Wittenburg: The Pizza Heart of the North

Strategic Importance of the Wittenburg Site

In its search for a second pizza production facility in Germany, Dr. Oetker chose Wittenburg primarily because of its favorable geographical location. Its direct connection to the A24 and its position as a gateway to the North make the site a central logistical hub today, especially for international markets.

Das Werk verfügt über ein Logistikzentrum mit nahezu 30.000 Palettenplätzen, das die erforderlichen Kapazitäten sicherstellt. Präzise aufeinander abgestimmte Infralogistik-Prozesse sowie eine effiziente Abwicklung ermöglichen es, Produkte termingerecht und in gleichbleibender Qualität in rund 50 Länder zu liefern.

Production range and modern plant technology

The product diversity of the Wittenburg site is reflected in the production of currently nine different Dr. Oetker pizza sub-brands. The spectrum ranges from the crispy-thin Ristorante to the Tradizionale, which is pre-baked in a stone oven, to the raw dough pizza Die Ofenfrische. In addition, the plant also manufactures specific products for international markets. One example is La Margherita, produced for the Benelux countries, where the sauce is applied before baking.

Since July 2024, the La Mia Familia pizza bread range has been added to the product line. The portfolio manufactured in Wittenburg also includes Bistro Flammkuchen, Pietro Pizzi, and Pizza Perfettissima for the professional sector.

To ensure this product diversity in the long term, Dr. Oetker is continuously investing in the technical development of the site. A key example is a new high-performance line that went into operation in February 2025.

The plant features state-of-the-art hybrid baking technology and has a production capacity of around 350,000 pizzas per day. The quality of the products manufactured is ensured by daily tastings as part of standardized testing processes.

A Stabilizing Anchor for the Region

In a region facing challenging structural conditions, the Wittenburg site demonstrates that attracting qualified employees can be supported by offering a technologically advanced working environment. With more than 1,000 employees, Dr. Oetker is the largest employer in the area and plays an important role in ensuring the region’s economic stability.

Employees form the central foundation of the company’s success. At the site, diverse and cross-functional teams come together, representing different professional backgrounds and generations.

Dr. Oetker offers a modern working environment in which new product developments can be actively shaped. The company values workplace safety, respectful collaboration, and a diverse workforce. The framework includes comprehensive health programs, competitive compensation, and structured onboarding processes. In addition, reliable shift planning, various working time models, and internal development opportunities provide further long‑term prospects.

Sustainability: The Vision of the “Green Factory”

Our outlook on the future is inseparably linked with sustainability.

That is why we are consistently working to conserve resources and make our production increasingly efficient. We take a proactive approach to preventing food waste: dough bases that are not perfectly baked are ground and added back into the next batch of dough, and cheese that falls off during topping is collected and reused. Since 2020, this has already enabled us to avoid 8,582 tons of food waste.We also save material in our packaging: since 2024, our recyclable pizza film has been an additional 14% thinner, significantly reducing our plastic consumption.

Four photovoltaic systems supply the site with renewable electricity. Two new heat pumps will soon heat around 80% of the water needed using electricity, enabling us to replace up to 30% of our gas consumption with green power. With two modern hybrid ovens, we can also operate an entire production line entirely on renewable electricity.

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