Standard Pizza Where Neapolitan pizza is taken seriously

Serious Pizza - the logo of Standard Pizza in Prenzlauer Berg already gives it away: pizza is taken seriously here. Some people even say that this place has the best pizza in town. In any case, traditional Neapolitan pizza is served here just as it is in Naples - and right in the middle of the Kollwitzkiez.

For an authentic taste, many of the high-quality ingredients are directly from the country where the southern Italian specialty originated. The traditional domed oven was handmade in Naples, the San Marzano tomatoes for the sauce grow at the foot of Mount Vesuvius and have the perfect balance of fruitiness and acidity.

Even the chef for pizza, Alessandro, is from Naples and learned his craft at one of the most prestigious pizza academies. Another secret to the high standard: The dough is allowed to ferment for 24-30 hours at Standard Pizza. This makes it not only extremely tasty, but also digestible. 

The dough is topped with either classic Neapolitan or seasonal regional ingredients. The wine list includes many organic wines as well as some open natural wines. The extremely puristic ambience is very modern - so the pizza is definitely the center of attention at Standard Pizza.

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By the way, Standard Pizza made it into our Top 10 Pizza list in Berlin. 

Ronja C. Kolls

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