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 Reggie White discovered pizza at the legendary Ballymaloe Cookery School. Fascination became fixation. Reggie 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.
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.