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 and better digestion. No Chemicals. No Additives. No Messing Because at Base WFP we believe that fresh dough and clean ingredients make better pizza. It’s that simple.

We make our tomato sauce daily using peeled san Marzano DOP tomatoes to give a balanced sweet and sour taste. Its that simple!

We use a Fior Di Latte (cow’s milk mozzarella) produced in southern Italy which offers a smooth, extremely fresh, tangy flavour and has superb elastically.

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 charcutterie 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.