Pizza Blog from pizzatherapy.com

From Private Eye to Pizza Pro: The Incredible Journey of Ed Barbeau What does it take to go from protecting high-profile clients as a private investigator and bodyguard to being crowned a World Pizza Champion ? For Ed Barbeau, the answer lies in discipline, passion, and a fearless willingness to "throw his hat in the ring." Disclosure: As an Amazon Influencer, I earn from qualifying purchases. If you purchase through the links on my page, I will be compensated at no extra cost to you. Check out my handpicked favorites at Pizza Therapy & Everyday Wonders . A Chance Meeting and a Whole Pizza Every great friendship has a story, and this one started with a misunderstanding. At a pre-expo party hosted by Tony Gemignani, I unknowingly started helping myself to slices from a whole pizza sitting in front of Ed. Instead of being annoyed, Ed was incredibly gracious—a testament to the kind of person he is. That moment sparked a connection that led to this d...

Pizza Therapy and Everyday Wonders: Shop here (Affiliate Link) As an Amazon Influencer, I earn from qualifying purchases at no extra cost to you. Shopping through these links helps me keep creating — thank you! More Links: Explore more here (Affiliate Link) 🛠️ How to Dispute a Copyright Claim on YouTube Open YouTube Studio Go to studio.youtube.com and sign in. Find the Claimed Video In the left menu, click Content . Look for the video with the Copyright claim label. Click “See Details” This opens the Copyright details panel. You’ll see what part of the video was claimed and by whom. Click “Dispute” Choose: “I have a license or written permission from the rights holder to use this material.” Provide License Info In the dispute form, clearly explain: • Where you got the license (e.g., Epidemic Sound, Artlist) • License ID or proof of purchase • Link to the license terms or your account dashboar...

Inside the Oven with Tony Cerimele, World Pizza Champion When you meet Tony Cerimele , you’re not just meeting a pizza maker—you’re meeting a man whose life has been shaped by dough, fire, and family. Winner of Pizza Maker of the Year at the prestigious Pizza Expo , Tony’s journey began in the heart of Pennsylvania, where his Italian heritage was more than a backdrop—it was the recipe. Raised in a family where food was love and pizza was tradition, Tony learned the craft not from textbooks or culinary schools, but from the hands of his parents and grandparents. Their kitchen was his classroom, and their stories—told over flour-dusted counters—became the foundation of his philosophy: great pizza starts with heart . Over the years, Tony honed his skills, blending old-world techniques with modern innovation. His pies are known for their balance—crispy yet tender, bold yet comforting. But what truly sets him apart is his humility. Despite the accolades, Tony remains grounded, alwa...

In this episode, Tony Palombino shares his inspiring pizza journey—from humble beginnings to building the Boombozz Pizzeria brand into a celebrated success. He opens up about the early challenges, creative breakthroughs, and lessons learned along the way. Tony also dives into his experience at the International Pizza Expo and reflects on what it takes to thrive in the pizza business today. Whether you're a pizza lover or an aspiring entrepreneur, his story is packed with flavor and insight. Discover more about Tony on this post. Tony Palombino Unpacks His Pizza Journey, Boombozz Origins & Expo Wisdom If you’re looking for kitchen comfort, pizza joy, or just everyday wonders, swing by my Amazon Store: Pizza Therapy & Everyday Wonders. These are products I genuinely use and love. I may earn a small commission if you purchase through my link, but it won’t cost you anything extra—and it helps me keep sharing what matters most. Thank you very much!

On This Farm, We Had a Pizza: The Rise of Wisconsin’s Pizza Farms 🧀 On This Farm, We Had a Pizza: The Rise of Wisconsin’s Pizza Farms By a twist of fate and a whole lot of cheese, Wisconsin may have just reinvented the way we think about pizza. Forget the deep dish pride of Chicago or the thin crust swagger of New York. Out in the rolling fields of Wisconsin, a quieter, tastier revolution is happening — and it smells like wood-fired dough and fresh basil. Welcome to the world of pizza farms. Yes, you read that right. Pizza. On a farm. It might sound like a joke — “Do they grow pepperoni next to the tomatoes?” — but the truth is even better. These farms don’t just serve pizza. They grow it. From the wheat in the crust to the herbs on top, and even the cheese and sausage, many ingredients come straight from the land beneath your feet. Take Grassways Organics in East Troy. On Friday and Saturday nights, the farm turns into a pizza haven, serving up to 400 pies at the height...

Chris Bianco: The Soul of Artisan Pizza When people talk about the best pizza in America, one name rises to the top: Chris Bianco . Born in the Bronx and raised in Ossining, New York, Bianco’s journey began with humble roots and a deep love for food. As a child with asthma, he spent hours indoors watching his aunt cook—an experience that quietly shaped his future. By age 13, he was working in a local pizzeria, and by his twenties, he was crafting mozzarella in his apartment and selling it to restaurants. In 1988, Bianco moved to Phoenix, Arizona, and started making pizzas in the back of a grocery store. That tiny corner became the birthplace of Pizzeria Bianco , now considered a landmark in the world of artisan pizza. What sets Bianco apart isn’t just his technique—it’s his philosophy. He believes in honoring ingredients, building relationships with farmers and producers, and cooking with intention. His iconic Pizza Rosa, topped with pistachios, red onion, rosemary...