Gilpost · Seongdong-gu, Seongsu-dong 1-ga
DODICI
도디치 Dodici A Neapolitan wood-fired pizzeria in a Seongsu lane, opened November 2025 by a Korean pizza champion
Western · Seongdong-gu, Seongsu-dong 1-ga
Updated · Published
Dodici is a Neapolitan wood-fired pizzeria that opened in November 2025 — a small indie-pink room of about fifty-six square metres in a Seongsu lane, five to ten minutes' walk from Ttukseom station. Four writers say it is run by the pizzaiolo who won the 2023 Korean pizza championship, and one adds that he came from Marione, the pizzeria across the neighbourhood. What it sells is sixteen pizzas and three pastas: the signature is the asso at ₩28,000 (San Marzano, mushroom, mozzarella, salsiccia, pecorino) and the cheapest is the marinara at ₩16,000. All ten writers praise the dough before anything else. You order by QR code at the table, and the kitchen is open, so you watch the base being stretched and slid into the oven (five posts). It opens at 11:30 and closes at 21:00, with a break from three to five, and shuts on Mondays and Tuesdays (last orders 14:15 and 20:15). The room is small, so some writers queued at lunchtime and at weekends. There is no parking. We have only ten posts — November 2025 to September 2026, the shop's first ten months.
The basics
| Address | 서울특별시 성동구 성수일로11길 11, 1층 (성수동1가) 11 Seongsuil-ro 11-gil, Seongdong-gu, Seoul |
|---|---|
| Phone | 0507-1488-2084 |
| Typical spend | ₩16,000 – ₩28,000 |
| Floor area | 56 m² |
| Status | In business |
2 posts say it is walkable from the station.
When it opens
| Open | Daily | 11:30–21:00 6 of 6 posts last seen 2026-09 |
|---|---|---|
| Break | 15:00–17:00 6 of 6 posts last seen 2026-09 | |
| Last order | 20:15 3 of 3 posts last seen 2026-09 | |
| Closed | 월요일 4 of 4 posts last seen 2026-09 | |
| Closed | 화요일 4 of 4 posts last seen 2026-09 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
What sets it apart
- The oven faces the tables, so you watch the base being stretched and fired. Five writers describe it: a large kitchen right in front of the seating with the oven built big; the whole process visible, and done fast by an expert hand; the dough stretched, topped and slid in, which sharpens the wait. It is baked to order — one writer times it at ten to fifteen minutes. The oven itself gets written up as a sight: a cheerfully coloured thing that greets you at the door; the great oven holding the middle of the kitchen with the smell filling the room. You order by QR code at the table (four posts), and one notes that the code shows photographs of every dish — useful when there are sixteen pizzas to choose from.
- Four writers say it is run by the pizzaiolo who won the 2023 Korean pizza championship, and the September 2026 post calls it a place certified for authentic Neapolitan pizza. One gives a different lineage: the writer who came in the soft-opening week of November 2025 says the owner came from Marione, a well-known pizzeria in the same neighbourhood. His post explains why he went at all — he had grown tired of the queues at Marione, and, more to the point, Marione had stopped serving pasta, and here he could have it again. We cannot verify any of it: three of the four give the competition and the year but not where they heard it, and the Marione connection is one person's word. We keep it because it is the only place in ten posts where anyone tries to explain why the dough is what it is.
What 10 bloggers said
We read all 10 in full. The most common claims are “Had to wait” (3) and “Cramped” (3).
