‘Pomo Cucina & Pizzeria Napoletana

 Here at Pomo Pizzeria Napoletana, we utilize the same methods practiced for hundreds of years in Napoli, Italy.

Simply put, we treat each pizza like a piece of art.

Our Italian Master Chef Matteo Schiavone, with 30 years of experience in Neapolitan pizzerias in Italy, makes our genuine pizza with slow-rising sourdough. Our homemade Pomo dough consists of imported, highly refined organic wheat flour from Molino Caputo in Naples, our pre-fermented natural starter, Mediterranean sea salt, and water.

We then take the slow-rising sourdough, which takes at least 24 hours to rise, and formed by hand to no more than 3mm thick. The pizza is baked for 60–90 seconds at 905 °F in our hand-built oven, made with pressed bricks and volcanic sand from Southern Italy.

In combining the slow levitation method, homemade dough, all-natural ingredients, and the blast-cooking process of our wood-burning oven, we are able to lock in flavors, natural aroma and moisture for each pizza. This gives the pizza a soft and digestible crust, the signature style of a true Pizza Napoletana.

Our pizza is cerfied by the V.P.N. Verace Pizza Napoletana and the A.P.N. Associazione Pizzaiuoli Napoletani, both associations are based in Napoli, Italy.

Want to add even more authenticity to your dining experience?

Dig into your pizza with a fork and knife, Italian style.