Pizzeria Di Giovanni: Wood-Fired Neapolitan Pizza in Charleston

What Pizzeria Di Giovanni offers

Pizzeria Di Giovanni is a wood-fired pizzeria in Charleston that makes Neapolitan-style pizza—the kind with a thin, charred crust, fresh mozzarella, and toppings that stay simple so the dough and sauce can shine. The restaurant uses a traditional Italian oven that reaches high temperatures, cooking each pizza in just a few minutes. The menu centers on classic pies like Margherita, but also includes house specials with local ingredients and seasonal variations.

The space itself reflects the casual, neighborhood feel of a real Italian pizzeria. You'll find exposed brick, warm lighting, and a counter where you can watch the pizzaiolos work. The atmosphere is designed to feel unpretentious—this is the kind of place where families, couples, and groups of friends all feel equally at home. Service is attentive without being formal.

Beyond pizza, the restaurant serves antipasti, salads, and a small selection of desserts. The wine list focuses on Italian bottles at reasonable markups, and there's beer on tap as well. Portions are sized for sharing, which fits the Italian dining style the restaurant is built around.

Key Takeaways

• Pizzeria Di Giovanni makes Neapolitan pizza in a wood-fired oven, with a thin, blistered crust and traditional toppings.
• The menu keeps things focused—a handful of signature pizzas plus seasonal specials, rather than a long list of options.
• The restaurant is located in Charleston and designed as a casual neighborhood spot, not fine dining.
• You can order wine by the glass or bottle, and the list emphasizes Italian producers.

The pizza and how it's made

The dough is the foundation of everything here. Neapolitan pizza dough is made with just flour, water, salt, and yeast—no oil, no sugar. It ferments for at least 24 hours, sometimes longer, which develops flavor and creates the characteristic texture: a thin, crispy bottom with a puffy, slightly charred rim called the cornicione. At Pizzeria Di Giovanni, this process is taken seriously, and you can taste the difference.

The wood-fired oven reaches temperatures around 800 to 900 degrees Fahrenheit. At that heat, a pizza cooks in 60 to 90 seconds. The high temperature creates the leopard-spotted char on the crust that's prized in authentic Neapolitan pizza—those dark spots are flavor, not a mistake. The oven also cooks the toppings quickly enough that they stay fresh and don't dry out.

Toppings are kept minimal. A Margherita is tomato sauce, fresh mozzarella, basil, and olive oil. A Quattro Formaggi uses four cheeses. Seasonal specials might feature local produce or house-made ingredients. This restraint is intentional: it's the opposite of the "pile everything on" approach. The idea is that each ingredient should be good enough to stand on its own.

What to order and what to expect

Start with the Margherita if you've never had Neapolitan pizza before. It's the best way to taste what the dough and oven can do without distraction. If you want something with more going on, the house specials rotate, so ask your server what's current. Many pizzerias in this style also offer a white pizza (no tomato sauce, just cheese and olive oil), which is worth trying if you're curious about how different it tastes.

Antipasti are worth ordering if you're dining with others. These might include burrata, cured meats, roasted vegetables, or other seasonal items. They're meant to come out while you're waiting for pizza and to be shared. Salads are fresh and simple—not an afterthought, but not the main event either.

Pizza at Pizzeria Di Giovanni is sized for one or two people per pie, depending on appetite. This is different from the large, floppy slices you might be used to elsewhere. The crust is thin and crispy, so even a whole pizza isn't as heavy as it sounds. Many people order one pizza per person, or two pizzas for three people, and add antipasti or salad.

Location, hours, and how to visit

Pizzeria Di Giovanni is located in Charleston's downtown or nearby neighborhood area. The restaurant operates for lunch and dinner most days, though hours vary by season and day of the week. It's worth checking their current hours before you go, as pizzerias sometimes adjust based on demand or special events.

The restaurant takes reservations, which is helpful on weekends or if you're coming with a larger group. Walk-ins are welcome during slower times, but expect a wait during peak dinner hours, especially Friday and Saturday nights. The bar area is a good place to wait if there's a queue—you can order a drink and watch the oven while you wait.

