It seems that among the many different types of pizzerias that exist today, we have already forgotten what a regular pizza is.
Every day a pizzeria is set up and closed in the city, each one trying to be special and the question is, how much more is left to innovate?
How many flavors and toppings we haven’t tried yet are waiting for us somewhere?
who knows.
In Tel Aviv, another pizzeria has opened that will try its luck in the ocean of mozzarella and tomato sauce, and we went out to check out how it is different.
The Rivka pizza that opened in the Tel Aviv port was opened by the couple Moshe and Rivka Mizrahi.
Moshe, an ex of the Israeli basketball team, moved to restaurants about a decade ago as a franchisee of a sushi chain, and decided to fulfill his dream and open a pizzeria - which is entirely the couple's.
Chef Mana Shtrum is in charge of the menu, which is associated with Italian food and pizza in particular.
On the menu you can find different types of pizzas, from Cachio a Pepe, Gouda pizza and caramelized onions, sweet potato cream pizza, roasted mushroom pizza and pecorino, through a vegan pizza and also the holy pizza, Rebecca the pizza owner.
The pizzas can be purchased as a slice for NIS 15 or as a family tray in the NIS 60 range, and pamperers also have a variety of pastas and salads.
Sweet potato cream pizza.
Pizza Rivka, Gil Aviram
We ordered the sweet potato cream, the roasted mushrooms and pecorino and the caprese salad (to balance the carbs).
The first, the sweet potato cream, came with sweet potato cream, mozzarella, sweet potato cubes, kalamata and goat cheese.
If we started with the fact that it is no longer possible to innovate too much in a pizzeria, then here too there was no real enthusiasm in terms of toppings.
Overall, the taste was good and the toppings blended but the highlight was the sourdough dough, which due to the fact that it swelled for 72 hours was crispy with puffy edges alongside a crispy bottom that optimally held the rather dull toppings.
how do you say?
The swelling pays off.
Every bite taken felt the wonderful taste of the carbs that swelled in the oven and just waited for the moment to make its way towards our stomachs.
And yet, the most important and critical point beyond the rich taste of the dough is that almost no sweet potato flavor was felt.
Both as a side dish and in the cream itself, we lack the pretty dominant flavor of the sweet potato, and given the fact that the pizza bears such a binding name, one could speculate or think that it would also be given real respect.
Blue Pizza.
Pizza Rivka, Gil Aviram
The second pizza, roasted mushroom and pecorino pizza, came with Italian tomato sauce, mozzarella, pecorino, a mixture of roasted mushrooms, oregano and arugula leaves.
Here it is worth noting that the pizza was impressive in appearance, and there was no doubt that there was a significant increase in body temperatures when the cardboard was opened.
The ingredients blended smoothly and delicately and did not steal the focus from each other.
However, because the mushrooms were so deliciously roasted, we were happy to add another one or two to each piece, which would have upgraded the experience even more.
Along with the carbs we decided to be a little healthy and also ordered the caprese salad.
While this is not our natural tendency to order a salad at a pizzeria (if you decided to treat yourself then to the end ma'am!), It was definitely the surprise of the table.
The salad came on a lettuce base, accompanied by cherry tomatoes, baby mozzarella, purple onions, olives and focaccia croutons.
The size of the dish was standard, and unlike other pizzerias where it is often a binding and negligible rubric on the menu, here it was completely felt that the raw materials were high quality and good and thoughtful behind them.
Each bite was fresh, rich in a sauce that matched the type of salad and overall the experience itself was wonderful and surprising.
Holy pizza.
Rebecca, Gil Aviram
Relative to the hardships and torments that new restaurant owners go through in Tel Aviv, all the more so pizzerias, which open in the city new to mornings, we understand that it is difficult to innovate, and that's fine.
But if you want to be a part of the game, you have to persevere in training and get better (that's why we're not here?), Otherwise you will find yourself sitting on the bench very quickly.
Pizza Rebecca
Hangar 21 Tel Aviv Port | 03-5706666
Sunday-Thursday 11.00-01.00 | Friday 11.00-hour before Shabbat | Saturday - Saturday evening -01.00
