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“A Korean immigrant, inspired by the pure love of food, joy, and her mother’s own delicious cooking, quits her day job, opens an artisan pizza pie place, and names it after her dog,” notes Pizzeria Lola’s website. “Is there anything more American than that?” Probably not, unless you add expansion, which seems to be in the works as well.
Onetime stage actress Ann Kim graduated from Tony Gemignani's International School of Pizza in January 2010, and in less than a year, she’d opened Pizzeria Lola, where she serves Neapolitan-style named for her Weimaraner — wood-fired pies cooked out of a copper-clad oven under tomato-can track lighting quickly photographed by hungry food bloggers. Just a few years later, Pizzeria Lola was named the 2014 Independent Pizzeria of the Year by Pizza Today.
There are 14 pies, most of which feature combos you’re familiar with, along with less common toppings like peppadew peppers and guanciale, and add-on toppings you don’t see everywhere, like boquerones (white anchovies, likely to make converts out of anti-anchovy pizza purists) and garlic confit. Two pies of particular interest highlight Korean flavors. There’s the signature Korean barbecue pie and the Lady ZaZa (Italian red sauce, house-made kimchi, Korean sausage, serranos, scallions, sesame, and soy-chile glaze).
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