What they liked
What they struggled with
Things you can check on site
| Open kitchen | 5 of 10 posts |
|---|---|
| Self-order screen | 4 of 10 posts |
| Chef credentials | 4 of 10 posts |
| Takes reservations | 2 of 10 posts — saying it is not |
| Reachable by transit | 2 of 10 posts |
| Local currency accepted | 1 of 10 posts |
| Takeout | 1 of 10 posts |
| Discount offered | 1 of 10 posts |
| High chairs | 1 of 10 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
Who came, and with whom
| Group visit | 2 of 10 posts |
|---|---|
| Date | 1 of 10 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
Not one of the ten says whether a wheelchair or a pushchair gets in. None of the words appear. What is certain is that it is on the ground floor of a lane and about fifty-six square metres (the area comes from the registration dump, not from us). One writer describes the seating most closely: mostly twos and fours, small for the demand, with fewer fours than twos. The oven sits directly in front of the seating, so the gangway may be tight, but nobody says so. There is no waiting area, so on a busy day you stand outside — which becomes part of the question. Nobody mentions a toilet at all. This is "nobody wrote it down", not "you cannot get in".
No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Someone else paid1 of 10 posts
- Posts saying they paid themselves2 of 10 posts
- Posts saying nothing either way7 of 10 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2025-11 | 1 |
| 2025-12 | 2 |
| 2026-01 | 1 |
| 2026-04 | 1 |
| 2026-05 | 1 |
| 2026-06 | 1 |
| 2026-07 | 1 |
| 2026-08 | 1 |
| 2026-09 | 1 |
What we do not know
- We have ten posts. Read every number on this page at that scale. The shop had its soft opening on 22 November 2025 — our earliest post is from that week and mentions a 10% opening discount running for seven days. So the thinness here is because the place is new, and it should fill out. Two of the twelve matched posts were not about this shop. One is about swimwear: DODICI is also an outdoor brand on Naver's shopping platform, so a review of a swimming costume came through. The other is a 40,980-character dump of new business registrations, in which our shop is a single line: name, category, about fifty-six square metres. Two things came out of that line — a registration date around September 2025 and the floor area. It is public data rather than anything we counted, but it squares with the writers who call the room small for the demand. No post declares a sponsorship, and the ten posts are ten different people.
- The booking rules changed over these ten months — do not plan from an old post. Four writers address it and all four say something different. 2 December 2025: no telephone bookings, walk-in only — there is a menu and a waiting notebook by the door, you write your name in it, they do not take your number, and you wait nearby to be called. 13 December 2025: there is now a waiting-list tablet outside. June 2026: the post says "no reservations" and then links to Catch Table in the same breath. September 2026: Naver booking and Catch Table. Trust the most recent, but it is still one person — check before you go. Not one of the ten reports having actually booked.
- The room is small, so some writers queued at lunch and at weekends — three did, one did not. Those who waited: ten to fifteen minutes at noon on a Tuesday, for two people (December 2025); one party ahead on a weekend, arriving near last orders (December 2025); a long queue at lunchtime (April 2026). The one who did not came at two in the afternoon on a weekend, after the lunch rush, and was pleased about it (September 2026). One writer explains exactly why the queue forms: the room is small for the demand, so a wait is structural — and there are fewer fours than twos, so a party of three or more may wait longer. There is no waiting area: at first you wrote your name in a notebook by the door and stayed within earshot (it later became a waiting-list tablet). Ten posts cannot settle the timings, but the person who did not wait went at two. With the break running from three to five, get in before two if you want lunch (last lunch order 14:15).
- All ten writers praise the dough before anything else — it is the one thing this shop is unanimously about. Chewy and delicious; the best base at any wood-fired place one of them has been to, and nobody could dislike it; crisp outside and springy within, so the dough alone carries flavour; one writer's companion said so with his first mouthful; stretchy as hand-torn noodle dough, pulling like cheese. Five posts put the dough in the title. Three ways of finishing the crusts are recorded: dip them in the pasta sauce (two writers, independently), wrap them in the rocket salad, or simply leave them to last and eat them plain. The pastas, by contrast, divide people: one calls hers excellent, another finds them weaker than the pizzas and recommends ordering pizza here. The red prawn pasta was ordered by four and liked by four; the carbonara is where the doubt lies.
