Neapolitan pizza taken seriously: Standard Serious Pizza at Pfefferberg, full-format with seating and a street terrace, not a standing counter.
The domed oven arrives hand-built from Naples and burns visibly in the industrial-style room. At the pass: a pizzaiolo from Naples, AVPN-trained; the dough ferments well beyond the usual window and lands thin, soft middle, cheese-stuffed cornicione. Toppings stay classic or shift seasonal, paired with organic and natural wines. In any Berlin pizza debate, this address surfaces — the brand sets the city's bar for Neapolitan.
