Here are some of your more frequently asked questions.
For more information, contact us at email@example.com
What is an FAQ?+
(Warm up question, to ease us in). An FAQ is a Frequently Asked Question. This list contains answers to the questions you most frequently ask us.
Can I make a booking?+
We’re walk ins only at PI. We use a queuing app so you don’t have to stand around waiting for a table to come free - all you have to do is leave your name and number with the Host at the door. We text you when your table is ready, and you can check where you are in the queue at any time.
When are wait times the shortest?+
Wait times are typically shortest Monday through Thursday before 6pm.
Can I take away?+
Yes, by placing an order in the restaurant. We don’t offer online / phone ordering services, and we don’t deliver.
Do you serve gluten free pizza?+
We are passionate about the craft of pizza making and, unfortunately for coeliacs, gluten is fundamental to the texture, taste and profile of a PI pizza. Additionally, our wood fired oven is the only cooking device in the building. As such, we cannot safely offer gluten free.
Do you have vegetarian options?+
Yes, we have 8 pizzas and at least 2 of those will always be vegetarian.
What about us vegans?+
Our vegan friends are every bit as important as our vegetarian guests. We will always have at least 2 vegan friendly pizzas on our menu.
Do you serve alcohol?+
Yes, we serve a variety of thoughtfully selected wines (including prosecco), beers and cider. We also have low alcohol and alcohol free options for Lent, and emergencies.
Where can I buy a PI voucher?+
In the restaurant, just ask one of our lovely Hosts. Online purchase coming soon.
What is your phone number?+
Given that we do not offer reservations, advance ordering, or delivery - and because we’re not looking for a relationship right now - we don’t have a phone number.
Are you hiring?+
If you are passionate, dedicated and haven’t forgotten how to smile - yes. Say firstname.lastname@example.org
What’s so special about wood fired pizza?+
A wood fired brick oven - ours was hand-built by third-generation oven-maker Stefano Ferrara in Naples - imparts a unique, smoky flavor that simply cannot be reproduced any other way.
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, crispy on the bottom and a light, tender centre.
Some of the sciency stuff...
Wood fired pizza ovens generate a more substantial heat than conventional ovens as they absorb heat into the walls, ceiling and base of the oven itself. The combination of a low dome height and a small mouth - the hallmarks of a Stefano Ferrara oven - is ideal for maximising convection and retaining heat. This helps to create an even temperature in every area of the oven. Even temperature distribution means a quicker cooking time as well as more even cooking.
Where do my tips go?+
100% to staff, equally distributed among all staff working in the restaurant that day.
Who owns PI?+
- a Banbridge, Co. Down native who now calls Dublin home.