Rosso 1924 로쏘1924

A wood-fired oven brought over from Italy stands in the middle of the room on Hongik-ro, run by an owner from Naples. The crust comes out chewy inside and crisp outside. Margherita bufala leans on a bright tomato sauce, while the signature Rosario pizza adds pistachio for a nutty, mild flavor, and quattro formaggi carries a strong blue cheese note. You order and pay at the counter by the entrance, take a buzzer to your table and clear up afterward yourself. One pizza per person is the house rule, and Italian draft beer goes with it.