Craft Pizza

About

Address - Tapuach 12 Phone - 052 545-1907 Hours - Sunday through Wednesday, 12 noon to 12 midnight Thursday - 12 noon to 2 a.m. Friday - 10 a.m. to 12 hour before Shabbat Saturday evening - 1 hour after Shabbat end to 2 a.m. Kashrut -Rabbanut Yerushalayim, Mehadrin "Food is our passion," says 30-year-old David Kaplan about he and his wife, Miri. Until two years ago, he was CEO running a company with a chain of cinema theatres countrywide; then he started doing construction, but when he left that position, he and his wife started playing with pizza at home. "In the beginning, it was like a joke--let's open a pizzeria." Then about six months ago, it became more of an option. They signed a lease on a store in Machaneh Yehudah, and Kaplan began to do all of the construction with his own hands. For the interior, Kaplan says, "We decided to do what we liked. It is still in the trial period, but we will soon add our logo and paintings." Two walls have bricks above and geometric tiles below, one wall above the work area is white. Two high black stools are at the marble-topped counter; 6 are by two marble-topped tables. That's it. May 28 Craft Pizza opened. Why Craft? The person who helped them was Tony Gemignani, "the number one person in the world in pizza making. He helped us a lot in technical information and recipes. The end of every email he sent us he would write: 'Respect the craft.'" Using fresh ingredients from the shuk daily, Kaplan says the goal is to give people the best pizza they've ever eaten, "to touch people's palate in a way they haven't experienced." The experience is what they call "New York-style" pizza. Right now cheese pizza is NIS14 a slice; the others are NIS17 a slice. Take away is now only by the slice, but this week they will have pizza boxes for whole pizza take away. Every day the types of pizza will change. On the evening we did this story, they had made Spicy nectarine, Goat cheese and Hot pepper pizzas. By evening we were sampling three othe