(Warm up question, to ease us in). An FAQ is a Frequently Asked Question. This list contains answers to the questions you most frequently ask us.

Look at you, sliding straight into the DM’s… We’re walk-ins only for groups of 5 or less. We use the Dojo queuing app to keep you out of the wind, rain and occasional snow (you can join the virtual queue from your phone and seek shelter / alcohol elsewhere until your table is ready).

If you’re 6 people or more and want to book ahead, we’ve got you. Check out our Reservations page for the full details.

Yes, you can place a 'to go' order with us in person in the restaurant, or place an advance order by clicking 'TAKEAWAY' on our website home page.

PI is also available for delivery within a 5km radius of our restaurants, via Deliveroo.

Click here for PI George’s Street; and here for PI Temple Bar.

Yes, we offer delivery within a 5km radius of our restaurants.

Order online via Deliveroo.

Click here for PI George’s Street; and here for PI Temple Bar.

All aspects of our deliveries are handled by Deliveroo.

For any issue relating to your delivery order, the fastest way to resolve it is via the Deliveroo app or website. Log in to your account, select the order, and then use ‘Order Help’ to log the issue.

Please be aware that we are unable to amend your order once placed with Deliveroo.

A little piece of us dies each time this happens.

All pizzas leave our restaurants fresh and piping hot out of a 500°C pizza oven, and in perfect condition. Unfortunately, and frustratingly for everyone, we know they don’t always reach you that way.

Cold pizza we can fix – follow the reheat instructions on the pizza box for the best possible at-home experience. These instructions are also on our Deliveroo page.

Riverdance pizza – we can’t fix it, unfortunately, but we encourage you to report it to Deliveroo* who will issue a full refund.

*And ideally not penalise us with a bad review.

Log in to your Deliveroo account, select the relevant order, and then use ‘Order Help’.

Yes, happily. We’ve catered weddings, office parties and a funeral – still waiting on our first Bar Mitzvah order.

Contact us at hello@pipizzas.ie

We are passionate about the craft of pizza making and, unfortunately for coeliacs, gluten is fundamental to the texture, taste and profile of a PI pizza. Additionally, our wood fired oven is the only cooking device in the building. As such, we cannot safely offer gluten free.

Always – at least two of the pizzas on our menu at any time will be suitable for vegetarians.

We will always have at least two vegan friendly pizzas on our menu.

Yes, we serve a short, curated list of thoughtfully selected wines (including Prosecco), beers and cider. We also have low alcohol and alcohol free options for Lent, and emergencies.

Because Google told us to!

"When the french recommend serving your full-body reds “chambrés” (at ambient room temperature), they’re actually referring to room temperature as it was in European dining rooms in the medieval times: that is before central heating existed, so 15°- 18°C."

Is that true? No idea, but decanter.com and winespectator.com are two respected sources and both recommend 12 - 18°C, depending on the grape variety.  We store all our reds in a temperature-controlled wine fridge set to 16°C.  The ambient room temperature in PI can be toasty, particularly with a 500°C pizza oven and the body heat of 60+ people. A wine served cool will warm up in the glass, but a wine served warm will only get warmer and worse, soupy.

Sorry, but we’re not looking for a relationship right now.

You can reach us at hello@pipizzas.ie.

More than likely, yes. If you are a nice person, with a warm smile and a willingness to learn, then you’ll be a great fit.

Say hello@pipizzas.ie

A wood fired brick oven - ours was hand-built by third-generation oven-maker Stefano Ferrara in Naples - imparts a unique, smoky flavor that simply cannot be reproduced any other way.

At 500º our pizzas develop beautiful and distinctive charred blisters on their crust - known as leoparding - that capture that amazing wood fired taste. The 1 minute cooking time ensures the cheese is melted and bubbling, the toppings retain freshness and texture, and the crust has the perfect combination of chewy on top, crispy on the bottom and a light, tender centre.

Some of the sciency stuff...

Wood fired pizza ovens generate a more substantial heat than conventional ovens as they absorb heat into the walls, ceiling and base of the oven itself. The combination of a low dome height and a small mouth - the hallmarks of a Stefano Ferrara oven - is ideal for maximising convection and retaining heat. This helps to create an even temperature in every area of the oven. Even temperature distribution means a quicker cooking time as well as more even cooking.

100% to staff, equally distributed among all staff working in the restaurant that day.

John Savage - a Banbridge, Co. Down native who now calls Dublin home.
john@pipizzas.ie