While the Italians are the ones who eatthe most of it, Ireland has become somewhat of a pizza connoisseurover the years since it arrived in Dublin in the 60s, whipping uptheir version of the beloved food originating from Naples, usinghomemade dough and Irish mozzarella. Thiscity is where it’s at though, especially ifyou’re on the prowl to finda Michelin-mentioned bubbly crust that’s earnedthe title of 15th best in the world. We’re here to help you whittledown your next cheesy feast by pointing you to the10best pizza spots in Dublin. Are youready toslice up your life?
Little Pyg
59 William Street South, D02 E521
Not so little anymore, Little Pyg is turning headsafter being crowned the number one spot for pizza in Ireland 2024at the Pizza Europa Awards and 15th best in the world. Establishedin 2019, it’s seen chefs trained under the renowned Maestro EnzoCoccia, who got this Powerscourt Townhouse Centre-based haunt to bethe first-ever pizzaiolo listed in the Michelin guide. Using300-year-old Italian techniques to create light and bubblyNeapolitan dough, scrumptious eats are slid into a hand-built brickoven and cooked for no longer than 55 seconds to create the perfectslice. Gobble down any two for €33, with toppings such as fior dilatte mozzarella and spicy salame up for munching, or smokedguanciale as part of its carbonara special.
This little pygy went to theaward-winning market.
Sano
1-2 Exchange Street Upper, Temple Bar, D08XW7D
Located within Temple Bar, Sano makesauthentic Neapolitan pizza using quality ingredients sourced fromItaly. This cute joint comes from the MacHugh twin brothers who,after travelling to Naples and falling completely in love with thecuisine, decided to set up shop in the heart of Dublin in 2018.There are now five branches in the likes of Glasgow and Cork, wheredelicate dough is proved for 48 hours before being cooked at450-degree heat. The main menu features the rucola (Parma ham androcket) and the capricciosa (olives, mushrooms and artichokes),whereas the specials boast sprinkles of Taleggio, Gorgonzola and awalnut and honey drizzle.
Sano has five branches where you can findits delectable, bubbly crusts.
Bambino
37 Stephen Street Lower, D02 T862
Meaning ‘little boy’ in Italian, Bambino is aNYC-style pizza shop from Shane Windrim (of Pi and Little Forestfame) and Nick DiMaio (from Token in Smithfield). If you’re on theprowl for the best pizza slice Dublin has to offer, you’llundoubtedly find it here. With nearly 30 thousand followers onInstagram and critical acclaim, it’s safe to say that this jointhas taken the city centre by storm, delivering foldable,parmesan-crusted triangles of goodness to the hungry mouths ofpunters in seconds. Snap up a cheese slice for €4.50, or a whole20-inch pie for €31 to share with your friends, or make a meal ofit with two slices and a drink for €13.
Look to Bambino for the best pizza inDublin city centre.
PI
George's Street And Temple Bar
PI Pizza Dublin is another popular pick amonglocals on our list, offering wood-fired delights made with freshingredients from the best Irish artisan producers. It was born outof owner John Savage’s desire to create a pizza place similar toRoberta’s and Paulie Gee’s in New York but in Ireland, withoutskimping on quality. At PI, they use the finest 00 flour fromNaples and leave it for 72 hours to prove, before spreading it witha fresh sauce made with Irish tomatoes; then in a 500-degree oven,the crusts become blistered, giving them a leopard effect. Visitfor the signature ‘nduja pizza drizzled in Healy Family honey, andstay for the pork and pineapple affair.
We want a piece of thisPI.
MANI
42 Drury Street, D02 T210
Did someone call for crispy, Roman-style pizza?MANI sure did. Nestled on Drury Street, thisforest green and baby pink coloured spot is owned by CiaranMcGonagle, who also set up the food truck Ciao Cannoli which slingsout delectable Italian desserts. Here you can chomp down on pizzaby the slice: a salisiccia featuring house-made fennel sausage,vodka sauce, pink onions and fior di latte will set you back €7.50,whereas the dreamy carbonara edition is only a euro more. You canalso devour signature paninis at this buzzing spot, filled withfive-hour slow roast Andarl Farm pork, apple sauce, truffle creamcheese and pickled red cabbage for €11.50.
