Pummarola Pizza Town Center Mall Boca Raton, FL

6/ 8
Slice Rating

Pummarola Pizza Town Center Mall Boca Raton, FL

Posted By: Pizza Expert
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The Town Center Mall in Boca Raton recently decided not to renew a lot of the leases of the restaurants that had been paying rent for years and years. Instead, they decided they need a more upscale feel and started to kickout not renew the leases of the places they deemed to not be up to Boca Raton fancy standards. So Subway got replaced with the classy Earl of Sandwich. Flamers is getting replaced with some Butcher Block burger place. Seems like Villa Pizza is next to go, since they opened up a new upscale Neapolitan style pizza place called Pummarola directly next to them. Yes, when I say directly, I mean directly.

Initially I walked by Pummarola Pizza not wanting to like it, since I couldn't believe the owner of this establishment would open right next door to a place that had been there for so many years. At least wait until they were pushed out. After seeing that Pummarola made their pies fresh right in front of you, and that they were small individual pies baked in wood fired oven, in the mall food court, I decided that maybe I should give it a shot.


I walked up to the counter, which was below a fantastic digitally displayed menu. This menu not only showed you the name of the pizza, but also showed you what toppings were on it, the price, and even a photo of the pizza you were about to order. There were quite a few other choices on the menu, including pannini's and pasta, but I only wanted the pizza. After ordering a Margherita pie with no basil for $5.50, I handed the cashier my credit card, and she flipped her POS system over to me where I signed the iPad screen with my finger. Pummarola definitely didn't cut corners on their branding. Let's hope the same applied to their pizza.


Since this new pizza place was kind of slow at the time I went, I was able to walk my way over to the pizza counter and watch the pizza maker prepare my fresh pie. They actually use fresh ingredients that are kept out behind the glass so you can see everything they are using to make your pie. After about 4 minutes my freshly cooked pie was taken out of the oven. The pizziola here even domed the top of the pie before taking it out so that the top could get a little bit crisp.


We sat down, and I took my first look around the pizza. It was small, but for $5.50 I do not feel like I was ripped off. It is about the same size I recall getting at Steve's Wood Fired Pizza in Boca Raton once, and that was over $10 without the high quality ingredients it appeared they used here. The bottom was a little undercooked, and had a similar consistency and texture to Naan bread.  Before you all go complaining to me about how it looks doughy, you must remember that Neapolitan Pizza isn't the same as New York Style or Coal Fired Pizza.


My first bite was pretty tasty. The sauce was smooth and tasted somewhat sweet. The crust was very tasty but chewy. The cheese was amazingly fresh, but had almost no taste. That is what I liked least about the pie, but all-in-all when combined this was a nice tasting pie. Personally I would put a little oregano and/or parmesan cheese once out of the oven to add a little more pep to it.


But for a wood fired pizzeria in a mall food court, Pummarola is worth checking out. It isn't as good as Scuola Vecchia, but it is satisfying enough for the location it is in. It is far better than California Pizza Kitchen at the other end of the Town Center Mall.

Pummarola Pizzeria Town Center Mall in Boca Raton gets 6 out of 8 slices.


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  • 6000 Glades Rd Boca Raton, FL 33431

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8 Responses to “Pummarola Pizza Town Center Mall Boca Raton, FL”

  • Matts Pizza wrote:
    16 Jan 2013 at 8:26 am

    I like the pizza here. And the stand up pizza bar to eat at. I am just still hungry after having one, so have to get something else. Calzones are excellent also.

  • Antonio wrote:
    31 Jan 2013 at 4:42 pm

    My dear, the problem is not the pizza but you that as all Americans don’t know about the real Napoletian pizza as well as you don’t know anyting about goidu food … it is always the Americans’ problem: you cannot eat, cannot drive and cannot dess … this is wellknown in Europe … but do not desper we can teach you …

  • Antonio, del Bene wrote:
    07 Apr 2013 at 4:45 pm

    If there is something really annoyant for a real Italian man like me is reading some incompetent judging about italian food.
    I was born (1950) and raised in Napoli. Were the real pizza was bon and, still now, is the city flag.
    The original pizza was the “marinara” dressed only with tomato sauce, olive oil, garlic, salt and origanon.
    At the beginning of the last century a Napoletian pizzaiolo, to honor the queen of Italy Margherita di Savoia, invented the Pizza Margherita wich is done with tomato sauce with just a little of parmesan, olive oil, salt and basil: green, white and red like the Italian flag; No garlic, no origanon, nothing else. A very high temperature wood fire oven, no crispy but soft.
    Everithing different is an American abberration. Many may like it but it is not the original … Roman people were use to say: Sutor ne ultra crepidam.

  • Antonio, del Bene wrote:
    07 Apr 2013 at 4:48 pm

    Obviously: pizza Marheruta with REAL MOZZARELLA too !!!

  • Gennaro wrote:
    07 Apr 2013 at 7:03 pm

    Great pizza! I still have a slight preference for Scuola Vecchia, but this pizza is much better than 99% of the pizza that you’ll find in South Florida, or anywhere in the US for that matter. Real Neapolitan ingredients prepared by a genuine pizzaiolo–you really can’t beat it. Actually, this pizza would stand up even in Naples. My one and only “complaint” is that it’s in a mall.

  • Antonio, del Bene wrote:
    07 Apr 2013 at 8:40 pm

    Hai ragione. la pizza di scuola Vecchia e’ buona e pure quella dei fratelli la Bufala a Miami Beach. se conosci qualche altro posto dove fanno la VERA pizza napoletana … faccelo sapere!!!

  • Caleb wrote:
    25 Sep 2013 at 9:53 am

    Wait, so you would have added some oregano to “pep it up” but you chose NOT to have the basil that should have been on there from the beginning?!?… That most certainly WOULD have “pepped it up”… OK, “pizza expert”, at this point it is pretty obvious you don’t have a bloody clue and should probably stick to just eating the stuff…

  • Craig (lapp) wrote:
    25 Sep 2013 at 9:56 am

    Which pizza do you consider the best? I just rank em as I taste them. I know what I like but that doesn’t mean it’s subjective
    Sent From iPhone