New Kosher Neapolitan Pizzeria ‘Gazour’ Opens in Ashkelon

Authentic Neapolitan pizza isn’t something you expect to find in Ashkelon. But that’s exactly what Gazour is delivering, and word is spreading fast. This new Mehadrin kosher pizzeria is doing something genuinely different for the Israeli kosher dining scene: channeling the spirit of a Naples neighborhood pizza joint, from the technique to the taboon oven to the scissors they hand you to slice your own pie.

The Concept

Gazour is the project of chef Amit “NuNu,” who runs the kitchen from behind a small serving window. The focus is tight and intentional: Neapolitan-style pizzas, focaccias, and appetizers, with pastas and salads on the way as the menu continues to develop. It’s a dairy restaurant with Mehadrin certification, and the attention to quality at every step is hard to miss.

The Dough

The foundation here is the sourdough pizza dough, made from three types of flour and given a 48-hour rise. That extra time shows in the result: a light, airy crust with real depth of flavor. This isn’t the spongy-thick pizza you settle for at a mediocre dairy place. It’s the kind of dough that makes the pizza worth ordering even before you get to the toppings.

What to Order

Start with the focaccia topped with fresh mozzarella, cherry tomatoes, and pesto. It’s one of the early standouts on the menu. The arancini are crispy, well-seasoned, and the kind of opener that sets the tone for the meal.

On the pizza side, two combinations are already turning heads: the “Cram” with parmesan and corn, and a pizza loaded with onion jam, artichokes, and garlic confit. Both reward the kind of ingredient sourcing and flavor thinking you don’t always see at kosher pizza spots.

Save room for dessert. The deep-fried chocolate rolls finished with melted chocolate are rich and indulgent, and a proper way to end the meal.