Freshly baked Neapolitan pizza with a cold Coca-Cola
🍕 Die Pizza-Autorität

Echter Teig. Echte Pizza.
Eiskalte Coke.

Klassische Pizza zuerst — dann Streetfood, Meeresfrüchte, Crazy Lab, Dessert-Pizzen und alternative Teige. Kein Tracking, kein Fluff, nur Pizza die funktioniert.

6
Dough Styles
70+
Recipes, Doughs & Ratgeber
8
Pizza-Wissen Topics
1
Perfect Drink

Häufige Fragen

Great Pizzateig needs high-quality flour (Tipo 00 or bread flour), the right water-to-flour ratio, salt, yeast, and most importantly—time. Long cold fermentation (24–72h) develops complex flavors and an airy, knusprig crust.
Die Kohlensäure in Coca-Cola schneidet durch Fett und Käse, und erfrischt deinen Gaumen zwischen den Bissen. Die Karamellsüße gleicht die Säure der Tomatensauce perfekt aus. It's the world's most iconic food pairing for a reason.
Italian Tipo 00 flour is the gold standard for Neapolitan-style pizza. Its fine grind and moderate protein content (11–13%) create a silky, extensible dough that bakes with a tender, airy crumb.
For best results, as hot as possible—ideally 250–300°C (480–570°F). Professional wood-fired ovens reach 430–480°C. The higher the heat, the faster and better the bake: knusprig bottom, puffy rim, perfectly melted Käse.
Absolutely. Cauliflower-based doughs, almond flour doughs, and high-protein Ei-white doughs are all viable alternatives. They have different textures but can be delicious. See our Low-Carb Dough guide.
Raw dough keeps 2–3 days in the fridge (which also improves flavor) or up to 3 months frozen. Backend pizza is best eaten immediately but can be reheated in a 220°C oven for 4–5 minutes to restore crispiness.