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Perfecting the Art of the Pizza Pie

Columns Who's Counting?

April 6, 2014

Story By: Jaimie Kim | Photos by: Lawrence Tabudlo

There is nothing more creative than the craftsmanship of pizza.

Like a piece of art, pizza dough is really just a canvas on which to make any flavor and topping combination conceivable become reality. It is for this reason alone that pizza is defined as a comfort food and perhaps one of the best meals ever.

Familiar favorites are always nice, but every now and then it’s fun to think outside the box.

These types of memorable creations are what Kyle Okumoto, owner and head chef of Inferno’s Wood Fire Pizza, achieves with his eclectic menu.

With classic pies that range from Margherita and Pepperoni Lovers, to creative concoctions, such as Guava Smoked Pork or Lobster Pizza, Okumoto’s menu caters to everyone.

Recently, Okumoto decided to bring BLT Pizza ($15) back on the menu, providing an option that features fresh lettuce. Cooked in a brick wood fire oven, it’s topped with fresh mozzarella, grape tomatoes, bacon and creamy ranch sauce. For vegetarians, or those just looking for another option, the restaurant can substitute bacon with another vegetable of choice.

Another new addition for pizza lovers is Kalua Pig Lomi Salmon Pizza ($18). This pizza was inspired by Okumoto’s cousin, and features housemade kalua pig, onions and Sriracha-mayo sauce. Once the pie is cooked to perfection, cold lomi salmon tops it off with added flavor and texture.

And it isn’t just pizza Inferno’s serves to its patrons — the menu also includes a variety of sandwiches and appetizers. BBQ Kalua Pig Sliders ($10) is served with Maui Onion chips, and Okumoto says diners can adjust the level of spiciness according to their preference.

For those looking to pau hana, located conveniently inside The Corner Cafe and Bar in Chinatown, Inferno’s happy hour offers $1 off the entire bar menu.

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.

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