Boombozz Pizza history dates back to 1998 when Tony Palombino decided to combine his personal recipes and flair with everything he had learned from his family. His idea was to combine one small pizza oven and a lot of hard work to create gourmet pizzas with premium ingredients. He’s always worked on the premise that if you try the pizza just once, you’ll love it and keep coming back for more.

From the very beginning, Tony was involved in every aspect of the business. You could find him doing everything from cooking and delivering to working the register and coming up with wild marketing ideas. His continued hard work always pushes for only one goal: Make the best pizzas he possibly can and do right by the customer. The name “Boombozz” comes from Italian slang and means wild, crazy, and fun. Tony puts these ideas at the front of everything he does. The result is the totally unique flavor of a Boombozz pizza, and the fun atmosphere of a Boombozz Taphouse restaurant.

If it’s not fun, it’s not worth doing...and if it’s not good, it’s not worth eating!


Boombozz has been featured in prominent major publications and television including Food Network, BusinessWeek, Pizza Today, Restaurant Hospitality among others. Most recently, Fast Casual magazine ranked our concept 16th out of 100 of the “Top Movers & Shakers” in America placing higher than nationally recognized California Pizza Kitchen, and Pizza Today Magazine named Boombozz on their list of “Top 100 Pizzerias” in America.

No other pizza restaurant in America has won the title of “Best Pizza in America” twice! That is, except for Boombozz. We did it at the International Pizza Championships.

We’ve also won Best Pizza in Louisville, Best Menu, Operator of the Year and the American Pizza Championships.