Zola
Neapolitan pizza from the wood-fired oven
The pizzeria in Kreuzberg offers Neapolitan wood stove pizzas cooked in the capital city´s first genuine wood-fired Stefano Ferrara oven from Naples. The ingredients used are imported from Italy and the dough is left to rest for at least 24 hours. It is hard to believe but after approx. 60 to 90 seconds in the oven at around 500 degrees, the pizzas will already be cooked to perfection. The wonderful spot at the Paul-Linke-Ufer makes it a perfect place for a stroll along the Spree after finishing your meal.