Seasonal Pizzeria
[vc_row][vc_column column_width_use_pixel="yes" gutter_size="3" overlay_alpha="50" shift_x="0" shift_y="0" shift_y_down="0" z_index="0" medium_width="0" mobile_width="0" column_width_pixel="800"][vc_column_text]In 2018 we got a hankering to make for the Kerry coast and set up a seasonal pizzeria. The mobile ovens we built when we started out in markets a decade ago had seen better days, but owed us nothing. So we designed a new, super-size mobile pizzeria with a custom-built wood-fired oven.
The destination was Waterville, a jewel in both the Ring of Kerry and the Wild Atlantic Way. There, we were hosted by the Sea Lodge Hotel for 3 sun-and-fun-filled months.
We returned to Waterville for the 2019 summer season with the addition of a converted horsebox serving coffee and gelato.
Our coffee, sourced from Giuliano Caffe, an artisanal Italian roastery based in Turin, Italy, went down a treat. As did the delicious range of gelato, sorbets, and the vegan deserts from Healthy Made Delicious.
In 2020, we'll re-open our seasonal pizzeria, cafe and gelateria on June Bank Holiday weekend. Meanwhile, we keep the home fires burning at our base in the Franciscan Well in Cork city.[/vc_column_text][vc_gallery el_id="gallery-100965" medias="828,822,821,823" gutter_size="2" screen_lg="1000" screen_md="600" screen_sm="480" single_width="2" images_size="one-one" single_overlay_opacity="50" single_padding="2"][/vc_column][/vc_row]
Milling Flour In-House
[vc_row][vc_column column_width_use_pixel="yes" gutter_size="3" overlay_alpha="50" shift_x="0" shift_y="0" shift_y_down="0" z_index="0" medium_width="0" mobile_width="0" column_width_pixel="800"][vc_column_text]Earlier this year, we began experimenting with milling flour in-house. Suckers for punishment, we're constantly refining our dough recipe to achieve the optimal pizza base.
After some research, we procured a beautiful, wooden stone-ground mill, hand-crafted by a family company in the small village of Dӧlsach, in the Austrian Alps.
Next, we had to source the right grain. Ideally, we wanted to source locally, which can be a little tricky given that the Irish weather conditions are not conducive to growing the right type of grain. We had heard of a company in Kilkenny that was experimenting with heritage grains so we looked them up. This turned out to be Kells Wholemeal run by the Mosse family, seventh generation millers. Fortunately, they had been successful in cultivating Olands wheat, which originated from the Swedish island of Oland. This unique grain grows well in cooler climates and has a sufficiently high protein content to produce flour strong enough for pizza-making.
Benefits
Milling flour ourselves has been great way to learn about and get the most out of our most essential ingredient.
Milling on-site means we can use the flour at its freshest, and the milling process we use results in more nutritious flour. Commercial roller milling processes involve extracting the wheat germ - the part of the grain which contains the most fibre. In contrast, the stone-ground method incorporates the wheatgerm into the flour. Also, stone-milling is cooler than roller-milling. Consequently, it retains more of the natural nutrients and flavours of the grain, making for healthier, tastier results.
Another factor is that we can reduce the amount of transport in our supply chain and improve our carbon footprint. We even joked about Brexit-proofing our supply chain! We will probably always need to import some flour. Even so, sourcing local ingredients and supporting other local businesses has always been important to us. So we are delighted to be able to use a heritage grain that is grown in Ireland.
After much experimenting, we hit on a mixture that allows us to make the most of these benefits, while ensuring consistency. We combine the flour we mill with Italian Caputo type '00' to make our own distinct blend.
Still, the pursuit of pizza perfection is an ongoing journey - we'll always be learning and improving our processes.[/vc_column_text][vc_gallery el_id="gallery-100965" medias="658,666,652,665" gutter_size="2" screen_lg="1000" screen_md="600" screen_sm="480" single_width="2" images_size="one-one" single_overlay_opacity="50" single_padding="2"][/vc_column][/vc_row]
Our Suppliers
[vc_row][vc_column column_width_use_pixel="yes" gutter_size="3" overlay_alpha="50" shift_x="0" shift_y="0" shift_y_down="0" z_index="0" medium_width="0" mobile_width="0" column_width_pixel="800"][vc_column_text]We only work with best quality ingredients we can source and we prioritise local suppliers at every opportunity. Fortunately, there are a host of excellent artisanal producers in Cork and the surrounding areas. We first got to know some of them on the market circuit when we started out.
More recently, we've been sourcing the grain we mill on-site from Kilkenny. Run by a seventh-generation milling family, Kells Wholemeal supplies the Irish-grown heritage grain that contributes to the flour blend for our dough.
Cheese Suppliers
The Real Olive Company, have been bringing quality Mediterranean produce to Ireland since 1993. We've been sourcing cheeses and olives from them since our early days. Their sister company, Toons Bridge Dairy started producing fresh buffalo mozzarella at their family-run dairy near Macroom in West Cork in 2009. Since then, they've developed their range, specialising in Southern Mediterranean cheese styles. Toons Bridge Fior di Latte Mozzarella is one of our staple pizza toppings.
