Homemade tomato base, mozzarella and basil. The no-drama classic.
Our story
An odd way to start a pizza company
Patrick loves pizza. George loves pizza. Like many dangerous ideas, this one started as a joke between long-time friends and should probably have stayed there.
Instead, Patrick went off and did actual research, found an Irish seller of proper ovens, and somehow the joke turned into a trailer, a process, and a business. The result is pizza with a strong local backbone and just enough chaos in the branding to keep everyone honest.
Why it matters
Most pizza businesses buy a frozen pizza ball or a bag of flour and call it a base.
OddBall does it differently. The spelt wheat is grown in Callan by Will Gabbett, milled in Bennettsbridge by Rob Mosse at The Little Mill, and turned into dough by someone who actually knows what they're doing.
The wood comes from Castle Blunden Estate. From field to fire, the whole thing happens within 15km.
That matters because it makes the pizza taste better, and it means the people who grew, milled and fired it are part of the story too... not just a line on a menu card.
It started as a joke.
The sourcing never was.