Behind an unpromising exterior is the best pizza in Honolulu. It’s Neopolitan-style, the thin crust blistered in a kiawe-wood fired oven. Pizzas include the Boquerones, topped with Spanish white anchovies cured in vinegar; Diavola, loaded with chili, spicy pepperoni, and peppers; and Prosciutto, with ribbons of the salty meat and arugula. Come in the early evening, and it’s families and couples in the divey space; stay past midnight, and it turns clubby as a DJ cranks up the music.