Where Chemistry
Meets Crust.
At Supers Macs, we don't just bake; we engineer. From 48-hour cold fermentation to stone-baked precision, our Dublin 2 kitchen is a laboratory of dough hydration and heat retention.
The Patient
Fermentation
Speed is the enemy of flavor. While commercial kitchens prioritize turnover, the super macs standard demands 48 hours of cold-proofed silence. This extended window allows complex enzymes to break down starches, resulting in a crust that is lighter, more digestible, and structurally resilient during transit.
We utilize a specific Dublin water mineral profile to calibrate dough elasticity. By adjusting local mineral levels, we ensure the '00' flour proteins achieve maximum tensile strength. This is what creates the iconic 'leopard spotting'—the charred, blistered pockets of air known as the cornicione.
Chef's Note: The Hydration Ratio
"We push our hydration to 72%. It’s volatile to work with and requires expert handling, but the result is a crumb that shatters like glass before dissolving into a soft, chewy interior."
"A crust that breathes is a crust that survives the Dublin 2 rain."
Technique
Stone-Baked Thermodynamics
450°C Floor
Ceramic deck heat seals the bottom of the base instantly, preventing the 'soggy center' often found in standard delivery pizza.
Vented Boxes
Custom-engineered box airflow prevents steam accumulation, keeping your pizza's structural integrity intact from Grafton Street to your door.
Post-Bake Rest
A 30-second resting phase on a wire rack allows residual steam to escape before boxing, ensuring a crisp finish every time.
The Sourcing Ledger
Every ingredient has a lineage. No exceptions.
San Marzano Profiles
We source only volcanic-soil tomatoes. The balance of high acidity and natural sweetness is essential for a sauce that clarifies, rather than masks, the subtle notes of our 48-hour dough.
- + BRIGHTNESS INDEX: 8.2/10
- + HARVEST WINDOW: AUG-SEPT
- + ORIGIN: D.O.P. CERTIFIED
Ethical
Fior di Latte
Instead of processed blends, we use artisanal mozzarella from local Irish buffalo herds. It offers a cleaner milky finish and a superior melt that holds fat without separating.
Botanical Herb Oils
Extra virgin olive oil infused for 12 days with fresh basil and wild oregano. Dropped post-bake to preserve volatile aromatics.
The Golden Ratio
Balanced density for structural integrity.
Adding too many toppings is the primary cause of delivery failures. We adhere to a strict topping-to-dough weight ratio. This ensures our thin-crust base remains stiff enough to hold, yet elastic enough to fold. Every addition is measured to milligram precision to maintain the supermacs bite signature.
The Morning After
Resurrection
Our dough is built to last. If you have leftovers, avoid the microwave at all costs. To restore the oven-fresh character, follow the Vault Method:
- 01/ Heat a dry stainless steel skillet over medium-high heat for 2 minutes.
- 02/ Place slice in pan for 60 seconds to re-crisp the base deck.
- 03/ Add two drops of water to the pan edge and cover with a lid for 30s to steam the cheese.
Designed for
Longevity.
A real pizza is an investment in flavor. Because we use natural leavening and zero preservatives, our crust retains its internal moisture longer than industrial alternatives.
This is why super macs remains the choice for Dublin's late-night shifts and Sunday afternoon recoveries. We plan for the reheat, ensuring the structural integrity is just as potent 12 hours later.
Experience the Revolution.
Fresh batches of 48-hour dough are proofing right now. Order your stone-baked delivery within the Dublin 2 radius.
Mon-Sun: 11:00-23:00 | 12 Grafton Street, Dublin 2
