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Pizza

Israeli businessman buys pizzeria from Beitar Jerusalem owner for millions

Gilad Bruchim, a major Israeli parallel importer of electrical appliances, bought Don Perdo pizzeria from Japanika and Beitar Jerusalem owner Barak Abramov, as he and his son plan to build a fast-food group with several brands

Navit Zomer | 10.06.26

They made Papa Johns a hit in Israel, now they want to conquer the Netherlands

After growing Israel from three stores to 44, Moti and Chen Richter took over a struggling Dutch operation; combined revenue now stands at NIS 195 million as they target 100 stores, Belgium and eventually an IPO

Navit Zomer | 09.18.26

15 minutes of work for homemade pizza dough recipe that tastes like a miracle

For World Cup nights, when the living room turns into a private stadium, Nira and Ruthi Russo offer a fridge-friendly pizza dough that delivers a blistered crust, bubbling cheese and real crunch without paying delivery prices

Nira and Ruthie Rousso | 06.22.26

Fresh from the oven: How much is one of the world’s biggest pizza chains selling for?

Yum! Brands agrees to sell Pizza Hut to LongRange Capital for $2.7 billion after years of falling US sales, clearing the way for the owner of KFC and Taco Bell to focus on faster-growing brands

News agencies | 06.16.26

Hot from the oven: Israel’s top pizza spots

From thin-crust classics to pillowy Neapolitan pies and bold toppings like fried eggs, potatoes and onion chips, these are the Israeli pizzerias worth visiting for a slice, or three

Tiki Golan | 05.01.26

White pizza with zucchini ribbons, cheese and pine nuts

This golden zucchini pizza is a total showstopper

A creamy, cheese-topped white pizza with shaved zucchini, ricotta, pine nuts and lemon zest, built on a cold-fermented dough and baked at high heat for a crisp, golden crust

Raheli Krut | 04.18.26

‘We live on pizza’: founder eats 40-50 pizzas a month, turns hobby into 5-branch chain

What began as homemade pizzas during the COVID lockdown turned into a five-branch success story; Omer Simon and Chelsea Dayan turned passion into profit, building one of Israel’s most talked-about pizza brands from scratch

Tiki Golan | 03.20.26

Papa John’s Israel franchise owners take on Dutch market: 'Everyone said we were crazy'

Six months after being tapped to lead Papa John’s in the Netherlands following her success in Israel, 36-year-old Chen Rotenberg-Richter and her husband now generate millions monthly, employ 1,500 and split life between Amsterdam and Israel

Orit Merlin-Rosenzweig | 02.25.26

Italian pizza academy rejects Israeli applicant, accusing him of 'occupation and genocide'

The Pizza Italian Academy in Rome rejected a 23-year-old Israeli chef, citing his nationality and IDF service, prompting embassy intervention, legal complaints in Italy and a response claiming ethical, not religious, grounds

Itamar Eichner | 01.29.26

From pizza to hot dogs: How invented food holidays became a powerful marketing tool

What began as playful marketing ideas has evolved into a crowded culinary calendar, with unofficial 'national days' driving promotions, online buzz and real boosts in restaurant and grocery sales across the U.S.

Yaniv Pohoryles | 01.25.26

UNESCO honors Italian cooking and its rituals as intangible world cultural heritage

UN agency cites Italy’s culinary traditions—from Sunday family lunches to handmade tortellini—as expressions of cultural identity; move joins previous recognitions of Naples’ pizza makers and the Mediterranean diet

Associated Press | 12.10.25

New York’s best slices, through the eyes of an Israeli pizza chef

Tel Aviv pizza chef Yaron Segal and his wife, Efrat, toured New York’s legendary pizzerias for inspiration and new ideas; these five stops, from Nolita to Brooklyn, are must visits for any pizza lover in the Big Apple

Yaron Segal | 12.05.25

$500 for a slice of luxury: Forget pepperoni, this pizza comes with caviar and Macallan

The dough is artisanal, the sauce is secret, and the toppings are what turn this pizza into a luxury item, with a price tag to match; Chef Raanan Yossi Nussel, a self-described 'pizziologist,' crafts pizza for his elite clientele, often topped with caviar and a splash of whiskey. 'There’s no budget limit,' he says.

Assaf Kamar | 10.24.25

Delivery running late? Try these five-minute personal pizzas made with rice paper

Crispy texture, great flavor: Double the recipe, because they're gone before you know it

Talia Hadar | 08.20.25

$7 and a table of hungry kids: burger or pizza? Domino’s says pizza gives more

New campaign contrasts pizza and burgers to highlight value, as fast-food brands shift focus from lowest price to brand worth

News Agencies | 08.15.25