OUR STORY

Here at Base Wood Fired Pizza our mission is simple: uncompromising quality.

That’s exactly what our founder Shane Crilly was looking for when he founded Base.

After having lived in London and Sydney and tasted the standard of pizza they had on offer, when he returned to Dublin Shane found that nothing could compare. He decided to quit his job as a solicitor and devote himself to the pursuit of the perfect pizza. Shane embarked on a journey to the birthplace of pizza, Naples, in Southern Italy. It was here he roamed the markets and learned alongside local Italian cooks about the art of making a real pizza. How the best tomatoes are sourced from the volcanic soils surrounding Mt Vesuvius and their thin skins work perfectly in soaking up the flavor of the sauce. How the correct heat is just as important as the right ingredients. How the dough made from 00 grade Italian Caputo flour should be left for a minimum of 48 hours in order to prove.

When Shane returned to Dublin he set out to improve the standard of pizza in Dublin and create a pizza that we would be happy eating ourselves.

VALUES AND PRINCIPLES

Influenced by traditional Neapolitan cooking methods and inspired by modern flavours we aim to provide our customers with a superior pizza experience. Not only are we fanatical about taste but we also ensure that our ingredients are the freshest and finest available. Our flour, charcuterie and cheeses are sourced directly from our co-op of independent producers based in Naples and we locally source all our fruit and vegetables.

Everything is prepared daily by us so we can ensure that each and every pizza is exactly as it should be. At Base we strive to honour the heritage of traditional pizza, where the quality of ingredients is paramount. We feel our attention to detail and passion for quality pays off and we’re proud to provide a pizza experience created with real integrity.

REVIEWS AND REWARDS

Over the last few years, our commitment to producing delicious, unique pizzas has received a little bit of attention from online and newspaper food critics. Base has been reviewed by the likes of the; Sunday Business Post, Sunday Times, Irish Daily Mail, Metro Herald & Paolo Tullio. Base has also been showcased on Newstalk, RTE Radio One, TV3 and RTE2. Base has been awarded the McKenna Guide (formally Bridgestone) every year since 2010