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Two great pizza traditions. One unbeatable address. Delivered to Dublin faster than you can say "extra cheese."
The real deal — Neapolitan tradition brought straight to your door in Dublin. Our Italian dough is cold-fermented for 72 hours, giving it that perfect airy crust with a satisfying chew inside.
Big, bold, unapologetically loaded. Our American pizzas are hand-tossed to a generous 14 inches, then buried under mountains of toppings and obscene quantities of bubbling cheese.
Every Italian pizza we make is a love letter to Naples. The flour, the tomatoes, the technique — all imported in spirit if not in kilometres.
Great pizza starts long before the oven. Our Italian dough uses Tipo "00" flour, cold-filtered water, a precise pinch of sea salt and just a whisper of yeast. The dough rests and ferments for a full 72 hours in the fridge, developing complex flavours and a structure that puffs magnificently at 450°C.
Our tomato sauce uses only San Marzano PDO tomatoes grown in the rich volcanic soil of Campania. Crushed by hand, seasoned with sea salt and basil — nothing else. The natural sweetness and low acidity of San Marzano tomatoes is what separates a real Neapolitan pizza from everything else.
At PizzaHunter we are not shy with cheese. Our Italian range uses fior di latte — fresh whole-milk mozzarella with that creamy, milky pull. On our premium Italian pizzas we layer gorgonzola, aged parmesan, ricotta and provolone. The Cinque Formaggi uses all five simultaneously for maximum cheesy devastation.
No apologies, no restraint. Our American pizzas are a celebration of excess done right — big portions, bold flavours, rivers of melted cheese.
Our American dough is a different beast — airier, chewier, with a satisfying crunch at the edges. Hand-tossed to 14 inches for New York style, or pressed thick for the Chicago Deep Dish. We use a blend of bread flour and semolina for extra bite and a golden-brown finish every time.
American pizza cheese is an art form. We use a double-pull blend of low-moisture whole-milk mozzarella combined with aged Irish cheddar for that unmistakeable orange-golden melt and bold, tangy flavour. On our specialty American pies we add blue cheese, gorgonzola or extra cheddar for maximum cheese impact.
American pizza means generous toppings — not a sprinkle but a proper, generous coverage that reaches every corner. We use thick-cut pepperoni that curls and crisps in the oven, hand-pulled BBQ chicken, premium smoked bacon and a rotating selection of seasonal toppings. The Meat Volcano is not for the faint-hearted.
Our drivers are on a mission. Most Dublin deliveries land at your door in under 20 minutes — piping hot, perfectly intact.
We measure cheese by the fistful, not the gram. Every pizza leaves our kitchen buried under a generous, golden blanket of melted cheese.
No frozen dough, no pre-made sauce. Every single ball of dough is made fresh each morning in our Dublin kitchen.
We deliver across all of Dublin — from Howth to Tallaght, Dún Laoghaire to Blanchardstown. If you're in Dublin, we'll find you.
Gluten-free base available (+€2.00). Vegan cheese on request (+€2.00). We accommodate dietary needs without compromising taste.
Open 7 days a week, 11am to 11pm. Hunger doesn't respect weekends — and neither do we.
Italian passion or American boldness — either way, your pizza arrives before the hunger gets unbearable.