Location

13 Supyo-ro, Jung District, Seoul
Doughcument

Doughcument is nestled in a quiet alley between Myeongdong and Euljiro, just a five-minute walk from either Chungmuro Station Exit 5 or Myeongdong Station Exit 10. While nearby neighborhoods are known for being some of the hottest spots in Seoul, the street where Doughcument is located remains strangely serene and calm.

Menu & Pricing

One of the best features of Doughcument is that they offer half-and-half pizzas, which is rare for authentic pizzerias. So even when dining in pairs or alone, you can enjoy two flavors in a single pizza. Their pizzas are priced in the high 20,000 KRW range while side dishes are around 10,000 KRW.

The restaurant also offers a variety of beers including draft beer and non-alcoholic options, making it a great spot for enjoying ‘pimaek,’ a Korean slang for pizza+maekju(beer). The only downside was that the truffle & burrata pizza I wanted to try was no longer available.

What I Ordered

Doughcument’s thin and chewy dough made the pizza enjoyable down to the last bite and their Regular size was just right for two people to share.

Unlike the usual pepperoni pizzas with a strong peppery savor, Doughcument’s Pepperoni & Mushroom pizza focused more on the balanced combination of pepperonis, tangy tomato sauce, and whole milk mozzarella which melted like ricotta and added a soft, creamy texture. (I personally preferred this over the pepperoni pizza I had at Maison Pipeground near Seoul Forest.)

The White Hawaiian pizza replaces the traditional tomato sauce with a cream base, but it surprisingly felt lighter than a typical Hawaiian pizza. I could sense the strong aroma of Parmigiano cheese at first bite, after which the sweet juice of pineapple and the savory bacon created a hearty balance.

We also got a complimentary carrot rappe which was unexpectedly delicious – the rappe’s dijon mustard flavor complemented the pizza even better than pickles. They sell it as a side dish for 1,500 KRW and I would definitely order this next time.

The calamari rings at Doughcument seemed to be coated with breadcrumbs rather than flour batter, giving them a light and crispy texture. The sriracha mayo sauce also added a refreshing spiciness that went well with both the calamari and the pizza. It was also served surprisingly fast, making it a great appetizer before the pizza arrived.

Corkage & Wine Pairing

Corkage Fee at Doughcument

The corkage fee at Doughcument is 20,000 KRW per bottle. One caveat is that there is a time limit of 1 to 1.5 hours per table (even if you pay for corkage) due to the restaurant’s small size. My boyfriend and I are speedy eaters so this wasn’t an issue, but it could be something to consider if you prefer to take your time for a slower dinner.

Beringer Bros Red Blend

We brought a bottle of Beringer Bros Red Blend, which is a mix of Syrah and Cabernet Sauvignon. Although typically known for its strong tannins, this particular bottle had a smoother taste with noticeable sweetness. I later learned that due to climate changes grapes are ripening faster, in turn leading to sweeter taste in wines. Since I don’t particularly enjoy strong tannins, I actually preferred this softer profile and it also paired well with the pizza.

Vibe & Atmosphere

Doughcument is a small and intimate space with only about five tables, but the open kitchen and warm lighting created a cozy rather than cramped ambiance. Even though we visited on a rainy day, there was a continuous queue so I highly recommend making a reservation on Naver in advance. Listening to the soft raindrops outside while enjoying my wine and pizza made for a wonderful dining experience.