Dallas Pizza 댈러스피자

Neon in red and blue lights the metal tables of this small pizzeria tucked into the ironwork alleys of the Mullae Creative Village. The Quarter Dallas pie is split into four flavors: jambon and arugula, where the salty house-made ham meets bitter leaves; shrimp with whole prawns; carnitas taco with pulled pork and crisp nacho pieces; and pepperoni. Half-and-half pies carry just two flavors, and single-topping pies such as truffle jambon or ceviche fill the whole round. Dough and sauce are made in-house and the rim is left thick and chewy. Even the regular size runs larger than at most pizzerias, and the buffalo wings come topped with chili for a beer pairing. Seating is split between the ground floor and upstairs.