The little white boat-shaped hat was a must for him. And the red handkerchief around his neck: the traditional garb of a Neapolitan Pizzaiolo. After all, pizza making is more of an attitude for Alessandro Leonardi of Futura Pizza, and goes beyond the sacred ritual of bashing out dough balls, slamming them on the granite top, and pulling them into the final shape that will end up on the plate. Only this punching, slamming, shaping and reshaping transports the air in the dough to its edges. This is what makes a pizza a true Napoletana: It is crisp, almost burnt at the edges, wonderfully fluffy in the middle. And comes with a fantastically sweet and sour aftertaste.
It stays in the family
Today, Leonardi is standing in a black shirt next to his 480-degree oven. At his very own pizzeria. He may have left Prenzlauer Berg’s Standard Serious Pizza, but keeps the tradition alive: the dough needs to rest for a day. The ingredients are sourced in Sicily, in Puglia, the Amalfi coast, and all from small producers. And the delivery is organised by good friends. It all stays in the family.
The result? The best burrata this side of the Alps – milky, creamy, fruity, salty – is served with wild herbs and tomatoes as a starter (5,80€). But a pizzeria is about pizza, the most universal of all dishes. And to understand just how good this one is, you should order the Margherita (8,50€) first. Chewy dough, Fior di Latte, San Marzano tomatoes, this is where it all starts. All the other ingredients, the sardines, the lardo, the wild broccoli, are just further steps on the trip to happiness.
With its three glass façades, Futura Pizza is a terrific everyday restaurant.
Address: Bänschstr. 91, Friedrichshain | Tue-Sun 6pm-11pm
Directions: S- and U-Bahn station Frankfurter Allee
Craving more pizza? Check out our list of our favourite pizzerias in Berlin here.