An exciting new Pizzeria in the heart of Dublin City. A new pizza experience using Ireland’s first bespoke Neapolitan pizza oven. Forno 500 Pizzeria commissioned three well respected Neapolitan artisans to fly to Dublin and build their famed oven brick by brick from the ground up….After almost 9 months of persuasion Forno 500 was born and is now serving the real DOP Margherita now approved by the Association Verace Pizza Napolitana (AVPN). Set in stylish comfort with ingredients imported from Naples including their chef.
“I love the flavour release from our Forno (oven). It can retain temperatures of 500 Degrees as real volcanic ash is packed into our low arch dome. Built from authentic Calabrian stone, there is something very special about this oven which has been hand crafted right here in Dublin using ancient Neapolitan techniques and materials including volcanic ash from Mount Vesuvius. The natural oak flavour release and searing heat is Naples best kept secret but can now be found in the heart of Dublin right next door to the Olympia Theatre.
The new Dublin restaurant Forno 500 is for more than one reason a real hot-spot in Dublin. They have the missing link to the real passion for authentic Neapolitan pizza in Ireland.
The Owners have been running restaurants since the late 1990’s. They developed over the years a real talent and love of all things pizza, they went back to Naples to train at Pizzeria Gaetano Genovesi in Naples under famed 4th-generation pizzaioli Gaetano himself and continued learning the intricacies and local street secrets of Neapolitan pizza making. They expected to only bring home the local produce and dough making techniques to make the best pizza in Dublin. However they quickly learned that the local hand built ovens with exceptional heat retention, with their low arch domes are the hidden secrets that make a true Neapolitan pizzas a standout.
They are now proud to house one of the first Neapolitan wood-burning pizza ovens hand built in Dublin by real Neapolitan Artisans – built to fit onsite using ancient Neapolitan techniques. It was not just the stones and clay from Naples they imported back but incredibly the oven maker himself! The world famous Neapolitan artisan oven builder Mr Stefano Ferrara was difficult to convince to come to Ireland but after 9 months of persuasion he finally arrived March 2017.
The name Forno meaning oven in Italian and 500 refers to the degree temperature their new oven can reach to make the real Neapolitan pizza. Their wood oven was built brick by brick from the ground up. They acquired the premises right next door to the Olympia Theatre in Dublin in June 2016. (Former Les Feres Jaques) this was their vision right from the start to create the absolute best pizza in Dublin in a prime location on Dame Street. It has taken them almost 9 months to persuade Mr Ferrara to leave his factory in Naples and fix his oven here. While they waited they opened a pop up restaurant during the Christmas season called Season Trattoria while they built Forno 500 behind the scenes.
So why not just buy a regular pizza oven? “The flame is one of the most fundamental elements of making a great pizza because that’s what makes the crust rise. You need 500 Celsius to perfect 60 to 90 seconds cooking time. I have worked with prefabbed wood burning ovens for many years but our bespoke oven in my opinion hits higher temperatures and creates a lighter pizza base in a faster time”. Says chef Nino
It was delivered in nine separate pallets weighing over a tonne each. Brick by brick it was lovingly built in Dublin. Flights and hotel accommodation were booked for Mr Ferarra , his son and his team of world class artisans to arrive. The cost of the materials, flights and accommodation, the weight of the transport and breaking the shopfront means this oven is probably one of the most expensive wood ovens here, it’s fixed and will remain a permanent feature at Forno 500 restaurant long after they retire.
Why is it different?
Santa Maria bricks from Campania were used in the walls and dome, the cooking surface is Biscotto di Sorrento and all of this is packed together with mortar made from volcanic ash from nearby Mount Vesuvius. Their bespoke ovens interior dome roof dimensions are at 18″, perfect for pizzas, allowing it to radiate searing heat and push down great oak flavours from above, cooking the ingredients on top of the pizza in the same amount of time the retained heat in the floor cooks the pizza from below.
“We can say a pizza is all about the base but Neapolitans know better, it is also all about the heat. We went back to Naples to learn the local street secrets of Neapolitan Pizza dough. We discovered the best flour from an old local mill there. We sourced only SAN Marzano DOP local tomatoes and the wonderful creamy buffalo mozzarella from the local dairies of campania. There was one element missing until now. Naples best kept secret is Dublin’s newest treasure www.forno500.ie
Pizza is and has for the last few years been a serious talking point in Dublin, and while the Dubs are often prepared to vote with their feet over the supremacy of a slice, the truth is, a lot of it isn’t that authentic. Fortunately, some restaurants in recent years have adopted the great Neapolitan Pizza, which, among other specifications, must be sized for an individual and usually cooked in a wood-fired oven.
Forno 500° Pizzeria right next door to the Olympia Theatre Dublin passes the litmus test: Its “DOP” version of the Margherita—the classic combination of tomato sauce, mozzarella and basil—comes straight from the dining room’s glowing oven, with melted islands of buffalo-milk mozzarella on a layer of SAN Marzano tomato sauce. The oak flavoured crust meets two critical standards: A properly blistered char and a wonderful raised crust with thin base. Here’s how it evolved.
They went back to Italy to train at the Pizzeria Gaetano Genovesi in Naples under famed 3rd -generation pizzaioli Gaetano himself. Where they continued learning the intricacies of Neapolitan pizza and trained their team of Pizzaiolo’s for Forno 500°, their new Pizzeria.
Forno 500° trained under the watchful eye of Gaentano himself. During this time Forno500 learned of the old mill in Naples where the best pizza flour could be sourced and suppliers of the wonderful San Marzano DOP tomatoes and a local dairy in Campagna producing wonderful DOP buffalo mozzarella packed with flavour.
During their training in Naples they discovered that in the very best pizzerias there, there was one common element that Ireland had not yet had. A bespoke Fererra oven that is built specifically on site by hand from local Neapolitan craftsmen using ancient techniques.
There are only two artisan wood fired oven manufacturers left in Naples. We selected the best a Fourth generation Neapolitan oven manufacturer. Forno 500° convinced the FerArra family to leave their factory in Naples to make their very first fixed oven in Ireland. Brick-by-brick from the ground up, a team of three artisan oven builders brought the ancient style of oven building using Old World Neapolitan techniques to Dublin.