{"id":661,"date":"2022-11-05T15:12:16","date_gmt":"2022-11-05T14:12:16","guid":{"rendered":"https:\/\/60secondstonapoli.de\/index.php\/about-us\/"},"modified":"2026-11-04T18:10:48","modified_gmt":"2026-11-04T17:10:48","slug":"about-us","status":"publish","type":"page","link":"https:\/\/60secondstonapoli.de\/en\/ueber-uns\/","title":{"rendered":"About us"},"content":{"rendered":"
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known from<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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\"Hamburger<\/figure><\/div>
\"With<\/figure><\/div>
\"Genuss<\/figure><\/div>
\"Rhein-Zeitung<\/figure><\/div>
\"Stuttgart<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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About us<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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The story<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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\u00b0 oven\u2014that\u2019s how we got our name. So in just 60 seconds, you\u2019ll be transported to Naples with all your senses and enjoying the #bestpizzaintown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pizzaiolo\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Philosophy<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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Tradition. Sustainability. Quality.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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\"Pizza<\/figure>

Leoparding<\/h3>

Neapolitan pizza has what is known as \u201eleoparding.\u201c The leopard pattern on the crust and bottom of the pizza is its \u201etrademark\u201c and can be eaten without any concern.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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\"Hand<\/figure>

60 seconds<\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Hands<\/figure>

The dough<\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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\"Pizza,<\/figure>

Ingredients<\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Pizza<\/figure>

White Pizza<\/h3>

In Naples, there is the so-called \u201ePizza Biancha\u201c (\u201ewhite pizza\u201c). The \u201ewhite pizza\u201c differs from conventional pizza in that it is not spread with tomato sauce.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t

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\"Copper-colored<\/figure>

485 Degrees<\/h3>

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.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Impressions<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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The details matter<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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