Palo Pizza 팔로피자

Falo Pizza is an Italian restaurant in an alley near Hapjeong Station in Seoul, baking Neapolitan-style pizza in an oak-fired oven. Its name refers to a bonfire in Italian, and the red oven is visible from the dining area. Dough made with Italian flour is baked quickly in an oven made by a Neapolitan artisan. The rim rises and develops scattered char while the center remains soft enough to fold, creating the contrast that separates this format from a uniformly crisp pan pizza. Margherita uses a direct combination of tomato sauce, cheese, and dough. The sauce contributes both acidity and sweetness, leaving the oak aroma and blistered crust easy to distinguish. Bismarck is richer and more aromatic, topped with bacon, mushroom, soft egg, and truffle oil. Breaking the yolk and spreading it across several slices coats the toppings and soft center evenly. Quattro formaggi places saltiness and the density of several cheeses ahead of tomato flavor, defining a third direction for the pizza order. The funghi salad combines warm grilled mushrooms with leafy greens, adding a lighter and crisper interval between slices. Carbonara and oil-based pastas increase the volume of the meal without adding another baked dough. Carbonara has a denser creamy coating, while oil pasta remains lighter. The rucola gamberoni version brings shrimp and peppery leaves to the noodles. Italian wines are served alongside the pizzas. The interior resembles a small bistro, with dark wood panels, a black-painted ceiling, curved wooden chairs, and the working oven in view. For two diners, one pizza, one funghi salad, and one pasta distribute crust, vegetables, and noodles more clearly than two heavily topped pizzas. Margherita suits an order focused on tomato and dough, while Bismarck shifts the center toward egg, bacon, mushroom, and truffle. Eating the pizza soon after it leaves the fire preserves the swollen rim and softer center that define the oven-baked structure.