Pummarola Midtown "Pizza Napoletana"

Pies bake inside wood-fired ovens handcrafted in Italy, yielding crusts that stay soft at the center and crisp at the edges. The dough relies specifically on Italian Polselli flour, paired with imported plum tomatoes and Italian whole milk mozzarella inspired by recipes from Nonna Rosa. For meals that steer away from pizza, the kitchen also turns out fresh pastas, sandwiches, and desserts alongside salads and sides.