Crisp rim with a fine "Leopard" colouring, carefully selected ingredients and a precisely operating pizza oven: that’s how a Pizza Napoletana that looks and tastes great is made at the Westhafen in Leipzig. It is baked in an Izzo Forni Napoletana, an Italian electric pizza oven for professional catering.
High heat, short bake time
Around 485 °C and about 90 seconds
The Izzo oven reaches up to around 485 °C. A pizza is baked there in approximately 90 seconds. The hot firebrick provides direct contact between dough and heat — this supports the typical fine, crisp structure while the topping stays fresh thanks to the short bake time.
Texture and appearance
The combination of rapid, intense top and bottom heat encourages the desired browning at the edge with small dark spots ("Leopard"). At the same time the crumb remains airy and moist.
Why an electric oven in a pizzeria?
A powerful electric pizza oven offers consistent temperatures and reproducible results in commercial kitchens — important with high throughput and changing shifts. For the Pizza Napoletana style, the very short bake time at high temperature is also decisive, which the oven described reproduces.
Address and current information
Information, impressions and news about Westhafen can be found on the venue’s Facebook page. Note: offers and opening hours can change — please check directly with the operator.
Interested in the technology?
Anyone interested in the oven type mentioned can find further information about the Izzo Forni Napoletana on our website. We advise restaurants and ambitious pizzaioli on the right oven solution.
