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About us
The story
We use only the highest-quality ingredients, such as San Marzano tomatoes and Fior di Latte, which are imported weekly from Naples, Campania. After resting for 72 hours, the pizza dough is baked for just 60 seconds in our 485° oven—that’s how we got our name. So in just 60 seconds, you’ll be transported to Naples with all your senses and enjoying the #bestpizzaintown.
Philosophy
Tradition. Sustainability. Quality.
We place the greatest importance on the quality of our ingredients and the associated transparency toward our guests. In addition, you will get a selection of really good wines with us.
Leoparding
Neapolitan pizza has what is known as „leoparding.“ The leopard pattern on the crust and bottom of the pizza is its „trademark“ and can be eaten without any concern.
60 seconds
Thanks to the light dough and the high temperature, as the name suggests, it takes only 60 seconds for the pizza to come out of the oven ready to serve.
The dough
For our special pizza dough, we use special flour from the Naples region, a little yeast, sea salt, and water. It then rests for up to 72 hours until it develops its unique flavor.
Ingredients
We use only the best ingredients, such as San Marzano tomatoes and Fior di Latte from Campania, 24-month DOP Parma ham, as well as Iberian chorizo and 24-month DOP Parmigiano Reggiano.
White Pizza
In Naples, there is the so-called „Pizza Biancha“ („white pizza“). The „white pizza“ differs from conventional pizza in that it is not spread with tomato sauce.
485 Degrees
We bake the pizza in an Izzo Forni oven
at 485 degrees, just like the original pizza
Napoletana should be the case. The dome oven
stores the heat and releases it evenly
off the pizza, the result is the highest baking quality.
Impressions
The details matter
