Di Matteo 디마떼오

Since 1998 this Daehangno pizzeria has carried the name of Antica Pizzeria Di Matteo, which began making Neapolitan pizza in 1936. A big wood-fired oven by the entrance bakes the dough quickly, leaving a chewy, slightly salty rim and a thin center soaked with tomato and cheese. Margherita (tomato, cheese, basil) shows that dough most simply, while the signature ricotta cheese pizza gets fresh cheese grated over it at the table. Almais leans on the nutty sweetness and saltiness of corn, and burrata and arugula pizzas are also on the menu. The pizzas are larger than they look, so two pies between two people is a lot of food. The set for two pairs one pizza with seafood tomato pasta, and sorbet and tiramisu cover dessert. Orders go through a tablet, a serving robot carries the plates, and prices sit on the high side.