Parking in downtown Charleston can be tight, so plan accordingly. Street parking is available but may require circling. There are also paid lots nearby. If you're visiting from out of town, the restaurant is walkable from many hotels and attractions in the historic district.

Price range and what it costs

Individual pizzas typically run between $15 and $25, depending on toppings. A Margherita is on the lower end; specialty pizzas with more ingredients or house-made components cost more. Antipasti plates range from $10 to $18. Salads are usually $12 to $16. Desserts are typically $6 to $8.

Wine by the glass runs $8 to $16, and bottles start around $35 and go up from there. Beer is cheaper, usually $5 to $7 per glass. Soft drinks and coffee are standard café prices.

For a meal, expect to spend $20 to $35 per person if you order one pizza and a drink, or $30 to $50 if you add antipasti or salad. This is mid-range pricing for Charleston—more than casual fast-casual, less than upscale fine dining.

The difference between Neapolitan and other pizza styles

Neapolitan pizza comes from Naples, Italy, and has specific characteristics. The crust is thin and soft, not thick or crispy all the way through. It's cooked in a wood-fired oven at very high heat for a very short time. The result is a pizza that's floppy enough to fold, with a charred bottom and a puffy edge, but not crunchy like New York or Detroit pizza.

Other styles you might encounter: New York pizza has a thinner, crispier crust and is cooked at lower temperatures for longer. Detroit pizza is rectangular, thick, and crispy on the bottom and edges. Sicilian pizza is also thick and rectangular. Chicago deep-dish is a casserole-like pie with a thick, buttery crust. Each style has its fans, and none is objectively "better"—they're just different approaches to the same basic idea.

At Pizzeria Di Giovanni, you're getting the Neapolitan approach. If you're used to New York or chain pizza, it will feel different: softer, less crispy, with toppings that taste fresher because they spend less time in the oven. Some people prefer this immediately; others need a moment to adjust their expectations.

Dietary considerations and customization

Pizzeria Di Giovanni can accommodate vegetarian diets easily—many of the pizzas are vegetarian by default, and custom vegetarian pizzas are straightforward to make. Vegan pizza is possible if you ask for no cheese, though the restaurant's focus on fresh mozzarella means vegan options are less central to the menu.

Gluten-free crust may or may not be available; this varies by location and changes over time. Call ahead to ask if gluten-free is an option on the day you plan to visit. The same goes for other dietary restrictions—the restaurant is usually willing to work with you, but it's best to ask in advance rather than assume.

Customization of pizzas is possible within reason. You can ask for extra toppings, fewer toppings, or substitutions. Keep in mind that the restaurant's philosophy is built around simplicity and quality ingredients, so requests that go against that (like piling on five different meats) might not be the best use of what the kitchen does well.

Frequently Asked Questions

Is Pizzeria Di Giovanni good for groups or large parties?

Yes, especially if you call ahead to reserve a table. The sharing-style menu works well for groups—you can order several pizzas and antipasti and pass them around. The casual atmosphere means there's no pressure to rush, so groups can linger and enjoy the meal.

Can I order pizza to go?

Most Neapolitan pizzerias offer takeout, though pizza travels better when eaten fresh. Call ahead to confirm they're taking to-go orders and ask how long the wait will be. The pizza will be in a box, and it's best eaten within 15 to 20 minutes.

What's the difference between fresh mozzarella and regular mozzarella on pizza?

Fresh mozzarella (also called fior di latte) is soft, milky, and slightly tangy. It's added after the pizza comes out of the oven so it doesn't melt completely. Regular mozzarella is firmer and melts into the cheese layer. Fresh mozzarella tastes noticeably different—creamier and more delicate—and is central to Neapolitan pizza.

Do I need a reservation, or can I just walk in?

Walk-ins are welcome, but reservations are recommended, especially on weekends. If you don't have a reservation and there's a wait, you can order a drink at the bar and wait comfortably. Call or check online for current wait times before you go.

What should I drink with Neapolitan pizza?

Wine is traditional—Italian whites like Pinot Grigio or Vermentino pair well with pizza. Beer is also a classic choice and often cheaper. Soft drinks work fine too. The restaurant's wine list will have suggestions, and the staff can point you toward something that fits your taste and budget.