Plenty of Valley pizzerias say Neapolitan. Pomo holds the Verace Pizza Napoletana certification, which means Naples has actually vetted the dough, the San Marzanos, the wood-fired dome and the technique. Founder Stefano Fabbri made it the purist’s reference point, and the dining room stays casual and mid-priced amid the Gainey resort traffic.
Judge it by the margherita — the pie the certification is graded on. The soft, slightly wet center is correct, not a mistake; eat it with knife and fork or fold it.
When to go: lunch or a weeknight. Weekend dinner peaks bring a wait.