Have you heard of the Dublin Pizza Company Wood Fired Pizza (£10/550g)? These at-home pizzas recreate the genuine taste and texture of wood-fired pizza, minus the effort and delivery fees. The ingredients are diligently selected, including Toons Bridge Dairy Fior Di Latte and Coolea Farmhouse Cheese, San Marzano tomatoes, and Napoli salami which I tasted in the DPC pizza. Similarly, the Margherita and Lucifero pizzas are prepared with top-tier ingredients.
What sets Dublin Pizza Company apart is their “three-day dough”, a slow fermentation process that not only results in a delightful base but might be easier on the stomach as well. You’ll identify a unique characteristic in the crust – “leopard” spotting, which comes from baking at exceedingly high temperatures.
To enjoy the pizza, preheat your oven to 220 degrees (gas 7). Put the pizza in the centre rack directly and bake for six to eight minutes. I added a few more minutes to my baking time and was undoubtedly satisfied with my crispy crust and bubbling toppings. These pizzas ought to be stored in the fridge before they are cooked, and they can also be frozen after purchasing.
You can acquire these pizzas at stockists such as Fallon & Byrne, Exchequer Street, Dublin 2; Fresh (Smithfield and Grand Canal Dock); Roberts of Dalkey; Thomas’s, Foxrock; Marlow & Co, Dublin 8; Robbie’s, Sandyford; Elm Epicurean, Dublin 4 and several others. Additional distribution plans are expected in the future.
Further exciting news – their retail variety will soon expand. The new menu will offer the Montanara pizza with ham and mushroom and the vegan Melanzana with roasted aubergine, as well as an array of dips including smoked garlic, and garlic and black truffle aioli. If you have more product suggestions, do not hesitate to send them to marieclaire.digby@irishtimes.com.