Eating Pizza in Berlin

Pizza, pizza, pizza - everybody loves pizza! Why?
The triumphant advance of pizza began in southern Italy, but as a poor people's meal. In the particularly poor regions of Apulia, Sicily and Calabria, the pizza was sprinkled with olive oil, seasoned with basil and oregano and, if possible, covered with tomatoes as a kind of very flat pancake. At extremely high heat the pizza was shot into the oven fired with pine wood. To reach such a high temperature was possible in the 18th century in very few households. The pizza was made at home and brought to the baker to be baked in the oven. This was the birth of the pizza baker - as a commercial production in Naples. There you will often find the sign above the pizzerias: Vera pizza. What this means is that the real pizza is made according to the Neapolitan model. Today, Naples still has long queues in front of pizzerias (locals, not tourists) because pizzas are made there according to old recipes. Not infrequently you have to expect a waiting time of more than one hour at noon!
Today there are many traditional variations and of course also modern pizza types in Italian restaurants, trattorias or pizzerias. Among the popular classics: Margherita with tomatoes and mozzarella, Pizza Salame, Napoli with capers and anchovies, Frutti di Mare, Vongole (mussels) or Quattro Stagione. Modern pizza variants are topped with bacon, sausage, pineapple or truffles. In the restaurant you will probably find a selection of pizzas that extends over two sides! Hard decision!