The Pizza Peel (더 피자 필)
Canadian owner David Lauckner learned pizza-making from artisans in Sorrento before opening a small pizzeria inside Itaewon Market, and he says plainly that his pizza is not strictly Italian: he wanted to combine what Americans and Canadians like with what he learned in Italy. The dough and sauce are made in-house daily to a Neapolitan base recipe, baked in an imported brick oven. It is a deliberate hybrid rather than a faithful reproduction, and one of the few names from Seoul's early-2010s wave confirmed both to survive and to be still run by its founder.
Why it is here
Canadian owner David Lauckner learned pizza-making from artisans in Sorrento before opening a small pizzeria inside Itaewon Market, and he says plainly that his pizza is not strictly Italian: he wanted to combine what Americans and Canadians like with what he learned in Italy. The dough and sauce are made in-house daily to a Neapolitan base recipe, baked in an imported brick oven. It is a deliberate hybrid rather than a faithful reproduction, and one of the few names from Seoul's early-2010s wave confirmed both to survive and to be still run by its founder.