Authentic Italian bases nicely mottled with a char, and good flavour
Conall Doorley and two mates started Zero Zero Pizza on the lunchtime markets circuit in March 2015 with a self-built oven on a trailer. Soon afterwards, they were joined by hospitality professionals Ronan Crinion and Alexandra Walshe, who bought out Conall’s two partners, built a second mobile pizza oven, and doubled the number of markets they were doing to six per week. They opened their first restaurant inin January 2018.
They make Neapolitan-style pizza and use Caputo Blue 00 flour for a high hydration, 48-hour bulk fermentation process, resulting in a light and easily digestible dough. Pizzas are cooked in a Valorinai Verace oven, imported from the Florentine area by Wood-Fired Land in Kildare, at a cooking temperature of 400-420 degrees Celsius. All their ingredients are Italian and they use Strianese Marzano tomatoes for the marinara sauce.
The quattro formaggi, a white pizza, was a bit short on cheese. It had mozzarella, Brie, Cashel Blue and Parmesan, as well as walnuts which went very well with it and a few pomegranate seeds. The funghi pizza had a good mushroom flavour with a kick of chilli and pesto. It was nicely balanced, there was not too much pesto or tomato sauce as can sometimes be the case. The flavours were allowed to come through. The inferno pizza with chilli peppers, onions, olives, salami and pepperoni was good, with plenty of spice and heat.€52.70 for dinner for three people: quattro formaggi, €18.50; funghi, €14.50; and inferno, €16, plus processing fee of €0.70 and delivery €3.
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