Pizza Blog from pizzatherapy.com

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...