Pizza the way it should be.
Nice of you to drop by.
No convenience dough, no industrial cheese, no reheating trick. At Pizzeria Da Asporto you get pizza like in Napoli — made with patience, freshly baked, honestly served.
40 cm. Römisch. Flach & knusprig. Wir bringen’s — nur Lieferung.
Pizza doesn't do compromises.
There's a moment with the first bite when either everything is right — or it isn't. The base that gives way with a crunch but doesn't break. The sauce that tastes of tomato, not of concentrate. The cheese that stretches without turning greasy. The basil that smells fragrant precisely because it wasn't baked in the oven.
This is the moment we start early for every day at Pizzeria Da Asporto. While others are still asleep, our stone oven is firing up, yesterday's dough has finished resting, and the tomatoes go fresh into the pan. Neapolitan-style pizza is a craft — and you can't rush a craft.
We don't make our pizza "fast" — we make it right. With 48 hours of dough fermentation, a real stone oven at 485 °C, and ingredients we'd eat at home ourselves. The reward is the moment of the first bite. You'll know what we're talking about.
Six things where we take no shortcuts
This isn't a marketing list — these are the decisions we make every day. Every single one costs time or money, and you can taste every single one.
Dough: 48 hours of fermentation
Long fermentation at a low temperature makes the dough easy to digest and aromatic, and gives the cornicione (crust) its airy structure. Fast-rise dough tastes like puffed-up bread — ours rests for a whole day and night.
Real stone oven, 485 °C
At this heat a pizza bakes in 60–90 seconds. The base turns crispy in a single breath, the toppings are sealed, the cheese stretches. You can't pull that off with a normal electric oven — and that's exactly what you taste.
San Marzano tomatoes DOP
From the volcanic soil of Vesuvius. Sweeter, less acidic, more intense than any standard tomato. We buy them whole and pass them ourselves — not from a 5 kg bucket.
Mozzarella from southern Italy
Fresh fior di latte or bufala — depending on the pizza. Both milky, mild, with a perfect melt. No industrial grated cheese that turns rubbery.
Basil after baking
Fresh herbs only go on after it comes out of the oven — otherwise the essential oils burn. Anyone who puts basil on before baking hasn't understood it.
Hand-shaped, each one individually
No rolling pin, no mould, no machine. Every dough ball is stretched into a pizza by hand. That keeps the air in the crust — that's the difference between "pizza" and "Pizza Napoletana".
Neapolitan pizza isn't just a dish.
It's an art form.
"Arte tradizionale del pizzaiuolo napoletano" — the traditional craft of the Neapolitan pizza maker — was added to UNESCO's Intangible Cultural Heritage of Humanity in 2017. Strict rules, centuries-old techniques, no room for convenience.
We stick to them. Not because we have to — but because the result is worth it. A pizza you won't forget.
Pizzeria Da Asporto — at a glance
- Cuisine
- Pizza, Italian
- Phone
- 0361 2115566
- Delivery
- yes, approx. 60 min
- Pickup
- delivery only
- Payment
- Card, PayPal, Apple Pay, cash on delivery
- Online order
- no account required
Talking is good. Pizza is better.
You can keep reading about dough fermentation — or you click the button now and try it. We'd recommend option two.
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