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"an excellent and friendly staff who were excited about their product" - Kristi A. (Yelp)

Pizza Glossary

We are incredibly proud to be the only pizzeria on the island to offer 4 gourmet pizza styles under one roof! Each style has its own special variations in dough, cheese, toppings, and baking method. We want to make sure that you get the perfect pizza for you, so we’ve put together this glossary of pizza styles and terms so that you can keep them straight!

Pizza Napoletana

The pizza of our namesake, also known as “Neapolitan Pizza” or “Wood Fired Pizza,” is considered the original pizza! It came into popularity in Naples, Italy in the 1760s. True pizza napoletana uses very specific ingredients: San Marzano tomatoes grown on the volcanic plains of Mount Vesuvius, Bufala mozzarella made with the milk from water buffalo raised in the Italian marshlands, and type 00 wheat flour. [source: Wikipedia] We import these ingredients for authenticity that you can taste and bake the pizzas in our wood fired oven at 900 degrees! The bake only takes 90 seconds and results in a bubbly and charred crust which is the signature of an excellent neapolitan pie!

New York Style

This pizza style, which is the most ubiquitous in America, is characterized by large, hand-tossed, thin-crust pies. The crust is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved from a type that originated in New York City in the early 1900s. [source: Wikipedia] Obviously, we live on an island nearly 5,000 miles from NYC, but we like to think we’d make the Big Apple proud. We’re constantly iterating and innovating with our recipes and use local toppings as often as possible. As a result, we are able to bring you unique pies like the Plantation using local Dole pineapple.

Chicago Deep Dish

Credit for the creation of this pizza style usually goes to Chicago’s Pizzeria Uno in 1943. This style is characterized by, surprise surprise, a deep dish. The round, steel pans used are more similar to a cake or pie pan than a typical pizza pan. Another interesting factoid about this style is that the ingredients are stacked upside down! Toppings go first, then cheese, with the sauce on top. Because of their thickness, these pizzas take longer to cook, and the cheese would burn if it was on top. [source: Wikipedia] The Pestorrific is our most popular; come in and try it!

Sicilian Pan

Sicilian pizza is often synonymous with thick crust and, unsurprisingly, comes from Siciliy, Italy. In the US, a Sicilian pizza is typically a square pizza with dough over an inch thick, a crunchy base, and an airy interior. [source: Wikipedia] We have our dough rise for 48 hours which is how the crust gets its lightness and airiness. This is also why we limit our Sicilian sales to10 per day because of this lengthy process.
Other Dishes and Tools of the Trade!
A calzone is a half-moon shaped, folded pizza that originated in Naples. It is oven baked and served with sauce on the side.
Originated in Philidelphia in 1950. It is long and narrow like an Italian sub sandwich wrapped in pizza crust. Unlike the calzone, a stromboli often has sauce baked inside.
Pepperoni Rolls:
Originated in West Virginia in 1927 as a lunch option for coal miners. Similar to a stromboli, but more stout and plump. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread.
An Italian pressed pork salami that is dry-cured.
Coppa Ham:
A traditional Italian pork cold cut made from the dry-cured muscle of the shoulder or neck. It is a whole muscle salume and typically, sliced very thin.
Prosciutto di Parma:
A dry-cured ham that comes from Parma, Italy. It is usually thinly sliced and made from a pig's or a wild boar's hind leg or thigh.
Parmigiano Reggiano:
Often called the "King of Cheeses," this parmesan cheese is made from unpasteurized cow's milk. It is named after the Italian provinces where it is produced: Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.
Pecorino Romano:
It is a hard, salty Italian cheese that is often used for grating and is made out of sheep's milk. One of Italy’s oldest cheeses.
A flat, shovel-like tool used by bakers to slide pizzas and other baked goods in and out of an oven. It can be made of wood or metal.

Hawaii’s only pizzeria with four gourmet pizza styles under one roof!

About Us

We are a locally run business that is incredibly passionate about pizza! We pride ourselves on using the most authentic and fresh ingredients possible. We import meat, cheese, and tomatoes directly from Italy. We have even shipped two ovens from there! Also, if we aren’t getting Italian ingredients, we try our best to use local produce and we even grow some of our own herbs! We are the only pizzeria in Hawaii to serve four authentic styles of pizza, so we have something for everyone! Come on in and see for yourself what sets us apart from the rest!


“Pacifico Pizza is the real deal! You can just tell that the ingredients are super fresh,
because it is reflected in the incredible taste!” -Nicole W. (Yelp)

"I've had pizza in Rome, Florence, San Margherita Ligure
and this spot is every bit as good!" - Jason S. (Yelp)


We are located in the Kapolei Marketplace and are open Sunday through Thursday 11am – 8pm and Friday and Saturday 11am – 9pm.