Contemporary pizza in the center of Madrid

There are many pizzas in Madrid. Contemporary ones, few.
POMO serves contemporary Italian pizza in the Barrio de las Letras, just steps from Plaza de Santa Ana. The dough is made with a long fermentation process, prepared fresh each morning in the restaurant's own bakery, and features a pronounced cornicione (corner) and Italian DOP (Protected Designation of Origin) ingredients. The oven is on full display, which helps to organize the dining area.

RESERVE

What is contemporary pizza?

The first morso is a decision.

Contemporary pizza is an evolution of Neapolitan pizza. It retains the high, airy crust, but lengthens the dough fermentation and reduces the final moisture content. The result is a lighter base, crispier at the edge and stable in the center: it holds up well when cut and doesn't fold.

Compared to the classic Neapolitan, it's less moist and easier to digest. Compared to the Roman style, it's lighter and less rigid. It's still a rare find in the center of Madrid, and it's the kind of pizza we make here.

TABLE RESERVATION

The dough is made here, every morning.

The bakery is located inside the premises. The dough is made daily, with a long fermentation and controlled resting time. It is not bought ready-made, frozen, or shipped.

The ingredients are Italian and mostly with DOP designation: San Marzano DOP tomato, fiordilatte, burrata, stracciatella, Parmigiano Reggiano 24 months, 'nduja, smoked provola, mortadella, scamorza, pecorino and black truffle.
The oven is Italian and occupies the center of the room. You can see it working from the table.

RESERVE YOUR TABLE