Pizza in South Korea - 33 Restaurant Picks

Each pizza named after a local landmark gets its own toppings. Seoraksan pairs white sauce with potato crunch and shrim…

Neon in red and blue lights the metal tables of this small pizzeria tucked into the ironwork alleys of the Mullae Creat…

Half-and-half is the best-selling order at this American-style pizza shop in Hannam-dong: pick two of pepperoni, Hawaii…

Chewy, clean-tasting dough carries the pizzas at this Daehakro original, and the lightly topped Margherita Bufala shows…

A wood-fired oven brought over from Italy stands in the middle of the room on Hongik-ro, run by an owner from Naples. T…

One person runs the whole bar near Sookmyung Women's University Station: the owner mixes the cocktails, fires the pizza…

Down a residential alley near Sookmyung Women's University, a small room filled with colorful props has an LP player sp…

Wedgwood plates and polished cutlery set the table for wood-fired pizza in Hannam-dong. The signature half-and-half pie…

Dough cold-fermented for 48 hours gives the American-style pizza its chew, and a single pie can be split half-and-half…

The center of the crust is stretched thin while the rim stays chewy and bready, so even a heavily topped slice holds to…

Near Namyeong Station, a small shop slides each Neapolitan-style pizza into the wood-fired oven as soon as it is ordere…

Aged cheese gives the Triple Cheese pizza a funky edge alongside the expected stretch. The crust stays chewy throughout…

Pizzas go into the oven only once ordered, the smell drifts out into the Yeonhui-dong alley, and the cheese is piled on…

Gwangan Bridge fills the fourth-floor windows, but even guests who come only for beer must order one food item each. Ne…

Most first-timers at Grappa order the gorgonzola pizza. Some find the center so loaded that it eats like a slab of chee…

Square cuts instead of eight triangular slices make even the 18-inch party pie easy to share from the middle outward. S…

From any seat you can watch the chef stretch dough and slide it into the oven, and nothing is baked until it has been o…

The Lee Jae-mo crust packs the rim half with sausage and half with cheese, and toppings you dislike can be left off. It…

The pizzas are baked in a wood-fired oven built from Vesuvius volcanic stone by the winner of the Neapolitan category a…

Oak logs burn in a red oven built by a Neapolitan artisan, and the dough, made with Italian flour, comes out puffed and…

Pan-baked, thick-crusted and buried under cheese and toppings, the pizza feels closer to a nineties restaurant pie than…

Nobody comes to take your order: pay first at the kiosk at the back, where the menu is in English and has no photos. Ta…

Pepperoni and margherita share the menu with spicier toppings like shrimp taco, chipotle and spicy beef. Pastas run fro…

New York-style pizza is sold by the large slice, so a table can mix margherita, chorizo pepperoni and Hawaiian without…