This pizzeria at Godsbanen bakes Neapolitan-style sourdough pizza in Italian stone ovens at over 400 degrees for 90 to 120 seconds. The dough rests long on sourdough, giving a light, airy base with a crisp, charred edge. It uses few, high-quality ingredients, including fior di latte, buffalo mozzarella, stracciatella, Grana Padano and bresaola. Some pizzas are made only between 11 am and 4 pm, and sandwiches are available daily from 11 am.
There are no reservations, so you simply walk in. You can eat on site, sit outdoors, take food away or have it delivered. There are vegetarian dishes, beer and wine, and it is child-friendly. The entrance, seating and toilet are wheelchair accessible.
