What began in 2013 as a humble food truck at farmers markets quickly evolved into an internationally recognized restaurant blending Neapolitan tradition with the finest Irish ingredients and a bold creative flair.

Inspired by a visit to Naples, the Greaneys developed a pizza style that stays true to Italian roots while championing Irish produce. Their dough is cold-fermented for 48 to 72 hours, and baked in a 500°C Stefano Ferrara wood-fired oven. Their topping philosophy reflects both quality and locality — pairing Irish cheese and charcuterie from producers like Toons Bridge Dairy, Gubbeen, and Fingal Ferguson with classic Italian elements like San Marzano tomatoes and ‘00’ flour.

The Dough Bros’ signature pies include standouts like The Peter Stinger, topped with Gubbeen chorizo, fresh basil, Toons Bridge fior di latte, and finished with Galway hot honey.

In true West of Ireland fashion, the brothers marked the milestone not in Milan, where the awards ceremony was due to be held, but at home with family — tuxedos, wine, and all — celebrating the journey from food truck to global stage. For Eugene and Ronan, it’s not just about pizza — it’s about redefining what Irish food can be and putting it proudly on the international map.