Rethinking pie at Pizzafication Jaha
Food&BeverageNov 13, 2015
Even though Pizzafication Jaha opened over a year ago in Seoul’s Seochon, chef Suh Ki-won is still trying to achieve his idea of perfect pizza. Pizzafication Jaha‘s tartufata pizza features slow-roasted oyster and shitake mushrooms, fresh mozzarella and white truffle oil. (Lee Sang-sub/The Korea Herald)For Suh, the goal is not to create a transcendental Neopolitan or Roman or any specific regional type of pie per se. While the roots of his style of pizza are planted in Italy’s Napoli, Suh sees