Leña Pizza + Bagels In Cleveland, Mississippi: Meet The Chef
We sat down with Executive Chef Marisol Doyle of Leña Pizza + Bagels in Cleveland, Mississippi. Leña Pizza + Bagels is a cozy, community-driven experience in a charming Cotton Row storefront, where the wood-fired oven and Chef Marisol Doyle’s passion create a warm, inviting atmosphere. Their Neapolitan-style pizzas, crafted with hand-made dough using traditional proofing techniques and topped with fresh, locally sourced ingredients like those in the PepperRory or Portobello pies, offer a light, chewy crust with a perfect char. Many consider Leña’s the best in Mississippi for Marisol’s Naples-trained expertise, innovative weekly menus blending Italian, Delta, and Mexican influences, and national recognition, including a spot on The New York Times’ 2024 list of the 22 best pizzerias in the U.S.
Tell us about what your morning routine looks like, and how you like to end your day?
Mornings usually start early for me with a strong cup of coffee, sitting in the dining room. The morning light fills the kitchen, and it’s just a calming vibe. The first thing I do when I get to the restaurant is check the cooler temperatures, make sure everything is working properly, and then check on the dough—I have to make sure it’s proofing right. At night, I love winding down with my husband, Rory. If we’re lucky, we’ll have a quiet dinner together or just sit and talk about our day and what’s coming next. That’s when I finally feel like I can breathe and reflect.
Do you have any awards or achievements you’d like to mention?
Yes! Most recently, I was named one of the Top 100 Pizza Chefs in the world by the Best Pizza Awards, which still feels surreal—especially being from a small town in the Mississippi Delta. Our pizzeria, Leña, has also been featured by The New York Times and Bon Appétit.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
There are so many chefs I admire, but if I had to pick one or two, it would be Chris Bianco and Franco Pepe. I love how they approach pizza with such passion and integrity. They have so much respect for the ingredients they put on their pizzas—it’s truly inspiring. My advice to aspiring chefs: be patient with your craft. Keep learning, don’t skip the basics, and don’t let trends distract you from doing things well and with love. It takes a lot of work, so be prepared to put in the hours.
Leña Pizza + Bagels In Cleveland, Mississippi
What do you typically cook at home?
At home, I keep it super simple—usually roasted veggies, salads, rice bowls, or a really good sandwich. I also love eggs with avocado and salsa verde in a flour quesadilla. It’s comforting and brings back memories of growing up in Mexico.
What’s a food trend that you’re loving right now and why?
I’m loving the focus on sourcing local veggies, while also caring about the quality of key ingredients like flour, cheese, and tomatoes. At times, it can be challenging to get certain things because of where we are—but that’s part of living in the Mississippi Delta. It’s exciting to see more care and transparency around sourcing, especially in pizza.
What’s the strangest food combination you’ve ever tried? And, did you like it?
I’m from Sonora, Mexico, and eating beef tacos made from every part of the cow is common. Once, I was offered eyeball tacos—and it was a first for me! I couldn’t get past the eyeball part, and I wouldn’t do it again. I could eat cabeza tacos all day long, though.
What drink do you enjoy most?
I’m definitely a coffee drinker. I can’t go a day without it.
Have you ever cooked for a celebrity? Do you have a story to tell?
Not yet, but it would be fun to do it someday.
What’s your Instagram so readers can follow you?
You can follow me and the pizzeria at @lenapizzabagels and @marisoldo.
Leña Pizza + Bagels In Cleveland, Mississippi
Why should readers visit Leña Pizza + Bagels in Cleveland, Mississippi?
We really hope people will visit Leña Pizza + Bagels because there’s truly nothing like it in the Mississippi Delta. We’re making wood-fired, slow-fermentation pizza with a ton of heart. It’s a small team, a tight space, and everything is made by hand. You’ll feel the care in every bite. And beyond the food—it’s the people, the community, the energy. It’s something special.