- Not one visitor writes a line about the floor or any stairs. The phrase "ground floor" does appear in eight of the ten posts — but all eight are either the address the writer copied or the Naver check-in block that trails it. Copying an address is not seeing a building. We counted the words. Across the ten: "stairs" zero, "lift" zero, "step" zero. "Basement" and "second floor" do turn up, but every one of them belongs to somebody else's shop, in the check-in blocks trailing a single office-diary post — a basement restaurant on Yeonmujang-5-ga-gil, a four-storey cafe on Wangsimni-ro-14-gil, a noodle bar upstairs in Daehangno, a whisky bar on the second floor of Seongsu-i-ro-7-gil. None of it is ours. Here is everything an eyewitness records about getting in: it sits down a narrow lane and you can see inside from the street; a menu board and a waiting notebook stand by the door; the oven greets you as soon as you step in; the frontage is pretty enough to photograph. Whether there is a lip to step over, whether the door pushes or pulls, whether anything upstairs belongs to the shop — nobody writes it.
- Not one post mentions a toilet — the word appears zero times across the ten. Whether it is inside, whether it is shared with the building, whether men's and women's are separate, how wide the door is: we know none of it. That is not a no; it is an absence. The silence looks explicable. The ten posts cover the ten months since the soft opening in November 2025, and most are short visits given over to the dough and the wood oven. Toilets get written about in places people sit for a long time; here you eat a pizza and a plate of pasta and leave, and there is not even a waiting area — you queue outside the door. All we can add is that this is a small room of about fifty-six square metres, and even that figure comes from the licence register, not from anyone who went. If it matters to you, a phone call before you go is the quickest way to find out.
- Some things had to be asked for, and seem since to have become standard. In December 2025 a writer reports that the olive oil and the chilli oil come if you ask — and she urges you to ask, because a good douse of the chilli oil is what lifts a plain pizza — adding that the olive pickles at the next table also looked like something you had to request. Ten months later, in September 2026, another writer finds chilli oil and olive oil already set on the table, and olives instead of pickles. What had to be asked for appears to have become the setting. Other small gifts are recorded: a sweet each in December 2025, and in September 2026 a lemon sorbet at the end that was not charged for — properly Italian, she thought. Across ten months these things keep changing. In a shop this new, what we can tell you is what was true then; whether it holds on the day you go, we do not know.
Sources (10)
Every number above was counted from the posts below.
- 성수 | 뚝섬 | 정통 이탈리아 나폴리피자 인증받은 '도디치' 2026-09-10 · cielin_ly · via Daum
- 성수 도디치(DODICI) 내돈내산 후기 | 나폴리 화덕 피자 맛집 데이트 .... 2026-08-18 · airooney's blog
- 출근로그 2-3 | 뭐했는데 3주차 | DODICI | 눈동자 | 남짐릇 | 리프레쉬먼트 | 구펠 | 우동키노야... 2026-07-06 · ✎ꪑ행운을 찾아서 ˖◛⁺˖ · via Daum
- [성수]서울여행코스추천 피자맛집 도디치/터키 디저트 하네단/무신사/씨유 디저트; 내돈내산 2026-06-05 · Happiness · via Daum
- 나폴리 감성 가득한 화덕피자 '도디치(Dodici)' 주말 방문 후기 2026-05-04 · 통장은 텅텅, 추억은 빵빵!
- [DODICI피자] 성수동 도디치 피자 2026-04-21 · 오히려 좋아!!
- 뚝섬/성수 화덕피자 맛집 도디치｜2023 한국피자대회 1위 나폴리피자 찐맛집 2026-01-14 · 평범하지만 조금은 특별한 ming diary ෆ · via Daum
- 성수 도우가 쫄깃한 화덕피자 맛집🍕 도디치 2025-12-13 · 하란의 카페일지 · via Daum
- [성동구]쫄깃한 도우가 너무 맛있는 나폴리 화덕피자🍕 도디치 2025-12-02 · 소소한 일상 · via Daum
- 성수 도디치 피제리아 후기 - 나폴리 화덕 피자맛집 Dodici 성수역 서울숲역 2025-11-23 · 다니엘의 시계 여행 영화 모토로그 · via Daum
We opened all 193 candidate posts and kept 10 as evidence.