I’m a New York boy. Born and raised. And I’m Italian. So I take my pizza very seriously. Since moving to Arizona, when I wanted good pizza, I simply looked forward to my next trip back home to New York. Then, I went to POMO Pizza at the Biltmore.

The finest pizza I’ve savored in Arizona comes from POMO and it is a masterpiece of culinary harmony. The thin, crisp crust boasts the ideal balance of chewiness and crunch, a testament to skilled dough craftsmanship. Topped with a symphony of flavors, the sweet tang of sun-ripened tomatoes intertwines perfectly with the richness of premium mozzarella. 

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Fuggetaboutit. My mouth is watering just writing about it.

This pizza is a remarkable fusion of ingredients that lingers like a treasured memory.

While POMO Pizza serves Pizza Napoletana, it specializes in Pizza Rimini, a style of focaccia flatbread that predates pizza. POMO Pizza is one of the only restaurants in Arizona offering this style of dough that is handcrafted with 72 hours of leavening-maturation, which produces a light, easily digestible crust with a flavorful focaccia taste. The process creates an authentic handmade, thick focaccia style pizza with a crisp bottom and airy center. 

“The Pizza Rimini is a dish that is currently trending in Italy and is an old recipe passed down from Roman times,” says POMO Pizza owner Stefano Fabbri, who grew up in a small town near the Adriatic Coast in Emilia-Romagna, Italy, a region famous for its food — bologna, prosciutto di Parma, mortadella, parmigiana Reggiano, tagliatelle, homemade pastas. “The focaccia flatbread contains soy and rice flour, which is non-GMO and lowers its gluten content to provide for a light, airy taste and allows for the ingredients and sauce to really stand out.”

Helping POMO create the most masterful pizzas in Arizona is its Napoletana oven, which was imported from Italy and pressed with volcanic ash, allowing the pizza to have a more authentic, wood flavor and crispiness that cannot be replicated in a typical oven.

But don’t think POMO Pizza is all about the slices. POMO Pizza’s pasta dishes — gnocchi sorrentina, tagliatelle bolognese, torch arrabbiata — deliver the same culinary excellence as the pizza. The menu also includes Italian appetizers, bruschette, fresh salads and paninis on homemade baguettes for lunch. 

Happy hour runs seven days a week from 3-6 p.m. and includes half off all drinks listed on the menu, including beer, wine and cocktails. There is also a daily reverse happy hour available on weekdays from 8 p.m. to close and weekends from 9 p.m. to close. 

With the weather starting to cool off, now is the perfect time to take advantage of POMO Pizza’s outdoor seating at the Biltmore and take a trip to Italy without leaving Phoenix.

Mangia!