Popolo Pizza 포폴로피자

Popolo Pizza is a Neapolitan pizzeria at 43-20 Jeongbalsan-ro in Ilsandong-gu, Goyang. Its chef won the Neapolitan category of a European pizza competition in 2024. The restaurant uses a wood-fired oven made by Italian craftspeople from Vesuvius volcanic stone. Short exposure to high heat raises the rim dramatically while leaving the center thin and soft, making fermentation and oven work more important than a large quantity of toppings. Popolo Classica places roasted eggplant and soft cheese over this dough. Margherita reduces the toppings to tomato and cheese and provides the clearest comparison of the crust itself. Bismarck and mushroom pizzas change the direction with egg or fungi. A seasonal Fichi e Noci pizza combines fresh fig, cured ham, and walnut when those ingredients are on the menu. Frutti di Mare is a fried seafood plate with items such as shrimp and small octopus, accompanied by lemon. Funghi arancini adds fried rice balls with truffle aroma. Caprese and arugula salad provide cool tomato, cheese, or greens between hot pizza and fried food. Portion planning can use one pizza per person as the base, then add one appetizer for the table. Pasta has not been served since July 2025, so the current meal is structured around pizza, fried appetizers, and salad rather than a pizza-and-pasta pairing. The queue is managed through on-site Catch Table registration and can extend well beyond the meal itself. The building grants two hours of free underground parking, which may be shorter than the combined waiting and dining period. Two diners can place Classica beside Margherita and add Frutti di Mare or salad, giving eggplant and cheese, plain tomato, and seafood or greens distinct roles. A larger table can add a mushroom pizza and arancini without repeating the same topping profile. The Vesuvius-stone oven, soft Neapolitan center, roasted-eggplant Classica, fried seafood, and rice-based arancini form the concrete reasons to choose among the dishes.