What’s on offer?
Conall Doorley and two mates started Zero Zero Pizza on the lunchtime markets circuit in March 2015 with a self-built oven on a trailer. Soon afterwards, they were joined by hospitality professionals Ronan Crinion and Alexandra Walshe, who bought out Conall’s two partners, built a second mobile pizza oven, and doubled the number of markets they were doing to six per week. They opened their first restaurant in Dún Laoghaire in January 2018. A second restaurant followed on Sundrive Road in Kimmage in December 2022. Both restaurants combine sit-in and takeaway.
They make Neapolitan-style pizza (with some American-style references) and use Caputo Blue 00 flour for a high hydration, 48-hour bulk fermentation process, resulting in a light and easily digestible dough. Pizzas are cooked in a Valorinai Verace oven, imported from the Florentine area by Wood-Fired Land in Kildare, at a cooking temperature of 400-420 degrees Celsius. All their ingredients are Italian and they use Strianese Marzano tomatoes for the marinara sauce.
What did we order?
Quatro formaggi, funghi, and inferno pizzas.
How was the service?
Clearly it was a busy Sunday evening. We waited more than an hour after ordering online.
Zero Zero Pizza takeaway review: Neapolitan-style pizza that takes itself seriously
100 great restaurants, cafes and places to eat in Ireland 2024
Koda restaurant review: It’s easy to see why this south Dublin spot is becoming a neighbourhood favourite
GooLoong takeaway review: Delicious Polish food where the potato is king
Was the food nice?
The delay had an impact as the pizzas were not as hot as you’d expect when they arrived, but they perked up no end after a bit of reheating in the oven. They arrived unsliced, which you can get in Italy but is not typical for delivery in Ireland. The dough, Neapolitan-style and nicely mottled with a char, had a good flavour.
The quattro formaggi, a white pizza, was a bit short on cheese. It had mozzarella, Brie, Cashel Blue and Parmesan, as well as walnuts which went very well with it and a few pomegranate seeds.
The funghi pizza had a good mushroom flavour with a kick of chilli and pesto. It was nicely balanced, there was not too much pesto or tomato sauce as can sometimes be the case. The flavours were allowed to come through. The inferno pizza with chilli peppers, onions, olives, salami and pepperoni was good, with plenty of spice and heat.
What about the packaging?
All of the packaging is recyclable if clean, including cardboard pizza and salad boxes.
What did it cost?
€52.70 for dinner for three people: quattro formaggi, €18.50; funghi, €14.50; and inferno, €16, plus processing fee of €0.70 and delivery €3.
Where does it deliver?
Delivery is within a radius of 3km. Kimmage, open Mon-Thur, 5pm-9:30pm; Fri-Sat, 5pm-10pm; and Sun, 5pm-9:30pm. Dún Laoghaire, open Tue-Thur, 5pm-9:30pm; Fri, 5-10pm; Sat, 3pm-10pm; and Sun, 3pm-9pm
Would I order it again?
Yes, the pizza is good and I reckon I was just unlucky with my timing.
