Marione 마리오네

Dough is stretched by hand in the open kitchen and turned inside the wood-fired oven, giving a thin, soft center and a puffed, chewy rim. Garibaldi pizza leans on a pungent cheese whose smell carries to the next table, while the Margherita puts tomato acidity up front. The oven also turns out Margherita Ricotta, a ragu pizza with meat sauce, and bottarga topped with cured fish roe. Walk-in waits start building around opening time, so many people register early and pass the time in nearby Seongsu cafes. Once seated, the pizzas arrive quickly. A takeaway-only bar beside the dining room lets people eat on the spot, and takeaway orders still come with olives, crushed pepper and the red chili oil.