60 SECONDS TO NAPOLI

#bestpizzaintown
We use only the highest quality ingredients, such as San Marzano tomatoes and Fior di Latte, which are imported weekly from Naples/Campania. The pizza dough is rested for 72 hours and baked in our 485° oven for just 60 seconds — that’s how our name was born. In just 60 seconds, you’ll be fully immersed in Naples with all your senses and enjoy the #bestpizzaintown.

Current opening hours:
Mon – Sun, 11:30 AM – 11:00 PM

Tradition. Sustainability. Quality.
We place the utmost importance on the quality of our ingredients and the transparency with which we serve our guests. Additionally, we offer a selection of really good wines.

The Dough
For our special pizza dough, we use “00” flour from the Naples region, along with a bit of yeast, sea salt, and water. This dough rests for up to 72 hours to develop its unique flavor.

Ingredients
We use only the finest ingredients, such as San Marzano tomatoes and Fior di Latte from Campania. We also serve 24-month DOP Parma ham, Iberico chorizo, and Parmesan cheese aged 24 months DOP.

485 Degrees
We bake our pizza in an Izzo Forni oven at 485 degrees Celsius, just as it should be for authentic Pizza Napoletana. The dome-shaped oven retains heat and transfers it directly to the pizza, ensuring top-quality baking results.

60 Seconds
Thanks to the airy dough and high temperature, it takes only 60 seconds—just as the name suggests—for the pizza to be ready to serve straight from the oven.

Leoparding
The Pizza Napoletana features a characteristic “leopard” pattern on the crust and underside of the pizza. This “leopard” pattern is a signature mark and can be safely eaten.

Pizza Bianche
In Naples, there is a type called “Pizze Bianche” (“white pizzas”). The “white pizza” differs from traditional pizza in that it is not topped with tomato sauce.