900°
Wood-Fire Oven
Our Story
Neapolitan Tradition.
Elk River Roots.
There is nothing quite like a pizza that starts with curd. Every morning at Pompeii, we pull fresh mozzarella by hand, stretching and folding until it reaches the texture that only happens when it is still warm. That is the standard we have held to since we opened our doors in Elk River.
Neapolitan pizza is not a style. It is a method. Our dough ferments slowly. Our sauce is made from San Marzano tomatoes. Our oven runs hot enough to blister the crust in under two minutes, creating the char and chew that you cannot get any other way.
We keep the menu focused and honest. Seasonal ingredients. Local sourcing where we can get it. And a few items on the menu that we dare you to try before you judge them.
Minnesota Monthly
"Wood-fired, Neapolitan-style pizza in the northern suburbs. Doing a great job." — February 2023