In case you haven't heard, we are living smack bang in the middle of the Irish pizza wars.
Look around you, they're everywhere: coming out of buses, pub beer gardens, food halls and wood-fired ovens possibly blessed by a clergyman.
'Tis far from fennel salami and burrata we were raised, and frankly it can all feel overwhelming. What is 00 flour? What is a pizza bianco? And if you don't know your Neapolitan from your Romana you may as well trot yourself back to the freezer aisle - you don't deserve San Marzano tomato sauce.
This is but an iota of the fervency that many Irish people consume pizza at. The plus side of this is, we know our pizza and we love it. The somewhat downside is, there are just so many pizza spots to try.
With this in mind, we've rounded up some of the best pizzerias around the country, so that you always know where to find a slice of pizza pie on the fly. Now that's amore.
By their own admission, Forno 500° take their pizza "very seriously". Devoted to perfecting the Neapolitan style of pizza, they are the first Irish restaurant to be accredited by the Associazione Verace Pizza Napolitana (AVPN), a non-profit that oversees the production and protection of authentic Neapolitan pizza.
And here they have it perfected to an art: the sourdough base is soft, fluffy and airy, blistered and charred from its 90-second blast in the oven, heated to 500°. Whether topped simply with their San Marzano tomato sauce (required by the AVPN) and puddles of fresh mozzarella or fior di latte, or the more adventurous Piccante with nduja - a spicy spreadable sausage - you're sure to leave thinking you've just summered in the vibrant city of Naples.
So you understand Neapolitan pizza, but where can you find the Romana style, characterised by a thin and crispy base? For the Roman delicacy, most flock to Osteria Lucio, headed by Michelin-starred chefs Ross Lewis and Luciano Tona.
Here you'll find a classic Italian pizza topped with Irish Gubbeen chorizo, a calzone loaded with ricotta, pancetta and mushroom, or their take on the white-based pizza bianco, with gorgonzola, fresh fig, walnut and mozzarella.
The Dough Bros
From street stall to pop-up, from pop-up to possibly the best pizza in Galway City, The Dough Bros serve up some of the most daring and delicious pizza combinations you're likely to find. Pinning their colours to the Neapolitan mast, their pies are fluffy, loaded with cheese and topped with the freshest ingredients around.
We love pizza, but we love pizza with witty names even more, so we take great pleasure in ordering a Ricotta Be Kiddin Me!, Hail Caesar (their interpretation of a Caesar salad on a pizza) or even one of their specials like Kendrick Lamb-ar, topped with lamb, herbed feta, pistachio & Parmesan breadcrumbs.
Routinely tapped as one of the best pizzas in Dublin, and with extremely affordable prices for generous portions, you would think Sano would have become the de facto haunt of students - but not as of yet. They have it all: the specially imported ovens from Naples, Neapolitan-style dough proved for 48 hours and authentic ingredients so consider this something of a hidden gem for now.
For luxury on the go, pluck for the Sapori del Sud with Italian fennel sausage, nduja, Italian broccoli and fresh mozzarella, or go classic with the Napoli pizza, loaded with regional favourites like anchovies, capers, olives, garlic and mozzarella.
If you want to eat good Italian food, go where the Italians go, or so goes the logic. With this in mind, you could do far, far worse than heading to this charming Monkstown spot, owned by Silvia Leo and Marco Valeri and renowned for its focus on fresh, authentic ingredients.
Try the Capricciosa, topped with a decadent medley of mozzarella, mushrooms, artichokes, parma ham and egg, or try the house special, the That's Amore, loaded with scamorza cheese, mozzarella and smoked ham.
Listen, it's worth the DART journey, let's just get that out in the open.
A hallowed spot for locals in Bray, as well as blow-ins looking to warm up after a walk along the promenade or a brisk hike, Platform has been delivering on big flavour for years. Less married to either Neapolitan or Romana styles of pizza, their pies are soft and generously sized, laden with unusual toppings.
For something familiar but no less delicious, opt for the chorizo, sun-dried tomato, taleggio, mozzarella and pesto pizza, or go for big flavours with goat's cheese, pancetta, candied walnut and maple syrup.
The Back Page
"This fella Ronaldo is a cod." With these six words, emblazoned we hope forever on the facade of this Phibsboro spot, come the promise of banter, beer* and blindingly good pizzas in one of the best sports pubs in the city.
Dropping by here on any given match day would instill even the most sports adverse among us with a love for the great game, whatever it is, but more than that it is the pizzas - decadent, charred and full of kick-you-in-the-face flavour - that will tempt you the most. The Ayrton Senna, with fresh pear, Irish walnuts, parma ham and gorgonzola, is divine, while the Jimmy Magee with wild pig fennel salami, Irish blue cheese, capers is a personal favourite.
If you ask any pizza-grease-stained person on the street where to find the best pizza, they'll likely tell you at Pi, the buzziest pizzeria in Dublin today.
Self-declared "wood-fired pizza fundamentalists", the good people of Pi are aiming to create a Dublin equivalent to Roberta's in New York City, the hallowed ground for pizza enthusiasts, and by anyone's estimation they have succeeded. With a springy dough made fresh every day from Caputo Blue '00' flour from Naples - widely thought to be the best in the world - and dynamic flavours served up quicker than you can say "broccoli rabe", they are truly something to marvel at.
Order the Portobello - Grana Padano, spinach, braised portobello mushrooms and taleggio - for a sense of how they are pushing boundaries, but their Nduja - crushed tomato, fresh basil, scamorza, nduja, honey, parmigiano reggiano and garlic - is a thing of beauty.
Recently declared one of the best pizzerias in Europe by the Top 50 Pizza guide, the secret is officially out on Manifesto and its sublime pizzas. The Rathmines spot has long been beloved for its Neapolitan-style pies, typically marrying Irish and Italian influences in a riot of colour and textures.
Try the U2 Irish Flag pizza, loaded with gold organic cherry tomato, mozzarella, gorgonzola and friarielli or broccoli rabe, or perhaps go truly old-school with the Don Corleone, with mozzarella, fennel pork sausage, friarielli and basil.
Bottega di Toffoli
A true undiscovered gem by Dublin restaurant standards, Bottega di Toffoli is a tiny hole in the wall by Dublin Castle, happily shaded by the figurative shadow of Forno 500, just down the street. Owned by a husband and wife team, the dining room itself resembles a living room, walls plastered with their children's art, making for a distinctly intimate dining experience.
The food, too, is homely but expertly made, using the freshest ingredients. The Holy Toffoli - with three cheeses, tomato and olive - is a customer favourite, while the Hangover - with pancetta, egg, fresh tomato, cheese and mushroom - is the perfect remedy for a throbbing head.