
Pizza food truck hire in Gerpinnes
At a glance
Wide drives, leafy lanes
Many villas in Gerpinnes have a generous driveway. That is often the best place for the truck, leaving the garden free for your guests and their chairs.
School fairs and club days
At a school fair, youth tournament or club day, the truck delivers a quick hot meal without volunteers having to man the hotplate themselves.
Gone without a trace
Once the last pizza is served we sweep the pitch and take the rubbish with us, so the driveway or club ground looks well kept again.

The truck at your door
Gerpinnes is a municipality of villas behind hedges, with drives of paving stones or gravel and gardens that sometimes slope steeply. For a private party we prefer to put the truck on the driveway or a paved area beside the house. That keeps the lawn free for tables and playing children, and puts the oven on firm, level ground.
Watch out for low branches, narrow gates and sharp bends in the approach: a truck needs more room than a family car. Allow a clear width of at least two and a half metres. A few photos of the street, your driveway and the intended pitch tell us beforehand whether the truck will get there easily.
For schools, clubs and associations
Besides private parties, Gerpinnes has an active association life: sports clubs, youth movements, school committees and the groups preparing for the annual march around Whitsun. At a club party or school fête a food truck is practical: volunteers do not have to work the grill, and anyone hungry can join the queue when it suits. On such a day parents, children and supporters mingle, and not everyone wants to eat at the same moment.
A sports club’s grounds are often private, and then no permit is needed. If you use a street, square or municipal car park, the Gerpinnes municipal authority has to approve a permit to use public space, obtained by the organiser; we provide the technical sheet. With more than 150 people eating, we put a second baking station alongside.


Everything is in the truck
A food truck is only convenient if it asks little of the venue. Our truck therefore arrives in Gerpinnes carrying water tanks, refrigeration, worktops and a supply of logs. The ingredients come straight from Italy, the dough has had days to rise, and on site the team stretches each pizza before it disappears into the flames.
We turn into the street well before the first pizza, around ninety minutes early, to fire the oven. Across a baking session of about two hours, sometimes a little longer, we keep a brisk pace, with vegetarian options as standard and gluten-free or vegan pizzas on request. Afterwards we leave the spot clean.
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