Oak Fire Pizza

Why our pizzas are different: Using Caputo Italian pizza flour, we mix numerous batches daily to be slow proved for up to 3 days before portioning and a further 24 hour prove. This slow proving gives the dough a unique texture and sourdough flavour, with a very light and healthy crust. Our pizza sauce: Our pizza sauce is an Italian style mix of the best Italian tomatoes we can get our hands on, fresh basil, some herbs and a pinch of Irish sea salt. This is a very fresh and light sauce with a delicious natural sweetness. Our pizza toppings: All of our toppings are freshly prepared daily in our production kitchen and distributed to our restaurants 7 days a week by our fleet of refrigerated vans. Fresh vegetables are delivered and prepped every morning. We cook and freshly slice all meats such as Rosscarbery ham, Shannonvale chicken, Clonakilty black pudding, Italian pepperoni and salamis. Fresh Toon's Bridge fior di latte mozzarella is delivered every few days. We buy fresh and we buy local. The result: the best pizza in West Cork! Our pizza ovens: Our Pavesi wood-fired ovens were built in Italy with clay from the hills of Modena. Our first one was initially fired up in 2010 and has been blazing at a blistering 500° ever since. This high heat means a fresh pizza cooks in less than 2 minutes. We use a mixture of kiln-dried oak, and birch to achieve the right balance of heat and flavour.