Giuseppe's

The story

Giuseppe's Ghent: Award-Winning Neapolitan Pizza in Klein Turkije

The kitchen and the dough

At Giuseppe's in Ghent, the kitchen delivers authentic Neapolitan pizza backed by rigorous technique and top-tier recognition. Lorenzo Ghiloni and Jonas Van Laere manage the pass, combining training from London and Naples to execute vera pizza napoletana with precision. A wood-fired oven reaches temperatures between 400 and 450°C, reducing the bake window to just 60 or 90 seconds. The website stresses that the thinness of the base is essential, while the Le Fooding guide praises the resulting light, elastic crust over anything heavy. Skilled pizzaiolos shape the dough daily, relying on organic ingredients from Italian farmers to maintain a standard consistent with honest Italian cooking.

Toppings and flavors

The menu highlights pairings that complement the charred edges of the crust without overwhelming the structure. Guests can order the Mister Pistachio, which spreads fior di latte, pistachio pesto, mortadella, and whole nuts across the pie. The Mama Love IT offers a different profile, layering red kuri squash cream, spicy salami, and stracciatella di bufala. These preparations are noted in the award guide, showing how the kitchen balances rich textures like creamy cheese with fresh vegetables while preserving the airy quality of the base.

Space and setting

Situated on Klein Turkije, the restaurant provides indoor tables alongside outdoor seating for al fresco dining. An internal bar serves drinks, and air cooling units help regulate the temperature during busy summer evenings. The venue is described as a bright pizzeria named after a Sicilian pizzaiolo, creating a family-friendly environment for groups and locals alike. Every element of the room supports the workflow of the oven, keeping the focus on the craft of wood-fired baking.