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Best Pizza in Dublin

Muahahaha

Theres probably never been a better time to be a pizza fan than right now in Dublin. Whats your favourites?

My top three (in no order) would have to be-

Da Mimmos, North Strand- always consistent. Superb pasta dishes there too. Must be one of the best traditional Italian restaurants anywhere in the city.

Base in Terenure- take away only but if its a nice day Bushy Park is a short stroll away

Pi Pizza on Georges St. I only ate in Pi for the first time a few weeks ago and must say it is on a different level, they serve really top class neapolitian pizza with some great toppings. No sides available though, not even a garlic bread.

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RasTa

Da Mimmo is not only the best pizza but the best Italian food in Dublin. Nowhere comes close.

https://damimmo.ie/

Gloomtastic!

Vincenzo’s on the Malahide Road do a decent wood fired pizza.

HeidiHeidi

Ate in Pi last night.

Love the pizza base (although I can see how it would not appeal to some, but I love that chewy thin crust). I chose badly for toppings though, I opted for the Nduja (salami) and it was an oily mess - tasted absolutely gorgeous, just the right level of spiciness for me, but it was a soggy sorry sight by the time I got half way through it. And it was so RICH - I had indigestion half the night!

Others got plainer pizzas though, and they were absolutely gorgeous. And hoovering up the crusts in their goreous garlicky dips was the best bit of all.

I'll definitely be back, but not for that particular pizza!

(Nor the veggie one either, with what looked like a whole head of broccoli and rings of bright orange butternut squash puree - looked utterly bizarre!)

Beersmith

Birneybau wrote: »

Dollard's toppings come off en masse, one bite and you have mostly base left.

DiFontaines is A-OK by me.

Both okay for myself too. Just saying they both are not near the best pizzas in dublin

sheroman01

Favorites of mine; Crillos (Baggot St), Dublin Pizza Company (Aungier St), Manifesto & Tiger Wood Fire Pizza (Rathmines). Looking forward to trying Sano now!

Notorious

fermanagh_man wrote: »

Maximilians in Blanch

Pretty sure they're also the Gourmet Pizza Company when you order online. Its a little on the pricey side (think I paid €18 with delivery for a 12"), but they do a lovely pizza. The Mexican is a winner.

Unfortunately the countries best pizza is found in Galway. Dough Bros. I've yet to sample a better slice of pie in Ireland.

Birneybau

Beersmith wrote: »

Bozo Skeleton wrote: »

Di Fontaines on Parliament Street has lovely New York style pizza slices, you get a nice big slice for about €3.50 or €4. Good for a walk in off the street.
Will be checking out Sano after the recommendations in this thread!

Its a go to after a few pints but in no way is it top quality pizza. Dollard is superior and offers late night service just around the corner now.

Dollard's toppings come off en masse, one bite and you have mostly base left.

DiFontaines is A-OK by me.

Bozo Skeleton

Beersmith wrote: »

Its a go to after a few pints but in no way is it top quality pizza. Dollard is superior and offers late night service just around the corner now.

I love it. I worked in Eamonn Dorans in Temple Bar (closed about 10 years now). Di Fontaines was where Burdocks is now. At the end of the night they brought in the unsold pizza for the staff, fond memories of that. I still pop in for a slice on Parliament Street sometimes, I think their pizza is lovely myself.

Beersmith

Bozo Skeleton wrote: »

Di Fontaines on Parliament Street has lovely New York style pizza slices, you get a nice big slice for about €3.50 or €4. Good for a walk in off the street.
Will be checking out Sano after the recommendations in this thread!

Its a go to after a few pints but in no way is it top quality pizza. Dollard is superior and offers late night service just around the corner now.

Bozo Skeleton

Di Fontaines on Parliament Street has lovely New York style pizza slices, you get a nice big slice for about €3.50 or €4. Good for a walk in off the street.
Will be checking out Sano after the recommendations in this thread!

Conor Bourke

Patww79 wrote: »

Need shades on going in the door.

I like it

OldMrBrennan83

Need shades on going in the door.

Gavin "shels"

Cornelius Crow wrote: »

the Rascals Brewery in Inchicore.

Seen a pic on Instagram of one the other day a lad I know took - looks unreal!

Conor Bourke

PI is overhyped and wasn’t terribly impressed by the staff either.

Cirrilo’s on Baggot St. is magnificent.

The Yarn (above The Woolen Mills) is pretty decent too.

The pizzas in Dolce Vita above The Patriots in Kilmainham are delicious.

