The nation’s favourite pizzas

We asked readers to tell us about their favourite pizzas. We counted the votes, read the comments and can now reveal the winners are . . .

For the third episode in our food series Feast, we visit three Dublin pizza outlets, each with its own unique style: Italian, New York and Wicklow. Yes, Wicklow. Video: Kathleen Harris

Sat, Apr 12, 2014, 09:04

Ireland’s favourite pizza, based on your votes, is to be found at Platform Pizza Bar on Strand Road in Bray. Conor and Nicola Duggan, who both come from families of publicans, opened the restaurant in June of last year. “Even though Platform is young, we have been thinking about it and gathering inspiration from lots of different places for years,” say the couple, who have three young daughters.

“We felt we had limited options in terms of where we could go to enjoy good food where children were genuinely welcomed. So, our starting point for Platform was to set about creating somewhere that we would love to eat; family friendly and welcoming to all, but cool and laid back too.”

Reader Eimir Molloy enjoys the “Londonesque atmosphere”, while Edmund Lalor says it reminds him of “the pizzas I used to enjoy in New York’s Little Italy”.

Several Platform customers mentioned the restaurant’s goat’s cheese, prosciutto, maple syrup and walnut pizza. “Sounds strange but tastes amazing,” according to Paul Heagney, who says it is “worth a visit for the design of the building alone.” The restrooms were commented on by several customers. “The toilets are accessed by stepping through the doors of an antique wardrobe. The experience tends to bring- a smile to young and old alike,” says Nicola Duggan.

“We have teenage kids who will drop everything to happily accompany their parents to Platform, which in my experience says it all,” says Diane Doyle.

Plans are already afoot to extend the restaurant – no surprise according to Ruth Carey, who says she “hasn’t ever been in Platform on a quiet night”.

John Donohue rates Platform for its gluten-free offerings. “The owner informed me that he tried over 16 recipes and almost removed coeliac-friendly pizza from the menu as he could not find a decent one. But thankfully he found the best pizza base I have come across. Everything on the menu is available gluten-free.”

If there were prizes for the most eloquent endorsements of a pizza place, it would have to go to customers of The Big Blue Bus, a 1979 Daimler double decker that once trundled around the streets of London but now has a permanent parking space at the Bernard Shaw pub on Dublin’s Richmond Street South.

“My favourite is the Pick The Pear pizza which excites the taste buds with its crispy, thin base and combination of Gorgonzola cheese, pear slices, Parma ham, pesto oil, and, if you ask ever so nicely, and I recommend that you do, walnuts,” says Kevin Mangan.

Owner Oliver Allison used to tour music festivals with his bus, but has parked it at the Bernard Shaw since 2009. “You can come down for a pizza and take a seat on the top deck which is clad in Moroccan decor, or take a seat in the pub’s smoking area,” he says. “I am self-taught. We use the best ingredients we can find and we offer three types of freshly prepared pizza dough, made with 00 white flour, Khorason kamut low-gluten flour, and a gluten-free potato and rice flour mix.”

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