Popolo Pizza 포폴로피자

The pizzas are baked in a wood-fired oven built from Vesuvius volcanic stone by the winner of the Neapolitan category at a 2024 European pizza competition, and people gather before opening to register for the on-site CatchTable queue. Waits sometimes stretch past two hours. Register, wander off and come back when the app alerts you, but miss your entry time and you drop down the list. The crust puffs up high at the rim and stays thin and soft in the middle. The house pizza is Popolo Classica with roasted eggplant and soft cheese, and Frutti di Mare, shrimp and small octopus fried and served with lemon, is crisp enough to eat the shrimp heads. Count on one pizza per person. Pasta left the menu in July 2025.