When Joey Thompson rolled into Corinth, Mississippi, in 2015, he was a punk-rock drummer turned head chef who wanted freedom from restaurant routine. He started small—selling handmade jams, jellies, and Moondust seasoning at the Corinth Green Market—but word of mouth lit the fuse. Catering gigs snowballed, and by 2020 the purchase of a portable Neapolitan-style pizza oven became Moondog’s tipping point. The crew cranked out 3,000 pizzas in the first year alone, cementing a new signature offering.