The story
Neo opened in Ghent during May 2024, quickly establishing itself as a leader in the local Italian pizza tradition. Iranian founder Pouya Dehghan launched the project with a focus on slow fermentation and ingredient purity. The concept gained immediate credibility when Le Fooding selected the pizzeria for its 2026 guide. The kitchen prioritizes time over shortcuts.
Every dough batch starts with a seventy-year-old sourdough culture known as Lievito Madre. The mixture rests for forty-eight to seventy-two hours before baking. This long fermentation develops depth and makes the final product easier to digest. The team assembled their own traditional wood-fired oven to maintain consistent flame and heat transfer.
The interior holds just sixteen main tables alongside a counter and an outdoor terrace. Visitors frequently queue for these limited spots during evening service. The steady hum of the baking oven fills the air while guests settle into wooden chairs. Conversations flow easily across the narrow floor plan.
The menu highlights bold pairings such as the Neo, which combines San Marzano tomatoes, grilled eggplant, figs, and fior di latte mozzarella. Another favorite mixes spicy ‘nduja with fresh arugula for a sharp contrast. Service concludes with a rich tiramisu that balances roasted coffee notes against sweet cream. Each plate demonstrates a deliberate approach to modern Italian cooking.
Recognition
Ambience
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