Neopolitan

Neopolitan
Pizza

The succulent flavors of southern Italy
with the spirit of Haifa.

The succulent flavors of southern Italy with the spirit of Haifa.

Nestled among the old stone buildings and sea-scented alleyways of Downtown Haifa, Neopolitan brings a contemporary Neapolitan kitchen to life: vibrant, young, and deeply rooted in tradition, interpreted through a local lens. and cooking in collaboration with the people who grow and craft them.

and cooking in collaboration with the people who grow and craft them. Our dough is made from select Italian flours and slowly fermented with natural sourdough, creating depth of flavor and a surprising lightness. The result is precise yet alive - just like the open kitchen where it's shaped and baked. A contemporary Italian dining experience - vibrant and joyful, born from real food and a deep love for great pizza.

Our
Partners

A meaningful part of what we do is rooted in long-standing relationships built over time - with producers we trust and believe in. Every ingredient that enters our kitchen begins with people: friends, artists in their fields, true partners in creation. A few of them:

Hamachleva Hak'tana
(the Little Dairy)

A boutique dairy in Givat Haim, run by dear friends. They specialize in aged cow's milk cheeses and handcrafted pasta filata under the care of Tamir and Dana. They've been with us through many evolutions of the restaurant. Together, we've created iconic cheeses and dishes that regular guests know and love - from fresh mozzarella to house-made scamorza crafted especially for us, with meticulous attention to detail. Their innovation continues to reshape the Israeli cheese landscape, and we are always eager to see what they will create next.

Sagi Cohen's Farm

A farm dedicated to growing premium greens and distinctive seasonal produce in the Gilboa region. We met accidentally when Sagi came in for a pizza. A conversation about agriculture led to a long-term friendship and collaboration took root. Years of shared development, experimentation, and ongoing creation continue to shape what reaches the plate.

Vortman Winery

A Haifa-based organic winery led by winemaker Hai Vortman. The winery focuses on Mediterranean varietals grown in the unique microclimate of the Shfeya Valley - remarkably close to our restaurant. Through precise winemaking, minimal intervention, limited use of machinery and hand-harvesting, Vortman Winery crafts distinctive wines that are beautifully layered, refined and expressive.

Galili Olive Oil

A partner since day one - a small-scale Galilean producer of exceptional olive oil. Each year we carefully select the oils that best complement our pizza. Their limited editions are often the bottles poured and served at Neopolitan - rarely found elsewhere.

Masik Kibbutz Magal

Local producers of olive oil and sesame products from Kibbutz Magal. We are proud to work with their small, limited batches - the olive oils encountered at Neopolitan are typically exclusive and not distributed elsewhere.

Petra

A family-run mill in Northern Italy specializing in high-quality flour. The mill places strong emphasis on the agricultural origin and quality of the wheat, working directly with farmers across Northern and Central Italy. Wheat varieties are carefully selected based on flavor, protein structure, and suitability to the soil - reducing the need for chemical intervention. Their approach differs from large industrial mills. Each grain is chosen according to strict quality parameters and undergoes a sprouting process that enhances nutritional availability and improves the flour's behavior during fermentation and baking.

Sourdough

What Is Sourdough?

Before commercial yeast existed, sourdough was simple: flour and water, left to ferment naturally thanks to wild yeast and bacteria in the air. No other ingredient needed but patience. When active, sourdough behaves like a living organism: breathing, hungry, responsive, and in need of care. When it thrives, it transforms dough at its core, creating deeper flavor, improved digestibility, complexity, and texture.

Unlike industrial yeast, which works quickly, sourdough ferments slowly. This gradual process allows enzymes to break down starches, turning pizza (or bread) into something layered, nuanced, and deeply satisfying. Like wine, time does the work. Sourdough is a tradition, and an essential element in making the dough light and aromatic like no industrial yeast could do.

Our
Menu

Our Menu Philosophy

Our menu rests on three principles: A deep Italian foundation, grounded in heritage and precision. Local, seasonal produce selected daily. And a constant desire to experiment, to discover new combinations and create dishes that are uniquely ours.

The menu evolves almost daily. Still, certain elements remain constant: a selection of fried starters inspired by traditional street food of Southern Italy, sourdough pizzas that range from timeless classics to more experimental creations, vibrant vegetables, exceptional cheeses, and a thoughtful curated beverage program centered around outstanding, gastronomic wines.

“Worth the Drive: A Haifa Pizza You'll Go Out of Your Way For”

Calcalist, November 2024

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

“They say this is the best pizza in Israel: Meet Neopolitan pizza”

Timeout, June 2024

“Once Again: Israeli Pizzerias Make the List of Asia's Best Pizzas”

Haaretz, March 2025