Last Chance to Enjoy Inferno’s Irresistible Pizza

While the flames in the large brick kiawe-wood-stoked oven at Inferno’s Wood Fire Pizza soon will be extinguished, customers still have time to enjoy the eatery’s fresh, hand-crafted pizza pies.

As owner Kyle Okumoto looks for a new storefront location or mobile food truck, he invites diners to discover what loyal customers have come to love about his fire-baked pizzas. Each pizza at Inferno’s is hand-crafted and prepared with the finest, freshest ingredients, and baked to crispy perfection at 800 degrees in the distinctive dome-shaped oven dubbed “The Beast.” The business concept started as a mobile wood-fire pizza operation, and the pizzas’ popularity led to the Ward Centre location, which is slated to close at the end of September.

“The pizzas are really just based on what people like here, and feature whatever local ingredients we can get,” says Okumoto. “We make the dough fresh daily with flour from Italy. We use kiawe wood in the oven to create that flavor from the smoke, and the pizza cooks really fast so the crust is nice and crispy.”

As a special scoop for Dining Out readers, Okumoto has created some specialty pizzas that will tantalize one’s taste buds — simply ask to order the special pies. Supreme Pizza ($17) is loaded with toppings, including tomatoes, onions, mushrooms, olives, sausage and pepperoni. Another special menu item is Spinach, Roasted Garlic and Roasted Chicken ($16) — a light, yet flavorful combination.

One of the distinctive pizzas offered up at Inferno’s is Guava Smoked Pork ($16), which features fresh mozzarella cheese, local Shinsato guava-smoked pork, fresh mushrooms, Maui onions and a locally crafted Kilauea barbecue sauce available in both spicy and mild. The sweet and savory pork coupled with the tangy barbecue sauce and crisp onions create a must-try assortment of flavors.

For those diners that prefer a hearty helping of fresh vegetables, Inferno’s serves up a Veggie ($15) pizza, which includes fresh mozzarella, fresh mushrooms and Maui onions, local tomatoes and olives.

Margherita ($14) features a classic blend of fresh mozzarella, local basil and tomatoes. Similarly, Spinach Garlic Tomato ($14) produces plenty of flavorful garlic, fresh mozzarella, spinach and local Roma tomatoes.

Another Customer Favorite is White Truffle ($16) pizza, which includes flavorful white truffle oil, mushrooms and garlic.

“It’s a way different pizza, a much better product than what you get at other pizza establishments,” says Okumoto. “You’ve got to try it. It’s an authentic, Neapolitan-style pizza,” which is heralded for its hand-kneaded dough that bakes crispy on the outside while remaining tender and aromatic.

Prior to picking one’s favorite pizza, Infernos’ also satisfies diners with an array of appetizers including Potato Skins ($8 with bacon and cheese, pepperoni or sausage) or French Fries ($6 for plain, $8 for bacon and Cheddar). Fresh salads are also available, as House Spring Mix ($4 for small, $8 for large) is accompanied by house-made pomegranate or strawberry vinaigrette.

The multiple pizza selections at Inferno’s pair perfectly with the locally brewed beers crafted and served at the eatery. Hawaiian Islands Brewing Company has partnered with Inferno’s, tapping into a host of local flavor profiles that come through in the freshly brewed beverages.

The Lei O’ Mano IPA, HI Brew Lager, Diamond Head Gold Ale and Akamai Amber Ale are just a few of the popular brews that flow from the taps, and start at just $3 per pint all day, every day. The ice cold ales and lagers are available at Inferno’s full bar, and diners can order them by the glass as the piping hot pizzas are brought to the table. The beer is also available to go in the form of 64-ounce growlers (prices vary by beer), which can be refilled over and over — a delicious and cost-effective option for tailgating and large gatherings.

Inferno’s is ready to help with hosting parties and large get-togethers for all occasions. The restaurant even features a special in-house catering menu, and those interested are encouraged to call 375-1200 for more details and information.

Stop in today, and grab a slice — and pint — while the oven’s flames are still roaring.

Inferno’s Wood Fire Pizza

1344 Kona St., Honolulu (additional location at Newtown Golf Driving Range in Aiea)
375-1200
Monday-Saturday, 5 p.m.-3:30 a.m.
Sunday, midnight-3:30 a.m.

InfernosPizzaHawaii.com