WHERE WE STARTED
SLINGIN’ PIES SINCE ’08
Base is THE local delivery joint for fresh, wood fired pizza in Dublin. We’ve got a massive passion for delicious pizza, great people and damn good vibes which got us here in the first place. We take pride in quality, local ingredients and supporting independent businesses (a bit like ourselves). All of this is down to our founder, the man himself, Shane Crilly, who wanted to recreate that traditional, crispy-yet-light Italian pizza for punters here on the Emerald Isle. He travelled to Naples (which just so happens to be the birthplace of pizza) and across Italy on a mission. He ate a lot of pizza. He made a lot of pizza. He now has a pretty damn good recipe.
THE GOOD STUFF – WE DO THINGS PROPERLY
The Base pizza you know and love is influenced predominantly by Neapolitan and Roman style pizza. Getting it just right involved trying many different flours, cheeses and sauces – we can’t complain, really. We source the finest and most authentic ingredients from Italy and pair them with comparable Irish produce. Think 00 5 Stagioni Napoletana flour and provincial mozzarella from Italy, alongside incredible local chorizo from Gubbeen in West Cork. It’s all about ensuring the best quality product while keeping things authentic and if we can find a better local product – we use it.
THE BASE METHOD
DOUGH IS PREPARED
PROVED FOR 72 HOURS
KNEADED BY HAND
TOPPED & BAKED
ALWAYS FRESH
Everything is made from scratch, right down to our tomato sauce. There’s only 4 ingredients in our base: water, Italian flour, yeast and salt. The dough is made in-house everyday (the traditional way) on carrara marble – we told you, we’re serious about pizza. It’s then proved for 72 hours – no more, no less – to unlock the nutrients in the flour and make the pizzas all the more flavoursome and digestible. All our ingredients are fresh and we never add artificial flavourings or take shortcuts. This is real food, made by real people.
ALL FIRED UP
Base pizzas are freshly baked at 500 degrees in our custom wood fired ovens, fueled by Irish kiln-dried beech and ash. This approach encourages us to focus on the natural inherent flavours of the ingredients. Baked from the bottom up (the Italians wouldn’t have it any other way) achieves that crispy crust, light base and perfectly melted mozzarella. While it sounds simple, our skilled team is specially trained in the traditional methods, so they make it look like a breeze.