, Co Dublin
It seems like so long ago now & our adventure began when we opened our Restaurant 25 years ago in 1994.
From the outset we decided to be as authentic as possible with our pizza. We also have a core belief that food free from artificial colours, flavours, and preservatives simply tastes better.
We began by importing a specific pizza flour called “00” and began experimenting with our pizza dough. It really was a case of trial & error to be honest. We learnt as we went along & luckily the good people of Skerries were great supporters!
Our dough is still made today with just four ingredients, flour, water, yeast & a little salt. We allow our dough to rest for between 24 and 48 hours as this produces a superior light & digestible pizza. The pizza is cooked in a Stone Oven at over 400 ¨. When you cook at this temperature, the base is light & the crust gets the correct amount of crispy texture, without being brittle or dry. Crust is one of the best parts of a great pizza, and a high temperature creates perfectly cooked crust.
We only use superior toppings for our pizza, starting with San Marzano Tomato Sauce from the foothills of Mount Vesuvius and Fior de Latte Italian mozzarella cheese. We cut & chop other fresh ingredients such as peppers, mushrooms & onions on a daily basis. Our team dices, slices and kneads every day because food tastes better when it’s made fresh.
We hope you enjoy your pizza as much as we love making them.
Bon Appetito!
