La Piedra was established in 2016 by two men from Jerusalem, Avi and Joel. The name is a tribute to the
Argentine origin of Avi’s mother. The decision to open this pizzeria stems from the fact that the culture of Neapolitan pizza was lacking in Israel in general and in Jerusalem in particular. They decided to buy the
oven from Italy, but also the flour, tomatoes, as well as other raw materials while the pizza follows the
kosher rules. The dough is left to rise for 24-36 hours. On the menu, we find various Italian appetizers and
desserts, classic pizzas as well as some local variations. Last year, they also opened another restaurant in
Jerusalem.