It's always the trailblazers that get asked all the questions! Here are the answers to some of the most common ones:
Napoletana pizza, or Neapolitan pizza, is the original pizza. Emerging from in and around Naples, Italy as early as the 18th century, Napoletana pizza is wood-fired at temperatures that reach 1000 degrees for about 90 seconds or less. The result is a light, pliable pizza with a crispy cornicione (crust) and fresh balanced toppings that don't overwhelm the pizza. Originally a street food, Napoletana pizza is best consumed right from the oven.
Mission Pizza is not simply a pizza joint. Instead, we are more like an osteria, or casual Italian tavern, masquerading as a pizzeria. In addition to pizza, we serve fresh salads, wood-fired vegetables, arancini, and classic Italian dishes like bucatini all'amatriciana and spaghetti alla carbonara. We often offer features such as lamb shank agrodolce over polenta, porchetta, and have been known to sear a ribeye table-side. What we don't make in-house, we source from the best providers we can identify, most of them local. Most importantly, if it doesn't excite us, we don't make it. Check out our typical menu right here.
Our salads, pastas, features, and vegetables all takeout well. Our pizza is a different story, however. Napoletana pizza is meant to be light and delicate, therefore it does not travel well. For that reason, we reluctantly offer takeout pizza, and suggest that if it is your first time with us, that you take a moment to dine in and eat the pizza as intended. We do not cut takeout pizzas to preserve their integrity. We suggest reheating takeout pizza at home on your stove, in a skillet on medium heat for about 2 minutes until warm and the bottom is crisp.
We do not offer gluten free pizza. We cook pizza directly on the deck of our wood-fired oven, and flour is everywhere in the restaurant. For that reason, we can't guarantee that any attempt at gluten free pizza would be free of contamination. However, our menu is full of gluten free food, and we make every reasonable effort to accommodate guests' dietary needs.
We do not take reservations. We do not seat incomplete parties. There is often a wait during peak times, especially Friday and Saturday. Guests waiting on a table may have a drink at our bar, or visit one of the neighboring watering holes, and we will text you when your table is ready.
Gift cards are available in the restaurant.
We have a large lot in the rear of our building. Also, street parking is readily available on both Trade and Liberty streets at no cost during dinner hours.
Mission Pizza Napoletana was founded, and is owned, by Peyton Smith. A Winston-Salem native, and graduate of Wake Forest University, Peyton's mission is to introduce the rich culture and beautiful simplicity of Neapolitan pizza to his hometown.
We are a small restaurant, so there is not a waiting area per se. Guests are wise to have a drink at the bar while they wait, or to visit any of the watering holes on the block until your table is ready: Bar Piña, Fiddling Fish, Single Brothers Bar, Wise Man Brewing, The Ramkat.