While the Italians are the ones who eat the most of it, Ireland has become somewhat of a pizza connoisseur over the years since it arrived in Dublin in the 60s, whipping up their version of the beloved food originating from Naples, using homemade dough and Irish mozzarella. This city is where it’s at though, especially if you’re on the prowl to find a Michelin-mentioned bubbly crust that’s earned the title of 15th best in the world. We’re here to help you whittle down your next cheesy feast by pointing you to the 10 best pizza spots in Dublin. Are you ready to slice up your life?

Little Pyg

Not so little anymore, Little Pyg is turning heads after being crowned the number one spot for pizza in Ireland 2024 at the Pizza Europa Awards and 15th best in the world. Established in 2019, it’s seen chefs trained under the renowned Maestro Enzo Coccia, who got this Powerscourt Townhouse Centre-based haunt to be the first-ever pizzaiolo listed in the Michelin guide. Using 300-year-old Italian techniques to create light and bubbly Neapolitan dough, scrumptious eats are slid into a hand-built brick oven and cooked for no longer than 55 seconds to create the perfect slice. Gobble down any two for €33, with toppings such as fior di latte mozzarella and spicy salame up for munching, or smoked guanciale as part of its carbonara special.

This little pygy went to the award-winning market. 

Sano

Located within Temple Bar, Sano makes authentic Neapolitan pizza using quality ingredients sourced from Italy. This cute joint comes from the MacHugh twin brothers who, after travelling to Naples and falling completely in love with the cuisine, decided to set up shop in the heart of Dublin in 2018. There are now five branches in the likes of Glasgow and Cork, where delicate dough is proved for 48 hours before being cooked at 450-degree heat. The main menu features the rucola (Parma ham and rocket) and the capricciosa (olives, mushrooms and artichokes), whereas the specials boast sprinkles of Taleggio, Gorgonzola and a walnut and honey drizzle. 

Sano has five branches where you can find its delectable, bubbly crusts. 

Bambino

Meaning ‘little boy’ in Italian, Bambino is a NYC-style pizza shop from Shane Windrim (of Pi and Little Forest fame) and Nick DiMaio (from Token in Smithfield). If you’re on the prowl for the best pizza slice Dublin has to offer, you’ll undoubtedly find it here. With nearly 30 thousand followers on Instagram and critical acclaim, it’s safe to say that this joint has taken the city centre by storm, delivering foldable, parmesan-crusted triangles of goodness to the hungry mouths of punters in seconds. Snap up a cheese slice for €4.50, or a whole 20-inch pie for €31 to share with your friends, or make a meal of it with two slices and a drink for €13.

Look to Bambino for the best pizza in Dublin city centre. 

PI

PI Pizza Dublin is another popular pick among locals on our list, offering wood-fired delights made with fresh ingredients from the best Irish artisan producers. It was born out of owner John Savage’s desire to create a pizza place similar to Roberta’s and Paulie Gee’s in New York but in Ireland, without skimping on quality. At PI, they use the finest 00 flour from Naples and leave it for 72 hours to prove, before spreading it with a fresh sauce made with Irish tomatoes; then in a 500-degree oven, the crusts become blistered, giving them a leopard effect. Visit for the signature ‘nduja pizza drizzled in Healy Family honey, and stay for the pork and pineapple affair.

We want a piece of this PI. 

MANI

Did someone call for crispy, Roman-style pizza? MANI sure did. Nestled on Drury Street, this forest green and baby pink coloured spot is owned by Ciaran McGonagle, who also set up the food truck Ciao Cannoli which slings out delectable Italian desserts. Here you can chomp down on pizza by the slice: a salisiccia featuring house-made fennel sausage, vodka sauce, pink onions and fior di latte will set you back €7.50, whereas the dreamy carbonara edition is only a euro more. You can also devour signature paninis at this buzzing spot, filled with five-hour slow roast Andarl Farm pork, apple sauce, truffle cream cheese and pickled red cabbage for €11.50.

Carbonara pizzas and loaded paninis? Where do we sign?

Forno 500

Forno 500 gains its name from the temperature at which its Verace Pizza Napolitana Association-accredited pizza is cooked at. It specialises in true Neapolitan sourdough pizza and its oven has been meticulously built by respected artisans from Naples. Using 00 flour and creating a smoky oak flavour from the wood-burning oven, its signature bites are layered with milky fior di latte and San Marzano DOP tomatoes grown in the foothills of Mount Vesuvius. Take a mate or date to its Dame Street location and dig into a piccante, featuring ‘nudja and pecorino shavings or a good, solid margherita.

Using 00 flour and smoky oak flavours, it'll be hard not to eat an entire pizza yourself here. 

Cirillo’s

Established in May 2016 by James Circillo who comes from a family boasting a rich history with Italian food and wine, Cirillo’s is the Baggot Street eatery that delivers authentic antipasti, pasta plates and wood-fired pizzas. It’s home to cool, modern interiors with dark brown leather booths paired with textured walls, as well as a pizza oven imported from Naples, burning a blend of Irish oak and ash. Chow down on the 30-hour-proved dough made to traditional Vera Pizza Napoletana standards, with toppings such as yellow Datterini tomato sauce and Finocchiona salami.

 With a pizza oven imported from Naples, you know Cirillo's means business.

Fired Up

It’s hard not to get a little hot and heavy in the pizza department in a joint with a name as scorching as Fired Up. Occupying three outposts in Rathfarnham, Goatstown and Donnybrook, it’s taking over with its true Italian eats. Born out of the pandemic, the company started out as two repurposed shipping containers placed outside the Goast bar and has now expanded due to popular demand. Using fresh ingredients from independent Irish producers, the teams put together a cracking spread of bubbling beauties, ranging from high-quality margheritas to specials featuring Toons Bridge mozzarella, homemade bacon and chilli jam, Grana Padano, plus Garnacha peanut and chilli oil. Phwaor.

This join is certainly getting us all Fired Up. 

Vice

Asking hungry punters to ‘embrace your Vice’, the pizza and chicken wing shop of the same name prides itself on elevated crusts and sublime wings. Friendly, casual and somewhat of an internet favourite, the Merrion Street restaurant owned by Bobby Lawn cooks up 72-hour naturally fermented sourdough in a bright, minimalist space sporting vibrant orange leather stools and industrial-style lighting. While you shouldn’t skimp on the free-range buttermilk chicken, it’s imperative that you leave room for the Vice Pep, dusted with double pepperoni and toasted fennel powder to see why this is one of the best pizza places in Dublin.

Pairing delicate, crispy wings with gooey slices is a match made in heaven. 

Coke Lane

Incredibly popular in its own right, Coke Lane pizza is ‘Neapolitan in nature, Dublin by design’ according to its founder Dave Holmes. And like all good things, this dough takes time, resting for 48 hours before being stretched and slid into a 500-degree, wood-fired oven. You’ll find this lively restaurant in two locations at Lucky’s on Meath Street and The Circular, Rialto, with a close-knit, dedicated team of 15 slice connoisseurs across both (including Frankie the dog). On the menu, you can expect to find tempting house specials such as Ryan’s (roast chicken, smoked bacon and Caesar drizzle), Locard (butternut squash and Irish honey), and Frankie (chorizo, roasted red peppers and manchego).

Coke Lane is daring with its Caesar salad-inspired signature. 

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