Mamida runs sourdough pizza out of Dunckerstraße, deep in the Helmholtzkiez.
Long fermentation, weight and temperature tightly monitored — crumb aromatic, moist and notably easy to digest. Profile stays Neapolitan, but the sourdough pulls in its own direction. Open crumb and crisp cornicione — less of the chewy pull. The menu carries a vegan pizza without cheese — celery velouté, wild garlic pesto and truffle oil with sunflower seeds — next to a Disco Inferno with chilli threads and wild oregano. Natural wine and local craft beer alongside, busy evenings, open midday on weekends. A small PB sourdough address that opens its own lane.
