♪♪ ♪♪ [KOHLSDORF] Iowans know if you build it, people will come.

♪♪ [KOHLSDORF] Surrounded by the rolling cornfields of Sioux County, that promise holds true for the Slemp family.

If you build a wood fired pizza shop in the middle of Iowa farmland, the people will indeed find their way.

♪♪ [SHANNON SLEMP] Years ago, my father in law and my husband and myself, we kind of knew we wanted to do something fun here.

And originally we were going to do artisan bread, and that kind of morphed into Neapolitan pizza.

And 13 years later, here we are rated one of the best pizza places in the state of Iowa.

♪♪ [KOHLSDORF] In the unincorporated community of Carnes, Sfumato Pizzeria and the family who run it make up the entire population.

Every pizza here is made with Italian craft and Midwestern care.

[SHANNON SLEMP] What we do here is we are a wood fired Neapolitan pizzeria.

Our tomatoes are imported from Naples, Italy.

Our flowers imported from Italy as well.

We make our own fresh mozzarella cheese in-house.

Our dough is prepared fresh daily.

We cook our pizzas in a 900 degree oven that we had custom made, imported from Naples, Italy.

It takes 90 seconds to cook a pizza.

We have one size pizza.

It's a 12 inch pizza, and traditionally they are personal pizzas.

We do a lot of classic pizzas, your traditional Margherita or the Bianca or the marinara, but we've done a couple twists on some of the more traditional Neapolitan pizzas, like our number one seller, the PBR.

PBR is actually a ranch based pizza.

It gets fresh arugula.

It's got pepperoni, cherrywood smoked bacon, fresh sliced tomatoes, fresh garlic, fresh mozzarella cheese, and then it's hit with parmesan cheese when it comes out of the oven.

Great pizza.

♪♪ [SHANNON SLEMP] We get a lot of meat and potato people around here, and they try our wood fired pizza, and they're always quite surprised and they all enjoy it.

[KOHLSDORF] When Sfumato first opened in 2022, the dining room held just eight tables.

[SHANNON SLEMP] We knew pretty quickly that we needed to expand.

Our first big mountain to climb was to build a kitchen.

Two years after that, we built the additional room in the back, which allowed us to have some more seating.

[KOHLSDORF] Today, Sfumato is open four nights a week, Thursday through Sunday, as customers continue to find their way to the restaurant.

♪♪ [SHANNON SLEMP] It's been so cool to watch families expand and build relationships with people in the community, people outside of the community.

Being here, I've met so many different people from so many different walks of life.

It's brought me a lot of -- me and my family a lot of joy.

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