Pomo Pizzeria Napoletana 5.12

Pomo Pizzeria Napoletana, creates the truly authentic pizza experience utilizing the same simple methods that were practiced for hundreds of years in Napoli, Italy, where pizza was born and perfected. Pomo’s Pizza is produced according to the Neapolitan tradition where each pizza is a unique piece of art.
At Pomo Pizzeria we combine the slow levitation method to produce our homemade dough, all natural ingredients, and the Blast-Cooking process of our wood burning oven to lock in flavors, natural aroma and moisture. This gives the pizza a soft and digestible crust, which is the signature style of a true Napoletana Pizza.
Italian native and Executive Chef make our genuine Neapolitan pizza dough. Mr. Schiavone, has 30 years experience in Neapolitan Pizzerias in Italy, Our dough consists of Imported Organic wheat Flour “00” from "Molino Caputo" in Napoli, Natural Yeast, Mediterranean Sea Salt and Natural Water.
Our pizza is made from slow-rising sourdough with a minimum of 24 hours in the rising process.
The dough is then formed by hand and is no more than 3mm thick.
Our dough is kneaded with a Forklift low-speed mixer Imported from Italy.
The pizza is baked for 60–90 seconds at 485 °C (905 °F) in our wood-burning brick oven, with hand made bricks from Santa Maria Capua Vetere, pressed bricks from Salerno named Turf Stones, in a "Biscotto" oven from Sorrento, and Vesuvius volcanic sand imported from Napoli.
This 6300 lb oven was built in Napoli by a 3rd generation craftsman pizza builder and shipped across the Atlantic Ocean to create our oak and pecan-wood fire.

Pomo is very proud to be the First and Only Pizzeria in Arizona awarded APN (Associazione Pizzaiuoli Napoletani) and VPN (Verace Pizza Napoletana).
We take Neapolitan pizza seriously and you will be able to tell with every taste.

We also well known for our Homemade from scratch exquisite Desserts Made by our Pastry Chef "Marica Mangione" from Trapani Sicily :
The Tiramisu’, Semifreddo alle Mandorle, Millefoglie, Torta alla Nutella, Panna Cotta, Creme Brulee.

AZ REPUBLIC:
Howard Seftel:
Certified authentic by Verace Pizza Napoletana V.P.N. a Naples-based trade group 'Pomo's Pizza is also Cerfiably Terrific.

PHOENIX NEW TIME:
Michele Laudig,
With their blistered, tender crusts, were consistently scrumptious. thin layer of light, sweet, ripe-tasting tomato sauce that made me swoon.

PHOENIX MAGAZINE:
Best New Restaurant 2010

AZ CENTAL:
The ultrathin pizzas cook in about 90 seconds here is as authentically Neapolitan as it can get.

AZ REPUBLIC:
Top 10 Dishes 2010

AZ CENTRAL Critics' Pick "Howard Seftel":
Best New Pizzeria 2011: 'Pomo Pizzeria Napoletana