Our sharing boards feature some fantastic local cheese-makers, including Carrigaline Farmhouse and Cooleeney Farm. However, we make our own vegan mozzarella in-house. We owe the recipe to Healthy Made Delicious, a Fermoy-based company specialising in vegan desserts. They also developed the recipe for the home-made Hazelnut Chocolate Spread in our Cioccolato dessert pizza.
Meat Suppliers
Gubeen Chorizo has been one of our most popular toppings since we sold our first pizza. It's a semi-cured, lightly smoked cooking chorizo, produced by the Gubeen Smokehouse in Schull, West Cork from locally reared pork.
O'Flynn's Gourmet Sausages is another family business that's become a Cork institution. Our Salsiccia pizza features their Sweet Italian Sausage, and we regularly use O'Flynn's products in weekly specials.
Jack McCarthy's, based in Kanturk, West Cork, is a craft butchers that has become renowned for their black pudding, which we use in our Contadina Bianca pizza.
When looking for ideas for specials, all we have to do is take a stroll over to the The English Market, home to numerous excellent vegetable, meat, and fish traders. For example, several specials have been inspired by the produce on display at O'Mahony's Family Butchers and Ballycotton Seafoods.
Italian Suppliers
Anything we can't source locally comes from Italy. We've worked with The Boot's Specialties since the early days. They're a specialty grocer and Italian suppliers with a wholesale outlet at Forge Hill and a city-centre shop, Delitaly.
The proprietors of Café Torino on Washington Street, helped us pick the ideal artisanal Italian coffee for our seasonal pizzeria, café and gelateria. Giuliano Caffé went down a treat in Kerry. Conscious of our environmental impact, we source compostable take-away containers and utensils form Down2Earth Materials.[/vc_column_text][vc_gallery el_id="gallery-100965" medias="678,683,688,692" gutter_size="2" screen_lg="1000" screen_md="600" screen_sm="480" single_width="2" images_size="one-one" single_overlay_opacity="50" single_padding="2"][/vc_column][/vc_row]
Making Dough
[vc_row][vc_column column_width_use_pixel="yes" gutter_size="3" overlay_alpha="50" shift_x="0" shift_y="0" shift_y_down="0" z_index="0" medium_width="0" mobile_width="0" column_width_pixel="800"][vc_column_text]Making dough is a long, complex task, involving several processes over a 48-hour period. So patience is a key ingredient.
Other ingredients are our unique flour blend, in which we combine Italian Caputo type-00 with freshly-ground flour that we mill in-house.
We use the minimal amount of fresh yeast necessary for making pizza dough rise, improving the digestibility of our pizza.
Our wood-fired oven is heated to over 400°C using well-seasoned hardwood. This heat is delivered to the dough through convection, conduction, and radiation. The high temperature seals in the steam and the flavours from the yeast, cooking the pizza in just a couple of minutes. A fast bake keeps the bread fluffy and light.
Our method of making dough is inspired by the Neapolitan pizza style. The original Pompeii Pizza dough recipe came from Johnny’s Italian brother-in-law, Luigi. Over the years, the Pompeii team have refined this recipe to achieve the optimal base.
For us, this is a base that's thin and light, but structured enough to be eaten by hand, with a crispy air-filled crust, and full of wood-fired flavour.
[/vc_column_text][vc_gallery el_id="gallery-100965" medias="255,253,241,207,152" gutter_size="2" screen_lg="1000" screen_md="600" screen_sm="480" single_width="2" images_size="one-one" single_overlay_opacity="50" single_padding="2"][/vc_column][/vc_row]
Our Home Base
[vc_row][vc_column column_width_use_pixel="yes" gutter_size="3" overlay_alpha="50" shift_x="0" shift_y="0" shift_y_down="0" z_index="0" medium_width="0" mobile_width="0" column_width_pixel="800"][vc_column_text]Our home base is an outdoor kitchen situated in the lively surrounds of the Franciscan Well Brew Pub's famous beer garden. Where the brew pub now stands was the site of an ancient Franciscan monastery, the Shandon Friary.
Amazingly, monks were baking and brewing at this very location as far back as the 12th century. So it's very appropriate that our home base houses both a pizzeria and a micro-brewery.
We first set up shop in the Franciscan Well in 2009. What started out as a one-night-a-week pop-up pizzeria in the beer garden, grew into a full-time residency and we now have a custom-built permanent outdoor kitchen.
The brew pub hosts highly-rated brewery tours, as well as gigs and music sessions on a weekly basis. Highlight events annual calendar include festivals such as the upcoming October Beer Festival.
While the venue is renowned for its beautiful, historic beer garden, there is plenty of indoor seating. Plus, there is also a gem of a cocktail bar upstairs. Monk Bar opens Thursday through Sunday evenings and is known for its cosy atmosphere and innovative concoctions.
There is always something happening at our home base in the Franciscan Well. Be sure to follow our social pages for updates on events. [/vc_column_text][vc_gallery el_id="gallery-100965" medias="700,699,698,697,696,133" gutter_size="2" screen_lg="1000" screen_md="600" screen_sm="480" single_width="2" images_size="one-one" single_overlay_opacity="50" single_padding="2"][/vc_column][/vc_row]