Sunflour Pizza

Restaurant · Sourdough pizza · No kosher certificate

19 Yaakov Caspi Street, Haifa

A counter pizzeria selling big sourdough slices, New York style, from the bakers of Sunflour Bakery in Bat Galim

Sunflour Pizza is the pizzeria of Yinon Nishri and May Maor, the partners behind Sunflour Bakery, close by on Sderot Bat Galim. By mako's account it grew out of a food truck they ran beside the bakery; he holds a master's degree in psychology and left a career in marketing, and she is a lawyer. It opened on the evening Pesach ended, 8 April 2026, in part of the space that for fifty years held Dolphin, a Bat Galim fish restaurant that closed in April 2024. The pizza is New York in style, its dough leavened only with sourdough and made with a whole-wheat flour imported from Italy: Channel 13's website wrote that the dough proofs for a whole day and is made fresh every morning, and mako that it bakes flat and crunchy rather than thin. About six pizzas stand in the window, each cut into four slices of some 250 grams, as Haaretz put it. The margherita and the pepperoni are always there and the rest change through the week: musakhan with chicken, caramelised onion and sumac, a bianca with crème fraîche and pistachio, pepperoni rosa with hot honey, cacio e pepe with stracciatella. In April a slice cost 25 to 30 shekels and a whole pie 100 to 110, with a shipka and mint aioli for the crusts at 3 shekels, and there is wine by the carafe. You order at the counter and eat outside, at picnic tables and benches on the street, about 200 metres from Bat Galim beach. Before it opened, Nishri told Haaretz he wanted to serve the best slice in the country. In 2026 mako put it on its list of Israel's best street food and opened its guide to Bat Galim with it, and in September Israel Hayom named it among six must stops in and around Haifa.