Pizza Blog from pizzatherapy.com

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...

From the latest issue of Pizza News , I share the following. A Sad day. I write this with a heavy heart. My pizza pal Paul passed away recently. His absence has left a void in my life, and I find it hard to believe that I won't be able to share another pizza with him. He lived a joyous life, so although I am sad, I was happy to know him. Paul reached out to me many years ago. He had read Peter Reinhart’s American Pie: My Search for the Perfect Pizza ." In the book, Peter had mentioned that I lived in Hawaii. I review American Pie, My Search for the Perfect Pizza here: https://www.amazon.com/live/broadcast/eb6e1c30-6ca4-4ec3-93e4-9c57f1208b7e?ref_=cm_sw_r_cp_ud_cm_sw_al__094MS1XERGJSBA9VTMS7 If you decide to grab anything through my Amazon link, I may earn a small commission—at no extra cost to you. It’s a simple way to support what I do while treating yourself to something great .) Paul explained that the book had motivated him to want to make pizza. He explain...