Gazzo, Sourdough pizzeria in Neukölln, Germany.
Gazzo is a sourdough pizzeria in Neukölln occupying a corner location with large windows and an open kitchen. The space mixes industrial elements with wooden furniture where chefs shape dough and work the oven.
The restaurant opened in 2018 and brought traditional Neapolitan pizza methods to Berlin. Since then it has become known for prioritizing long-fermented dough and locally sourced ingredients.
The restaurant shows how Berlin's dining spots blend Italian pizza customs with local ingredients and contemporary taste. Visitors experience a modern take on Neapolitan style that fits the city and its diners.
The pizzeria operates from noon to 10 PM on weekdays and until 11 PM on weekends. It is best to arrive early or reserve ahead, as the corner location and small size mean tables fill up quickly.
The dough rests for about three days, which is said to make it easier to digest and gives the flavor depth. This slow fermentation makes each pizza taste noticeably different from quickly made versions elsewhere.
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