Pizza comes from Naples. For centuries, Neapolitans have been making flatbreads in wood-fired stone ovens. Neapolitans are very serious about "their" pizza and they recognize the characteristic smell, taste and consistency from afar. At Sotto on Amstelveenseweg and Roelof Hartstraat, you eat pizza as the Neapolitans prescribe. In a wood-fired stone oven at a temperature of 485°C, your pizza is baked in 90 seconds until golden brown with a crispy but not hard edge. When a pizza is baked according to authentic Neapolitan custom, you can fold it without it breaking.