It’s easy to talk pizza when it’s your mission in life.
And yes, we’re talking pizza today. But we also wanted you to get to know our favorite “pizza geek” a little bit better.
Mission Pizza Napoletana has been enjoying business in downtown Winston-Salem for almost five years. Owner and pizza-maker-in-chief, Peyton Smith, fell in love with Neapolitan style pizza after a visit to Naples, Italy years ago. When the economy was in a state of flux, Smith started out as a mobile pizza business, “My inspiration was to produce the exact kind of pizza you’ll find in Naples.”
And it made perfect sense at the time, since the pizza, which originated in Naples is actually a street food. “Napoletana pizza, or Neapolitan pizza, is the original pizza,” Smith explains. Established circa 1800’s, Napoletana pizza is wood-fired at temperatures that reach 1000 degrees for about 90 seconds or less. What you get is a light pizza, with a crispy cornicione (that’s crust to you and me). Sounds pretty basic and simple, right? But to hear Smith describe it, it’s almost poetic to achieve the perfect Neapolitan style pizza. “It starts with high-quality flour, but the big thing for a finished product is the baking method. A stone hearth or live fire, traditionally wood-fire, cooking at about 800-1000 degrees,” Smith says. “Because of the nature of the high heat and softer flour which gives you a pliable dough, the interior crumb is soft with an open cell structure. And it’s not crunchy, but the veneer has crispiness.” Smith adds, “It can be folded and that’s encouraged. The tell-tale sign is you can fold Neapolitan pizza and it doesn’t crack.” It also allows use to use your hands to eat it, which Smith encourages because it requires all the senses.
The poetry doesn’t stop there. Now Smith is on a roll. “The pizza should smell sweet and bready, with a little blistering, which are the small black or dark brown spots and it should have micro-bubbles.” Because it’s a softer product and baked at a high heat at minute to minute and a half, Smith says what goes on top is important. Or not. “It should be topped with light ingredients. The dough is the fundamental starting point, but it should work in balance with the other toppings, like a fresh cheese, salumi, tomato, herbs.” And then, “Finally, it should be light on the stomach. You can crush that whole thing and feel satisfied and not heavy in the gut. If we can do all that right, we’ve produced something pretty special.”
It’s best consumed right out of the oven. My personal fave at Mission is the Billy Jowl with its ricotta cream, smoked mozzarella, guanciale, fennel pollen, black pepper, oregano. Yum…my mouth waters just thinking about it. Sorry no decent photo. Just trust me. The Margherita is also incredible and it’s how the youngest learned that he loves basil. The Diavola is another with its fresh mozzarella, hot sopressata, chilis, honey, pecorino, basil (below).
Smith says though ingredients are extremely important, like the flour and the tomatoes, he doesn’t import a lot and gets many ingredients locally. “I use an Italian ethos but I want to use as many local ingredients as possible. An our tools and technique are very important here.” One of the major tools is the huge pizza oven that takes center stage in the kitchen. Built by Stefano Ferrara, a third-generation oven builder, it’s hand-made, brick-by-brick with a traditional low dome for the ultimate in wood-fired high-temperature retention.
Although a self-proclaimed pizza geek, Smith conceives the menu as well as plating, and likes people to know that his mission is actually more than just pizza. The name Mission Pizza Napoletana should indicate that their pizza is not what you’re accustomed to. He asserts, “We’re really an osteria, a small tavern with a limited full-service menu that happens to be pizza-centric. I love the non-pizza items we dish out like our salads, pastas and appetizers.” Few are the places where you can get freshly made pasta. “On occasion we do sheeted pastas and cut into noodles, we make stuffed pasta. Right now we’re making a cavatelli for our bolognese. Our wood-fired oven is used to finish other dishes, like our cauliflower, which has a life of its own. And on the weekend, we can do funky stuff like porchetta, lamb shank and the occasional whole fish.”
(photo cred: MPN)
Smith’s approach landed him an opportunity this summer to cook pizza alongside 25 of the top American pizza makers at the New York Pizza Festival. “These are makers who really are executing pizza at a high level. It was a humbling experience to be invited. I got to hang out with my friends and make pizza all day.” Smith also met Mayor Bill de Blasio. “We had a nice chat. He was really interested in our ingredients. We fed him our pizza and he wouldn’t put it down.”
Not too shabby for a chef with no formal culinary training, however Smith has worked in the restaurant business in nearly every capacity from bussing to serving. “When I was resolute about opening a place, I worked with Chef Jim Noble and I gave him al that I had. I developed a passion for food 20 years ago and how it’s a vehicle for lubricating social celebrations. I’ve taken a real interest in learning techniques and have curiosity about how things are done. The biggest thing for me and thinking about food and the plate. There’s no doubt about how I want it to taste and look.” Smith says he gets much inspiration from travel. “I want to eat the best food I can, wherever I am. It gives a really excellent perspective of how things are executed at a high level. Back in my kitchen, whether someone likes what we do or not, we certainly know what we wanted to do.”
As for his place in the very communal Winston-Salem food scene, Smith, who grew up here, says he has enjoyed the support and he’s proud of how they’re executing at a high level. “I’m happy with what we do and I intend on making us better every day.”
Mission Pizza Napoletana is located at 707 Trade Street NW, Winston-Salem. Open Tues-Thurs 5pm-9pm; Friday & Saturday 11am-2pm and 5pm-10pm. missionpizzanapoletana.com