Our Pizza EthosWe start with a core belief that food free from artificial colours, flavours, and preservatives simply taste better.
We are consistently on the lookout for ways to source smarter, make better decisions and to help Base WFP and it’s customers be a positive force in the world.
Our team dices, slices and kneads every day because food taste’s better when it is made fresh!
Our dough is made daily by our chefs using a combination of 00 5 Stagioni Napoletana flour with added whole-wheat to give a richer flavour. Proofed over 72 hours to ensure excellent crust, taste & better digestion. No chemicals, no additives, NO messing because at Base Wood Fired Pizza, we believe that fresh dough and clean ingredients make better pizza, simple!
We also have a whole-wheat dough option available.
We make our tomato sauce daily to give a balanced, sweet and sour taste. It’s full of plump freshness with a low acidity and sweet tomato taste.
We use a For Di Latte (cow’s milk mozzarella) which is produced in Southern Italy and offers a smooth, extremely fresh, tangy flavour and has superb elastically.
Wood Fired Ovens
Our ovens are fuelled using only Irish kiln-dried beech and ash. This ensures that all of the dough, sauces and toppings that we have taken the time to carefully prepare are cooked and finished off the right way!
Our pizzas are cooked in a woodfired oven so the crust can become charred which gives a delicious added flavour.
Our charcuterie toppings are sourced from the best of what Ireland and Italy has to offer. We use a smoked chorizo from The Gubeen Smokehouse in Co. Cork. Our Pepperoni is imported from Italy and hand sliced daily by our chefs.
Our recently introduced Nduja Sausage comes from the Calabria region of Italy.
Plant Based Options
We have recently developed plant-based options that are vegan/vegetarian friendly. We have vegan mozzarella as well as our own home-made cashew ricotta. We also have meat substitute options such as vegan chorizo and barbeque flavoured pulled jackfruit.