Israeli Pizza Expert Raanan Nosel Named Among World's Top 50 Pizzaiolos
Raanan Nosel, a leading figure behind some of Israel's most popular pizzerias, was recently named one of the top 50 pizzaiolos worldwide by the Italian Chefs & Pizza Masters association. Nosel, who has advised and developed concepts for numerous Israeli pizzerias including Alter Pizza in Herzliya and Padre Madra in Dimona, received official recognition for his long-standing expertise in dough, sauce, and cheese.
Nosel, 44, son of Gadi Nosel who founded the Domino's chain in Israel, has been immersed in pizza-making since childhood. He emphasizes the importance of quality dough, which he says accounts for 80% of a pizza's success, and encourages experimentation with toppings, including pickles and fresh cucumbers, which he describes as enhancing crispness and flavor. He also shares nuanced views on popular toppings like pineapple and raw egg.
Despite his success, Nosel faced challenges due to recent geopolitical tensions, having to close his kosher dough factory in Italy in March 2026 because of lack of buyers amid rising antisemitism. He is currently seeking a new overseas location for production, aiming for Europe or the U.S.
Nosel highlights evolving Israeli pizza preferences, blending Neapolitan thick crusts with American-style crispiness, and notes that Israelis enjoy creating unique pizza variations. He also reveals that the most popular topping ordered in Israel is olives, followed by mushrooms and corn. Regarding pizza costs, he estimates a 30 cm margherita pizza costs about 15-17 shekels in ingredients, with final prices reflecting labor, rent, and delivery, leaving slim profit margins.
Looking ahead, Nosel observes trends such as a focus on high-quality tomato sauces, especially San Marzano tomatoes, and pizzerias offering multiple pizza styles under one roof. He advises home bakers to preheat ovens thoroughly for at least an hour and a half before baking pizza to achieve the best results. For aspiring pizzeria owners, he stresses the importance of location and warns about the demanding nature of the business on personal life.
Nosel fondly recalls his most memorable pizza experience in Brooklyn with the legendary Dom DeMarco and shares that the most expensive pizza he crafted cost 2,000 shekels, featuring premium ingredients like lupin tuna, caviar, whiskey-based sauce, and rare Spanish blue cheese.
