+353 1 497 5555 | Mon–Sun 12:00–23:00
Rathmines Road Lower, Dublin 6
Inside the kitchen
This page explains dough, sauce, cheese and toppings in plain terms so you know what to expect before you call. It is a general guide, not a live allergen sheet. For allergies or specific diets, ask staff at +353 1 497 5555 about current ingredients at the Rathmines store. Collection is at Unit 4, Rathmines Road Lower, Rathmines, Dublin 6, D06 N2F4, Ireland.
Dough preparation and proofing
Pizza dough is mixed, portioned by size, then left to proof so it stretches without tearing. Proofing time affects the puff at the rim and the chew in the middle — under proofed dough fights back when it is opened, overly proofed dough goes slack. Staff watch for both.
Balls for smaller pizzas and larger sharing pizzas are kept separate to keep weights consistent, so a 9-inch base and a 16-inch base are not pressed from the same piece. On busy Dublin evenings the dough store turns over quickly, which is why calling early can matter for base choice. Ask staff which bases are available that day before you settle on a size.
Tomato sauce and cheese base
Tomato sauce is spread to leave a clean rim that browns in the heat. Cheese is portioned per size so a small pizza does not eat overloaded and a large pizza does not eat bare — that balance is what keeps the middle from going soggy and the crust from drying out.
Blends may include mozzarella-style cheese for melt and stretch. If you prefer light sauce or extra cheese, say so on the phone and staff will quote any supplement. For kids sharing a margherita in Rathmines houses, a standard spread usually suits best — a heavier cheese load can be too rich for smaller appetites.
Topping families
Meats and vegetables are cut and portioned differently for a reason. Both have to cook through in the same bake as the crust, and both behave differently once they hit heat.
Meats
Pepperoni, ham, chicken, spicy beef and mixed meat blends appear across classic and speciality builds. Meats are stored chilled, sliced or diced to cook through in the same bake as the crust.
Spiced meats release oils that flavour the cheese, which is why they pair with peppers and onions. If you avoid pork or beef, name the exclusion clearly rather than relying on the pizza title. Staff can read back the meat mix for the poster you picked.
Vegetables
Mushrooms, onions, peppers, sweetcorn and olives are the workhorses of vegetarian pizzas for Dublin delivery. They are cut to cook quickly without watering the base during a hot bake.
Wet vegetables in heavy amounts can soften the middle, so portion control matters. If you want extra vegetables, ask whether a supplement applies and whether bake time changes. For mixed groups, one vegetable pizza plus one plain cheese pizza covers most tables.
Sides
Garlic breads, wedges and chicken sides cook apart from pizzas to keep textures distinct. Wedges need dry heat to stay crisp for the run to Ranelagh or Harold's Cross.
Chicken pieces are cooked through and boxed to hold heat without steaming the coating. Dips are portioned cold to contrast with hot sides. Mention dips by name on the call so the counter packs the right count.
Storage and rotation
A simple counter habit — bring the fresh pans forward, keep the cold chain unbroken, and keep dry goods away from open food.
Allergies and intolerances
Pizza kitchens handle wheat, milk, egg, soy and meats in a shared space, so traces cannot be ruled out from a description alone. If you manage coeliac needs, a milk allergy, or another restriction, state the condition plainly when you call — the person on the phone can then check rather than guess.
Ask about the current cheese blend, the sauces, and whether a chosen speciality contains a specific meat or spice. Staff can talk through the build and suggest a simpler classic if the set mix is uncertain. Do not rely on this guide as medical advice; it is a general explanation of how the kitchen works, and the answers that matter are the ones staff give you directly for that day's stock.
Call the Rathmines store
For a specific allergy question, ring +353 1 497 5555. Staff can read back the current ingredients for the pizza you are considering and flag anything that needs a substitution.
Keeping it good on the way home
Pizza boxes are vented to reduce steam so the crust does not go soft on the drive across Dublin 6. Short runs to Rathmines streets hold heat best, longer runs to boundary areas cool faster, so the pizza you collect closest to the shop always lands in the best condition.
To serve at best, open the box promptly and slice on a warm board if you have one. Sides travel best when kept upright and unstacked. If you collect from Rathmines Road Lower, carry boxes flat and avoid stacking heavy bags on top — a crushed box flattens the crust and pushes steam back into the base.
Straight answers
These are the questions the counter hears most about dough, toppings and allergy checks at the Rathmines store.
Dough is mixed, portioned by size, then left to proof. The exact proofing window shifts with kitchen conditions and demand through the day, so the honest answer for a specific batch is the one the counter gives you on the phone that evening.
Yes, in most cases. Light sauce and extra cheese are the two most common requests. Say what you want when you phone the Rathmines store and staff will confirm whether a supplement applies to the size you picked.
Say it as a plain exclusion rather than a preference — for example, no pepperoni or ham — so staff can read back the meat mix for the specific pizza you chose and confirm whether any element needs to be swapped out.
No. This guide explains how the dough, sauce, cheese and toppings are handled so you know what to expect, but it is not a live allergen sheet. Current ingredients should always come from staff at the store, because suppliers and blends can change.
Sides, dips, desserts and certain drinks are held separately from the pizza dough and can run out before pizzas do on a busy night. Confirming them on the call saves you a second trip or a substitute you did not want.
Next step
Ingredients, blends and daily stock are best confirmed by the counter, not by a page written in advance. Call +353 1 497 5555 between 12:00 and 23:00 any day, or browse the full menu and delivery coverage first if you would rather plan before dialling.
Apache Pizza Dublin · Unit 4, Rathmines Road Lower, Rathmines, Dublin 6, D06 N2F4, Ireland
