About Us — PizzaHunter Dublin

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Est. 2018, Dublin

The PizzaHunter Story

PizzaHunter was born from frustration and hunger. Marco, our founder, arrived in Dublin in 2015 from Naples and spent three years searching every corner of the city for a pizza that reminded him of home. He found good pubs, great people, and plenty of chips — but no pizza that made him feel like he was back in Spaccanapoli.

In 2018 he opened a tiny kitchen on a Dublin backstreet with a single wood-fired oven, ten kilos of San Marzano tomatoes and a recipe passed down through three generations of his family. Word spread fast. Very fast. Faster than light, some might say.

Today, PizzaHunter serves twenty unique pizzas — ten Italian classics faithful to Neapolitan tradition, and ten bold American-style creations for those who want their pizza bigger, bolder and drowning in cheese. Every pizza is made from scratch, every single day.

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What Drives Us

Our Values

We make pizza by a simple code. It guides every decision — from the flour we buy to how fast we drive.

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Cheese First

We will never, ever, under any circumstances, be stingy with cheese. It's not a policy — it's a philosophy.

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Speed Matters

Hunger is urgent. We treat every order as if someone's entire evening depends on it — because it does.

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Fresh Always

No frozen dough. No premade sauce. No shortcuts. Everything is made from scratch in our kitchen every single morning.

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Made with Love

Every pizza is a handmade act of care. We stretch, season and bake with the same passion Marco had on day one.

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Two Traditions

We respect both traditions equally. Italian or American — neither style is lesser. Both are made with the same commitment.

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Dublin Is Home

We're part of this city. We source locally where we can, and we deliver to every corner of Dublin without exception.

The Crew

Meet the Team

Five people who quit sensible careers to make pizza professionally. No regrets whatsoever.

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Marco Esposito

Founder & Head Pizzaiolo

Naples native, third-generation pizza maker. Has strong opinions about pineapple on pizza (it's fine, relax).

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Fionnuala Daly

Head of American Range

Born in Galway, trained in Chicago. Architect of the Meat Volcano and the Chicago Deep Dish. Cheese champion.

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Luca Ferrante

Dough Master

Responsible for the 72-hour fermented dough. Talks to the dough. Swears it makes it better. We believe him.

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Declan Brennan

Chief Delivery Officer

Knows every shortcut in Dublin. Legendary for delivering a pepperoni pizza during the Liffey flooding of 2021.

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Priya Nair

Operations & Smiles

Keeps the kitchen running, handles orders, makes sure every customer is happy. Also the best at cheese pulls.

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Three Countries, One Perfect Pizza

Italian tradition. American boldness. Irish warmth. That's PizzaHunter. We bring the best of two great pizza cultures and serve it with the hospitality that only Dublin can provide.

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