PI George's Street, Pizzeria in South Great George's Street, Dublin.
PI George's Street is a pizzeria on South Great George's Street in Dublin specializing in traditional Neapolitan-style pizzas. The dough undergoes a 72-hour fermentation process and is baked in a wood-fired oven at approximately 500 degrees Celsius.
Founder Reggie White, a former auctioneer, trained at Ballymaloe before establishing this pizzeria. He later partnered with John Savage to develop and refine their own pizza recipes.
The pizzeria brings together Italian pizza traditions with ingredients sourced from Irish producers, creating a meeting point where both food cultures blend. Visitors can observe this connection reflected in each dish served here.
The restaurant is open from noon until late evening daily and operates on a walk-in basis without taking reservations. Expect waiting times during busy periods, especially on weekends.
The wood-fired oven produces a distinctive pattern of charred spots on the crust known as leoparding. This pattern forms naturally during baking and marks the oven's handiwork.
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