Carbonara pizzas and loaded paninis? Wheredo we sign?
Forno 500
74 Dame Street, D02 PY80
Forno 500 gains its name from the temperatureat which its Verace Pizza Napolitana Association-accredited pizzais cooked at. It specialises in true Neapolitan sourdough pizza andits oven has been meticulously built by respected artisans fromNaples. Using 00 flour and creating a smoky oak flavour from thewood-burning oven, its signature bites are layered with milky fiordi latte and San Marzano DOP tomatoes grown in the foothills ofMount Vesuvius. Take a mate or date to its Dame Street location anddig into a piccante, featuring ‘nudja and pecorino shavings or agood, solid margherita.
Using 00 flour and smoky oak flavours,it'll be hard not to eat an entire pizza yourselfhere.
Cirillo’s
140 Baggot Street Lower, D02 HT73
Established in May 2016 by James Circillo who comes from afamily boasting a rich history with Italian food and wine,Cirillo’s is the Baggot Street eatery thatdelivers authentic antipasti, pasta plates and wood-fired pizzas.It’s home to cool, modern interiors with dark brown leather boothspaired with textured walls, as well as a pizza oven imported fromNaples, burning a blend of Irish oak and ash. Chow down on the30-hour-proved dough made to traditional Vera Pizza Napoletanastandards, with toppings such as yellow Datterini tomato sauce andFinocchiona salami.
With a pizza oven imported fromNaples, you know Cirillo's means business.
Fired Up
Donnybrook, Goatstown AndRathfarnham
It’s hard not to get a little hot and heavy in the pizzadepartment in a joint with a name as scorching as FiredUp. Occupying three outposts in Rathfarnham, Goatstown andDonnybrook, it’s taking over with its true Italian eats. Born outof the pandemic, the company started out as two repurposed shippingcontainers placed outside the Goast bar and has now expanded due topopular demand. Using fresh ingredients from independent Irishproducers, the teams put together a cracking spread of bubblingbeauties, ranging from high-quality margheritas to specialsfeaturing Toons Bridge mozzarella, homemade bacon and chilli jam,Grana Padano, plus Garnacha peanut and chilli oil.Phwaor.
This join is certainly getting us allFired Up.
Vice
5 Merrion Street Lower, D02 DR94
Asking hungry punters to ‘embraceyourVice’, the pizza and chicken wing shopof the same name prides itself on elevated crusts and sublimewings. Friendly, casual and somewhat of an internet favourite, theMerrion Street restaurant owned by Bobby Lawn cooks up 72-hournaturally fermented sourdough in a bright, minimalist spacesporting vibrant orange leather stools and industrial-stylelighting. While you shouldn’t skimp on the free-range buttermilkchicken, it’s imperative that you leave room for the Vice Pep,dusted with double pepperoni and toasted fennel powder to see whythis is one of the best pizza places in Dublin.
Pairing delicate, crispy wings with gooeyslices is a match made in heaven.
Coke Lane
Lucky's, Meath Street, D08 A318 And The Circular,Rialto, D08 CC02
Incredibly popular in its own right, Coke Lanepizza is ‘Neapolitan in nature, Dublin by design’ according to itsfounder Dave Holmes. And like all good things, this dough takestime, resting for 48 hours before being stretched and slid into a500-degree, wood-fired oven. You’ll find this lively restaurant intwo locations at Lucky’s on Meath Street and The Circular, Rialto,with a close-knit, dedicated team of 15 slice connoisseurs acrossboth (including Frankie the dog). On the menu, you can expect tofind tempting house specials such as Ryan’s (roast chicken, smokedbacon and Caesar drizzle), Locard (butternut squash and Irishhoney), and Frankie (chorizo, roasted red peppers andmanchego).
Coke Lane is daring with its Caesarsalad-inspired signature.
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