The (not so) secret ingredient behind Ireland's favourite pizzas
“After 2 weeks using the logs for me its really been a game changer.”
The consistency of the heat produced and the flames makes my job so much easier. Before I had to poke at the fire all the time to make sure I could keep the right temp, as some the timber wasn’t dry enough or the logs sizes were irregular.
I don’t have these issues anymore as soon as the temp starts dropping a little I throw in a new log and I'm good to go for 45min without having to worry about anything but the pizzas.
I've noticed as well that with a constant temperature my pizzas come out beautifully 100% of the time.
VALERIE TIRMANT, THE FIRE SLICE
“More consistent than anything I’ve tried before.”
I tried a lot of suppliers before I discovered these and they’re more consistent than anything I’ve tried before. The size is perfect for controlling the heat and it’s much easier to get a higher flame. You can even break them into smaller pieces if you need to get the oven fired up quickly.
JAMES CANTWELL, GRIZZLY X NAPKIN
Inspired by tradition
On arriving in Naples, Queen Margherita of Savoy & King Umberto I invited Rafaele Esposito, Napoli’s most esteemed pizza maker to prepare dinner. Deeming the traditional garlic topping to be unfit for royalty, Esposito created a pizza topped simply with tomatoes, mozzarella, and basil — the red, white, and green of the Italian flag. The year was 1889.
Made for Obsessives
Forno1889® presents
... a video series showcasing Ireland's dedicated pizza obsessives.
Product of Italy
Produced sustainably from 100% Beech wood sawdust. Especially designed for cooking. All organic. No additives.
Companies today have both the obligation and opportunity to be a force for good. From responsible sourcing, reducing packaging and replanting native Irish woodland, we're here to make great fuel sustainable.
Inquire about Forno1889®
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Our friendly customer team is available Monday to Friday from 9:30 a.m. to 6 p.m.
+353 91 444 760 (Galway)
+353 1 443 8858 (Dublin)
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