Dough Bros, a Galway-based pizzeria, has gained immense popularity for its authentic Neapolitan-style pizzas crafted with Irish artisanal toppings. Founded by two friends, Eugene and Ronan, Dough Bros utilizes a 72-hour fermentation process and custom Italian wood-fired ovens to create pizzas with unique flavor profiles. Their menu features seasonal highlights and classic dishes, using locally sourced ingredients.
Galway -based pizzas are made with dough that has 72 hours of ferment and 500 degrees of baked-in flavour; Eugene had been made redundant from his job in a bank and Ronan had just graduated from college. Ronan went to Naples to train as a pizza chef. Their approach combines thin-base Neapolitan-style pizza with Irish artisan toppings such as The Wooded Pig pepperoni, Gubbeen chorizo, Toonsbridge mozzarella and Ballymakenny potatoes.
Using Caputo 00 flour, they allow their dough to ferment for 72 hours, a process that enhances its flavour and texture, before baking it at 500 degrees in custom Italian wood-fired ovens powered by 100 per cent beechwood biomass briquettes. The Greaneys started with a food truck at Galway food markets, before opening a permanent restaurant on Middle Street. The food truck is now in a separate location, in the beer garden of O’Connell’s pub on Eyre Square. The seasonal menu includes highlights like summer clam pie with Linanne’s clams from Co Clare, alongside core dishes such as The Stinger, The Hail Caesar, and Hey Pesto.
PIZZA RESTAURANTS GALWAY IRELAND FOODTRUCK
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