Artzieli Pizza Tel Aviv

Restaurant · Pizza

7 Malkhei Israel Street, Tel Aviv-Yafo

The Tel Aviv branch of Artzieli Pizza, at 7 Malkhei Israel Street, serving oval pizza from a dough fermented for 55 to 60 hours.

Its website says the dough was developed through long research and a stage in Rome by pizzaiolo Elad Cohen and chef Juan Masel, and comes out slightly thicker than usual in the city, with air bubbles that give it a light, cloud-like texture. It says special flours and a long fermentation of 55 to 60 hours create deep flavours, and that the oval pizza is baked directly on the oven stone, pulled out with a wooden paddle and cut in front of the customer. The site also says the vegetables, olive oil, cheeses, cold cuts and alcohol are all made in Israel, and it offers ordering through Wolt.