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  • I prefer the thin, crisp, slightly burnt cracker crust type of wood-fired pizza, instead Pomo offers up a pizza with the crust around the edge being a bit soft and pillowy. BUT I can vouch for how authentic this is, this is EXACTLY how authentic Neapolitan-style pizza is supposed to be made. The ingredients are all the best quality. FORGET PIZZERIA BIANCO, it's competent pizza but NOT worth waiting hours for. All my Italian friends keep returning to Pomo and so should you. Un'ottima pizzeria!
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