Sano Pizza
Sano Pizza, 2 Exchange Street Upper, Temple Bar, Dublin 8
You searched for: Temple Bar Restaurants
> Sano Pizza
Website: sano.pizza
Open For: Lunch, Dinner
Drinks: Wine, Beer
Extras: Takes Reservations, Take Away, Good For Large Groups
Price Range:
€
€ € €
Opening Hours:
| Mon - Wed: | 12pm - 10pm |
| Thu - Sat: | 12pm - 11pm |
| Sun: | 12pm - 10pm |
At Sano Pizza our Neapolitan Pizza is a softer style pizza, its chewy crusts and delicious flavours make is stand out from the crowd. Our dough is made on site daily using only 4 ingredients: flour, water, salt and yeast, and fermented for a minimum of 48 hours. Our pizzas are then stretched by hand, topped with authentic Italian ingredients and cooked for less than 90 seconds at 500°c in our beautiful ovens, all the way from Naples.
Sano simply translates to healthy.
The idea for Sano came about after the MacHugh twin brothers visited Naples. All pizzas in Naples are made the Neapolitan way, using sourdough for the base, and cooked in traditional stone ovens at 500 degrees. Not only were these pizzas delicious, they had the added benefit of a much lower salt content, a lot less than the traditional pizza bases we are all used to. The other thing that struck the twins was how affordable the pizzas were – everywhere they went in Naples the pizzerias were jammed packed with friends & families, all out enjoying fine food at affordable prices. Thereafter they set off to open a Neapolitan pizzeria in Dublin, sourced traditional stone ovens and purchased two direct from the manufacturer in the heart of Naples. Not long after, they found a suitable site and transformed it into Sano Pizza.
Their goal is to serve their customers the finest Neapolitan Pizzas, at an affordable cost, along with competitive cost for drinks, sides and desserts, ensuring everyone can afford to visit and enjoy Sano.
Sano simply translates to healthy.
The idea for Sano came about after the MacHugh twin brothers visited Naples. All pizzas in Naples are made the Neapolitan way, using sourdough for the base, and cooked in traditional stone ovens at 500 degrees. Not only were these pizzas delicious, they had the added benefit of a much lower salt content, a lot less than the traditional pizza bases we are all used to. The other thing that struck the twins was how affordable the pizzas were – everywhere they went in Naples the pizzerias were jammed packed with friends & families, all out enjoying fine food at affordable prices. Thereafter they set off to open a Neapolitan pizzeria in Dublin, sourced traditional stone ovens and purchased two direct from the manufacturer in the heart of Naples. Not long after, they found a suitable site and transformed it into Sano Pizza.
Their goal is to serve their customers the finest Neapolitan Pizzas, at an affordable cost, along with competitive cost for drinks, sides and desserts, ensuring everyone can afford to visit and enjoy Sano.
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