Influencer Interview: Pizza Maker of the Year Tony Cerimele

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Even though New Columbus Pizza Co. got its start in the 1950s by the Cerimele family, it wasn’t pre-determined that Tony Cerimele would become a pizza maker. In fact, Tony said it was quite the opposite. It wasn’t until he met his wife that sparks flew and reignited his interest in pizza. Twenty years later, Tony is a member of the World Pizza Champions, Pan Division Winner at Pizza Expo and newly-crowned Pizza Maker of the Year at Pizza Expo. We spoke with Tony about the industry, LloydPans and what the World Pizza Champions are cooking next.

Obviously you have tried and true family recipes, but where else do you draw inspiration from in menu preparation?

Just a lot of different food sites, a lot of different books, a lot of friends that I made throughout the industry. We are always kind of going back and forth with each other on stuff: ‘I tried this; that was good; maybe I'll try that, but I'll do this type of thing.’ So really a whole host of different areas. A lot of it is just bouncing ideas with friends; it’s really collaborative with the World Pizza Champions.

What are some of your favorite pizza and food trends?

Actually in pizza, ironically, I’m probably around the gluten-free realm. Ever since I had COVID in 2021, I started developing a gluten sensitivity. I have a hard time eating pizza, pasta and bread. I’m going down the road of trying to develop more gluten-free stuff so I can eat it. Even the flour bothers my hands. Food-wise in general, I’m a burger guy. Sometimes you make pizza all day, and I don’t eat all day. I get home, and I’m starving and I have a peanut butter and jelly sandwich. I don’t necessarily follow trends, I follow what I’m interested in.

How do LloydPans make a difference at New Columbus Pizza Co.?

I’ve been using LloydPans for probably about 10 years, moreso recently. When we’ve been getting into Detroits and pan-fried Sicilian pizzas. It’s such a difference in the way they cook those Sicilian pizzas for me; they conduct the heat so much better. I get a crispier pizza. I don’t know what you guys do, but they really make a much better product for what we’re trying to do. They bake better in the oven; they don’t bend when they get too hot and I get an even bake. I love them; they’re fantastic pans. They’re aluminum too; they’re constructed really well. I like having the lids, that’s another reason — because we don’t parbake. I can’t speak enough for them.

Let’s talk competitions. Congrats on the big win. What’s the secret?

I had headphones on, and I was listening to Bruce Springsteen the whole time. It really was all Tony Gemignani. I met him when he came to Old Forge when he released the Pizza Bible and was doing a tour. I had never been to Pizza Expo, and I started going to help him prepare for his seminars. He said I should compete, and I met other people who were competing. You kind of get into it, and you kind of get hooked. I can’t compete anymore in Vegas, but that’s OK. Once you make Pizza Maker of the Year, you’re done. But next year, I just want to go to Pizza Expo and enjoy it. You have to be there at like 5:30 in the morning, and when you’re competing that’s all you’re thinking about the whole time.

Back in Vegas 2023, I did awful. I made an Old Forge white pizza, which is like a stuffed pizza — you fold the dough over. I did well with a pizza similar to that at one time, but the judging was open and I got to explain to the judges what the pizza was from and its roots. Last year it was closed, and I don't think they really understood what it was, because that was one of the best double crust white pizzas I've ever made, and I came in 45th.

Prior to that in Atlantic City in the fall leading up to Vegas, I was in the Traditional Division, and I thought I had a great pizza in the oven. It wasn't brown and after like seven minutes I went back, and another minute and a half later it was kind of burned. So I did not do well there either. I was kind of done with competing. I said, ‘There’s one more competition in Atlantic City. Let me see how I do.’ It was a slice competition, and we do make round pizzas a little here and there, and we have a wood fired oven that we cater with. I practiced a ton and I came in third with a Sicilian pizza. Then I went to Vegas this one last time to compete, and leading up to that competition I probably made that pizza 800 times.

I competed at Pizza Expo three times, and the second one I think I was more stressed out than the finals because I really wanted to win the Pan Division. I was able to have a lot more fun when it came time to the final Pizza Maker of the Year competition. I never did anything like that in my life. My dad passed away a couple of years ago, and his nickname was Zeppy. I said ‘Zep, you gotta help me out here buddy. What am I doing?’ I saw sausage and peppers, and I basically made a sausage and pepper Sicilian pizza for the final. There was a sense of relief I had — there was more excitement than stress for that last one.

It was wonderful to see the win, especially with the World Pizza Champions all there to support. I bet it’s great for business.

The World Pizza Champions book The Pursuit of Pizza is out, there is an Old Forge recipe in there — I should have called it Number 45. We’re unique; I still have a full-time job. We’re a small family business; we open one day a week for pizza. It’s really me, my sister and my mom trying to keep a family legacy alive.