On my “to-taste” list is Gaillot et Gray and the Rascals Brewery in Inchicore.

Beersmith

Asti
The back page
(haven't had sano)
Pi is too chewy

The Hound Gone Wild

Very surprised by the lack of Forno 500. That's the closest thing to a Neoplaton pizza I've had outside of Naples. Always rammed with Italians too.

salmocab

Very partial to Dave’s wood fired pizza that does be at various markets around the place.

Gavin "shels"

Birneybau wrote: »

Have had it a few times in there and it has been consistently cold.

For a pub, McGarry's in Harold's Cross does a mighty fine pizza. None of that frozen pub crap.

Might avoid so

Not a fan of takeaways delivered by bicycles....

One of the chefs from McGarrys posts in this forum - he'll be chuffed

murphyebass

Read through this thread with interest. Will try DBC and PI. Both sound great!!

My suggestions is Di Fontaine in temple bar. In fairness it’s a bit of nostalgia for me though as it’s the same as the auld Eamon Doran’s place which I would have frequented in the day. Thank you fun lovin’s!

OldMrBrennan83

You don't need to be 'well travelled' or a chef to know burnt is burnt.

vintagecosmos

Muahahaha wrote: »

yeah you're right and experienced pizza chefs are clearly wrong :rolleyes:

And all the positive reviews. Food critics. People here. Etc etc

mojesius

Paulie's pizza or cirillos.

Birneybau

Gavin shels wrote: »

On the list to pop into the The Fourth Corner - assume it gets their nice and hot?

Have had it a few times in there and it has been consistently cold.

For a pub, McGarry's in Harold's Cross does a mighty fine pizza. None of that frozen pub crap.

Andrew Beef

Revolution in Rathgar is excellent. Paulie’s at Shelbourne Road is lovely too. Manifesto in Rathmines is also excellent.

Base is the best delivery option in my view, but it can be a little inconsistent (i.e. sometimes sensational and sometimes just okay).

Muahahaha

alexmalalex wrote: »

...it was far from neapolitan pizzas you were reared....tis burrened

He saw you coming....don;t believe everything you read on the internet

yeah you're right and experienced pizza chefs are clearly wrong :rolleyes:

cangirl86

Gonna have to give a shout out to Quattro in stepaside- their base is amazing and topping combinations are delicious ðŸ€€

Whelo79

My wife is from Naples and she says the best, most authentic Neopolitan style pizza she has had in Dublin is from Wallace's Asti on the Corner of Russell St in Drumcondra (beside Croke Park).

We haven't tried Sano but that is going onto our list now.

alexmalalex

Muahahaha wrote: »

And you're lacking in pizza knowledge
It is exactly the way Ive had it in Naples, the home of neapolitian pizza. Its called leopard spots or leoparding and is desirable on wood fired pizzas to give the crust a smokey flavour

https://slice.seriouseats.com/2011/01/glossary-crust-terminology.html

http://www.pmq.com/October-2013/Top-chefs-and-operators-share-5-tips-for-a-more-flavorful-crust/

...it was far from neapolitan pizzas you were reared....tis burrened

He saw you coming....don;t believe everything you read on the internet

Muahahaha

alexmalalex wrote: »

This pizza is clearly burned...you have no taste

And you're lacking in pizza knowledge

It is exactly the way Ive had it in Naples, the home of neapolitian pizza. Its called leopard spots or leoparding and is desirable on wood fired pizzas to give the crust a smokey flavour

Leopard-spotting is a subset of charring — it's the little spots of char that occur on the rim of the pizza. Sometimes large or sometimes pinprick-size. True pizza nerds would not refer to the blackened spots on the undercarriage as leopard-spotting — that's just char.

https://slice.seriouseats.com/2011/01/glossary-crust-terminology.html

Chefs at Pomo, true to Neapolitan style, cook their pizzas in a 900° oven, creating what Schiavone refers to as “leopard skin” on the pizza—spots of char that lend a seductively smoky characteristic to the finished pie. McClain works with combination fire-deck ovens; the decks maintain a consistent cooking surface temperature, but he can also add apricot wood for smoke, top heat and color

http://www.pmq.com/October-2013/Top-chefs-and-operators-share-5-tips-for-a-more-flavorful-crust/

alexmalalex

Muahahaha wrote: »

Thin in the middle but puffed up crusts, proper pies they are

https://www.instagram.com/p/BrfNtUAHTzY/

This pizza is clearly burned...you have no taste