Mission Pizza Napoletana

"My husband and I did the Pizzakaze experience and it was amazing. Evan and Peyton made the most delicious dishes. If you want an authentic Italian pizza, we recommend this place!"

"This place was not what I expected. Passing by it seems like your average pizza joint. But eating there so much love goes into the quality of the food and experience. I was so glad this restaurant was recommended to me. We did the pizzakase experience and it was well worth the money - amazing. I didn’t know what we would get and each dish was unique and delicious. I can’t wait to go back."

"Hostess failed at communicating length of wait time to be seated. We were a large party who arrived at 5:30pm and were told to wait an hour. After returning in an hour, the hostess gaslit my girlfriend and told her that she said the wait was 90 minutes, and we have another 30 mins to wait. After waiting another 30 mins, I checked in, and she said that the party at the large table is not leaving, and she does not know how long it will take to seat us. We gave up waiting at the 2 hour mark. It was an awful experience. There were 3 small children in our party, and it was heartless of the hostess to let us wait so long without giving us a realistic expectation that it would be too long of a wait for us."

"Mission pizza is it. Working in a pizza place for almost a decade made me picky. Later being introduced to quality Neapolitan style in Charleston furthered that pickiness and when that place closed down I spent years searching for something to scratch that itch and came up empty and not for a lack of trying. Mission does that and more spoiling my tastes and senses stuffing me like a thanksgiving turkey yet having me pining for my next visit. Pizzakase combines the best of what draws me to food combining seasonality with the whims of a chef that understands taste, texture, and food itself. But this has gotten ahead a little. Walking in the smells of pizza waft through the air evoking memories for me of comfort, childhood and good people. Olive, cheese, tomato, dough doing the tango strutting their best stuff. The dim red/orange glows through the restaurant and while no one is being cooked alive it’s simply atmospheric enhancing the fire coming from the beautiful wood oven. The journey doesn’t begin with pizza. We start with wood fired veggies, onions, golden beets, greens(chard?), peppers and the most beautiful combination of cheese and farro. Now, I went in with low expectation because I’ve had more bad farro than good. Chefs like to try too hard to make it Al dente and I don’t want crunchy slightly undercooked farro it’s just not my vibe. These grains were expertly cooked not mushy holding their shape and texture but threading that line between over and under packed with brothy flavor. My expectations for everything else went up exponentially. We were hit with an array of love from wood fired lobster, to a smoked cheese, oil, and roe pizza each course as good as the last and next. A novice at tearing pizza with my hands I did work while trying to save some for my partner using a fork to stop myself from destroying the prize for my other half. I licked my fingers after each bite doing my best Denethor impression. This was a handsy dinner. Fried pizza with ricotta plus guanciale hit next with shocking lightness and I mean that in the weight. Lifting the dough off the plate was like carrying a feather through the air and as tasty as it was paled in flavor to the luck I would soon receive. Chef graced us with a light clam and shishito dish with a broth so rich and tangy it could only be one upped by dipping the fried dough I was still munching on in to said broth. Beguiling so was this unexpected combo I closed my eyes and just smiled. Take me now. Umami ham dusted the top of the next pizza and ended the pizza onslaught with simplicity. I love flavor but the dough and sauce has such a complex taste with so many flavor notes it make simplicity deceiving. Fewer topping leaves you open for the tastes and textures that could otherwise by covered with a couple additions and it’s not necessary. Sauce and dough. Dough and sauce. That’s what it’s about and it doesn’t get better than Mission Pizza."

"Right upon walking into this divine establishment, I knew I was about to indulge in some quality cuisine. The ambiance inside was inviting and dim, which made great for some good grub and nice wine with some friends. We had been waiting to go here for some time now, and it was surely worth the wait. It was quite the stormy evening and our table was placed at the front, with a window above us, so we got to enjoy the rest of the lightning storm and the hazed sky at dusk. Moving onto the more important part.....the freakin' food. UGH. Pizzas were absolutely perfect. We had a group of four and each pie came sliced into 4 pieces, which was rather convenient. We started our meal with two appetizers; the copious Parmesan Reggiano topped arugula salad and the prosciutto with burrata. May I please say, that whatever olive oil was used on both of those, was absolutely drinkable. The moment it touched my lips I was sent on a one way trip to heaven (with no plans to return as long as I have an endless supply of that EVOO). The plump burrata sat beautifully abed the layers of prosciutto, what more could I ask for? Each pizza was made with love and flavors to send you to off to another galaxy; we enjoyed the mushroom one, the shallot veggie, the soppressata and hot honey, and the classic smoked mozzarella. We will 100000000% be returning here because our bellies ran out of room and couldn't fit anything else. I can't wait to try the pastas and other dishes! The wine selection was lovely as well. I enjoyed some Visintini Pinot Grigio! Keep doing what you're doing Mission Pizza, you rule =) One happy customer."