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Local Roots

Rooted in the Boyne Valley.
Crafted for the savage appetite.

At Savage Dough Co., we believe that a truly exceptional pizza starts long before it hits the oven. It begins in the fields, the pastures, and the hands of dedicated local artisans. We are fiercely committed to championing the incredible produce of our region, building every pizza upon a foundation of quality, community, and respect for the craft.

Our commitment to local flavor is not just a talking point; it is baked into our DNA. Our signature sourdough starter is nurtured with premium spelt flour, giving our crust its distinctive, robust character and deep, complex flavor profile. But the journey does not stop at the dough.

Our Rooftop Bees & Boyne Valley Honey

Look up. Two storeys above the buzz of Drogheda, on the rooftop of The Black Bull Inn, something remarkable is happening. We are proud to host two thriving beehives right on the roof. Bees are vital, unsung heroes of our local ecosystem, pollinating the very agriculture that makes the Boyne Valley so rich.

We harvest this hyper-local rooftop honey for signature sauces and sweet floral drizzles. Alongside our own harvest, we also feature Boyne Valley hot honey for the perfect sweet-heat kick.

McLoughlin's Craft Butchers

For our meats, we turn to the masters at McLoughlin's. Their artisan approach ensures every slice of pepperoni, sausage, or cured meat is high caliber and packed with authentic flavor.

Boyne Valley Cheeses

A pizza is only as good as its melt. We feature a curated selection of exceptional Boyne Valley cheeses, bringing rich, creamy, and distinctive local dairy to every pie we serve.

When you bite into a Savage Dough Co. pizza, you are not just tasting a meal; you are experiencing the rich agricultural heritage and passionate craftsmanship of our local community.