Looking to fashion a career I was passionate about, and inspired by my eureka experience eating pizza in Naples, I conceived what would become Mission Pizza Napoletana in 2007. My goal was to bring real Neapolitan pizza to my hometown–a smallish city nowhere near the culinary map, consistently playing second or third fiddle to our similar sized neighbors like Durham and Asheville. While preparing to build a restaurant in mid 2008, the recession of that year demanded a change of plans. Undeterred, I started a mobile pizza company, Forno Moto, in 2010, and established myself as one of the early pioneers of the nation’s new-wave infatuation with wood-fired pizza.
With Forno Moto, and following with Mission Pizza Napoletana in January 2014, I introduced proper Neapolitan pizza to the Carolinas. Since the opening of Mission Pizza Napoletana, our aim has not wavered: make the best pizza we can, using the best ingredients we can source, and continue to develop and improve while honoring one of the world’s great culinary traditions.