Pizza da Piero

21/10/2026

Bank holiday weekend calls for pizza! 🍕🙌

Get family and friends together, stock up on our sourdough bases and sauce, choose your favourite toppings and let everyone make their own!

Our large pizza bases and sauce are on special offer in Tesco stores.

Let us know your favourite topping? ❤️🍕

28/09/2026

Pizza for lunch? Always! 🍕

This Mini Tuna Pizza is one of Clíona’s favourites - made with our Mini sourdough pizza base, tomato sauce, mozzarella, Shine’s Tuna (a brilliant Irish producer), roasted red onion, and a drizzle of extra virgin olive oil.

Quick enough for lunch, easy enough for an after-school snack, and delicious enough that the whole family will want one!

Watch how we make it and give it a go this week.

Let us know what you think! ❤️🍕

20/09/2026

A lovely weekend trip to Co. Clare, including a visit to Andrew of PONTE VECCHIO. The last time Piero and Andrew caught up in person was back in 2019! (Second photo)

20/08/2026

Weekend sorted! Pick up your Pizza da Piero sourdough pizza bases, large or mini, in Dunnes Stores and make pizza night at home.

10/08/2026

What a day at Newstalk! 🎙️🍕

We were delighted to be part of Bread Week on The Claire Byrne Show alongside Shane from Scéal Bakery and Patrick from Firehouse Bakery.

It was so lovely meeting all the Newstalk team, and Piero was delighted to cook up some Pizza da Piero bases for everyone to enjoy. 🍕

And it was a real pleasure meeting presenter Ciara Doherty and discovering that she’s already a big fan of Pizza da Piero, along with her kids! ❤️

Such a fun experience and a brilliant day from start to finish. Thanks to everyone who made it happen!

We’ll share the link to the interview as soon as it’s available. 🎧

07/08/2026

We’re finalists! 🎉

We’re delighted to share that both our mini and large sourdough pizza bases have been named finalists in the 2026 Blas Na HEireann Irish Food Awards!

A huge thank you to our brilliant Pizza da Piero team for all the hard work that goes into making our bases fresh every day.

And thank you to our family, friends, customers and retail partners for continuing to support our family business.

We’re looking forward to celebrating with everyone in Di**le in October and enjoying all the fantastic Blas events and talks and the Di**le Food Festival. 🎉🍕

05/08/2026

We’re delighted to team up with the RTÉ Guide to give away two pizza hampers… perfect for getting ready for the busy back-to-school period! 🍕🎉

Enter now for your chance to win. 👇

To celebrate the recent launch of its new compact packaging for the popular Pizza da Piero Mini Sourdough Pizza Bases, we're giving you the chance to win one of two Pizza da Piero hampers worth €50 each, packed with everything you need to create your own restaurant-quality pizza night at home.

For recipes and inspiration, follow Pizza da Piero and click below to enter: https://bit.ly/44yQNpc

24/07/2026

Biscoff cheesecake topped with Biscoff cookies for the birthday girl. Happy 13th birthday to our daughter, Róisín. ❤️

24/07/2026

Weekend incoming ☀️🍕

Stock up on our sourdough pizza bases for easy meals, BBQs, and al fresco dinners.

Save 50c on our Pizza da Piero pizza bases and sauce at stores nationwide until 4th August. 🍕

Are you having pizza this weekend?

16/07/2026

Heatwave calls for pizza al fresco! ☀️

Gather your favourite people and enjoy an easy summer pizza night with this tasty combo of roasted red peppers, Italian-style sausage, mozzarella, and hazelnuts on a Pizza da Piero sourdough base. Ready in under 5 mins, it’s the perfect recipe for sunny evenings spent outdoors with family and friends. 🥰

Ingredients:
• 1 Pizza da Piero large sourdough pizza base
• 4-5 tbsp tomato sauce
• 120-150g fresh mozzarella
• 2-3 tbsp roasted red peppers, sliced
• 50-70g Italian style sausage
• 1-2 tsp finely chopped hazelnuts

Method:
Cook the sausage in a pan for a few minutes. Preheat the oven. Spread the tomato sauce over the pizza base, tear over the mozzerella, then add the sausage, roasted pepper, and a little of the hazelnuts. Bake for 5 mins. Finish with the remaining hazelnuts before serving.