APACHE
PIZZA
From our hub at 12 O'Connell Street, we curate the definitive late-night Dublin experience. No fluff, just the high-heat chemistry of fresh dough and premium Irish mozzarella delivered to your door.
THE ANATOMY
OF THE SLICE
01 / The Foundation
Our 48-hour fermented dough undergoes a slow proofing process. This allows enzymes to break down complex starches, resulting in a light, airy crumb and a base that is significantly more digestible than standard quick-rise alternatives.
02 / The Sauce
We source our tomatoes from specific Mediterranean regions where the high volcanic soil mineral content naturally balances acidity. No added sugar is required; just a precise seasonal adjustment of sea salt and dried oregano to maintain the signature Apache Pizza profile.
03 / The Melt
We utilize 100% Virgin Irish Mozzarella. This high-moisture blend is chosen for its specific fat-to-protein ratio, ensuring a consistent pull-factor and preventing the oily separation often found in lower-tier cheeses during the high-heat delivery journey.
WHY THE CRUNCH REMAINS.
Delivery is a race against condensation. The moment a pizza leaves our 500°F oven, moisture tries to escape into the cardboard. We counter this by controlling the crumb's hydration levels. Our dough is formulated at a specific hydration percentage that creates a rigid structural wall on the outer crust while keeping the interior tender.
Once boxed, we utilize high-density insulated carriers designed to maintain internal temperatures above 140°F—the safety and quality threshold for dairy melt. Every route is optimized using live traffic data from the D01 corridor to ensure the driver arrives at your door within the peak flavor window.
Night-Shift Fuel
Whether it's a marathon study session at Trinity College or the late shift at a local hospital, we understand that pizza isn't just a meal; it's the rhythm of Dublin’s night economy. Our logistics system is tuned for late-night precision.
Zero Compromise
Our vegetarian and plant-based recipes are engineered to match the savory 'Umami' profile of our meat-based classics. We use fire-roasted vegetables and seasoned plant proteins that hold their texture under intense heat.
The Next Day Ritual
Don't kill your leftovers in the microwave. For the perfect morning-after slice, use a dry skillet over medium heat for 3 minutes. It re-activates the base crunch and the mozzarella oils perfectly.
12 O'Connell Street
Located at the pulse of Dublin, our kitchen serves as the central hub for local delivery and walk-in energy. We are more than a brand; we are a neighbor.
+353 1 887 7977
Open daily until 23:00
THAT FIRST HIT OF
STEAM AND AROMA.
We treat unboxing as the definitive climax of our work. The deliberate venting of our packaging ensures the steak escapes just enough to prevent sogginess while retaining the vital heat of the mozzarella. It's a sensory gateway to a better dinner.
A Letter from the Kitchen
Apache Pizza Hub, D01
Every Friday night in Dublin tells a story. We see it in the tickets that print at 8 PM—a mix of family celebrations, solitary winding-downs after a long commute, and the high-energy gatherings of students preparing for a night out.
Our commitment is to be the consistent constant in those stories. We don't believe in cutting corners on ingredient provenance. If the tomato harvest isn't sweet enough, we adjust. If the dough hasn't rested its full 48 hours, it doesn't hit the stone. We understand the trust you place in us when you order delivery; it's why every member of our team, from the prep station to the delivery rider, is trained to treat your meal like it’s the most important delivery of the night.
Because on O'Connell Street, it is.