Little Pyg reveals secrets behind incredible pizzas

The previously undisclosed recipes were revealed by the Little Pyg owners, alongside the introduction of their new co-head chef, who they’ve just poached from the pizza capital of the world: Italy.

Little Pyg’s stunning pizza oven, which took more than 14 men to bring over from Naples, was built on site and is made from the rock of Mount Vesuvius.

As well as this unique feature, the dough of each pizza is left to ferment for 48 hours before cooking, which is one of the top trade secrets, according to owner Paul McGlade.

Due to how thin they are, and the unique 48 hour fermentation process used, they are also 50 per cent less calories than the average pizza of their size.

Each Little Pyg pizza chef is sent to Italy for one year to train under the most famous pizza chef in the world, the ‘Godfather of Pizza’ Enzo Coccia, which is what sets their recipes apart.

Meanwhile, new co-head chef, Marco Ilii has arrived in from Italy after McGlade spent over five months making multiple trips to Italy, trying to convince Marco to move to Ireland and take up this position.

Ireland’s tallest restaurant bar, Little Pyg is based in Dublin city centre and covers the entire centre ground-floor of the historic Powerscourt Townhouse Centre.

Starters are on the menu from only €7, while pizzas are any two for €28 seven days a week. And Little Pyg’s delicious ‘Pygtails’ start from €10.