I love food, particularly the instant gratification kind. And I’m fussy, really fussy. I’d ask myself, why can't I get the same great wood fired pizza in Dublin that I get on my travels? Why does New York have places like Roberta’s and Paulie Gee’s, while we don’t? And another thing - I just cannot settle for ordinary. That’s how PI started.
I set out to create a pizza restaurant in Dublin where, every day, we would strive for the ‘perfect’ pizza. While perfection is impossible, great things can happen if you pursue it with passion. It’s that constant 'quest for perfection’ that is the essence of PI.
I’m inspired by Danny Meyer (Founder and CEO of Union Square Hospitality Group). Great hospitality, and an unrelenting attention to detail are the cornerstones of his approach to food, and they’re values that we hold at PI. Above all else though, integrity – we use only the best available produce from local and artisan suppliers, and we will never compromise on that.
Our mission at PI is to do one thing the very best we can, and to never give up on making it better.
John Savage, Owner
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.
We’ve experimented with every style and variety of tomato available to us in Ireland and we have our best - plump flesh, low acidity and sweet tomato taste.
We’ve built deep relationships with our suppliers, ensuring we have the best of what’s in season all year round. We’re proud to champion Irish artisanal producers, including mozzarella from Toons Bridge Dairy, Co. Cork; Achill Island sea salt; and chorizo from Fingal Ferguson's Gubbeen Smokehouse, Co. Cork.
At 500º our 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.