The story
Before pizza, the owner ran craft-beer pubs, then built experience across three shops in the Seoul metropolitan area, including about four years at Siheung's Wave Park surf venue. Sokcho had already been a familiar place for nearly 40 years. An extended stay while a beloved dog received hospital care led to an unexpected shop vacancy; a month and a half later, the move from Seoul was complete. Surfing friends around Sokcho and Yangyang helped the new home feel familiar.
What they stand for
The owner aims for the Italian-American pizza tradition of New York while adjusting recipes to Korean tastes. Sauces are made in-house, mozzarella is grated from blocks, and Italian cheeses such as pecorino, Parmigiano, and Grana Padano add flavor. California-grown San Marzano-variety tomatoes are crushed and rested cold for two to three days. A blend of American, Italian, and Canadian flours is adjusted for the texture the owner wants and for seasonal humidity. The electric deck oven gives the base a crisp finish while the topping holds together.
Behind the signature
The American Chili and White Mushroom grew out of the owner's craft-beer-pub years. The chili brings long-cooked beef and pork with a special spice blend; the mushroom pizza turns to a rich house cream sauce and plenty of mushrooms. Selling by the slice lets you try both, or let everyone at the table choose a different flavor.
Local tip
Naver's owner listing places the shop about a three-minute walk from Sokcho Beach, on Saemaeul's green-paved lane. Look for the large PIZZA sign.
For travelers
According to the owner, international faculty, students, and staff from the Sokcho and Goseong area have become regulars, often looking for a familiar New York-style slice. Ordering happens face to face rather than at a kiosk: point to the pizza display or show the Korean menu name, and let staff explain ingredients and timing. Pizzas are partly baked ahead, then finished when ordered. The official online menu has English item names alongside Korean descriptions.
