ABOUT US

At PI, we're dedicated to making some of the best pizza in the world. Ours is an obsession, a passionate pursuit of perfection

Our Co-Owner and Head of Pizza Reg White discovered pizza at the legendary Ballymaloe Cookery School. Fascination became fixation. Reg built a wood fired pizza oven in his parents’ back garden, and so began the quest for perfection — a quest which brought stints at San Francisco’s award-winning flour + water and Del Popolo, and saw the back garden pizza oven knocked and rebuilt. What next for the man who just wanted to make pizza? Open a pizzeria and spend every day chasing the perfect pie.

PI is two guys, with one mission: to do one thing the very best we can, and to never give up on making it better.

OUR PIZZA

Dough

The very finest ‘00’ flour from Naples plus just the right amounts of yeast, water, salt and time - 72 hours - to deliver an incredibly tasty and digestible dough.

Pi Pizza Dublin

Sauce

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.

Pi Pizza Dublin

Cheese

Our mozzarella comes from Toons Bridge Dairy in West Cork where it is hand-stretched by master cheesemakers using raw cows milk from Michael Dorney in Kilnaglory, Ballincollig.

Pi Pizza Dublin

Toppings

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 chorizo from Fingal Ferguson's Gubbeen Smokehouse in West Cork.

Pi Pizza Dublin

Crust

At 500º in our oven our pizzas develop beautiful and distinctive charred blisters on their crust - known as leoparding - that capture that amazing wood fired taste.

Pi Pizza Dublin

GALLERY

Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin
Pi Pizza Dublin

PI © 2019