When it comes to pizza I’m a bit of a traditionalist. I like it thin. I likei t crisp. I like it cheesy. I’m definitely a supreme kind of guy loving the mushrooms, pepperoni, sausage, green peppers and onions. Olives I can take or leave without much thought, but anything else, like say a potato wedge, will have my lips twisted into a grimace.
I don’t think I ask for much. Yet, in Seoul, finding a great pizza is like looking for the holy grail. Maybe it’s me, but I find that the pizza here plain sucks. No doubt some of you are flexing your fingers in preparation for a comment extolling the virtues of pizza in Korea and how you found a slice that Jesus himself must have made. But before you do let me tell you that I’ve already had it and dismissed it.
Pizza School you say? Bland and doughy. Red Cap? Freezer burn vegetables. Pizza Hut you counter? Greasy mouthfuls of dough. Dominos? Often cold and sometimes over baked. Papa Johns? Overpriced.
I basically resigned myself to not coming close to the pizza I could get back home. Or so I thought. For months my friends have been raving about a new pizza place in Itaewon. Pizza Peel. I was skeptical. My hopes for delicious piping hot perfection had been dashed too many times. I kept putting off a visit. Eventually though my excuses couldn’t compete with the glowing praise people had for the place. I decided to give it a go.
I went with no expectations. When I walked in I immediately perked up upon spotting a brick oven! Nice. A brick pizza oven uses radiant heat from the fire, convection heat from the hot air circulating, and conduction heat from the hearth. Ideally this should ensure a crisp well cooked pizza. A quick glance at the menuheats a pie from all sides including the walls, hearth, and from the fire.
I checked out the menu and my eyes lit up. I zeroed in on the supreme which comes with everything it should: pepperoni, mushrooms, onion, green peppers and Italian sausage. I placed my order and spent the next few minutes checking out the rest of the menu. All of the expected standards are present including the traditional Italian style pizzas like Margherita, Capriccosa (Ham, Black Olives, Mushroom), Triple Cheese (Mozzarella, Parmesan, Gorgonzola), Four Seasons (ham, artichoke, olives, mushroom) and Quatro Formagio (Mozzarella, Ricotta Gorgonzola, Parmesan). Then there are the American pizzas like Pepperoni, Canadian (Pepperoni, Mushroom, Bacon), Hawaiian (Ham, Pineapple), Supreme (Pepperoni, Mushroom, Onion, Green Pepper, Italian Sausage), Greek (Spinach, Olives,Green Peppers, Onion, Feta Cheese, Mozzarella), and BBQ Chicken (BBQ Sauce, Chicken, Onion, Jalapeños). They also serve up a cheesy cheddar and mozzarella pizza, a Texas Ranger (BBQ Sauce/Cheddar/Mozz, Bacon) and a Buffalo Ranch (Ranch, Feta, Bacon, Mozz, Frank’s Red Hot).
You can also design your own pizza or order up a Calzone.
By this point my pizza was done. It looked just as great as I hoped it would taste. He slid it into the box and I was off. At home my pizza was almost perfect. The cheese was perfectly melted and the edges crisp, but the pie itself wasn’t quite as crisp as I like it. I like to be able to hold the slice without it dropping. Besides that quibble the supreme tasted fantastic. I’ll definitely be going back and will mention that maybe a minute more in the oven would have left me 100% satisfied.
Still, 90% contentment ain’t bad in Korea especially when it comes to pizza.
Prices:
13,000 to 17,000 KRW
Hours:
Monday – Closed
Tuesday- 5:00 – 10:00
Wednesday- 12:00-2:30 5:00 – 10:00
Thursday- 12:00-2:30 5:00 – 10:00
Friday- 12:0-2:30 5:00 – 10:00ish
Saturday – 12:00-10ish
Sunday – 12:00 – 10ish
Saturday & Sunday 12 PM to 10 PM
Phone:
02-795-3283
Address:
Seoul, Yongsang Gu, Itaewon Dong 34-65
Website:
Directions:
From Itaewon Station walk toward the McDonalds, pass that and Starbucks and make a left at the Rotiboy. Pizza Peel is straight ahead.
