Pizza Pomodoro is a family-run pizzeria in Te Aro, Wellington, operating since September 2000. The kitchen is certified by the Associazione Vera Pizza Napoletana (AVPN), meaning its pizzas are made to the official Neapolitan standard: soft, pliable dough with a moist centre and a light, fluffy cornicione (crust) meant to be folded as you eat. Every pizza is baked in a wood-fired oven for 60 to 90 seconds at 400-450 degrees, the traditional method behind true Neapolitan pizza.
Alongside the classic Italian pizzas, the team creates original, house-named pizza creations you won't find elsewhere - Pizza Pomodoro is not affiliated with any other pizzeria in Wellington or New Zealand, and takes pride in its own recipes and identity. The pizzeria is based in the Hannah's Warehouse Building on Leeds Street in Te Aro, and offers pickup, its own delivery service, and Deliveasy delivery, with a delivery fee from $7.
Tucked inside the Hannah's Warehouse Building on Leeds Street in Te Aro, Pizza Pomodoro has been a fixture of Wellington's pizza scene since September 2000. It's a family-run business, and that shows in the way the pizzeria talks about its craft: not as a fast-food product, but as something made properly, the traditional way, every single day.
What sets Pizza Pomodoro apart is its certification from the Associazione Vera Pizza Napoletana - the body that defines what "true" Neapolitan pizza actually is. That means the dough has to meet a specific standard: soft and pliable, with a moist centre, and a cornicione (the puffed outer crust) that's light and fluffy enough to fold in half as you eat it, in the classic Neapolitan style. It's a world away from a thin, cracker-style base - the dough is the whole point.
Every pizza is baked in a genuine wood-fired oven, for just 60 to 90 seconds at 400-450 degrees. That intense, brief blast of heat is what gives Neapolitan pizza its characteristic charred, leopard-spotted crust and quick-cooked, still-soft interior - a method that simply can't be replicated in a conventional oven.
Alongside the traditional Italian pizzas you'd expect - built on that same wood-fired, AVPN-standard base - the Pizza Pomodoro team also develops its own original pizzas, each one designed and named in-house. The pizzeria is upfront that it isn't affiliated with any other pizzeria in Wellington or New Zealand; what's on the menu here is its own recipe book, built up over more than two decades.
For those after a straightforward weekday meal, Pizza Pomodoro runs a lunch special: a $17 Margherita, available for pickup only, with no alterations. It runs every lunchtime from 12pm to 2pm, and all day on Wednesdays - a reliable, no-fuss way to try the classic Neapolitan margherita at its simplest and most traditional.
Pizza Pomodoro offers three ways to get your order: pickup, its own direct delivery service, or delivery through Deliveasy. Delivery starts from a $7 fee. Because wait times can vary between the pizzeria's own delivery and Deliveasy, it's worth comparing both before choosing, particularly at busy times.
Pizza Pomodoro is a genuinely family-owned, AVPN-certified Neapolitan pizzeria in Te Aro - traditional dough, a real wood-fired oven, more than 25 years in business, and a menu built on both classic Italian recipes and its own original creations. Whether you're picking up a $17 margherita on a Wednesday or ordering an original house pizza for delivery, it's Neapolitan pizza made the way it's supposed to be made.