Here at Food Junkie we're all about our pizzas. We use Moliono Laqoune "00" flour from Naples, Italy. We patiently allow our dough to ferment for 72 hours, which ensures that the key flavours develop. Top off this with our traditional San Marzano tomatoes and Irish mozzarella and you have the basis for a fantastic pizza.
At Food Junkie we're doing things a little different. From chorizo to garlic-infused smoked pancetta, roast beetroot to bell peppers, we are pushing the boat with new ideas and fresh flavours. We like to use only the freshest ingredients, which are sourced locally when possible.