One thing becomes very clear after a meal here: all pizza wasn’t created equal. No, it doesn’t have to have a crispy bottom or an XL cheese-stuffed crust. The Neapolitan version offered here is airy, with fine toppings, and the pie bottom bends when lifted. It is juicy at the center, whereas the crust may have portions burnt to a crisp. Dough is mixed as long as 72 hours in advance using only yeast, salt, flour and water, and toppings are picked from seasonal, regional products. The pizza is done after just 60 seconds in the oven at 485 degrees, but you probably already guessed that from the name. In addition, you’ll also find craft beers and wines from the best producers around the world. Recognition bestowed on those who’ve earned it: The gourmet magazine Falstaff has crowned 485 Grad Germany’s best-loved pizzeria.