Gourmet pizza is the new trend in Jerusalem, and a welcome one it is: no one could possibly mourn the death of the Israeli pizza, a catastrophe built of too-thick crust, too much sauce and often an inexplicable sprinkling of canned corn. Most of the new breed of Jerusalem pizzerias focus on round Neapolitan-ish pizza, but Pizza Italia brings a pizza varietal that has been until now unseen in Jerusalem: Roman-style pizza al taglio, baked in large rectangular trays and sold by weight.

Italia's pizza runs roughly 8 NIS per 100 grams - an average slice will run you about 13 NIS. Pick out your pizza and your amount, and the staff will cut it and slap it in the oven for a minute of warming and crisping. Pizzas run the gamut from the traditional margherita and bianca (white cheeses and cream sauce only) to onion, red pepper and spicy green chilis and pizza funghi (mushrooms). Other highlights include soft-serve ice cream and fresh-squeeze juice, including a killer pomegranate lemonade.

Like all al taglio joints, Pizza Italia is designed for takeout, but you can eat at the bar (room for about eight) or at one of a few outdoor sidewalk tables, in true Roma style.