Award-winning pizza chef Marisol Doyle brings artistry and creativity to the pizza menu
Marisol Doyle has become a global pizza sensation from her little hamlet of Cleveland, Mississippi. Tapped as one of world’s best pizza chefs by 50 Top Pizza in 2024 and 2025 and 50 Top USA in 2025, she continues to build momentum. The pizzaiola was trained by Associazione Verace Pizza Napoletana and Scuola di Pizzaiolo in Naples, Italy.
Since opening in 2023, Leña Pizza + Bagels has focused on wood-fired Neapolitan-style pies, along with American pizza staples like pepperoni and meat lovers. Leña’s pizza menu features “forever” pizzas, hitting Neapolitan and American favorites, like the Margherita and the Sausage Pepperrory.
The weekly special is where Doyle flexes her culinary creative muscle. “We try and change out different sauces, cheeses and toppings so customers can experience unexpected combinations,” she says. “We have a lot of loyal customers who come back just to try the new specials.”
Her focus is variety and introducing new flavors in an approachable way for Leña’s Southern customers, which means meat is often on the menu, as is locally grown produce. A surprising hit has been local sweet potatoes. “They’ve paired really well with other toppings like honey-infused goat cheese, local pecans, different meats, bacon jam and our house-made white Parmesan sauce,” she says.
Growing up in Sonora, Mexico, Doyle dedicates the last weekend of every month to a pizza with Mexican ingredients as a tribute. “This week, instead of having a red or white sauce, I’m using refried beans as the base, and it will be topped with roasted flank steak, pickled red onions, mozzarella and house jalapeño cilantro crema. I love paying tribute to my homeland, but it’s also heartwarming when our customers let us know just how much they love the Mexican-inspired pies.”
Her culinary pizza discoveries have earned her the Pizza Trendsetter designation.
