✨ AI Quick Take
For the closest thing in Taipei to the streets of Naples, this celebrated shop founded by world champion Akinari Makishima belongs at the top of the list. When it moved from Zhongshan Station to Yuanshan, the enticing wood-fired aroma came too. This is not fine dining; it emphasizes authentic craft, from leopard-spotted dough to quality imported ingredients, and every bite performs at world-class level. The room is compact and numbers require a wait, but casually devouring pizza as if in an Italian alley is precisely the authentic experience.
● Makishima Champion Pizza
Pork sausage brings savor, smoked mozzarella adds dairy richness and smoke, and turnip greens contribute mild acidity, nuttiness, and a pungent edge—a combination that avoids the safe route. The high-heat crust is soft and springy, with charred spots releasing flour aroma. It is the signature that most directly explains the champion recipe's personality.
● Margherita Pizza
Tomato sauce, fresh mozzarella, and basil look simple, which makes their proportions and the crust even more demanding. The sauce retains tomato acidity, the cheese brings dairy fragrance, the center stays moist without turning mushy, and the charred edge chews well. To examine the fundamentals on a first visit, this is more accurate than chasing the flashiest toppings.
● Italian fried dough and arancini
The fried dough encloses creamy pasta, Parma ham, and cheese, with a crisp exterior and resilient noodles inside. The arancini builds savory flavor from rice, two cheeses, and ham. Both are good to share while waiting for pizza, but the starch and cheese are substantial, so do not turn an appetizer into the main.
● Gelato
Passion fruit is refreshingly sweet-tart and closes a meal of wood fire and cheese; peanut is rich, firm, and studded with bits. Flavors vary daily, so choose at the freezer. After a strongly flavored pizza, one fruit scoop is usually wiser than more fried food.
Use Margherita Pizza to judge the fundamentals, then order Makishima Champion Pizza for the unusual combination. Share Italian fried snacks with a group and save Gelato for the day's final choice. Eat pizza hot from the oven—do not photograph until the crust retires first.
- Location:台北市大同區酒泉街 10 巷 9 號, a walk from Exit 1 of Yuanshan Station taking about 2 minutes, near Taipei Expo Park.
- Background:Supervised within world champion Akinari Makishima's system, specializing in authentic Neapolitan pizza.
- Highlights:High-heat oven crust, champion flavors, Italian fried snacks, and Gelato.
- Good for:Pizza lovers and quick gatherings; self-service number calling is used, with waits possible at popular times.
📌 Editor's conclusion
Solo Pizza Napoletana stands as a mountain in Taipei's pizza scene. It wins not with flashy toppings, but by taking crust, cheese, and tomato sauce to their limits. Moving to Yuanshan made access easier without changing its commitment to quality. The dine-in space is tight, but one smoky, chewy bite of champion pizza explains why people queue in the alley before opening. For pizza lovers, it is Uncle's emphatic Yuanshan pilgrimage.
