Give me a ‘pizza’ that pieA La Carte
November 21, 2021
Story By: Jocelyn Lansangan | Photos by: LAWRENCE TABUDLO
In Honolulu’s historic Chinatown, follow the delicious smell of pizza wafting through the air to Pizza Mamo, located on North Hotel Street. This pizzeria’s name was inspired by the swift mamo bird, symbolizing how its pizza travels well; maintaining its integrity and deliciousness.
Whether you’re a fan of the Brook lyn’s soft pillow-like crust, or the Detroit’s crispy bottom and airy center, Pizza Mamo specializes in both.
Both styles have roots in a traditional pizza form from Italy, and were adapted in America using what was fresh and local to the pizza makers at the time.
From partnering with Kahumana Organic Farms and its fresh local produce for pizza toppings, to artisan wheat farmers in California to source Pizza Mamo’s signature organic flour; Pizza Mamo uses the finest ingredients to produce quality in both its Brooklyn- and Detroit-style pizzas.
For Detroit-style fans, try the Ho Farms Tomato Pie ($22) topped with roasted mushrooms, red onions, Ho Farms tomato confit, and basil. The focaccia-like crust is baked in a metal pan, resulting in a crispy fried bottom. This pizza uses white cheddar cheese, known as brick cheese, which Pizza Mamo acquires from Wisconsin.
Originating in the late 1880s when Italians first immigrated to the U.S. via Ellis Island, came the traditional Brooklyn style.
Try Pizza Mamo’s take on the New York pizza experience with its Kahumana Organic Farms Fresh Pie ($24) with pesto, mozzarella, kale, roasted mushrooms, tomato and garlic on top of a crisp, foldable pizza that maintains that signature Brooklyn chew.