WIZARD HAT PIZZA

Taking the New York Pizza Underground by storm, Wizard Hat Pizza is not to be missed if you’re stateside. Hidden in an abandoned-looking storefront with white windows, the small shop in Brooklyn has a speakeasy vibe. It’s take-out only and is run by chef and owner Josiah Bartlett, who’s grown his pizza business totally through word of mouth. On the menu are New York style pizzas with traditional toppings like spicy pepperoni and mushroom, as well as more experimental pies like an al pastor taco-inspired pineapple pizza.

THE IRISH SCENE

Closer to home, Ryan Lally of Grá Pizza in Maynooth has deservedly obtained an official recommendation from Sally & John’s McKennas guide. From day one Ryan has adhered to the challenging target of serving only naturally leavened dough, paired with quality Irish ingredients. His latest banger includes nduja, Toonsbridge  Mozzarella & Ricotta, Fermented Mustard Seed & Hot Honey. I’ve tasted it. I can confirm it’s life-changingly delicious!

     Bambino continue to capture our hearts and minds as a trail blazing Irish pizzeria, linking in with Ha’s Đặc Biệt, a Vietnamese pop-up in New York City for one night only to serve incredible Vietnamese inspired pizzas. Bualadh bos, lads! 

     Last but not least Mani Pizza has smashed their way onto the Dublin pizza scene, with incredible Roman Style Slices, Pannini and Suppli to rival any of the best shops in Rome. Ciaran McGonagle (of Ciao Cannoli & Catch Events) put the work in, training in Rome, Madrid and also putting in a 12 week stint at the iconic Ballymaloe Cookery School, to ensure he knew every possible way to make his pizza perfect, and it truly is! Check out the shop on Drury Street in Dubin’s Creative Quarter. Get there early if you want the deep fried lasagne squares!