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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
Naples as our pre-fermented natural starter, mediterranean sea salt, and natural water.
The sourdough, which takes at least 24 hours to rise, is then formed by hand to no more than 3mm thick.
The pizza is baked for 60–90 seconds at 905 °F .
