Woodfired Pizza

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

Dolce is a modern Italian trattoria in Ra’anana, specializing in next-generation Neapolitan pizza. At the center of the open kitchen is a traditional Italian stone oven, firing pizzas at 450 degrees, with dough that ferments for 48 hours – light, clean, and without added sugar or fat. Led by chefs Dolev Elali and Moran Shakuf, both graduates of the Naples Pizza Academy and certified master pizzaiolos, this is a place where tradition is taken seriously – and executed with precision. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.