La Piedra

Menu
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A pizza as close to Tuscany in Israel as one can get.

Once when in Tuscany, I took a class on this history and art of making pizza. I learned four golden rules:

1) One must add a little yeast to the dough

2) The dough must sit for at least 24-36 hours BEFORE it is stretched for the pizza

3) One stretches the dough best with gravity and letting it hang off the side of a lightly floured marble counter

4) Do not screw up steps 1-3

The vegetables, sauce and cheeses are important, but the base is what matters.

LaPiedra Pizza and its staff, located on Agron Street under the iconic Supersol stilted building and across from the Conservative Yeshiva, clearly was trained in Tuscany. Their pizza was delicious. Especially the crust.

Like many of the pizzerias here, they give their pies funky names. La Piedra might not have mastered the naming options but they nailed the pies. They are crisp, fresh and incredibly tasty. Whatever you get on these pies, you should know it will taste great and you will enjoy.

From Tuscany to Talbieh - this place kneads no help with their pizza pies! Try them. enjoy them. Get a salad or a pasta dish too, too but focus on the hits and enjoy what they do best.

H/T to cousin Jeremy for the 411 on this special place!