We could write blogs and guides on branding until the cows come home, especially the importance of how you tell your story to prospective customers but along comes a brilliant example of how to do it really well. Base Wood Fired Pizza have recently opened a new outlet in Stillorgan, County Dublin and the inside wall is adorned with words that tell their story.
Hats off to Base as their story is engaging, well written and passionate. What better way to whittle away the time waiting for your pizza than by reading this story.
Over to the guys at Base:
At Base Wood Fired Pizza our mission is simple; uncompromising quality. That means no additives, no stabilisers and nothing is ever frozen. We set out to improve the standard of pizza in Ireland and create a pizza that we would be happy eating ourselves.
Influenced by traditional Neapolitan cooking methods and inspired by modern flavours our aim is to provide our customers with a superior pizza experience.
Not only are we fanatical about taste but we also ensure that our ingredients are the freshest and finest available. Our flour, charcuterie and mozzarella are sourced directly from our co-op of independent producers based in Naples. We locally source all of our fruit and vegetables. Everything is prepared daily by us so we can ensure that each and every pizza is exactly the way it should be.
At base we strive to honour the heritage of traditional pizza, where the quality of ingredients is paramount. We are proud to provide a pizza experience created with real integrity.
In 2008 we established our own co-op of independent producers based in Naples who provide us with some of our key ingredients. We use San Marzano tomatoes grown in the volcanic soils of Mt Vesuvius that give our sauce its rich and sweet flavour.
We only use fresh Fior di Latte and buffalo mozzarella. We locally source all our fruit and vegetables and prepare everything ourselves from scratch.
Our dough is made up of 4 sample ingredients. Water, wild yeast, extra virgin olive oil and 00 grade Italian flour. These come together in our wood fired ovens to produce a crisp, feather like base. Our dough is stretched and rolled by hand and proved for a minimum of 48 hours.
Wood & Fire
Our wood fired ovens weigh up to 4 tonnes and are shipped in specially from LA. Fuelled using a combination kiln dried beach, ash and birch they burn at 800 degrees giving our pizza their distinct base and crisp crust. The intense heat cooks every pizza evenly in a matter of minutes. We source all our wood from cultivated rather than primary forests.
I’m sold! Yes, I’d like to eat a Base wood fired pizza.
Here at Big Red Cloud we have our own story about accounting software and why we care about what we do.
What’s your story?