✨ AI Visit Notes
The queue-drawing sourdough pizza shop on 安和路 in 大安區 recently opened its second location on Tianmu’s 德行西路. It specializes in New York-style thin-crust pizza, long-fermented at low temperatures for the distinctive tang of mature sourdough. There is none of the formal Italian restaurant ceremony: slices heated to order, thin yet chewy, have stirred up a lively stand-up pizza scene around Zhishan (芝山站).
● Dill Pickle Pizza
Dill Pickle Pizza starts with garlic white sauce, then cheese, pickles and dill—a white pizza with a clear direction. Pickles brighten the creamy flavor, while dill adds a herbal layer that whets the appetite without leaving only sourness. The seasoning is relatively mild and does not rely on heat to grab attention, leaving room to notice the thin, chewy crust. It is a fairly safe but far from dull first choice.
● Spicy Reuben Beef Pizza
Tomato sauce and cheese are topped with smoked beef and German sauerkraut, then finished with Russian dressing. The beef brings substantial savory flavor, while the sauerkraut cuts through the oiliness. Despite “spicy beef” in the name, it is more about aromatic spice and tang than a chili assault. Richer than the dill pickle slice, it suits anyone wanting meat without a whole slice tasting only of salty cheese.
● Spicy Meatball Pizza
Red sauce, cheese and Italian-style sausage meatballs made from Taiwanese black pork meet jalapeños, sending meat juices and heat out together in the first bite. The kick is more pronounced than the Reuben’s: exciting at first, but more tiring later. Heat lovers can eat it hot; if you are sensitive to spice or want to try several flavors, share rather than using up your taste buds in an act of bravery.
● Aged Pork Jowl and Pineapple Pizza
This is not the Hawaiian approach of dropping on canned pineapple rings. Pineapple purée brings fruit aroma alongside fatty Taiwanese black-pig jowl and French white sauce. Its sweet acidity balances the pork fat, with savory and sweet flavors alternating without fighting. If you want the chili oil, try a tiny drop first. Its lingering heat is strong; a heavy hand can bury the crust’s tang and wheat aroma.
On a first visit, pair a dill pickle slice with a meatier pizza, alternating tangy and savory bites to avoid richness building up. Slices are reheated in the oven; eat them while the base is still dry and crisp. For a whole takeaway pizza or a holiday visit, checking the day’s flavors first saves trouble.
- Location:台北市士林區德行西路 19 號, about 5 minutes on foot from Exit 1 of Zhishan (芝山站).
- Type:Mature sourdough, New York-style pizza by the slice and whole pizzas.
- Features:Long-fermented crust, standing room, and flavors from herbal tang to spicy meat.
- Good for:Pizza fans after a quick slice, a chewy crust, or a meal they are happy to eat standing up.
📌 Editor’s Wrap-Up
The Slice Shop 天母 (The Slice Shop Tianmu) successfully brings sourdough bread’s chew into New York-style pizza; the crust deserves respect. The spicy meatball slice did become a little heavy for this uncle later on, with its strong seasoning and heat. Still, the unexpectedly appetizing dill pickle option and the balanced savory-sweet aged pork jowl and pineapple keep this a dependable, accomplished Tianmu choice for casually standing around and taking big, wheat-fragrant bites of pizza.
