Village Pizza Dublin make 48-hour fermented Napolitan style pizzas that cook in a 500 degree wood fired oven. They like to keep the pies close to the flame which gives them plenty of charred spotting that really captures that unmistakable wood fired taste. The slightly bitter notes of the char compliment the acidity of the tomatoes and creaminess of the mozzarella perfectly.
They aim to use fresh, seasonal Irish grown produce as much as possible. Village Pizza Dublin even grow some of it themselves. What they can’t find in Ireland they get from the best Italian producers.
Village Wood-fired Pizza is based in Eatyard at The Bernard Shaw, Drumcondra.
They are open Thursday to Sunday from 12.00 to 22.00. Follow their Instagram for some yummy pictures and updates.
